This Mushroom and Onion Meatloaf is a savory, comforting upgrade to a classic. It’s incredibly moist and packed with flavor from sautéed mushrooms and onions folded right into the meat. This hearty meatloaf is sure to become a family favorite.
Love Mushroom and Onion Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mushroom and Onion Meatloaf
- Deep savory flavor: Sautéed mushrooms and onions create an incredible umami base.
- Perfectly moist texture: Key ingredients ensure a juicy, never-dry result.
- Amazing leftovers: Tastes even better the next day for sandwiches or lunch.
- Surprisingly easy: Simple techniques yield an impressive, comforting meal.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 8 oz cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1.5 lbs ground beef (85/15 blend is ideal)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/4 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup ketchup, plus more for topping
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
Tools: A large mixing bowl, a standard 9×5-inch loaf pan, a large skillet, and a small bowl for the glaze.
Notes: Don’t skip sautéing the mushrooms and onions—this step is crucial for developing a deep, savory flavor base and for removing excess moisture that could make your meatloaf soggy. A little patience here goes a very long way.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 15 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the veggie sauté. This is the most important step for building flavor. Cooking the mushrooms and onions until they’re deeply golden brown caramelizes their natural sugars, which adds a wonderful savory-sweet complexity to the final loaf.
- Why use panko breadcrumbs? Panko is lighter and airier than traditional breadcrumbs, which helps the meatloaf stay tender without becoming dense. They create the perfect texture, so I really don’t recommend substituting them.
- Let the sautéed mixture cool. Before you mix the mushrooms and onions into the ground beef, let them cool down for a few minutes. Adding them while they’re piping hot can start to cook the meat prematurely, which can affect the final texture.
- Mix with a light hand. Over-mixing the meatloaf ingredients is a common mistake that leads to a tough, dense texture. Use your hands and mix just until everything is combined—no more!
How to Make Mushroom and Onion Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab your large skillet and heat the olive oil over medium heat. Add the finely diced onion and cook for about 4-5 minutes, until it starts to turn translucent. You’ll notice the kitchen starting to smell amazing already.
Step 2: Add the chopped mushrooms to the skillet. The trick here is to cook them until they’ve released all their liquid and it has evaporated, and the mushrooms have taken on a beautiful golden-brown color. This should take about 8-10 minutes. Stir in the minced garlic and cook for one more minute until fragrant, then remove the skillet from the heat and let the mixture cool slightly.
Step 3: In your large mixing bowl, combine the ground beef, panko breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, the 1/4 cup of ketchup, dried thyme, salt, pepper, and fresh parsley. Now, add the slightly cooled mushroom and onion mixture. Honestly, it looks like a lot of ingredients, but that’s what makes it so good.
Step 4: This is the crucial part: mixing. Using your hands (clean hands are the best tool here!), gently mix everything together. You want to combine all the ingredients just until they are evenly distributed. The moment you see no more streaks of breadcrumbs or egg, stop mixing. Overworking it will make the meatloaf tough.
Step 5: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it down gently and shape it into an even loaf. The lack of grease helps the exterior get a bit of a crust, which is a wonderful textural contrast.
Step 6: For the glaze, simply spread an additional 2-3 tablespoons of ketchup evenly over the top of the meatloaf. This will create a slightly sweet, caramelized topping that is just irresistible.
Step 7: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer. You’ll notice the top will be beautifully glazed and the edges will be pulling away from the pan slightly.
Step 8: Once it’s out of the oven, let the meatloaf rest in the pan for at least 10 minutes before slicing. This is non-negotiable! Resting allows the juices to redistribute throughout the loaf, ensuring every single slice is moist and holds together perfectly.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 300°F oven for 15-20 minutes until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are the perfect vehicle for sopping up any delicious juices from the meatloaf.
- Simple Sautéed Green Beans — A bright, crisp-tender vegetable adds a fresh counterpoint to the rich, savory flavors of the loaf.
- Buttered Corn on the Cob — The sweet, juicy pop of corn kernels provides a lovely sweetness that complements the umami from the mushrooms.
Drinks
- A Robust Red Wine — A glass of Pinot Noir or Merlot has the body and berry notes to stand up to the meaty, earthy flavors without overpowering them.
- An Amber Ale — The caramel and toasty malt character in an amber ale mirrors the savory-sweet notes of the meatloaf and glaze beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the richness and cleanse the palate wonderfully.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and crunchy oat topping continue the cozy, homestyle vibe of the meal in the best way possible.
