Meatloaves With Mushroom Sauce 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.

MINI MEATLOAVES WITH MUSHROOM-HERB ORZO

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.
• Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 3/4 cup cooking water, then drain the orzo.
• Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo.
• Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo.

MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, combine the ground beef, grated onion, egg, oats, milk, ketchup, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb blend, and optional garlic. Blend well.
• Pack the meatloaf mixture loosely in the prepared loaf pan. Bake 1 1/2 hours.
• While the meatloaf is baking, make the gravy. In a medium saucepan over medium heat, melt oil with butter.
• Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Stir in the flour until well blended.
• Add the beef stock and continue cooking, stirring, until thickened.
• Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire sauce.
• Continue simmering, uncovered, stirring frequently, for 3 minutes. Taste and add salt and pepper, as needed.
• Spoon the gravy over the sliced meatloaf or serve it in a bowl on the side.
• Enjoy.

MEATLOAVES WITH MUSHROOM SAUCE

Steps:

• Meatloaves:.
• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine beef,mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined.
• Form into two loaves, 7 x 5-inches each.
• Place loaves in a shallow baking pan with rack.
• Bake for 45 minutes.
• Mushroom Sauce:.
• In a small bowl, combine milk and cornstarch; set aside.
• In a large skillet, melt butter over high heat. Add mushrooms and onion.
• Cook and stir over moderate heat until mushrooms are golden, about 10 minutes.
• Stir in beef broth and 1/2 cup water; bring to a boil.
• Stir cornstarch mixture into mushroom mixture in skillet.
• Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

MEATLOAF WITH SMOTHERED MUSHROOMS AND CHEESY CAULIFLOWER

Steps:

• Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine. Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1/2 inches thick.
• Preheat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat. Add the meatloaves and cook 6 to 7 minutes on each side. Remove to a platter and cover with foil to keep warm.
• While meatloaf cooks, add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.
• Once meatloaves are removed, place the skillet back over medium heat. Add extra-virgin olive oil, 1 turn of the pan, and the mushrooms. Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, 7 to 8 minutes. Remove the foil, add flour and cook a minute longer. Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock. Stir in half-and-half or cream and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste.
• Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy, spoon the cauliflower alongside.

ITALIAN MUSHROOM MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture; mix lightly but thoroughly., Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, for 50 minutes; drain. Top with marinara sauce. Bake until no pink remains and a thermometer reads 165°, 10-15 minutes longer . If desired, top with Parmesan cheese.

EASY DOUBLE-MUSHROOM MEATLOAVES

Steps:

• Heat oven to 400°F.
• Mix meat, water, eggs, stuffing mix, mushrooms, onions and 1/4 cup gravy.
• Shape into 4 oval loaves on foil-lined rimmed baking sheet; top with remaining gravy.
• Bake 30 min. or until done (160ºF).

QUICK MUSHROOM SAUCE FOR MEATLOAF

Steps:

• In medium skillet, heat mushrooms in oil.
• Stir in flour.
• Cook over low heat stirring until mixture is bubbly.
• Remove from heat.
• Add enough water to reserved mushroom liquid to measure 1 cup.
• Stir into mushroom mixture with bouillon cube.
• Heat to boiling; stirring constantly.
• Boil and stir 1 minute.
• Stir in kitchen bouquet.

CHEESEBURGER MEATLOAF WITH MUSHROOM SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix ground beef, onion, bell pepper, 1 cup Cheddar cheese, Worcestershire sauce, sour cream, and crackers together in a bowl. Place mixture on a baking dish and shape into a loaf.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Heat the cream of mushroom soup, milk, and 1 1/2 cup Cheddar cheese in a saucepan over medium heat until the cheese has melted, about 10 minutes. Pour sauce over the meatloaf before serving.