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Tuscan Meatloaf with Mushroom Sauce

Tuscan Meatloaf with Mushroom Sauce


1 Soak the dried mushrooms in two cups of lukewarm water for half an hour or more.

2 Make the meatloaf mixture: In a bowl, break up the beef with a fork.

In a small bowl, combine the milk and bread, and mash until creamy.

Add the milk and bread to the meat, along with the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.

Mix in the lightly beaten egg yolk.

3 Form in to a loaf shape: Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles. Roll the loaf in the bread crumbs until evenly coated.

4 Drain and chop the mushrooms: Drain the mushrooms (reserving the soaking water) and rinse them several times in clean, cold water. Chop the mushrooms roughly and set aside.

Strain the soaking water through a fine sieve lined with paper towels. Whisk the tomato paste into the soaking liquid and set aside.

5 Brown the meatloaf in butter: Heat the butter and oil in a Dutch oven or heavy casserole pan just big enough for the meat. Brown the meatloaf on all sides in the pan over medium heat after the butter foam subsides.

6 Add wine and reduce: Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meatloaf carefully once or twice.

7 Add the chopped mushrooms and tomato mushroom water: Turn heat to medium low and add chopped mushrooms. Add the tomato paste mushroom water to the meat and mushrooms.

8 Cover and cook at a simmer for 30 minutes, turning the meat once or twice.

9 Let rest on a cutting board before slicing: Carefully remove meat to a cutting board. Allow it to cool slightly and settle. Cut into slanted slices about 3/8 of an inch thick.

If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the sauce.

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Meatloaf is a great recipe for a comfy-cozy dinner that fills you up and makes you feel good. I like it on Sunday nights, as a kind of comfort-food farewell to the weekend! But, it’s also easy enough to put together on a weeknight, if you’d prefer.

This recipe is classic, well-seasoned, saucy, perfect for a wholesome meal and delicious in sandwiches the next day! You can serve it with mashed potatoes and peas for a perfectly traditional American dinner, or check out some of my nifty serving suggestions below.

While the meatloaf is baking, make the gravy. In a medium saucepan over medium heat, melt oil with butter.

Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Stir in the flour until well blended.

Add the beef stock and continue cooking, stirring, until thickened.

Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire sauce.

Continue simmering, uncovered, stirring frequently, for 3 minutes. Taste and add salt and pepper, as needed.

Spoon the gravy over the sliced meatloaf or serve it in a bowl on the side.

  • ⅓ cup fat-free milk
  • 2 egg whites
  • 1 cup soft whole-grain bread crumbs (1 1/3 slices bread)
  • ¼ cup chopped green onions
  • 2 teaspoons dried Italian seasoning, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper, plus more for garnish
  • 1 pound lean ground beef
  • Nonstick cooking spray
  • 1 tablespoon butter
  • 1 ½ cups sliced fresh mushrooms
  • 1 clove garlic, minced
  • ¼ cup thinly sliced green onions, plus more for garnish
  • 1 (8 ounce) container light sour cream
  • 2 tablespoons all-purpose flour
  • ¾ cup cold water
  • 2 teaspoons instant beef bouillon granules

Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with foil set aside.

In a large bowl combine milk and egg whites beat with a fork until well mixed. Stir in bread crumbs, 1/4 cup chopped green onions, the Italian seasoning, salt, and the 1/8 teaspoon pepper. Add ground beef mix well. Shape beef mixture into a 7x4-inch rectangle in the prepared baking dish.

Bake about 1 hour or until internal temperature reaches 160 degrees F (see Tips). Spoon off fat. Let meat loaf stand for 10 minutes. Using two spatulas, carefully transfer meat loaf to serving platter, draining off as much fat as possible.

Meanwhile, for sauce, coat a medium skillet with cooking spray. Add butter melt over medium heat. Add mushrooms and garlic cook about 4 minutes or until mushrooms are nearly tender. Stir in 1/4 cup sliced green onions cook for 1 minute more. In a small bowl stir together sour cream and flour. Stir the cold water and beef bouillon granules into the mushroom mixture. Stir sour cream mixture into mushroom mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add additional water if needed to thin to desired consistency. Serve sauce over meat loaf. If desired, sprinkle with additional sliced green onions and pepper.

