This Onion and Mushroom Meatloaf elevates classic comfort food with earthy depth and savory sweetness. Finely chopped veggies create a moist, tender texture, while a tangy glaze adds the perfect finish. It’s a cozy, satisfying meal that’s perfect for family dinners and even better as leftovers.
Love Onion and Mushroom Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Onion and Mushroom Meatloaf
- Deep, savory flavor: Sautéed mushrooms and onions create an umami-rich, juicy loaf.
- Hidden veggies: Mushrooms and onions blend seamlessly for extra nutrition.
- Make-ahead friendly: Mix ahead and bake when ready; leftovers reheat beautifully.
- Gourmet comfort: Caramelized onions and earthy mushrooms elevate this homestyle favorite.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 250 g cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 kg ground beef (85/15 lean-to-fat ratio is ideal)
- 100 g breadcrumbs (Panko works great)
- 1 large egg, lightly beaten
- 60 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 120 ml ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A large skillet, a large mixing bowl, a standard 9×5-inch loaf pan, and an instant-read thermometer.
Notes: Don’t skip sautéing the onions and mushrooms—this step is crucial for driving off excess moisture and concentrating their flavors, which prevents a soggy meatloaf. Using a mix of beef with a little fat ensures a juicy result, as the leaner varieties can dry out.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 24 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use lean beef. A little fat (around 15%) is your friend here. It bastes the meatloaf from the inside as it cooks, resulting in a far more tender and flavorful final product. If you use very lean meat, you risk a drier texture.
- Chop your veggies finely and uniformly. You want the onions and mushrooms to integrate perfectly into the meat mixture, not create large, distracting chunks. A fine dice ensures every bite has that balanced flavor and a consistent texture.
- Why cook the veggies first? Sautéing is non-negotiable. Raw onions and mushrooms release a ton of water during baking, which can steam the meat and make the loaf fall apart. Cooking them first evaporates that moisture and brings out their natural sweetness and umami.
- Let your meat mixture rest. After you mix everything, let it sit for 10-15 minutes before shaping. This allows the breadcrumbs to fully hydrate, which helps the loaf hold its shape better and gives it a more cohesive, tender crumb.
How to Make Onion and Mushroom Meatloaf
Step 1: Sauté the Aromatics. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until they become soft and translucent. You’ll notice they’ll start to smell sweet. Add the finely chopped mushrooms and a pinch of salt. Cook, stirring occasionally, for another 8-10 minutes until the mushrooms have released their liquid and it has mostly evaporated. The pan should look fairly dry. Stir in the minced garlic and cook for just one more minute until fragrant. Scrape this mixture into a bowl and let it cool completely. This is a crucial step—adding hot veggies to the meat can start cooking the egg prematurely.
Step 2: Prepare the Glaze and Preheat. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth. This sweet and tangy glaze will be brushed on later. Now, preheat your oven to 180°C (350°F). This gives the oven plenty of time to reach the perfect, steady temperature for even cooking.
Step 3: Combine the Meat Mixture. In your large mixing bowl, combine the ground beef, cooled onion-mushroom mixture, breadcrumbs, beaten egg, milk, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. The trick is to use your hands—yes, get in there!—and mix just until everything is evenly incorporated. Overmixing can make the meatloaf tough, so stop as soon as you no longer see streaks of individual ingredients.
Step 4: Shape and Transfer. Gently press the meat mixture into your ungreased loaf pan. Why no grease? The fat from the meat will render out, preventing it from sticking, and it helps create a deliciously crispy exterior. Smooth the top with the back of a spoon or a spatula so it’s nice and even.
Step 5: Apply the Glaze and Bake. Spoon about half of your ketchup glaze over the top of the meatloaf, spreading it into an even layer. Reserve the rest for serving. Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle. Bake in the preheated oven for 30 minutes.
Step 6: Second Glaze and Finish Baking. After 30 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top—this double-glazing method gives you an incredible, caramelized crust. Return it to the oven and continue baking for another 25-35 minutes. The meatloaf is done when an instant-read thermometer inserted into the center reads 70°C (160°F). The top should be glossy and bubbly.
Step 7: The Most Important Step—Rest! Once out of the oven, transfer the loaf pan to a wire rack and let the meatloaf rest for a full 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf. If you cut into it immediately, all those wonderful juices will run out, leaving you with a drier result.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly or store in an airtight container for up to 4 days.
- Freezer: Wrap whole loaf or individual slices in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a covered dish with a splash of broth at 325°F 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 juices from the meatloaf.
- Buttery Green Beans with Almonds — Their crisp-tender texture and nutty flavor provide a fresh, bright contrast to the rich, savory meatloaf.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness beautifully, cleansing the palate between bites.
Drinks
- A Medium-Bodied Red Wine — A Pinot Noir or a Merlot has enough structure to stand up to the meaty flavors but won’t overpower the delicate mushroom and onion notes.
- Sparkling Apple Cider — A non-alcoholic option that’s slightly sweet and effervescent, which contrasts wonderfully with the savory, umami-rich loaf.
- Dark Lager or Amber Ale — The malty, caramel notes in these beers mirror the sweetness in the glaze and complement the roasted flavors perfectly.
