Description
A savory meatloaf combining ground beef, sautéed mushrooms, and melted cheese—topped with tangy tomato glaze.
Ingredients
Units
Scale
- 1 1/2 lbs ground beef (80/20 blend)
- 1 cup mushrooms (button or cremini), finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup breadcrumbs or oats
- 1 large egg
- 1/3 cup milk
- 1 1/2 cups shredded cheddar or mozzarella (divided)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 cup ketchup or tomato sauce (for glaze)
- 1 tbsp brown sugar or honey (for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan or prepare a baking sheet for a free-form loaf.
- Sauté onion and garlic in a skillet over medium heat until soft (about 3–4 minutes). Add mushrooms and cook until moisture evaporates (another 5–6 minutes). Let cool slightly.
- In a large bowl, combine ground beef, cooled mushroom mixture, breadcrumbs, egg, milk, herbs, Worcestershire sauce, salt, and pepper. Mix just until combined.
- Fold in about 1 cup of the shredded cheese. Shape into a loaf in prepared pan or on baking sheet.
- Mix ketchup and brown sugar (or honey) to make glaze. Brush over top of meatloaf.
- Bake for 45–60 minutes or until internal temperature reaches 160°F (71°C).
- In final 10 minutes, sprinkle remaining ½ cup cheese on top and return to oven until melted.
- Let rest 10 minutes before slicing and serving.
Notes
- Use beef with 20% fat for a moist meatloaf; mushrooms also help retain moisture.
- Let cooked vegetables cool before mixing to prevent melting the cheese too early.
- Forming the loaf free-form on a baking sheet allows fat to drain and creates more browning.
- Rest meatloaf before slicing for cleaner cuts and better texture.
- Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/6 of loaf)
- Calories: Approx. 400 kcal
- Sugar: Approx. 6 g
- Sodium: Approx. 600 mg
- Fat: Approx. 28 g
- Saturated Fat: Approx. 12 g
- Unsaturated Fat: Approx. 14 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 12 g
- Fiber: Approx. 1 g
- Protein: Approx. 25 g
- Cholesterol: Approx. 100 mg