Tomato Mushroom Meatloaf

Tomato Mushroom Meatloaf


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Who says meatloaf can't be gourmet? Try this recipe and make the world's best meatloaf soaked in a flavorful mushroom sauce.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 1 1/2 lb. ground beef
  • 7 oz. breadcrumbs plus extra for rolling
  • 1/2 C. milk
  • 2 eggs, beaten
  • 3 1/2 oz. grated Parmesan cheese
  • 1/4 C. fresh parsley, chopped
  • salt and pepper
  • olive oil
  • 1 clove garlic, crushed
  • 1/2 C. white wine
  • 1 lb. can tomatoes, crushed
  • 8 oz. porcini mushrooms

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In a large bowl, combine beef, breadcrumbs, milk, eggs, cheese, parsley, salt, and pepper. Work with hands to incorporate well and mold into loaf shape. Heat a generous amount of olive oil in the bottom of a deep skillet. Add the meatloaf and pan fry until golden brown on all sides. Add garlic and once fragrant, drizzle with half of wine. Let simmer for a minute. Turn over meatloaf and cover with the remaining wine. Slowly add in tomatoes. Cover and let cook for 30 minutes. In a small skillet, sauté the mushrooms in a splash of olive oil until tender. Add to meatloaf mixture and cook for an additional 30 minutes. Let stand for 15 minutes before serving.

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