4.3 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (4 reviews)
Mushroom Meatloaf with Mushroom Gravy
  • Yield 8 portions 1x
Author The Culinary Institute of America and the Mushroom Council

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  • 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.


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Reviews (5)

  1. Meatloaf was very flavourful and moist. The gravy was not good. The recipe doesn’t state what to do with milk/cornstarch mixture so I added when adding broth. Gravy had too much flour for our liking.

  2. The meatloaf was wonderful, but the gravy needed a lot of help. There was no mention in the directions of when to add the milk-cornstarch mixture. And with both cornstarch AND flour, there was way too much thickener. We ended up adding over a cup of additional beef broth just to thin it out enough to be anything but flavorful wallpaper paste.

  3. I didn’t add any flour to the recipe…. Added milk/beef broth & Worcestershire sauce to mushrooms & added more broth…. DELICIOUS sauce!

  4. The meatloaf is very light and tender and delicious. I am dairy and gluten free, so I made a few changes. I substituted rice milk for regular milk in the meatloaf, and used 1/2 cup oats instead of the breadcrumbs. For the gravy, I used gluten free flour, and beef broth and wine. I needed to almost double the liquid for the gray as it was too thick. I didn’t use the milk and cornstarch. It was delicious, will make again.

  5. There is definitely a flaw in this recipe. If I could rewrite the recipe, I believe I would say: There are two options for thickening this gravy: Using cornstarch or flour. Option 1: . Combine Milk with the cornstarch and set aside, but omit flour if using cornstarch. Add the cornstarch mixture at the “add flour step”, but omit the flour. Option 2: Flour Method, omit the cornstarch if using the flour. Add the milk after thickening for a lighter sweeter gravy. Anyway, I used the flour option with milk. It turned out grea! Another addition I made was 1/2 tsp thyme to the gravy. Aside from the error, it could’ve been a 5/5 rating.

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