Mushroom Meatloaf

with a sun-dried tomato glaze

Good morning, world. I had a pretty busy weekend, and while the downside of that is it makes the time absolutely fly by, it’s nice to have something to do other than hang out on the couch. Not that I don’t love laying around on the couch. It is one of my top five favorite activities, like drinking beer, eating pizza, Internetting and watching Lost, which, coincidentally, can all be done from the comfort of my couch. It’s funny how that works out, isn’t it? On Friday night, Kramer and I went out and had a few beers with Morgan before going to see his improv team perform. Kramer and I had pizza from Forcella beforehand…I love brick oven pizza, but it never delivers well. It always gets kind of soft in the middle. Not that I had any trouble demolishing my couple of slices, which were topped with some nice mozzarella, olives, and mushrooms. On Saturday, Kramer and I slept in a bit, ordered bagels and lox, then I did a bit of recipe testing for Sir Kensington’s, which is honestly a pretty great brand if you can find it around you. We met up with Kramer’s sister, Rachel, and her fiance, Eric, at Fatty ‘Cue for dinner to celebrate her birthday later on in the evening, and sweet jebus, it was good. We had pig’s ear with uni, tobiko, and avocado, fried chicken baos, curried peas, mustard greens with brisket, brisket baos with chili jam, and red curry duck. It was a delicious feast, which included excellent cocktails and finished with s’mores pie and key lime pie. If you ever find yourself near the Brooklyn location, do yourself a favor and check it out. We hit up Dram for a fancy cocktail afterward (including the best Penicillin I’ve ever had), then headed to our usual weekend haunt, Burnside, to finish out the night. I won’t lie…I was hurting a bit in the morning. However, like the trooper that I am, I got up and spent the entire day shooting photos for Kensington’s while poor Kramer got up even earlier (7 AM on a Sunday!) to go to a class. After both of our long days, we stayed in, ordered Indian food, and…you guessed it: watched Lost.

Mushroom Meatloaf

Rachel and me.
It was a lot of fun to do the photoshoot for Kensington’s. It was my first time really doing serious promotional photography for a brand, so I was excited about the opportunity. It was really interesting to have a new perspective on how to shoot food, too. Usually, I worry about just making something look beautiful. It’s not an easy task, but it’s straightforward. When shooting for something specific, though, you have to think about not only taking mouth-watering photos of food, but also be sure to get the product’s label in the shot in a way that make sense, in addition to being sure to make the actual product pop in relation to the food that you’ve created to pair with it. I am so used to doing things the same way over and over again in my own kitchen, so it helped me gain some new perspectives and experience working in a team of people instead of just solo or with Kramer, who is basically like an extension of my own brain, anyway. I can’t wait to share the photos with you, and hopefully you may even see them when you’re out and about on your own, too.

Mushroom Meatloaf

One of the recipes that I created on Sunday was a meatloaf recipe, but it’s nothing quite like this. Veal and pork make for the best meatloaves, in my opinion. Beef is all well and good, but the flavors of these other two meats are much more savory, almost buttery, compared to beef alone. As always, though, you can use whatever you prefer; the important part of this are the mushrooms. I made mussels with mushroom broth a week or so ago, and on that same day, I made this meatloaf to portion up and have as lunches throughout the week. I soaked dried mushrooms in water, then used that water in both the meatloaf and the glaze. This is an important step that adds tons of rich, mushroom flavor to the meatloaf. I can’t recommend this method enough, but you can definitely just use regular mushrooms if you don’t have dried mushrooms on hand. I pureed sun-dried tomatoes, more mushrooms, and some peppers together for a glaze, then brushed it on top, which caramelizes as it cooks and takes on a slightly sweet and spicy flavor that really livens up the meatloaf. Meatloaf is one of my favorite comfort foods. It has a pretty unappetizing name, but once you make it and have a bite, it’ll bring back great food memories and make you feel all warm and fuzzy inside. Eat it alone, with vegetables, a salad, or, best of all, between two slices of good bread for the best sandwich ever.

Mushroom MeatloafSeeing improv on Friday night, Kramer enjoying a rooftop beer, playing with my lightsaber, pig’s ear with tobiko, avocado, and uni at Fatty ‘Cue, pizza from Forcella, and food styling for Sir Kensingtons on Sunday.
Mushroom Meatloaf
Soaking the mushrooms.

