Meatloaves With Mushroom Sauce Recipes

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CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork 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.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g

MEATLOAVES WITH MUSHROOM SAUCE



Meatloaves with Mushroom Sauce image

Meatloaves with Mushroom Sauce is a gorgeous simple recipe to a lovely simple meal that is a staple in my household.

Provided by Guest User

Categories     Main Dish     Sauce

Time 55m

Number Of Ingredients 12

2 lbs ground beef (lean )
8 oz mushrooms (white, chopped)
1 sachet dry vegetable soup mix
1/2 cup dry bread crumbs (seasoned )
1/2 cup milk
1 large egg (lightly beaten)
1/4 cup milk
2 Tbs cornstarch
2 Tbs butter
8 oz mushrooms (white, sliced)
1/3 cup onion (chopped)
14 oz beef broth

Steps:

  • Preheat oven to 350 degrees F. 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.
  • 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 and 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.

Nutrition Facts : Calories 536 kcal, Carbohydrate 24 g, Protein 34 g, Fat 33 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 146 mg, Sodium 514 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 15 g, ServingSize 1 serving

MUSHROOM SAUCE



Mushroom Sauce image

Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

Provided by Nagi

Categories     Sauce

Time 20m

Number Of Ingredients 10

2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms (, sliced (Note 1))
Pinch of salt and pepper
2 garlic cloves (, minced)
1/4 cup (65 ml) white wine or rose (, dry (Note 2 subs))
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream ((Note 3))
1/2 cup parmesan (,finely grated (30g / 1 oz) (Note 4))
2 tsp fresh thyme leaves ((or 1/4 - 1/2 tsp dried))

Steps:

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove.
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving

MEATLOAVES WITH MUSHROOM SAUCE



Meatloaves With Mushroom Sauce image

Make and share this Meatloaves With Mushroom Sauce recipe from Food.com.

Provided by bitterman

Categories     Meat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
8 ounces fresh white mushrooms, coarsley chopped
1 1/2 ounces dry vegetable soup mix
1/2 cup seasoned dry bread crumb
1/2 cup milk
1 egg, lightly beaten
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces about 3 cups fresh white mushrooms, sliced
1/3 cup onion, chopped
1 (14 ounce) can beef broth

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.

Nutrition Facts : Calories 432.3, Fat 22.6, SaturatedFat 9.7, Cholesterol 148.7, Sodium 1273.8, Carbohydrate 18.8, Fiber 2.1, Sugar 3.7, Protein 38.5

BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY



Best-Ever Meat Loaf with Mushroom Gravy image

This truly is the Best-Ever Meat Loaf with Mushroom Gravy. Moist and exploding with flavor. The mushroom gravy puts it over the top. And you won't believe the meatloaf sandwiches the next day! So good!

Provided by Kris Longwell

Categories     Entree

Time 1h30m

Number Of Ingredients 25

cooking spray (for greasing the baking sheet)
1 lb ground beef (85% lean)
1 lb ground pork
1 cup yellow onion (chopped)
1 cup Panko breadcrumbs (seasoned)
½ cup tomato sauce (plus 3 more tablespoons (for the glaze))
2 large eggs
1 tbsp Worcestershire sauce
3 tbsp balsamic vinegar (divided, 2 for the meat mixture, 1 for the glaze)
1 tbsp thyme (fresh, chopped)
1 tbsp flat-leaf parsley (fresh, chopped)
¼ cup Parmesan cheese (grated)
1 tsp Kosher salt
½ tsp ground black pepper
3 tbsp unsalted butter
¼ cup shallot (chopped)
2 cloves garlic (minced)
8 oz mushrooms (sliced)
1 tsp Worcestershire sauce
¼ cup all-purpose flour
3 tbsp balsamic vinegar
2 cups beef stock
¼ tsp Kosher salt
¼ tsp ground black pepper
1 tbsp flat-leaf parsley (fresh, for garnish, optional)

Steps:

  • Preheat the oven to 375°F.
  • Spray a lined baking sheet with the cooking spray.
  • In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tbsp balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
  • Mix all the ingredients with clean hands until fully mixed.
  • Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
  • Invert the pan over the greased baking sheet and gently transfer onto the sheet.
  • Bake for 50 minutes.
  • Meanwhile, mix 3 tbsp tomato sauce with 1 tbsp balsamic vinegar. Set aside.
  • After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

Nutrition Facts : Calories 449 kcal, Carbohydrate 16 g, Protein 26 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 147 mg, Sodium 792 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

QUICK MUSHROOM SAUCE FOR MEATLOAF



Quick Mushroom Sauce for Meatloaf image

From Betty Crocker, this is a simple sauce that can be made from things that you probably always have on hand. It's good on meatloaf and mashed potatoes.

Provided by lazyme

Categories     Sauces

Time 15m

Yield 1 1/3 cups

Number Of Ingredients 5

4 ounces sliced mushrooms, reserve liquid
2 tablespoons oil
2 tablespoons flour
1 beef bouillon cube
4 drops Kitchen Bouquet

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



Cheeseburger Meatloaf with Mushroom Sauce image

This meatloaf is so yummy! The sauce is what makes it! Enjoy!

Provided by nattysmama (Amber)

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 cup shredded Cheddar cheese
2 tablespoons Worcestershire sauce
½ cup sour cream
1 cup crushed buttery round crackers (such as Ritz®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 ½ cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 24.4 g, Cholesterol 79.9 mg, Fat 33.6 g, Fiber 1 g, Protein 21.8 g, SaturatedFat 15 g, Sodium 807.9 mg, Sugar 5.2 g

MEATLOAF WITH MUSHROOM GRAVY



Meatloaf With Mushroom Gravy image

This meatloaf is dressed up with a seasoned mushroom gravy. This tasty meatloaf and gravy are a snap to prepare and bake.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h55m

Number Of Ingredients 22

For the Meatloaf:
2 pounds ground beef (85% lean)
2 tablespoons grated onion
1 large egg
3/4 cup​ quick oats
3/4 cup milk
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried herb blend (fines herbes, or dried leaf sage or thyme)
Optional: 1/2 teaspoon crushed garlic
For the Mushroom Gravy:
1 tablespoon vegetable oil
1 tablespoon butter
12 to 16 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1 1/2 cups beef stock
1 teaspoon gravy browning sauce (Gravy Master or Kitchen Bouquet)
1/2 teaspoon Worcestershire sauce
Salt to taste
Pepper to taste

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.

Nutrition Facts : Calories 422 kcal, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, Sodium 683 mg, Sugar 5 g, Fat 25 g, ServingSize 8 servings, UnsaturatedFat 0 g

MINI MEATLOAVES WITH MUSHROOM-HERB ORZO



Mini Meatloaves with Mushroom-Herb Orzo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 slice whole-wheat bread, torn
1 10-ounce package white mushrooms
1 pound ground beef sirloin (90% lean)
1 large egg
1/4 cup chopped fresh parsley
2 teaspoons paprika, plus more for topping
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
1 cup orzo
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh sage
1/4 cup plain whole-milk yogurt, well stirred

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.

Nutrition Facts : Calories 470, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 123 milligrams, Sodium 457 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 33 grams, Sugar 5 grams

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meatloaf-with-mushroom-sauce-no-recipe-required image
2011-10-20 Recipe Overview & Keys to Success. To make the best meatloaf with mushroom sauce, just follow these few simple cooking techniques: Use a …
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