Moist, umami-rich meatloaf with crispy, golden-brown sprouts and creamy mashed potatoes.
Perhaps it’s the childhood memories, but meatloaf is one of the cool-weather comforts I find myself returning to year after year. I tend to like a fairly traditional loaf—like the ones my Grandma used to make—but with one main exception: I’ve started adding ground mushrooms. The mushrooms don’t distract from the meatloaf’s best features, but rather enhance them. Sautéed with onion and garlic, they ensure a supremely moist and deeply savory loaf. A sweet and glossy ketchup glaze is the classic finish I can’t do without, and for this recipe it is complimented by crispy cumin-spiced Brussel sprouts, and a fluffy bed of buttery mashed potatoes.
Mushroom Meatloaf with Brussels Sprouts and Mashed Potatoes
Ground and sautéed mushrooms add moisture and flavor to this meatloaf, which also features a classic ketchup glaze and is complimented by crispy, cumin-spiced Brussels sprouts, and creamy mashed potatoes.
Ingredients
- 8 oz button or cremini mushrooms
- 3 tbsp extra virgin olive oil divided
- 1 small yellow onion chopped
- 6 cloves garlic minced
- Kosher salt and pepper
- 1 lb ground beef 80% lean
- 1 large egg
- ½ cup bread crumbs
- 2 tbsp Dijon mustard
- 2 tbsp ketchup
- 1 lb Brussels sprouts cut in half through the stem
- 1 tsp cumin
- 18 oz (about 3-4 medium) Yukon Gold potatoes peeled and cut into 1-2 inch cubes
- 4 tbsp butter
- ¼-½ cup milk
Instructions
- Preheat oven to 350°. Place mushrooms in a food processor and pulse until evenly ground.
- Heat 2 tbsp olive oil in a large skillet over medium heat. When hot add onions and garlic and cook briefly until fragrant. Add mushrooms, ½ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, until mushrooms have given up moisture and onions are translucent, about 7-10 minutes.
- While mushrooms are cooking, in a medium bowl mix together ground beef, egg, bread crumbs, Dijon, ½ tsp salt, and ¼ tsp pepper.
- When mushroom mixture is done cooking, add to the ground beef mixture and mix everything together until evenly combined.
- Grease a large sheet pan with nonstick spray. Place meat mixture on sheet pan and shape into a 8×4-inch loaf. Brush the top with ketchup.
- In a medium bowl toss together Brussels sprouts with 1 tbsp olive oil, cumin , ½ tsp salt, and ¼ tsp pepper. Spread on sheet pan around meatloaf.
- Bake for 30-40 minutes until meatloaf is at least 160° internal temperature and Brussels sprouts are browned and tender.
- Meanwhile, heat a large pot of salted water over high heat. When boiling add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot. Mash potatoes to desired consistency. Stir in butter, 1/4 cup of milk, ½ tsp salt, and ¼ tsp pepper. Add more milk as needed and adjust seasoning with salt and pepper to taste.
- Allow meatloaf to rest for about 5 minutes before slicing and serving.