- Rich Chocolate Pudding — A smooth, decadent chocolate dessert provides a deep, satisfying finish that contrasts nicely with the savory main course.
- Vanilla Bean Ice Cream — Sometimes simple is best. The cool, creamy sweetness is a perfect, timeless ending to a hearty dinner.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. A little fat (like an 85/15 blend) is essential for moisture and flavor. Using extra-lean meat will almost guarantee a dry result.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, the juices will run out everywhere, leaving you with a crumbly, drier loaf.
- Mistake: Packing the meatloaf too tightly. When you transfer the mixture to the pan, just gently press it in. Packing it down firmly will compress it, leading to a dense texture.
- Mistake: Not checking the internal temperature. Guessing if it’s done is a recipe for either undercooked or overcooked meatloaf. An instant-read thermometer is your best friend here.
Expert Tips
- Tip: Grate your onion for invisible veggies. If you’re cooking for picky eaters who might balk at visible onion pieces, try grating the onion on a box grater. It will practically melt into the meat mixture, imparting all its flavor without the texture.
- Tip: Make a double batch of the mushroom-onion mix. Sauté a double portion and store half in the fridge. You can use it later in the week to instantly elevate scrambled eggs, pasta sauces, or even a quick quiche.
- Tip: Line your loaf pan with parchment paper. For super easy cleanup and removal, create a sling with two pieces of parchment paper that overhang the long sides of the pan. You can just lift the whole meatloaf out once it’s rested.
- Tip: Add a splash of soy sauce. For an extra layer of savory depth, add a tablespoon of soy sauce to the meat mixture along with the Worcestershire. It boosts the umami factor incredibly well.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before putting it in the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
Can I use a different type of mushroom?
Of course! Cremini are my favorite for their robust flavor, but you can use white button mushrooms for a milder taste. For a real treat, try using a mix of wild mushrooms like shiitake and oyster—they’ll add an incredible, earthy depth that is just phenomenal.
How do I store and reheat leftovers?
Store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in a 300°F (150°C) oven for about 15-20 minutes, or until warmed through. You can also use the microwave, but the oven method will help it retain its texture better.
Can I freeze meatloaf?
Yes, this meatloaf freezes beautifully. Let it cool completely after baking, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of panko?
If you’re in a pinch, you can use regular, unseasoned breadcrumbs. Just note that the texture will be a bit denser. Another great option is to crush up plain crackers, like saltines, which will also work as a binder and add a slight buttery note.
Mushroom And Onion Meatloaf
Make the best Mushroom and Onion Meatloaf with this easy recipe. It's juicy, flavorful, and perfect for a family dinner. Get the step-by-step guide now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (finely diced)
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8 oz cremini mushrooms (finely chopped)
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2 cloves garlic (minced)
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1.5 lbs ground beef (85/15 blend is ideal)
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1 cup panko breadcrumbs
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2 large eggs
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0.25 cup whole milk
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2 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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0.25 cup ketchup (plus more for topping)
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1 tsp dried thyme
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1 tsp kosher salt
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0.5 tsp freshly ground black pepper
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2 tbsp fresh parsley (chopped)
Instructions
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Start by preheating your oven to 375°F (190°C). Then, grab your large skillet and heat the olive oil over medium heat. Add the finely diced onion and cook for about 4-5 minutes, until it starts to turn translucent.01
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Add the chopped mushrooms to the skillet. The trick here is to cook them until they’ve released all their liquid and it has evaporated, and the mushrooms have taken on a beautiful golden-brown color. This should take about 8-10 minutes. Stir in the minced garlic and cook for one more minute until fragrant, then remove the skillet from the heat and let the mixture cool slightly.02
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In your large mixing bowl, combine the ground beef, panko breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, the 1/4 cup of ketchup, dried thyme, salt, pepper, and fresh parsley. Now, add the slightly cooled mushroom and onion mixture.03
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Using your hands (clean hands are the best tool here!), gently mix everything together. You want to combine all the ingredients just until they are evenly distributed. The moment you see no more streaks of breadcrumbs or egg, stop mixing.04
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands to press it down gently and shape it into an even loaf.05
-
For the glaze, simply spread an additional 2-3 tablespoons of ketchup evenly over the top of the meatloaf.06
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Place the loaf pan in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer.07
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Once it's out of the oven, let the meatloaf rest in the pan for at least 10 minutes before slicing.08
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