Mushroom Meatloaf
Mix together your meatloaf ingredients, then puree your sauce. Bake until cooked through and set, brush with the sauce, and bake for an additional 10 minutes or so.

Mushroom MeatloafMushroom Meatloaf


5.0 from 1 reviews
Mushroom Meatloaf with a Sun-Dried Tomato Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Pork and veal meatloaf stuffed with mushrooms and topped with a mushroom and sun-dried tomato glaze.
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 egg
  • 1 cup dried mushrooms, soaked, drained, and chopped (or 1 cup fresh chopped mushrooms)
  • 4 cloves garlic, minced
  • ½ onion, diced
  • ½ cup panko crumbs
  • ¼ cup mushroom water (or beef broth)
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon fennel seeds
For the Glaze:
  • ¼ cup sun-dried tomatoes, in their oil
  • ¼ cup soaked mushrooms
  • 2 tablespoons brown sugar
  • 1 jalapeño, thinly sliced
  • 1-2 tablespoons water from soaking the mushrooms (or just water)
  1. Preheat your oven to 400 degrees F. I used soaked mushrooms for this meatloaf to give it an extra mushroomy flavor, but if you don't do that, saute your chopped mushrooms in a little butter over medium heat for 5-10 minutes, until softened and browned, before adding to the meatloaf mixture. To soak the mushrooms, place them in a large bowl covered in hot water, place a paper towel over the top, and allow them to soak for an hour, until the water is a deep amber and the mushrooms are soft. Drain and save the water, then chop the mushrooms.
  2. Mix together the ground meat, egg, mushrooms, garlic, onion, panko crumbs, chile powder, oregano, salt, pepper flakes, black pepper, and fennel. Line a loaf pan with parchment paper and pat the meat mixture into the pan using your hands. Smooth the top and bake for 1 hour, rotating the pan halfway through the cooking time.
  3. To make the glaze, puree the mushrooms, sun-dried tomatoes, brown sugar, jalapeño pepper, and mushroom water in a blender or food processor, until smooth. After the meatloaf has cooked for one hour, remove it from the oven and turn the the heat up to 450 degrees F. Brush the top of the meatloaf with the glaze, then place back in the oven for 10 minutes or so, until the glaze has caramelized. Allow the meatloaf to rest for 10 minutes, covered, before slicing and serving. This will keep well as leftovers in an airtight container in the refrigerator for up to 4 days.


13 Responses

  1. How gorgeous! Those soaking mushrooms are making me hungry!

  2. This looks too good! I am a big fan of using mushrooms (esp dried ones) to boost the flavour of a meal. I think they high in umami (that Japanese word, mouth feel texture). Didi you knwo that tomatoes have it too?
    I am not a big fan of meat loaf but I am sure to this one a try.

  3. Molly says:

    I love a good meatloaf but mine is definitely straight out of the 1960’s. I’ll have to give this a try! And I’d love some food-styling tips (although I think I’m far too impatient to do anything other than take a quick picture on my kitchen counter so I can EAT).

  4. Holy mouthwatering. This looks amazing, Sydney!

  5. Sara says:

    Yum! I am going to try this with ground turkey!

  6. Tieghan says:

    I love that you used mushrooms! What an awesome idea!

  7. So awesome you got to do a photo shoot for a company! Can’t wait to see the pics! I love meatloaf and the idea of adding mushrooms is genius. Yum!

  8. Lynna says:

    The meatloaf looks wonderful. Now, you must be talented to make something ordinary like meatloaf look so wonderful! And congrats on the shooting opportunity! I can`t wait to see the pictures!

  9. debbie lynn says:

    Now you’ve put me in the mood for meatloaf! I never thought of using parchment paper to lift out meatloaf and to keep cleaning easier. Thankyou

  10. Caitlin says:

    Made this last night – first ever meatloaf I’ve tried, let alone cooked! Absolutely loved it, thank you.

  11. Made this tonight. IT WAS ASTOUNDINGLY AWESOME. Seriously. I feel like I just rocked meatloaf like a boss.

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  13. Marie says:

    I’ve made this multiple times, and it’s my fam’s favorite! While I adore the loaf of meat and almost every iteration you can come up with, the fam is pickier, BUT this is a go-to when I need a win.

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