Homestyle Mushroom Meatloaf with Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 1/2 lb ground beef (80/20)
• 8 oz cremini mushrooms, finely chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3/4 cup plain breadcrumbs
• 1/3 cup milk
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme
• Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1. Heat oven to 375°F and line a sheet pan (or prep a loaf pan).
• 2. Sauté mushrooms + onion in a skillet until dry; cool 5 minutes.
• 3. Mix breadcrumbs + milk; stir in eggs, seasonings, garlic, Worcestershire.
• 4. Add beef + mushroom mixture; gently mix and shape into a loaf.
• 5. Bake 40 minutes, then spread on glaze.
• 6. Bake 15–20 minutes more (to 160°F internal); rest 10 minutes, slice, serve.

---

Why You’ll Love This Recipe

• Extra juicy and flavorful: Finely chopped mushrooms add moisture and deep, savory “meaty” flavor.
• Classic comfort food: Tender homestyle texture with a sticky-sweet ketchup glaze.
• Simple ingredients: Everything is easy to find and budget-friendly.
• Great leftovers: Slices reheat beautifully for sandwiches, meal prep, or quick dinners.

Grocery List

• Produce: 8 oz cremini mushrooms, 1 medium yellow onion, 2 garlic cloves (optional: parsley for serving)
• Dairy: Milk (1/3 cup), 2 large eggs
• Pantry: Plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme, neutral oil

Full Ingredients

Meatloaf

• 1 tbsp neutral oil (such as avocado or canola)
• 8 oz cremini mushrooms, finely chopped (about 2 1/2 cups loosely packed)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 3/4 cup plain breadcrumbs
• 1/3 cup milk
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 1/2 lb ground beef (80/20 recommended for best moisture)

Ketchup Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/8 tsp kosher salt

Optional for Serving

• Chopped fresh parsley (1–2 tbsp)
• Mashed potatoes, buttered peas, or roasted green beans

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Preheat your oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or foil (for easier cleanup). You can also use a standard loaf pan, but a sheet pan allows more surface area for glazing and browning.

Step 2: Sauté the mushrooms and onion until dry

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and onion. Cook, stirring often, for 8–10 minutes, until the mixture releases its liquid and then looks mostly dry and lightly browned.

Add the minced garlic and cook for 30 seconds, just until fragrant. Scrape the mixture onto a plate and let it cool for 5 minutes. (Cooling helps keep the meat mixture from getting greasy and prevents the eggs from starting to cook when mixed.)

Step 3: Make the binder (breadcrumb mixture)

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/3 cup milk. Let sit for 2 minutes to hydrate.

Whisk in the 2 eggs, 1 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme until evenly combined.

Step 4: Mix gently and shape the loaf

Add the cooled mushroom-onion mixture to the bowl, then add the 1 1/2 lb ground beef. Using clean hands, gently mix just until everything is evenly distributed. Avoid overmixing, which can make meatloaf dense.

Turn the mixture onto your prepared sheet pan and shape it into a compact loaf, about 9 inches long and 4 inches wide, with slightly rounded top edges. (If using a loaf pan, lightly grease it and press the mixture in evenly.)

Step 5: Bake the meatloaf (first bake)

Bake at 375°F for 40 minutes. You’ll see rendered juices around the loaf, and the surface will look set.

Step 6: Glaze and finish baking to temperature

While the meatloaf bakes, stir together the glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1/8 tsp kosher salt.

After the initial 40 minutes, remove the meatloaf from the oven and spread the glaze over the top and slightly down the sides. Return to the oven and bake for 15–20 minutes, until the center reaches an internal temperature of 160°F (use an instant-read thermometer inserted into the thickest part).

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist and hold together.

Slice into 6 thick portions. Spoon any pan juices over the slices if you like, and finish with a sprinkle of chopped parsley for a fresh pop of color.

Pro Tips

• Finely chop the mushrooms: Smaller pieces melt into the meat and keep the texture classic while adding moisture and umami.
• Cook off the mushroom liquid: Sautéing until dry prevents a watery loaf and concentrates flavor.
• Don’t overmix: Mix just until combined to keep the meatloaf tender.
• Use a thermometer: Pull at 160°F for perfectly cooked, juicy meatloaf.
• Sheet pan vs. loaf pan: A free-form loaf on a sheet pan browns better and makes glaze extra sticky; a loaf pan is tidier but can steam the sides.

Variations

• Smoky BBQ glaze: Replace the ketchup with 1/2 cup BBQ sauce and reduce brown sugar to 1 tbsp.
• Cheddar-stuffed: Press half the mixture into shape, add 4 oz shredded cheddar down the center, top with remaining mixture, seal edges, then bake as directed.
• Half beef, half pork: Use 3/4 lb ground beef + 3/4 lb ground pork for extra richness and tenderness.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat slices in a 350°F oven for 10–12 minutes or gently in the microwave until hot.

Freeze: Wrap individual slices (or the whole cooled loaf) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Let it sit at room temperature for 20 minutes before baking, then bake as directed.

Nutrition (per serving)

Approximate, per 1 of 6 servings: 420 calories, 28 g protein, 22 g carbohydrates, 24 g fat, 2 g fiber, 8 g sugar, 780 mg sodium.