Mushroom Meatloaf with Mushroom Gravy

Mushroom Meatloaf



  • 1 pound button mushrooms, finely chopped
  • 1 pound ground meat (turkey, chicken, pork or beef)
  • 1 teaspoon minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 tablespoon fresh garlic, minced fine
  • 1 cup fresh bread crumbs
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Mushroom Sauce

  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 3 tablespoons flour
  • 3 tablespoons unsalted butter
  • 1/2 cup beef stock
  • 1 1/2 pounds crimini mushrooms, sliced
  • 1/3 cup onion, diced
  • 2 teaspoons Worcestershire sauce


  1. Heat oven to 350 degrees F.
  2. Meatloaf: In a large bowl, add the meat, mushroom and remaining 10 ingredients. Mix until well combined.
  3. Place mixture into 7 x 5-inch loaf baking pan or shape into free form loaf and place on a parchment lined sheet pan.
  4. Place into preheated oven and bake for 45 minutes.
  5. Mushroom Gravy: In a small bowl, combine milk and cornstarch; set aside.
  6. In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.
  7. Add the flour and stir to coat, cook for 5 minutes.
  8. Stir in beef broth, bring to a simmer and add Worcestershire sauce.
  9. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
  10. Taste for seasoning and adjust to taste with salt and pepper.

Yield: 8 portions

Author: The Culinary Institute of America and the Mushroom Council

Recipe and photo used with permission from: Mushroom Council

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry