Beef and Mushroom Meatloaf

Course: Dinner, Lunch
Cuisine: American, Gluten Free
Keyword: Budget-friendly, Easy, Fall, Kid-friendly, Lean protein, Low carb, Winter
Condition: Dairy Free, Heart Health, Nut Free
Servings: 6


  • 8-12 oz mushroom cremini and portobello
  • 1 tsp olive oil
  • 1 lean ground beef
  • 1/2 onion diced
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/4 cup ketchup
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp dried thyme


  • Preheat oven to 425 degrees F. Roughly chop mushrooms and toss in olive oil. Spread in an even layer on a sheet pan and roast in the oven for about 20 minutes, until soft. Drain off excess liquid.
  • Place mushrooms in food processor and process until it reaches the consistency of ground beef.
  • Place ground beef, mushroom mixture, onion, egg, breadcrumbs, ketchup, salt, pepper, and thyme into a large bowl. Mix with a spatula until well combined.
  • Reduce heat to 350 degrees F. Place meatloaf mixture into a loaf pan and bake for 35 minutes. Remove from oven, spread ketchup over top of meatloaf and return to oven. Bake for an additional 15-20 minutes, or until internal temperature reaches 160 degrees F. Let stand for 10 minutes before serving.


Carbohydrates: 6g | Protein: 17g | Fat: 9g | Sodium: 270mg | Potassium: 175mg | Fiber: 1g

Please note:

Nutrition info is an estimate and may contain errors. 

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