Meatloaves with Mushroom Sauce
Rich, savory, and utterly comforting, these Meatloaves with Mushroom Sauce are the perfect twist on a classic dinner favorite. Made with a flavorful mix of ground beef and pork, these mini meatloaves are moist and tender, infused with garlic, onion, and a splash of Worcestershire sauce for depth. The real star, however, is the creamy mushroom sauce, featuring golden-browned mushrooms simmered in a luxurious blend of beef broth and heavy cream. Quick to prepare and oven-baked to perfection in just 30 minutes, this hearty dish pairs beautifully with creamy mashed potatoes or roasted vegetables. Garnished with fresh parsley for a pop of color and freshness, it's a must-try recipe for your next family dinner. Keywords: "meatloaves with mushroom sauce," "mini meatloaves recipe," "creamy mushroom sauce," "comfort food dinner," "easy weeknight recipes."
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.75 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 2 cloves Garlic
- 0.5 medium Yellow onion
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 8 oz Mushrooms
- 2 tbsp Butter
- 2 tbsp Flour
- 1.5 cups Beef broth
- 0.25 cup Heavy cream
- 2 tbsp Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, finely chopped onion, Worcestershire sauce, salt, and black pepper. Mix well until fully combined.
Shape the mixture into 4 individual mini meatloaves and place them on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through.
While the meatloaves are baking, prepare the mushroom sauce. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until softened and browned.
Add the butter to the skillet and let it melt. Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw taste of the flour.
Slowly add the beef broth to the skillet, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the heavy cream and simmer for another 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Once the meatloaves are done, remove them from the oven and let them rest for 5 minutes. Serve the meatloaves topped with the mushroom sauce and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
