A classic ground beef meatloaf with extra savoury flavour, this meatloaf with mushrooms is easy to prepare, juicy and loaded with tons of delicious flavour! It’s a comfort food flavourite you’ll want to make time and time again.

Five slices of meatloaf on a serving platter garnished with parsley.

I’ve been on a meatloaf kick lately and experimenting with all sorts of flavour profiles (ground chicken meatloaf is a favourite).

This meatloaf with mushrooms is the latest creation. The combination of ground beef and mushrooms is so good! It’s savoury, rich and, well, just delicious! And, just like my ground chicken meatloaf recipe, leftovers are amazing, especially on a meatloaf sandwich.

The Mushrooms

This ground beef and mushroom meatloaf isn’t overly mushroom-y or anything. What the mushrooms do, though, is simply add a lovely savoury flavour and some moisture to the meatloaf. I love to use either baby bella (cremini) or white button mushrooms.

After cleaning the mushrooms, roughly chop them up (you want them cut into relatively small pieces but not too finely chopped). If you have one, a food processor is a great tool to get the job done quickly. Or, you can chop the mushrooms with a knife if you prefer. Then it’s just a matter of cooking the mushrooms in a little olive oil and butter just so they reduce down somewhat before adding to your meatloaf.

Chopped and sautéed mushrooms in a frying pan.

Meatloaf Sauce

Going with pretty much a classic kind of route, for the meatloaf sauce I used a combination of ketchup, yellow mustard and brown sugar.

You just mix the ingredients together and top the meatloaf partway through cooking.

Sauce for meatloaf in a small bowl being whisked.

How To Make Meatloaf With Mushrooms

Here is an overview of how to make this meatloaf and mushroom recipe (refer to the recipe card below for full details):

Cook some freshly chopped mushrooms. Then, in a large mixing bowl, combine the ground beef with milk-soaked bread crumbs, ketchup, eggs, carrot, onion, Parmesan cheese, Worcestershire sauce, seasonings and the mushrooms.
Mix the ground beef filling until everything is well combined.
Transfer the ground beef mixture to a greased and parchment paper-lined loaf pan and bake.
Partway through cooking, carefully remove the meatloaf from the oven.
Spread the meatloaf sauce over top of the meatloaf, then place it back into the oven and continue to cook until it’s fully cooked through.
Once cooked, allow the meatloaf to cool in the pan for 5 minutes before removing, then allow it to cool for another 10 to 15 minutes (this makes slicing much easier). As tempting as it might be to slice right away after it’s cooked, don’t! I get it, it smells good and you’re hungry. Story of my life, LOL. Allowing the meatloaf to rest and cool a bit, makes for way easier slicing.

Collage of steps to make beef and mushroom meatloaf.

Can I Make Meatloaf Without a Pan?

Yes, you sure can. However, I prefer and recommend to bake your meatloaf in a 9-inch x 5-inch loaf pan.

The benefit of the loaf pan is that it helps better control the shape of your meatloaf, meaning, well, more uniform shape as well as consistency in cooking time. Plus, it helps retain those delicious meatloaf juices.

Now, if you don’t have a loaf pan, don’t fret! This delicious ground beef and mushroom meatloaf can still be in your foodie future!

If you don’t have a loaf plan, line a sheet pan with some parchment paper and shape the meatloaf mixture into a loaf, similar in size to the loaf pan. Then it’s just a matter of cooking your meatloaf as per normal.

Cut meatloaf on a serving platter, showing the interior texture.

What To Serve With Meatloaf

My hands-down favourite thing to serve with this mushroom and beef meatloaf is mashed potatoes (talk about a comfort food combo).

Other than that, this meatloaf pairs wonderfully with a side of green peas, steamed veggies or a thick slice of homemade bread. And, it kinda goes without saying, a drizzle of gravy or a dollop of ketchup is great too.

If you’re looking to have something a little lighter with your meatloaf, serve it with a simple green salad.

Slice of meatloaf and mashed potatoes on a blue plate next to a serving platter of sliced meatloaf.

Leftovers and Storing

This beef and mushroom meatloaf yields about 8 slices (depending on how thick you slice it).

There’s nothing quite like a cozy comfort food meal for a Sunday supper. When we do make this for friends or family, it definitely disappears fast.

If you do have leftover meatloaf, however, properly store it in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.

To use leftover meatloaf, the possibilities are pretty much endless. For instance, the meatloaf slices are great simply fried up in a pan, crumbled into pasta sauce, used in nachos or in meatloaf sliders. And breakfast? Talk about good reheated with a fried egg!

More Yummy Comfort Food Recipes

If you make this ground beef and mushroom meatloaf, be sure to leave a comment below!