Beef & Mushroom Meatloaf

Pairs Well With

Serves 6


8-12 ounces mushrooms, white or cremini (I used 8 ounces), roughly chopped

1 t olive oil

1 lb 85% lean ground beef

½ onion, diced

1 egg

¼ cup fresh bread crumbs (I used focaccia bread but any bread will do-just make sure it is small crumbs)

¼ cup Rao’s marinara sauce (my preferred low sugar brand but any marinara or even ketchup will do)

1 t black pepper

1 t thyme, dried


Preheat oven to 350 degrees.

In a large skillet heat the olive oil over medium high heat and add chopped mushrooms. Sauté until browned and all liquid has evaporated. Place mushrooms in food processor and process until it reaches the consistency of ground beef.

Place ground beef, mushroom mixture, onion, egg, breadcrumbs, marinara sauce, salt, pepper and thyme into a large bowl. Mix with a spatula until well combined.

Place meatloaf mixture in a loaf pan and bake for 50-60 minutes or until internal temperature reaches 160 degrees F. Let stand for 10 minutes before serving.

Notes: Optional if you like you can add another ¼ cup of marinara over the top of the meatloaf at 35 minutes and continue cooking.

I also made these into burgers and fried them on the stovetop-make six burgers if you do this-or 5 for larger size.