Mushroom Meatloaf

Mushroom Meatloaf

130 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h 45 m
  • Ready In

    2 h
Recipe by  RC2STEP

“This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 to 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
  3. Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

Share It

Reviews (130)

Rate This Recipe


I'm not a big meatloaf fan but my whole family loved this as did I. I sauteed the mushrooms and onions with two large cloves of garlic and also made some garlic flavored breadcrumbs. I also make a glaze type topping from another meatloaf recipe which was 2/3 cup ketchup, 4 Tablespoons dijon mustard and 4 Tablespoons brown sugar and poured it on top before baking. It was reall great and complimented the flavor nicely. Will make again for sure.

Aspiring Chef Rita

Aspiring Chef Rita

OUT-OUT-RAGEOUS! We love meatloaf and I have three or four favorites - this now becomes #1! The only things I changed was because of what I was in the mood for - ketchup I am sure would have been fine but I substituted the ketchup with jarred beef gravy with mushrooms and poured what was left over the top of the meatloaf (inserted holes with my finger into the top of the meatloaf so the gravy could seep through). I also added just a dash of Worcestershire sauce and 1 l/2 tablespoons of Italian seasoning. I was only using a little more than a pound of beef so I cooked my loaf at 425 for 1 hour. (I always use that temp. for meatloaf) and at that temp you can put potatoes in the oven and they are baked through at the same time. Served creamed spinach with it. Dinner was done in no time and what comfort food!!! Thank you submitter - this meatloaf was soooo moist.



I liked this recipe as a starter but I made lots of changes: sauteed mushrooms and onions before folding them in, used pepper relish instead of ketchup (it gave another layer of flavor, and moisture). I also used Rachael Ray's recipe for Italian meatloaf glaze. The overall effect was outstanding. EDITED: I've been making this recipe with 3/4 ground turkey and 1/4 ground pork (as lean as I can get), and it is excellent.

More Reviews

Similar Recipes

Bacon Mushroom Swiss Meatloaf

Bacon Mushroom Swiss Meatloaf

Cottage Meatloaf

Cottage Meatloaf



Creamy Mushroom Meatloaf

Creamy Mushroom Meatloaf

Mushroom in the Middle Meatloaf

Mushroom in the Middle Meatloaf

Mushroom and Swiss Burger Meatloaf

Mushroom and Swiss Burger Meatloaf


Amount Per Serving (4 total)

  • Calories
  • 765 cal
  • 38%
  • Fat
  • 50.8 g
  • 78%
  • Carbs
  • 26.2 g
  • 8%
  • Protein
  • 48.5 g
  • 97%
  • Cholesterol
  • 276 mg
  • 92%
  • Sodium
  • 1550 mg
  • 62%

Based on a 2,000 calorie diet



previous recipe:

Creamy Mushroom Meatloaf


next recipe:

Tomato Mushroom Meatloaf