Cheesy Mushroom Meatloaf

A savory meatloaf combining ground beef, sautéed mushrooms, and melted cheese—topped with tangy tomato glaze.

Why You’ll Love This Recipe

This elevated take on meatloaf offers rich umami from mushrooms and gooey cheesiness throughout each slice. It’s comforting, flavorful, and perfect for casual dinners or sandwiches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ground beef (80/20 blend)
• mushrooms (button or cremini), finely chopped
• onion
• garlic
• breadcrumbs or oats
• egg
• milk
• shredded cheddar or mozzarella
• Worcestershire sauce
• dried herbs (thyme, parsley, oregano)
• salt and black pepper
• ketchup or tomato sauce for glaze
• brown sugar or honey for glaze

Directions

1. Preheat oven and line a loaf pan or prepare a free-form loaf.
2. In a skillet, sauté onions and garlic until translucent. Add mushrooms and cook until moisture evaporates. Cool slightly.
3. In a large bowl, combine ground beef, cooled mushroom mixture, breadcrumbs, egg, milk, herbs, Worcestershire sauce, salt, and pepper. Mix gently until combined.
4. Fold in about two-thirds of the shredded cheese. Shape into a loaf in a pan or on a sheet.
5. Whisk together ketchup and sugar/honey; brush over the meatloaf surface.
6. Bake for 45–60 minutes, until internal temperature reaches 160 °F (71 °C).
7. In the last 10 minutes, sprinkle remaining cheese on top and return to oven until melted and bubbly.
8. Allow the meatloaf to rest 10 minutes before slicing.

Servings and timing

• Servings: Serves approximately 6 people (1-inch slices).
• Timing: Prep takes about 20 minutes, baking takes 50 minutes, plus 10 minutes resting.

Variations

• Turkey or chicken meatloaf: Substitute ground poultry for lower fat content; adjust baking time.
• Different cheeses: Try pepper jack for heat, Swiss for nuttiness, or provolone for meltiness.
• Bacon-wrapped: Wrap loaf with bacon strips before baking for extra flavor and crispness.

Storage/reheating

• Storage: Store cooled meatloaf in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap leftover slices or the whole loaf tightly and freeze for up to 3 months.
• Reheating: Microwave individual slices on medium for 45–60 seconds, or reheat in a 350 °F oven covered with foil for 15 minutes.

FAQs

Can I use a meatloaf pan?

Yes—you can bake in a standard loaf pan or form the meatloaf free-form on a baking sheet. Pan use may yield a slightly firmer shape.

How do I prevent meatloaf from drying out?

Use ground beef with at least 20% fat, and avoid overmixing the meat. Including mushrooms and cheese also helps retain moisture.

Can I make this meatloaf gluten-free?

Yes—use gluten-free breadcrumbs or rolled oats in place of regular breadcrumbs.

What internal temperature should I aim for?

Cook until the center reaches 160 °F (71 °C). Use an instant-read thermometer for accuracy.

Can I prepare this ahead of time?

Yes—assemble the meatloaf, cover, and refrigerate for up to 24 hours before baking.

Is it safe to bake longer at lower temperature?

Yes—baking at 325 °F for 60–75 minutes works, but check for doneness.

Can I freeze this meatloaf before baking?

Yes—assemble and wrap the raw loaf tightly. Freeze up to one month. Thaw overnight before baking; add a few minutes to the baking time.

What can I serve with cheesy mushroom meatloaf?

Serve with mashed potatoes, steamed veggies, a salad, or in sandwiches with extra glaze.

How do I cleanly slice the meatloaf?

Allow it to rest 10 minutes after baking. Use a sharp chef’s knife and wipe between slices.

What if I don’t have Worcestershire sauce?

Substitute soy sauce or omit entirely; you may wish to adjust salt to taste.

Conclusion

Cheesy Mushroom Meatloaf elevates a classic comfort food with earthy mushrooms, creamy melted cheese, and a lightly sweet glaze. It’s perfect for weeknight dinners, meal prep, or hearty sandwiches—warm, satisfying, and easy to customize.

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