Slow-Cooker Mushroom Meatloaf
This is a new twist on an old classic. Portabella mushrooms make Slow-Cooker Mushroom Meatloaf rich and hearty and flavorful.
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
Notes
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.
Nutrition
Calories: 436kcalCarbohydrates: 26gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 113mgSodium: 942mgPotassium: 622mgFiber: 2gSugar: 10gVitamin A: 151IUVitamin C: 2mgCalcium: 102mgIron: 4mg