Double-Mushroom Meatloaf

Fresh and dried mushrooms make this meatloaf extra delicious. Craving even more mushroom goodness? Pair it with the mushroom gravy. Or create your own customized meatloaf recipe with the Recipe Maker.

• 
  
  2 Tbs. plus 1 tsp. canola or olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 cup small-diced fresh cremini or button mushrooms
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  3/4 cup dry sherry
  
  


• 
  
  4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 lb. ground veal
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup dried mushrooms, rehydrated in hot water and chopped
  
  


• 
  
  2 Tbs. chopped fresh thyme
  
  


• 
  
  2 Tbs. chopped fresh sage
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  Kosher Salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. ketchup
  
  

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.


Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-mushroom mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the pork, veal, and eggs to the onion mixture. Scatter the rehydrated dried mushrooms, thyme, and sage over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Turkey Meatloaf with Fennel and Bacon

Wrapped in bacon and lashed with a double dose of fennel, this turkey meatloaf is anything but austere. Create your own customized meatlof recipe with the Recipe Maker.

• 
  
  2 Tbs. plus 1 tsp. canola or olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 cup small-diced fennel
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  3/4 cup dry white wine
  
  


• 
  
  4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 lb. ground turkey (not 100% breast meat)
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/3 cup sliced scallions
  
  


• 
  
  2 tsp. coarsely chopped fennel seeds
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  Kosher Salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  10 oz. sliced bacon (about 9 strips)
  
  

Tip:

For a leaner meatloaf, omit the bacon and instead glaze the loaf with 2 Tbs. honey before cooking (you can skip the broiling step at the end).

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.


Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the turkey and eggs to the onion mixture. Scatter the scallions, fennel seeds, and red pepper flakes over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.


Bake until an instant-read thermometer registers 165°F in the center of the meatloaf, 40 to 55 minutes.


Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Glazed Meatloaf with Peppers & Warm Spices

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

For the meatloaves:

• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  1 large red onion, thinly sliced (about 2 cups)
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-inch piece fresh ginger, peeled and minced
  
  


• 
  
  1 small green bell pepper, finely diced
  
  


• 
  
  4 cloves garlic, minced
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. cracked black pepper
  
  


• 
  
  1 lb. white button mushrooms, finely diced or finely chopped in a food processor
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  2 lb. ground beef (80% lean)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 lb. ground turkey
  
  


• 
  
  1 red bell pepper, finely chopped
  
  


• 
  
  1/4 cup fresh cilantro
  
  


• 
  
  3 large eggs
  
  


• 
  
  1/2 cup ketchup
  
  


• 
  
  2 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
  
  


• 
  
  1/2 tsp. sweet or hot paprika, preferably Hungarian
  
  

For the glaze:

• 
  
  1 cup ketchup
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  2 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. cracked black pepper
  
  


• 
  
  1/2 tsp. cayenne
  
  

Tip:

If you plan to freeze one of the meatloaves from this recipe, you'll need to make only a half-recipe of the glaze. For freezing and thawing directions see the make-ahead tips below.

Make the meatloaves:

Melt the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and toast, stirring constantly, until deeply browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean.

In the skillet, combine the onion, oil, and 2 tsp. salt. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 to 5 minutes. Stir in the ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the green bell pepper and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set aside to cool.

Position a rack in the center of the oven and heat the oven to 300°F. Add the beef, pork, turkey, red bell pepper, cilantro, eggs, ketchup, Parmigiano, and paprika to the bowl with the breadcrumbs and knead gently until everything is incorporated. Add the cooled mushroom mixture and knead gently until combined. Divide the mixture in half. On a parchment-lined rimmed baking sheet, mold the meat into two 9x5-inch loaves and bake for 1 hour.

Make the glaze:

While the meatloaves bake, whisk the glaze ingredients in a small bowl. After 1 hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer reads 165°F when inserted into the center of a meatloaf, 30 to 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter or cutting board with a large spatula (leave the juices and fat behind). Slice and serve.

Greek-Style Meatloaf with Olives, Feta, and Red Wine

Chopped kalamata olives and feta give this lamb meatloaf a zesty Mediterranean flavor. Create your own customized meatloaf recipe with the Recipe Maker.

• 
  
  2 Tbs. plus 1 tsp. canola or olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  3/4 cup dry red wine
  
  


• 
  
  4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 lb. ground lamb
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup crumbled feta
  
  


• 
  
  1/3 cup coarsely chopped pitted kalamata olives
  
  


• 
  
  4 Tbs. chopped fresh oregano
  
  


• 
  
  2 lightly packed tsp. finely grated lemon zest
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  Kosher Salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. honey
  
  

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.


