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Caramelized Onion Mushroom Meatloaf

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This hearty meatloaf features deeply caramelized onions and earthy mushrooms for a moist, flavorful twist on the classic comfort food. Finished with a tangy, sweet glaze, it’s easy enough for weeknights and impressive enough for guests.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 recommended, or mix with ground pork or turkey)
  • 8 oz (225g) cremini or white mushrooms, finely chopped
  • 2 medium yellow onions (about 12 oz / 340g), thinly sliced
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1 cup (60g) bread crumbs (panko or regular; use gluten-free if needed)
  • 1/2 cup (120ml) milk (dairy or non-dairy)
  • 2 tbsp (30ml) Worcestershire sauce
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp (30ml) olive oil
  • For the glaze:
  • 1/3 cup (80ml) ketchup
  • 1 tbsp (15ml) balsamic vinegar
  • 1 tbsp (12g) brown sugar
  • 1 tsp Dijon mustard (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving overhang for easy removal (optional).
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden, about 12-15 minutes.
  3. Add chopped mushrooms and cook another 7-10 minutes, until mushrooms are browned and their liquid has evaporated.
  4. Stir in minced garlic and cook 1 minute more. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine ground beef, cooled onion-mushroom mixture, eggs, bread crumbs, milk, Worcestershire sauce, parsley, salt, and pepper. Mix gently until just combined.
  6. Transfer the mixture to the prepared loaf pan and press evenly, smoothing the top. If free-forming, shape into a loaf about 9×4 inches on a sheet pan.
  7. In a small bowl, whisk together ketchup, balsamic vinegar, brown sugar, and Dijon mustard. Spoon or brush half the glaze over the top of the meatloaf.
  8. Bake on the center rack for 40 minutes. Remove, brush with remaining glaze, and return to oven for another 10-15 minutes, until the center registers 160°F (71°C).
  9. Let the meatloaf rest in the pan for at least 10 minutes before slicing. Garnish with more parsley if desired. Slice and serve warm.

Notes

For best flavor, take your time caramelizing the onions and mushrooms until golden and jammy. Mix the meatloaf gently to avoid a dense texture. If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of milk. Glaze in two steps for a sticky, flavorful crust. Let the meatloaf rest before slicing to keep it juicy. Easily adapt for gluten-free or dairy-free diets by swapping breadcrumbs and milk.

Nutrition

Keywords: meatloaf, caramelized onion, mushroom, comfort food, family dinner, easy meatloaf, beef, hearty, weeknight dinner, classic meatloaf, glazed meatloaf

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