Beef and Mushroom Meatloaf


This is one of my favorite ways to prepare meatloaf.  The leeks add a nice, mellow onion flavor and we never go wrong with mushrooms in my home.  I used fresh, homemade breadcrumbs, which keep the meatloaf very moist.

(11 votes, average: 4.27 out of 5)
Beef and Mushroom Meatloaf


  • 1 Tbsp olive oil
  • 1 cup leeks, thinly sliced white and pale green parts only
  • 8 ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups)
  • 3 large garlic cloves
  • 1 Tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 large eggs, beaten
  • 2 tablespoons dry whole wheat bread crumbs
  • 1 pound ground beef
  • 1 Tbsp heavy whipping cream


  1. Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add leeks, mushrooms, and garlic. Sauté until soft, about 10 minutes.
  2. Add mustard, salt and pepper; transfer to a large bowl and cool.
  3. Mix eggs and bread crumbs into vegetables, then add the beef and cream. Transfer to a 9x5x3-inch loaf pan.
  4. Bake meatloaf until thermometer inserted into center registers 160 degrees, about 45 minutes. Let meatloaf rest 15 minutes; turn onto platter.

Yield: 4

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