Classic meatloaf gets an upgrade with a rich and savory balsamic mushroom sauce.
Meatloaf with Balsamic Mushroom Sauce
My Balsamic Mushroom Pasta recipe is, by far, the most popular post on this blog. I love that recipe, too – it’s easy to make, fancy-looking and you really can’t go wrong with the amazing combination of mushrooms and balsamic vinegar. There’s just something really special about that dish.
When something goes right sometimes it’s a good idea to replicate it, so I’m bringing on the balsamic mushroom sauce again, but this time I’ve drizzled it over tender juicy slices of meatloaf. I think the sauce dresses up what I consider a humble and simple main course – there’s something so homey about meatloaf and adding some sauteed mushrooms with a rich and glossy sauce just sort of elevates it, I think.
It’s guest-worthy, for sure.
While it doesn’t go from pan to plate as quickly as it’s cousin, Balsamic Mushroom Pasta, it’s not hard to execute and in the time it takes to bake the meatloaf the sauce is ready to go.
Golden brown mushrooms, savory meatloaf, and a glossy rich mushroom sauce. This is some serious comfort food.
Winter is the perfect excuse to eat stick-to-your-ribs comfort food like this meatloaf with balsamic mushroom sauce. When it’s cold and snowy outside there’s nothing better than a warm and comforting dinner to ward off the chill. This balsamic mushroom meatloaf is the perfect cold-weather antidote.
P.S. These crock pot mashed potatoes are a perfect side-dish!
More Comfort Food Dinners
PrintMeatloaf with Balsamic Mushroom Sauce
Classic meatloaf gets an upgrade with a rich and savory balsamic mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
For the Meatloaf
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 yellow onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 cup plain breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 pound ground beef
For the Sauce
- 1/2 cup butter, divided
- 16 ounces cremini mushrooms, large ones quartered and small ones left whole
- 1/4 cup balsamic vinegar
- 8 ounces cremini mushrooms, finely chopped
- 3 cups beef stock
- 1/2 teaspoon salt
- 1 tablespoon chopped parsley, plus extra for garnish
- 2 tablespoons heavy cream
- Salt & pepper
- grated parmesan, for garnish
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl combine the eggs, milk, onion, garlic, tomato paste, balsamic vinegar, and Worcestershire sauce. Next, stir in the breadcrumbs, parmesan cheese, and Italian seasoning. Stir until just combined. Add the ground beef and, using your hands, combine everything together just until the breadcrumb mixture is well combined with the beef. Form the beef mixture into a loaf and press it into a 1.5-quart loaf pan. Bake it at 375 degrees for 45 minutes to 1 hour or until the internal temperature reads 165 degrees. Remove it from the oven and let it rest for at least five to ten minutes before slicing and serving.
- To make the sauce, melt four tablespoons of the butter in a large pan over medium heat. Add the quartered mushrooms and let them cook until they are golden brown, about ten minutes. Pour in 1/4 cup of the balsamic vinegar and let it boil until the liquid has evaporated. Remove the mushrooms from the pan and set aside.
- In that same pan, add 2 tablespoons of butter and let it melt. Ad the chopped mushrooms and let them cook in the butter for a few minutes. Add the beef stock and bring it all to a boil. Lower the heat and let it simmer for about 20-30 minutes until the beef stock is thick enough to lightly coat the back of a spoon. Turn off the heat and add the parsley and cream. Check for seasoning and add salt and pepper to taste (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper to start).
- Spoon the quartered mushrooms over the meatloaf slices before pouring a few tablespoons of the sauce over the top. Garnish with chopped parsley and grated Parmesan.
Nutrition
- Calories: 712
- Sugar: 12.4g
- Sodium: 1219.6mg
- Fat: 40.3g
- Carbohydrates: 39.2g
- Fiber: 3.2g
- Protein: 49.2g
Keywords: meatloaf
carrie says
Can you make the sauce ahead of time
April Anderson says
Yes, but it may thicken when it’s chilled. Warm it up slowly in a saucepan on the stove and you may need to add an extra splash or two of cream to loosen it.
Mac says
I made this and it was delicious. However, the meatloaf was on the soft side and didn’t hold together well. Have you encountered this? I’m thinking of reducing/eliminating the milk or using only one egg next time. Any thoughts or suggestions?
April Anderson says
I haven’t had this issue but I wouldn’t reduce the eggs because they do act as a binder. Overcooking the meatloaf can cause it to fall apart, but it doesn’t sound like this was the issue for you? You could try reducing the milk a bit as you mentioned so let me know if you try that.
Julie H says
Sounds great 😁😁
Question
The ingredients for the sauce include 1/4 cup balsamic vinegar, plus two tablespoons
I can’t see where you add the Two additional tablespoons
Thank You
Can’t wait to try this delicious looking recipe
★★★★★
April Anderson says
Hi Julie, sorry for the confusion! You only need the 1/4 cup so I’ve updated the recipe. Thank you for catching that!
Suzanne says
I made this for friends and it was a big hit! I change the sauce and added a little cornstarch to thicken it up and chopped the mushrooms so they were smaller. Everything else I did the same!
★★★★★
April Anderson says
So glad it was a hit! Thanks for sharing your changes, too 🙂
Melissa says
I love balsamic but my family is so so. Can you tell me if it is crucial in the meatloaf as well as mushrooms. I don’t want it to be “too” balsamic flavor. If I eliminate in meatloaf what would I substitute, wine perhaps?
April says
Hi Melissa – I would recommend cutting the balsamic in half for the meatloaf if you don’t want it too tangy. Hope that helps!
Olivia @ Olivia's Cuisine says
So luscious! The buttery mushrooms combined with balsamic vinegar totally make this super appealing to me. Adding it to my must try list! I’m glad I stumbled upon your blog today! Yum!
★★★★★
April says
Thanks so much, Olivia! I hope you give it a try 🙂
Ramona W says
We are meatloaf loving family… this would be a hit. 🙂
★★★★★
April says
It’s so good, right?!
Christie says
You have totally elevated meatloaf to a special occasion dinner with this sauce. It is like a steak sauce over delicious comfort food.
April says
Thanks so much! It is a lot like steak sauce – totally takes it to a different level 🙂
Sara | Belly Rumbles says
I think that this may be in my top 5 meatloaf recipes.I need to give it a try to confirm, but loving everything about it right now.
April says
I hope you try it Sara! Let me know what you think 🙂
Kaitie says
wow this is making my mouth water right now! I love the flavours this offers!!