Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

MO is for mushrooms and onions. Canned mushrooms and the liquid were used because together they provide a natural source of flavor enhancement similar to MSG. The catsup, is of course optional, but it does add a desirable sweetness. Cooking is a creative sport. This recipe will serve four people, or one solo meal and enough cold meatloaf to make several more lunches.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix all the ingredients, except for the catsup, together in a large bowl.
  3. Bake in a loaf pan for 1 hour and 15 minutes at 350°F.
  4. The internal temperature should reach 165°F when done.
  5. Pour catsup on top immediately, and then let the meatloaf rest for at least 5 minutes before serving.
  6. If leftovers are desired, remove excess liquid from the loaf pan, and refrigerate, covered for up to 4 days.

Reviews

(6)
Most Helpful

I love this meatloaf. Marks does too. I followed the recipe and I just love it. It is moist and good flavor. Best of all I did not pick up the salt shaker at all. I think we have a winner here. We will be making this again. Thank You for a a great recipe. Hugs

Braunda August 25, 2003

This was good I added a cup of parm. cheese cause thats how I like my meat TY for the post will use again

koala03 February 24, 2005

I made this meatloaf tonight and chose this meatloaf (versus the hundreds of other meatloaf recipes on Zaar) based on two things: 1) Bergy's pictures and 2) We LOVE mushroom and onions! If you like mushroom's and onions, you'll love this recipe. Great flavor, easy to make and very moist. I did have a hard time cutting mine without it falling a part, but I think if we would have let it cool a bit longer, I wouldn't have had that problem. Great recipe! Thanks for sharing it!

Dine & Dish November 03, 2004

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