Tips: The internal color of a meat loaf is not a reliable doneness indicator. A beef loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Tuscan Meatloaf with Mushroom Sauce - Recipes

  • 1 pound mushrooms, button, finely chopped
  • 1 pound ground meat (turkey, chicken, pork or beef)
  • 1 teaspoon minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 tablespoon fresh garlic, minced fine
  • 1 cup fresh bread crumbs
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Mushroom Sauce

  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 3 tablespoons flour
  • 3 tablespoons unsalted butter
  • 1/2 cup beef stock
  • 1.5 pounds crimini mushrooms, sliced
  • 1/3 cup onion, diced
  • 2 teaspoons Worcestershire sauce


  1. Preheat oven to 350 degrees.
  2. In a large bowl, add the meat, mushroom and remaining 10 ingredients. Mix until well combined.
  3. Place mixture into 7 x 5 inch loaf baking pan or shape into free form loaf and place on a parchment lined sheet pan. Place into preheated oven and bake for 45 minutes.

Mushroom Gravy

  1. In a small bowl, combine milk and cornstarch set aside.
  2. In a large skillet, melt butter over high heat. Add the mushrooms and onions cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.
  3. Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.
  4. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
  5. Taste for seasoning and adjust to taste with salt and pepper.

Recipe Summary

  • 1 onion, finely chopped
  • 1 cup finely chopped mushroom
  • ¾ cup milk
  • ⅔ cup seasoned bread crumbs
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1 ½ pounds ground beef
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 teaspoons ground mustard
  • 1 teaspoon Worcestershire sauce

Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.

Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl spoon over the meatloaf.

Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.

Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

Tuscan Meatloaf with Mushroom Sauce - Recipes

Courtesy of Annie Gunn’s Lou Rook III // July 1, 2014

Sauce reader Bob LaFoy hails Annie Gunn’s meatloaf, smothered in a mushroom sauce scented with red wine, as the best he’s ever had. We’re inclined to agree – so much so that we poked and prodded executive chef Lou Rook III for nine long months before he finally handed over the recipe.


1 cup tomato juice
¾ cup tomato paste
2 large eggs
1 large Vidalia onion, finely chopped
5 lbs. ground beef
2 cups panko breadcrumbs
1½ Tbsp. kosher salt, plus more to taste
1 Tbsp. freshly ground black pepper, plus more to taste
¼ cup canola oil
8 oz. button mushrooms, cleaned and sliced
3 cups low-sodium beef broth (no MSG)
3 Tbsp. cornstarch
½ cup red wine


• Preheat the oven to 325 degrees. Grease a rimmed,18-by-13-inch baking sheet.

• In a medium bowl, whisk together the tomato juice, tomato paste and eggs. Set aside.

• In another large bowl, mix together the onion, ground beef, breadcrumbs, salt, pepper and the tomato mixture until well incorporated.

• Divide the meat mixture in half and form into 2 loaves. Set the loaves on the baking sheet and bake 25 minutes, or until the internal temperature of each meatloaf reaches 125 degrees.

• Meanwhile, heat the canola oil in a 2-quart saucepan. Over high heat saute the mushrooms 3 minutes.

• Lower the heat to medium and deglaze with the beef broth, scraping the bottom of the pan, and bring to a simmer.

• In a small bowl, whisk the cornstarch into the red wine to dissolve. Add the slurry to the beef broth, and simmer 3 minutes, whisking constantly. Season with salt and pepper to taste.

• Cut the meatloaf into ½-inch slices. Working in batches on a grill pan over medium heat, sear the slices 3 minutes, rotate the slices 90 degrees and sear another 3 minutes. Flip meatloaf and repeat on opposite side.

• To serve, place 2 slices of meatloaf on each plate and ladle mushroom sauce over the top.

Recipe Summary

  • 2 pounds ground beef
  • 2 ½ cups crushed butter-flavored crackers
  • 1 small onion, chopped
  • 2 eggs
  • ¾ cup ketchup
  • ¼ cup brown sugar
  • 2 slices bacon
  • 1 cup ketchup
  • 2 tablespoons vinegar
  • ¾ teaspoon salt, or to taste
  • 2 tablespoons prepared yellow mustard
  • ½ cup brown sugar

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.

Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

Meatloaf with Balsamic Mushroom Sauce

Classic meatloaf gets an upgrade with a rich and savory balsamic mushroom sauce.