Something Sweet
- Classic Apple Crumble — The warm, spiced apples and buttery oat topping continue the cozy, homestyle theme and feel like a natural, comforting end to the meal.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey dessert provides a simple yet decadent finish that satisfies without being too heavy.
- Vanilla Bean Panna Cotta — Its delicate, creamy texture and subtle sweetness are a light and elegant way to end a hearty dinner.
Top Mistakes to Avoid
- Mistake: Skipping the veggie sauté. I’ve messed this up before too, thinking I could save time. It results in a watery, steamed texture and the loaf can easily fall apart when sliced because of the excess moisture.
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten and can create a dense, tough, almost rubbery texture. Mix gently and just until combined.
- Mistake: Not using a thermometer. Guessing doneness by color or time alone is a recipe for either undercooked or dry meatloaf. An instant-read thermometer is the only way to guarantee perfect, safe results every single time.
- Mistake: Slicing immediately after baking. It’s so tempting, I know! But if you cut right in, all the beautiful juices you worked so hard to keep will pool on your cutting board, leaving the meatloaf drier than it should be.
Expert Tips
- Tip: Grate a cold onion for invisible flavor. If you’re really trying to hide veggies, use the large holes of a box grater on a cold onion. It creates a juicy pulp that virtually disappears into the meat, adding tons of moisture and sweetness.
- Tip: Line your pan with parchment paper. For super easy removal and cleanup, create a sling by placing two strips of parchment paper crosswise in the pan, leaving an overhang on both sides. You can just lift the whole loaf out once it’s rested.
- Tip: Add a splash of soy sauce. For an extra umami kick, add a tablespoon of soy sauce to the meat mixture. It deepens the savory flavor in a way that’s subtle but really impactful.
- Tip: Freeze individual slices. After the meatloaf has cooled completely, slice it and freeze the slices on a parchment-lined tray before transferring to a bag. You can reheat a single slice straight from the freezer for a quick and satisfying meal.
FAQs
Can I use a different type of mushroom?
Absolutely! Cremini mushrooms are great for their earthy flavor, but you can experiment. Baby bellas will give a similar result, while a mix of wild mushrooms like shiitake or oyster will add a more complex, gourmet flavor. Just make sure to chop them finely and sauté them until all their liquid has evaporated to keep the texture perfect.
Can I make this meatloaf gluten-free?
Yes, it’s very easy to adapt. Simply swap the regular breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats that have been pulsed a few times in a food processor. All the other core ingredients are naturally gluten-free, so you’ll end up with a delicious loaf that everyone can enjoy.
Why is my meatloaf falling apart?
This usually comes down to two things: too much moisture or not enough binder. Ensure your sautéed veggies are completely cooled and that you’ve cooked off all their liquid. Also, the combination of egg and breadcrumbs is essential for binding. If you find it’s still crumbly, try adding one more tablespoon of breadcrumbs next time to help hold everything together.
Can I prepare this the night before?
You sure can, and it’s a great time-saver! Assemble the meat mixture, press it into the loaf pan, cover tightly with plastic wrap, and refrigerate overnight. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then glaze and bake as directed. The flavor actually improves with a rest!
What’s the best way to reheat leftovers?
To prevent drying out, avoid the microwave if you can. The best method is to reheat slices in a covered oven-safe dish with a tiny splash of broth or water at 160°C (325°F) for about 15-20 minutes, until warmed through. This gently steams it back to juicy perfection. For a quick fix, a skillet over low heat works well too.
Onion And Mushroom Meatloaf
Make the best Onion and Mushroom Meatloaf with this easy recipe. Moist, flavorful, and perfect for family dinners. Get the step-by-step guide now!
Ingredients
For the Meatloaf
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
250 g cremini mushrooms (finely chopped)
-
2 cloves garlic (minced)
-
1 kg ground beef (85/15 lean-to-fat ratio is ideal)
-
100 g breadcrumbs (Panko works great)
-
1 large egg (lightly beaten)
-
60 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
2 tsp fresh thyme leaves (or 1 tsp dried)
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
For the Glaze
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120 ml ketchup
-
1 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until they become soft and translucent. Add the finely chopped mushrooms and a pinch of salt. Cook, stirring occasionally, for another 8-10 minutes until the mushrooms have released their liquid and it has mostly evaporated. Stir in the minced garlic and cook for just one more minute until fragrant. Scrape this mixture into a bowl and let it cool completely.01
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In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth. Preheat your oven to 180°C (350°F).02
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In your large mixing bowl, combine the ground beef, cooled onion-mushroom mixture, breadcrumbs, beaten egg, milk, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Mix just until everything is evenly incorporated.03
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Gently press the meat mixture into your ungreased loaf pan. Smooth the top with the back of a spoon or a spatula so it’s nice and even.04
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Spoon about half of your ketchup glaze over the top of the meatloaf, spreading it into an even layer. Reserve the rest for serving. Place the loaf pan on a baking sheet. Bake in the preheated oven for 30 minutes.05
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After 30 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top. Return it to the oven and continue baking for another 25-35 minutes. The meatloaf is done when an instant-read thermometer inserted into the center reads 70°C (160°F).06
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Once out of the oven, transfer the loaf pan to a wire rack and let the meatloaf rest for a full 10-15 minutes before slicing.07
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