Classic meatloaf gets an upgrade with a rich and savory 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.
In other news, Winter Storm Jonas has made his departure and I can’t say I’m sorry to see him go. Luckily, our power stayed on during the storm and we managed to stay nice and cozy warm only venturing out to stretch our legs and watch Feynman experience his first snowstorm – he seemed a little perplexed by all the white stuff everywhere. While the amount of snow we got is nowhere near what places further north experienced, it was pretty treacherous around these parts and I was happy that most people chose to stay off the roads.
Saturday was snowy, icy, and gray, but by Sunday the storm had passed and we had lots of sun and blue skies.
There are many reasons to hate a storm like the one we just had, but there is at least one silver lining – it’s the perfect excuse to eat stick-to-your-ribs comfort food like this meatloaf with balsamic mushroom sauce. A lot of energy was expelled just trying to get through it – walks with Feynman over icy, snowy terrain left me with a voracious appetite all weekend – so plates of warm and comforting dishes are a savory antidote for all the tiring stuff that comes with the weather we experienced over the weekend.
And let’s not forget that winter’s not over yet, so be sure to add this meatloaf with balsamic mushroom sauce to your must-make list for the next cold and wintry night.
P.S. These crock pot mashed potatoes are a perfect side-dish!
- 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
- [br]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, plus two tablespoons
- 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
- 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, first 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.