THE RECIPE JOURNAL · Main Course
Mushroom Meatloaf Topped with Glaze
This comforting dish combines hearty mushrooms with savory meat for a twist on a classic favorite. Finished with a sweet and tangy glaze, it’s perfect for a cozy family dinner everyone will love.
FROM THE KITCHEN • Mushroom Meatloaf Topped with Glaze
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the chopped onion, mushrooms, milk, bread crumbs, eggs, and a pinch of salt in a large bowl. Break the ground beef into small pieces and add it to the mixture, then stir everything together until well combined. Shape the mixture into a round loaf and place it in your slow cooker.
02
Step 2
Set the slow cooker on low and let the meatloaf cook for about 5 to 6 hours, or until the center is no longer pink. To be sure, check with an instant-read thermometer—the inside should reach at least 160°F.
03
Step 3
While the meatloaf is cooking, mix together ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl to make the glaze. Once the meatloaf is cooked through, spoon the glaze over the top.
04
Step 4
Cover and keep cooking for another 15 minutes or so, just until the glaze is heated and slightly sticky. When it’s done, carefully transfer the meatloaf to a cutting board and let it rest for about 10 minutes before slicing and serving.
Why you’ll love it
This dish combines the rich, savory flavors of mushrooms and meat in a comforting loaf. The glaze on top adds a sweet and tangy finish that balances the hearty ingredients. It’s a great way to enjoy a classic meal with a twist.
How to serve
Serve with creamy mashed potatoes or roasted vegetables for a complete meal. A side salad with a light vinaigrette also pairs well to add some freshness. This dish is perfect for a cozy family dinner.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist. You can also freeze slices for up to 2 months; thaw overnight in the fridge before reheating.