Add the red wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the lamb and eggs to the onion mixture. Scatter the feta, olives, oregano, and lemon zest over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Glazed Meatloaf with Peppers & Warm Spices

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

For the meatloaves:

• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  1 large red onion, thinly sliced (about 2 cups)
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-inch piece fresh ginger, peeled and minced
  
  


• 
  
  1 small green bell pepper, finely diced
  
  


• 
  
  4 cloves garlic, minced
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. cracked black pepper
  
  


• 
  
  1 lb. white button mushrooms, finely diced or finely chopped in a food processor
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  2 lb. ground beef (80% lean)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 lb. ground turkey
  
  


• 
  
  1 red bell pepper, finely chopped
  
  


• 
  
  1/4 cup fresh cilantro
  
  


• 
  
  3 large eggs
  
  


• 
  
  1/2 cup ketchup
  
  


• 
  
  2 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
  
  


• 
  
  1/2 tsp. sweet or hot paprika, preferably Hungarian
  
  

For the glaze:

• 
  
  1 cup ketchup
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  2 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. cracked black pepper
  
  


• 
  
  1/2 tsp. cayenne
  
  

Tip:

If you plan to freeze one of the meatloaves from this recipe, you'll need to make only a half-recipe of the glaze. For freezing and thawing directions see the make-ahead tips below.

Make the meatloaves:

Melt the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and toast, stirring constantly, until deeply browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean.

In the skillet, combine the onion, oil, and 2 tsp. salt. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 to 5 minutes. Stir in the ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the green bell pepper and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set aside to cool.

Position a rack in the center of the oven and heat the oven to 300°F. Add the beef, pork, turkey, red bell pepper, cilantro, eggs, ketchup, Parmigiano, and paprika to the bowl with the breadcrumbs and knead gently until everything is incorporated. Add the cooled mushroom mixture and knead gently until combined. Divide the mixture in half. On a parchment-lined rimmed baking sheet, mold the meat into two 9x5-inch loaves and bake for 1 hour.

Make the glaze:

While the meatloaves bake, whisk the glaze ingredients in a small bowl. After 1 hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer reads 165°F when inserted into the center of a meatloaf, 30 to 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter or cutting board with a large spatula (leave the juices and fat behind). Slice and serve.

Meatloaf with Fresh Scallions & Herbs

Scallions add a nice bite to this meatloaf without being overbearing or too oniony, and the sour cream makes this loaf super moist. To make sure the seasoning is correct, you sauté and taste a tiny portion of the meat mixture before forming  the loaf.

• 
  
  1 Tbs. plus 1 tsp. vegetable oil; more as needed
  
  


• 
  
  1 cup finely chopped yellow onion
  
  


• 
  
  3/4 lb. ground beef (80% lean)
  
  


• 
  
  1/2 lb. ground veal
  
  


• 
  
  1/2 lb. ground pork
  
  


• 
  
  1 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large eggs, lightly beaten; 1 more if needed
  
  


• 
  
  1-1/2 cups homemade dry breadcrumbs or panko breadcrumbs; more if needed
  
  


• 
  
  1 cup thinly sliced scallions (both green and white parts)
  
  


• 
  
  1 cup sour cream
  
  


• 
  
  3/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2/3 cup ketchup
  
  


• 
  
  1/3 cup chopped fresh tarragon
  
  


• 
  
  1 tsp. lightly chopped fresh thyme
  
  


• 
  
  2 cloves garlic, finely chopped
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. When hot, add the onion and cook, stirring frequently, until softened, 3 to 5 minutes. Transfer to a plate to cool.

Put the ground beef, veal, and pork in a large bowl and gently knead them with your hands until just combined. Add the cooled onion, paprika, 2 tsp. salt, and 1 tsp. pepper and gently knead to blend. Add the remaining ingredients (except for the remaining vegetable oil) and gently knead with your hands or stir with a large spoon until just incorporated.

Wipe out the skillet and heat the remaining 1 tsp. oil over medium heat. When the oil is hot, add a quarter-size piece of the meat and cook, turning halfway through cooking, until the meat is cooked through, about 1 minute on each side. Cool briefly and taste. If it’s too moist to hold together, add up to 1/2 cup more breadcrumbs to the meat mixture; if it’s too dry, add an extra egg. If necessary, add salt and pepper. Repeat cooking quarter-size pieces of the meat until you’re satisfied with the flavor and consistency.

On a parchment-lined rimmed baking sheet, mold the meat mixture into a 9x5-inch loaf. Bake until the meat is firm to the touch and has an internal temperature of 160°F, about 1 hour. Allow the meatloaf to rest for 15 to 20 minutes before serving.

Blue Cheese and Bacon Meatloaf

The classic Buffalo-wings combo of celery and blue cheese pair here with actual buffalo—that is, lean and meaty ground bison. Create your own customized meatloaf recipe with the Recipe Maker.

• 
  
  2 Tbs. plus 1 tsp. canola or olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 cup small-diced celery
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 lb. ground bison
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup crumbled blue cheese
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  Kosher Salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  10 oz. sliced bacon (about 9 strips)
  
  

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-celery mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the bison and eggs to the onion-celery mixture. Scatter the blue cheese over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.