  • 2 whole Eggs, Beaten
  • ½ cups 2% Milk
  • ½ whole Yellow Onion, Finely Chopped
  • 2 cloves Garlic, Finely Chopped
  • 2 Tablespoons Tomato Paste
  • ¼ cups Balsamic Vinegar
  • ⅓ cups Worcestershire Sauce
  • 1 cup Plain Breadcrumbs
  • ½ cups Finely Grated Parmesan Cheese
  • 1 teaspoon Dried Italian Seasoning
  • 1 pound Ground Beef
  • 6 Tablespoons Butter, Divided
  • 16 ounces, weight Cremini Mushrooms, Quartered
  • ¼ cups Balsamic Vinegar
  • 8 ounces, weight Cremini Mushrooms, Finely Chopped
  • 3 cups Beef Stock
  • ½ teaspoons Salt
  • 1 Tablespoon Chopped Parsley, Plus Extra For Garnish
  • 1 Tablespoon Heavy Cream
  • Grated Parmesan For Garnish


In a large bowl, combine eggs, milk, onion, garlic, tomato paste, balsamic vinegar, and Worcestershire sauce. Next, stir in the breadcrumbs, Parmesan cheese, and Italian seasoning. Stir until just combined.

Add ground beef and, using your hands, combine everything together just until the breadcrumb mixture is well combined with the beef. Form the beef mixture into a loaf and press it into a 1 1/2 quart loaf pan.

Bake at 375ºF for 45 minutes to 1 hour or until the internal temperature reads 165ºF. Remove it from the oven and let it rest for at least 5–10 minutes before slicing and serving.

To make the sauce, first melt 4 tablespoons of the butter in a large pan over medium heat. Add the quartered mushrooms and let them cook until they are golden brown, about 10 minutes. Pour in balsamic vinegar and let it boil until the liquid has evaporated. Remove the mushrooms from the pan and set aside.

In that same pan, add remaining 2 tablespoons of butter and let it melt. Ad the chopped mushrooms and let them cook in the butter for a few minutes. Add the beef stock and bring it all to a boil. Lower the heat and let it simmer for about 20–30 minutes until the beef stock is thick enough to lightly coat the back of a spoon. Turn off the heat and add the parsley and cream. Check for seasoning and add salt and pepper to taste (about ½ teaspoon of salt and ¼ teaspoon of pepper to start).

Spoon the quartered mushrooms over the meatloaf slices before pouring a few tablespoons of the sauce over the top. Garnish with chopped parsley and grated Parmesan.

Brown Gravy Meatloaf Recipe

  • Author: Dan
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1 x

This Brown Gravy Meatloaf Recipe is so easy and delicious, you’ll be making it all the time! Serve this beef meatloaf with our simple brown gravy recipe that can be made in just 5 minutes!


2 – 2 1/2 pounds meatloaf mix* (can also substitute all beef )

1 1/2 tablespoons chopped garlic

1 tablespoon fresh thyme, chopped

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce


Preheat the oven to 350 degrees.

Add the oil to a skillet over medium heat.

Add the onions, salt and pepper and cook for 8-10 minutes until slightly browned and softened.

Add the garlic, stir and cook for a minute longer, then add the thyme, tomato paste and Worcestershire sauce.

Work the tomato paste into the onions and garlic, then pour in the chicken broth and stir. Let the chicken broth reduce for 3-4 minutes then turn the heat off and remove the skillet from the burner to cool.

To a large bowl, add the meatloaf mix along with the eggs and breadcrumbs. Once the onion mixture has cooled, add it to the bowl with the meat and mix to combine. (Clean hands work the best!)

Line a sheet pan with aluminum foil and spray with cooking spray. (You can also use a piece of parchment paper) Form the meat into a loaf shape and place in the oven.

Cook the meatloaf for 45-55 minutes. Check the meatloaf after 45 minutes to see if it’s cooked through, this will depend on the size and shape you made your meatloaf.

While the meatloaf is in the oven you can make the brown gravy. When the meatloaf comes out of the oven you can pour the gravy over the top of the meatloaf or slice the meatloaf and serve the gravy on the side.

Recipe Notes

Meatloaf mix is a ground meat combination of beef, pork and veal which is sold in most grocery stores.

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