Glazed Meatloaf with Mushrooms for Two

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Meatloaf with mashed potatoes and gravy are a favorite my house. When I saw this version with the mushrooms added into the ingredients I had to give it a try.

This recipe Is probably a little much for two people, but leftover meatloaf is always good.

This is a simple recipe that doesn’t require a lot of ingredients and is fairly quick to put together.

Give this Glazed Meatloaf with Mushrooms for Two recipe a try; it’s really good.

Glazed Meatloaf with Mushrooms for Two
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • Ingredients for glaze
  • 3 tablespoons ketchup
  • 2 teaspoons light brown sugar
  • 1 teaspoon cider vinegar
  • Ingredients for meatloaf
  • 10 saltine crackers
  • ⅓ cup whole milk
  • 4 ounces fresh mushrooms
  • 1 small onion
  • 1 tablespoon vegetable oil
  • ¼ teaspoon dried thyme
  • 1 garlic clove minced
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • 1 pound 90 percent lean ground beef
Instructions
  1. In a small bowl mix all the glaze ingredient together; set aside.
  2. Preheat oven to 350F with rack in middle position.
  3. Process crackers in a food processor until finely ground and place them in the bottom of a large bowl; stir in milk and set aside.
  4. Place the onion and mushrooms in the now empty food processor and process until finely chopped.
  5. Add the garlic and thyme to the onion and mushroom mixture. Using the oil in a 10 inch nonstick skillet over medium high heat cook the mixture until moisture is evaporated and mixture starts to brown; set aside to cool for about 5 minutes.
  6. Whisk the egg, mustard, mushroom mixture, salt and pepper into the cracker mixture and then work in the meat using your hands. Form into 2 equally sized meatloaves and place them in the now empty skillet; bake for 20 minutes.
  7. Remove meatloaf from the oven, spread the glaze over the tops, and continue baking until meatloaves are done. (160F)
  8. Let rest for 5 minutes and serve hot.

Adapted from Cooks Country