Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This is a great meatloaf recipe. The mushroom sauce is the best. I have doubled the recipe, split it and and will freeze the two loaves for future meals. I can defrost a meatloaf the night before to save a little time the next day. I got this recipe out of the Cuisine At Home magazine and is always asked for the recipe by friends.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F; coat a broiler pan with nonstick spray and line the bottom of the pan with foil for easy clean up.
  2. Combine the ground meats, crumbs, parsley, onion,egg whites, milk, Worcestershire, salt and pepper in a bowl, using your hands to mix. Transfer the mixture to the prepared pan, shaping it into a 9x5" loaf.
  3. Stir ketchup, mustard, and brown sugar together in a bowl, then spoon on top of the meatloaf. Bake until meatloaf reaches 160°F on an instant read thermometer, about 1 hour. Let rest at least 5 minutes before slicing.
  4. Mushroom Sherry Sauce:.
  5. Fry bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate and return pan with drippings to the burner. Add mushrooms, shallots, and saute until mushrooms are browned, about 5 minutes, stirring occasionally. Stir in flour and tomato paste; cook 1 minute.
  6. Deglaze with sherry and simmer until evaporated. Gradually add brother, scraping up brown bits from the bottom of the pan. bring to a simmer and cook until slightly thickened, about 5 minutes. Finish sauce with reserved bacon, butter, vinegar, salt, and pepper. Serve with meatloaf.
Most Helpful

4 5

I saw this recipe in Cuisine at Home, and I tried it. I thought it was one of the better meat loaf recipes I've tried, although I did skip the mushroom sauce (picky eaters in my house). Maybe next time I'll try the mushroom sauce!