1h 50m$23.82Mushroom Beef Meatloaf
A tender beef meatloaf with savory cremini mushrooms, sweet onion, and a glossy ketchup glaze. Baked free-form, it develops browned edges while staying moist and easy to slice.
Shopping options
Olive oil
1 Tablespoon
Bertolli Cooking Olive Oil
1%
Ground beef, 85% lean
2 Pound
Kroger® 85/15 Ground Beef Tray 1 LB
100%
Worcestershire sauce
1 Tablespoon
Lea & Perrins The Original Worcestershire Sauce
3%
Dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
5%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Cremini mushrooms
8 Ounce
Kroger® Whole Baby Bella Mushrooms
100%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Ketchup
0.5 Cup
Heinz Tomato Ketchup
24%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
Fine salt
1.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
25%
Plain dry breadcrumbs
1 Cup
Kroger® Plain Bread Crumbs
28%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Ground beef, 85% lean-2 pound
- Cremini mushrooms-8 ounces
- Large eggs-2 each
- Plain dry breadcrumbs-1 cup
- Yellow onion-1 each
- Ketchup-0.5 cups
- Whole milk-0.5 cups
- Olive oil-1 tablespoon
- Worcestershire sauce-1 tablespoon
- Fine salt-1.5 teaspoons
- Dried thyme-1 teaspoon
- Ground black pepper-0.5 teaspoons
Heat the oven to 375°F with a rack in the middle. Line a rimmed baking sheet with aluminum foil. Wash your hands with soap and water. Rinse the mushrooms and onion under running water and dry them. Trim the mushrooms, peel the onion, and finely chop both into pieces no larger than 1/4 inch.
Heat the olive oil in the skillet over medium-high heat. Add the mushrooms and onion. Cook for about 15 minutes, stirring frequently, until softened and lightly browned and their released liquid has evaporated. Reduce the heat to medium if the onion begins browning too quickly.
Use care around the hot skillet and oil while adding and stirring the vegetables.
Spread the cooked vegetables on a plate and let cool for about 10 minutes, until no longer hot. Meanwhile, combine the breadcrumbs and milk in the mixing bowl and let stand for 5 minutes.
Add the eggs, Worcestershire sauce, thyme, salt, and pepper to the soaked breadcrumbs. Stir until evenly combined, then stir in the cooled vegetables.
Add the ground beef. Using clean hands, gently fold and squeeze the mixture just until evenly combined. Do not knead it into a dense paste.
Keep the raw mixture away from ready-to-eat foods; wash hands and surfaces after handling, and do not taste it uncooked.
Transfer the mixture to the prepared baking sheet. Gently shape it into a free-form loaf approximately 10 inches long, 5 inches wide, and 2 1/2 inches high, smoothing any deep cracks without packing it tightly. Wash your hands after handling the raw mixture.
Wash hands after shaping the raw mixture.
Spread the entire 1/2 cup ketchup evenly over the top and sides of the loaf. Bake for 60–75 minutes, beginning temperature checks at 55 minutes. The meatloaf is ready when a food thermometer inserted into the center of the thickest part reads at least 160°F. If the glaze darkens too much before the center is cooked, loosely cover the loaf with foil.
Use a clean food thermometer to verify at least 160°F in the center.
Rest the meatloaf on the baking sheet for 10 minutes before slicing. Using a clean knife and cutting board, cut into 12 slices and serve.
How did it turn out?
Rating and review tools are unavailable right now.