Beef & Mushroom Meatloaf with Herb Glaze
Ingredients
- 2 poundsground beef
- 8 ouncesmushrooms
- 1 mediumyellow onion
- 3 clovesgarlic
- ½ cupbreadcrumbs
- 2eggs
- ¼ cupwhole milk
- ½ cupketchup
- 2 tablespoonWorcestershire sauce
- 1 tablespoonfresh thyme
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Finely chop 8 ounces mushrooms.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop 1 tablespoon fresh thyme leaves (or 1 teaspoon dried).
Method
- 01
Preheat oven to 375°F.
- 02
Heat olive oil in a large skillet over medium-high heat. Add the diced mushrooms and sauté for 4–5 minutes until they release their liquid and begin to brown. Add the diced onion and cook another 3 minutes until softened. Stir in the minced garlic and cook 1 minute more. Remove from heat and let cool slightly.
- 03
In a large bowl, whisk together eggs and milk. Add breadcrumbs and let sit 1 minute to absorb.
- 04
Add ground beef, cooled mushroom mixture, Worcestershire sauce, fresh thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper to the bowl. Mix gently with your hands until just combined — don't overwork.
- 05
Transfer mixture to a 9×5-inch loaf pan, pressing gently to even the top. In a small bowl, stir together ketchup and 1 tablespoon water; spread over the top.
- 06
Bake for 50–60 minutes until the internal temperature reaches 160°F when measured in the center with a meat thermometer.
- 07
Let rest for 5 minutes before slicing. Serve warm with pan drippings spooned over each slice.
Spice Tips
For deeper savory notes, add 1 teaspoon Dijon mustard to the meat mixture. A pinch of cayenne pepper (1/8 teaspoon) adds subtle warmth without heat. Fresh sage or marjoram can replace thyme for an earthy shift.
Meatloaf keeps well: cover leftovers and refrigerate up to 3 days. Reheat slices gently in a 325°F oven. For meal prep, form the mixture into a loaf pan, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge before baking.