Let’s start with an egg and 2 pounds of the best ground beef you can get your hands on.

If ground turkey is more your style go ahead and use that instead!

To it add 1 cup of plain bread crumbs…

1/2 cup of heavy cream…

1 tablespoon of dijon mustard…

1 cup of defrosted frozen spinach…

1 tablespoon of Italian seasoning…

1 teaspoon of garlic powder…

1 white onion, chopped…

And 1 teaspoon of salt and a few dashes of pepper!

Phew!

Now get your hands in that bowl and mix everything together!

I don’t use a loaf pan to cook meatloaf for two reasons,

1. I don’t own a loaf pan.

2. A meatloaf master once told me that meatloaf baked in a loaf pan will tend to come out a bit dry.

Divide  your ground beef mixture in half and form two loaves on a baking sheet lined with parchment paper…

I also like to use a meat thermometer to insure that I don’t over cook this meatloaf.

Pop your loaves into a preheated 350 degree oven for about 45 minutes or until your meat thermometer reads 160.

While our meatloaf is baking let’s get our mushrooms going!

Melt a couple tablespoons of butter into a hot skillet…

Once your butter has melted add 1 chopped white onion…

And 1 10 ounce package of sliced bella mushrooms…

Porcini or white mushrooms would be good too!

Add a touch of salt and pepper to your veggies and let them sauté over medium to low heat for 12-15 minutes.

Once your mushroom are nice and caramelized (browned) go ahead and deglaze (scraping the brown bits off the bottom of the pan) the pan with 1/2 cup of chicken stock…

And a few tablespoons of balsamic vinegar!

Bring this pan to slight boil and let your sauce reduce (thickening and intensifying a sauce by boiling it) for just a few minutes.

Caramelizing, deglazing, and reducing?! You are so stinkin’ fancy!

Looks like our meatloaf is done!

Go ahead and let your loaves rest until the thermometer reads 165.

Ahhhhh, comfort food at it’s fanciest!

Enjoy!

Ingredients

  • 2 pounds ground beef (or turkey)
  • 1 egg
  • 1 cup plain bread crumbs
  • 1/2 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1 cup frozen spinach
  • 1 tablespoon Italian seasoning
  • 1 white onion chopped
  • 1 teaspoon garlic powder

10 Responses to Fancy Meatloaf with Balsamic Mushrooms

  1. kat says:

    YUMMMY! I love you everything you make! This is going straight onto my Pinterest, I can’t wait to try this! :)

  2. Mom says:

    Your still the “cute one” in my world. Can’t wait to try this recipe, I’m so ready for fall cuisine.
    XO
    Mom

  3. Lisa says:

    You are “too cute” yourself friend!!! Loved reading this!!I think you are always as beautiful as can be!!! Btw, can’t wait to try this treat of a meatloaf!!!! ;)

  4. Kristin B says:

    Just borrowed the mushroom half of this recipe for dinner tonight to top pan-fried polenta. Amazing! The only change I made was using Vegetarian Beef Broth in lieu of chicken broth (I am out of Veg Chicken Broth). It came out super savory and delicious! Thanks!

  5. Brandon says:

    I LOVE caramelized onions! Yum! Sounds like the perfect meatloaf topping.

  6. Rachel says:

    Lisa is a cute one…always has been, but HELLO, look at yourself pretty mama…you and your family are just the cutest things ever!!! Thank you for sharing a meatloaf recipe that my husband might actually like and that well, doesn’t look so ugly and “meatloafy”
    Many hugs to you!!

  7. Thank you all!!
    Rachel, meatloafy!!! Why didn’t I think of that?! Hahahaha!!

  8. Maxine says:

    This meatloaf was amazing. I make lots of your recipes and we continually enjoy them. This one was a special one becuase my husband hates mushrooms. So, with this recipe, instead of making the mushroom mixture on top, I added the mixture to my meatloaf minus the additional onion. He had 2 helpings..thanks for your amazing recipes, and keep them coming…

  9. Melissa says:

    Thank you so much Maxine! I’m so glad this meatloaf worked out for you and your husband!

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