Beef and mushroom meatloaf
85 min · 31 g protein · 288 cals / serving
A proper diner meatloaf with a sticky, tangy ketchup glaze, made with extra-lean beef and a pan of finely chopped mushrooms cooked down until dark and savory. The mushrooms keep every slice juicy and deepen the beefy flavor, so nobody misses the fattier meat.
Ingredients
- 1 tsp olive oil
- 1 lb crimini mushroom, very finely chopped
- 1 medium onion, grated
- 3 cloves garlic, minced
- 2/3 cup rolled oats, quick
- 1/3 cup skim milk
- 1 1/2 lb ground beef (95% lean)
- 2 eggs
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 tsp paprika, smoked if you have it
- 1 tsp salt
- 3/4 tsp black pepper
Glaze
- 3 tbsp ketchup
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp brown sugar
Steps
- Pulse the mushrooms in a food processor until they look like coarse crumbs. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring now and then, until the liquid they release has evaporated and they are browned and jammy, 12–15 minutes. Add the garlic for a minute, then spread on a plate to cool.
- Stir the oats into the milk in a large bowl and let them soak 5 minutes.
- Heat the oven to 375°F and line a sheet pan with parchment. Add the cooled mushrooms, beef, eggs, tomato paste, Worcestershire, thyme, paprika, salt and pepper to the oats and mix with your hands until just combined. Shape into a loaf about 23×12 cm (9×5 inches) on the pan.
- Stir the glaze ingredients together and brush half over the loaf. Bake 35 minutes, brush on the rest, and bake 15–20 minutes more, until the center reads 160°F. Rest 10 minutes before slicing.
Good to know
Will it taste like mushrooms?
Not once they are cooked down. Chopped fine and browned until dry, they read as savory depth rather than mushroom, the same trick restaurants use to make blended burgers juicier.
Why soak the oats in milk?
Soaked oats work like the bread-and-milk paste in old-fashioned meatloaf: they hold on to the juices as the meat tightens, which matters most with lean beef.
Leftovers?
Cold meatloaf sandwiches are half the reason to make it. It keeps 4 days in the fridge; reheat slices in a covered skillet with a splash of water.
Alternative
Per
- Calories
- 139
- Protein
- (45%)
- 15 g
- Fat
- (32%)
- 5 g
- Carbohydrates
- (23%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 311 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1727 kcal goes into the pot and 1651 g of ingredients comes out as about 1240 g of food: 139 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.