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Mushroom Meatloaf with Pepper-Thyme Gravy

Mushroom Meatloaf with Pepper-Thyme Gravy

A great variation on an old standby!



  • 1 1/2 pounds lean ground beef
  • 2 teaspoons butter
  • 1/2 cup onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, crushed
  • 3/4 cup soft bread crumbs
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme leaves, crushed
  • 1/4 teaspoon pepper


  • 1 teaspoon butter
  • 1/2 cup diced red, yellow or green bell pepper
  • 1 (12 ounce) jar beef gravy
  • 1/2 teaspoon dried thyme leaves, crushed


  1. Heat oven to 350 degrees F.
  2. In large nonstick skillet, heat 2 teaspoons butter over medium heat until hot.
  3. Add onion. Cook and stir for 3 minutes.
  4. Add mushrooms and garlic. Cook and stir for 6 to 8 minutes or until mushrooms are tender. Remove from heat; cool 5 minutes.
  5. In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.
  6. On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf.
  7. Bake at 350 degrees F for approximately 1 1/4 hours to medium doneness (160 degrees F).
  8. Meanwhile, prepare gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir for 5 minutes or until crisp-tender.
  9. Add gravy and thyme; heat through.
  10. Carve meatloaf into slices.
  11. Serve with gravy.

Yield: 6 servings

Recipe and photo credit (used with permission): Texas Beef Council

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