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Three-Mushroom Meatloaf

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Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6


Pepper Gravy

  • 1 teaspoon butter
  • ½ cup diced, red, yellow or green bell pepper
  • 1 jar (12 ounces) beef gravy
  • ½ teaspoon dried thyme leaves, crushed


  1. Heat oven to 350 °F.
  2. Heat 2 teaspoons butter in large nonstick skillet over medium heat until hot. Add onion, cook and stir 3 minutes. Add mushrooms and garlic; cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Remove from heat; cool 5 minutes.
  3. Combine ground beef, bread crumbs, egg, salt, ¾ teaspoon thyme, pepper and mushroom mixture in large bowl, mixing lightly but thoroughly.
  4. Shape beef mixture into 8 x 4-inch loaf on rack in broiler pan.
  5. Bake in 350 °F oven 1¼ hours to medium (160 °F) doneness, until not pink in center and juices show no pink color. Let stand 10 minutes before cutting.
  6. Meanwhile heat 1 teaspoon butter in medium saucepan over medium heat until hot. Add bell pepper; cook and stir 5 minutes or until crisp-tender. Stir in gravy and ½ teaspoon thyme; heat through. Cut meatloaf into 1-inch thick slices; serve with gravy.


  • Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160 °F internal temperature has been reached. Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160 °F.


  • A combination of mushrooms such as shiitake, cremini (brown) and button may be used.
  • To make soft bread crumbs, place torn bread in food processor or blender container. Cover; process, pulsing on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs

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