Slow-Cooker Mushroom Meatloaf is a new twist on an old classic. Baby Bella mushrooms make this meatloaf rich and earthy. Cooking it in the slow cooker makes it moist and juicy. Adding a sweet, tangy glaze to the top makes a hearty meal that is soon to be a regular in your recipe rotation!
Raise your hand if you have always made meatloaf in the oven? Yep, me too! Well, not anymore. I’m convinced using the slow cooker is another great way to make meatloaf that is flavorful and juicy. And remember to line the slow cooker with aluminum foil, so that you can easily lift the meatloaf out of the slow cooker, making clean up quick and easy.
More tasty recipes with Mushrooms
- French Onion Stuffed Mushrooms
- French Bread Pizza
- Mom’s Thanksgiving Dressing
- Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
- Mushroom and Spinach Risotto
Slow-Cooker Mushroom Meatloaf is made even better when serving it with mushroom gravy made from the juices that develop as the meatloaf cooks low and slow in the Crockpot.
How to make Mushroom Gravy?
The juices that have accumulated in the bottom of the slow cooker can easily be turned into a mushroom gravy to serve with the meatloaf. The gravy adds so much flavor to the meatloaf and can be poured over creamy mashed potatoes.
Simply transfer the liquid from the slow cooker to a skillet over medium-high heat. Bring it, and reserved mushrooms, to a boil and whisk in two tablespoon of flour until smooth. Add one cup of beef broth or milk and continue stirring for about 5 minutes until thick. Add salt and ground black pepper to taste. Reduce heat to medium low. Gravy is ready when it has become thick and smooth.
What to serve with Mushroom Meatloaf?
Meatloaf, in my opinion, should always be served with potatoes as a side dish. Check out this list of hearty potato recipes to find a great match for your meatloaf.
Slow-Cooker Mushroom Meatloaf Recipe
What’s needed?
- 1 small onion, chopped
- 1 8-ounce package Portabella mushrooms, chopped finely (reserve a few mushrooms to add to the gravy, if desired)
- 1 teaspoon minced garlic
- 1 cup Italian bread crumbs
- 1 large egg
- 1/3 cup milk
- 1 teaspoon each salt and pepper
- 1 teaspoon dried thyme
- 1 1/2 pound ground beef
- 1/3 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
How to make Mushroom Meatloaf?
Step-by-Step Instructions:
- Line a 4-quart slow cooker with two long strips of aluminum foil. Place one lengthwise and press into the slow cooker. Place the other piece of foil across the slow cooker sideways, so all sides are covered.
- Chop the onion and the mushrooms and put them in a bowl. I used the food processor to finely chop them. Put the chopped mushroom mixture in a large bowl and add the garlic, bread crumbs, egg, milk, salt and pepper. Mix until well combined.
- Add the ground beef and mix thoroughly. Using your hands is the easiest way to mix it well. Form the beef mixture into a loaf and place it into the slow cooker.
- Mix together the barbecue sauce, mustard and brown sugar in a small bowl. Pour the mixture over the meatloaf and spread evenly to cover. Put the lid on the slow cooker and cook on high for 3 1/2 hours.
- Use the foil strips to lift the meatloaf out of the slow cooker. Remove it from the foil and place it on a platter for serving. Clean up is easy, no need to wash the slow cooker, just throw the foil away. Recipe makes 6 servings.
Serve the meatloaf with your favorite side dishes. We had chunky mashed potatoes and mushroom gravy over the meatloaf. If you like mushrooms, you are going to love Slow-Cooker Mushroom Meatloaf.
More of the Best Ground Beef Dinners
- Meatloaf and Coca Cola BBQ Sauce
- Spicy Tortilla Bake
- Cheeseburger Meatloaf and Fries
- Stuffed Pepper
- Meatballs and Toasted Ravioli
- Slow-Cooker Cheeseburger Tater Tots
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Slow-Cooker Mushroom Meatloaf
Ingredients
- 1 small onion, chopped finely
- 8 ounces Baby Bella mushrooms, chopped finely (reserve a few mushrooms to add to the gravy, if desired)
- 1 teaspoon garlic, minced
- 1 cup Italian bread crumbs
- 1 large egg
- 1/3 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 1/2 pound ground beef
- 1/3 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
Instructions
- Line a 4-quart slow cooker with two long strips of aluminum foil. Place one lengthwise and press into the slow cooker. Place the other piece of foil across the slow cooker sideways, so all sides are covered.
- Chop the onion and the mushrooms and put them in a bowl. I used the food processor to finely chop them. Put the chopped mushroom mixture in a large bowl and add the garlic, bread crumbs, egg, milk, thyme, salt and pepper. Mix until well combined.
- Add the ground beef and mix thoroughly. Using your hands is the easiest way to mix it well. Form the beef mixture into a loaf and place it into the slow cooker.
- Mix together the barbecue sauce, mustard and brown sugar in a small bowl. Pour the mixture over the meatloaf and spread evenly to cover. Put the lid on the slow cooker and cook on high for 3 1/2 hours.
- Use the foil strips to lift the meatloaf out of the slow cooker. Remove it from the foil and place it on a platter for serving. Clean up is easy, no need to wash the slow cooker, just throw the foil away. Recipe makes 6 servings.
Equipment
- 1 4-quart slow-cooker
