Meatloaf With Cream Of Mushroom Recipes

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

NEW CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
• In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
• In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
• Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
• Serving Size: one 1-inch thick slice

MEATLOAF WITH CREAM OF MUSHROOM

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients thoroughly except for soup.
• Press into a loaf pan.
• Bake uncovered for 30 minutes; drain grease.
• Put the can of cream of mushroom on top.
• Bake for another 30-45 minutes.
• Enjoy.
• Goes good with mashed potatoes and green beans.

MUSHROOM MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.

SHEET PAN MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
• Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
• Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
• Slice meatloaf and serve with extra BBQ sauce if desired.

MARE'S MOST DELICIOUS MEATLOAF

Steps:

• put meat, bread (broken up in large pieces), both eggs beaten with the milk, onion, garlic powder, salt, and pepper.
• in a large bowl.
• then mix about 1/2 the can of soup into meat mixture (if you are using 2 small cans mix 1 can into meat mixture).
• mix thoroughly with VERY clean hands.
• shape into a loaf (it will be soft, very mushy to be exact, a friend told me to say it is the consistancy of"tuna salad" or canned cat food") don't worry, it is a sort of flatter than most meat loafs.
• Mix about 1 cup of water with remaining soup (if you are using the large can) and pour over loaf (or mix 1 cup water with the other small can and pour over loaf).
• Bake at 375 degrees about 1 hour and 30 minutes (adding water periodically).
• if the gravy looks too light -- cook for another 30 minutes -- it will never be too dry -- but the gravy will have a little more flavor -- keep scrapping down the sides.
• It will be golden brown on top and you will have delicious gravy to use over rice or potatoes.
• It is the best meat loaf you will ever eat (it is VERY moist and so delicious).

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees.
• Pour the oil into a sauté pan and set over medium-high heat.
• Add the onion and garlic and saute until translucent, about 5 minutes.
• Remove from heat and allow to cool.
• In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
• Place the ground meat into another bowl and pour the egg mixture over the meat.
• Add the saltines, parsley, onion, and garlic to the bowl.
• Season with salt and pepper.
• Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
• Transfer to a cookie sheet and form into a loaf.
• If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
• Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
• If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
• Remove from the oven and set aside to rest for 5 minutes.
• Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
• Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.

MOM'S 'BEST EVER' MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Steam or boil onion, celery, and carrot until tender, then drain.
• Combine all meatloaf ingredients well, and form into loaf.
• Bake 1 hour, then remove grease from pan.
• Combine gravy ingredients, and pour over meatloaf.
• Bake for 30 minutes.
• Serve with gravy spooned over top of meatloaf.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350*F.
• chop mushroom and onion to approximately 1/4 inch pieces.
• If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
• In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
• Next add the bread and blend into the mix.
• Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
• Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
• Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
• Let stand for 10 minutes before slicing and serving.

MUSHROOM MEATLOAF WITH GLAZE

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

MUSHROOM IN THE MIDDLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
• Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan.
• Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.

MUSHROOM-STUFFED MEAT LOAF

Steps:

• In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.

MEAT LOAF WITH MUSHROOM GRAVY

Steps:

• In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
• Preheat the oven to 350˚F.
• Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
• Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
• While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
• Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.

TOMATO MUSHROOM MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans.
• Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl.
• Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).