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Mushroom Meatloaf with Pepper-Thyme Gravy recipe

Mushroom Meatloaf with Pepper-Thyme Gravy.

A great variation on a classic ‘comfortfood’. Go all out and complete the meal with fluffy mashed potatoesand sauteed vegetables. And don’t for get the ClassicRice Pudding for dessert! Mom would be proud!

Recipe: Mushroom Meatloafwith Pepper-Thyme Gravy

1 1/2 pounds lean ground beef
2 teaspoons butter
1/2 cup onion, finely chopped
8 ounces mushrooms, sliced
3 cloves garlic, crushed
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
Pepper-Thyme Gravy:
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 (12-ounce) jar beef gravy
1/2 teaspoon dried thyme leaves, crushed

  • Heat oven to 350°F (175°C). Inlarge nonstick skillet, heat 2 teaspoons butter over medium heatuntil hot. Add onion. Cook and stir 3 minutes. Add mushroomsand garlic. Cook and stir 6 to 8 minutes or until mushrooms aretender. Remove from heat; cool 5 minutes.
  • In large bowl, combine ground beef, breadcrumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture;mix lightly but thoroughly.
  • On rack in broiler pan, shape beef mixtureinto 8 x 4-inch loaf.
  • Bake in 350°F (175°C) oven approximately1 1/4 hours to medium doneness (160°F | 70°C).
  • Meanwhile prepare gravy. In medium saucepan,heat 1 teaspoon butter over medium heat until hot. Add bell pepper.Cook and stir 5 minutes or until crisp-tender. Add gravy andthyme; heat through.
  • Carve meatloaf into slices. Serve withgravy.

    Serves 6.

    Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.

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  • Comments

    1 Comment


    Delicious, moist and flavorful as promised, but the recipe seemed unnecessarily complicated so I simplified the process and mixed all the ingredients together. No sauteing, splitting, waiting, just mix it and bake. I also added about a Tsp of chopped fresh thyme to the meat loaf and topped it with mushroom gravy made with veggie stock and a little vermouth very tasty. Hi, I m trying to make this recipe Paleo. Do you think it would affect the dish in a negative way if i left out the milk and breadcrumbs and substituted more veggies?

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