Comfort food at its finest! This Mushroom Meat Loaf brings a hearty blend of ground beef, baby portobellos, and rosemary into a juicy, slow-cooked classic. Topped with a rich mushroom gravy, it’s the perfect pairing for creamy mashed potatoes and tender Broccolini. Prep it the night before, and let the slow cooker do the work for a meal that’s full of flavor with minimal fuss.
Mushroom Meatloaf
Makes 6 servings
Ingredients
- 2 pounds ground beef (80/20)
- 1 cup chopped fresh baby portobello mushrooms
- ¼ cup dried bread crumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt
- 1 (8-ounce) package fresh baby portobello mushrooms, quartered
- 1 cup beef broth
- 1 (0.87-ounce) package brown gravy mix
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Mashed potatoes and cooked Broccolini, to serve
- Garnish: fresh rosemary, ground black pepper
Instructions
- In a medium bowl, gently mix together beef, chopped mushrooms, bread crumbs, milk, eggs, tomato paste, and salt. (Do not overmix.) Shape mixture into a loaf to fit into a 6-quart slow cooker.
- In a 6-quart slow cooker, place a 4-inch-wide strip of foil, letting excess extend over sides of cooker. (You’ll use this to lift up the meat loaf when finished cooking.) Place meat loaf in cooker. Top with quartered mushrooms.
- In a small bowl, whisk together broth, gravy mix, dried rosemary, and pepper. Pour over meat loaf. Cover and cook on high until an instant-read thermometer inserted in center of meat loaf registers 160°, 3 to 4 hours. Let stand in slow cooker for 30 minutes. Using excess foil as handles, remove meat loaf from cooker.
- In a medium saucepan, melt butter over medium heat. Add flour, and cook, stirring constantly, for about 1 minute. Add liquid and mushrooms from slow cooker, and cook, stirring frequently, until thickened, about 10 minutes. Serve meat loaf with gravy, mashed potatoes, and Broccolini. Garnish with fresh rosemary and pepper, if desired.
Notes
KITCHEN TIP
Meat loaf can be made and shaped the night before and refrigerated until ready to cook.
Meat loaf can be made and shaped the night before and refrigerated until ready to cook.
