This Gluten-Free Meatloaf with Mushrooms is made with simple, common ingredients. With only about 15 minutes of hands-on time, it’s an easy meatloaf recipe that is sure to be a hit at the dinner table. It’s also super moist and loaded with flavor.
Thank you The Mushroom Council for sponsoring this post. The Mushroom Council encourages you to make healthier choices by incorporating mushrooms into your meat dishes!
Meatloaf was a family staple during my childhood and I still enjoy it today. What’s not to love about simple comfort food that’s loaded with flavor, makes a lot, and is great for leftovers? This Gluten-Free Mushroom Meatloaf recipe is sure to be a hit with the family.
It’s a classic beef and pork meatloaf, with the addition of sauteed mushrooms for extra flavor. It also uses gluten-free breadcrumbs to make it more healthy and diet-friendly. Not counting my super moist sous vide meatloaf, this may just be the best meatloaf I’ve ever made.
It’s juicy and loaded with flavor, and made with common ingredients you probably already have on hand.
Gluten Free Meatloaf Recipe with Mushrooms
This mushroom meatloaf is perfect for easy weeknight meals. Simply mix together ingredients, bake and enjoy. Read on to learn just how simple it is. To make this meatloaf unique, I’ve added mushrooms which give it loads of flavor and a moist texture.
Ingredients for Mushroom Meatloaf
Here’s a list of what you’ll need and why they’re used to make meatloaf.
- Ground beef: The main base for a beef meatloaf. Use either 85% or 93% lean.
- Ground mild Italian sausage: Adds flavor to the meatloaf and the extra fat makes it juicier.
- Bread crumbs and whole milk: Creates space between the meat so it’s softer and moister. Use gluten-free bread crumbs to make a gluten-free meatloaf.
- Eggs: Helps hold everything together.
- Mushroom, celery, onion, and garlic: A classic combination of vegetables that adds flavor and texture.
- Italian seasoning, salt, and pepper: Helps flavor the meat.
- Worcestershire sauce and tomato paste: Adds an umami effect that enhances flavors.
- Ketchup, bbq or desired sauce: Used to coat the meatloaf and adds moisture.
How to Make Meatloaf
- Combine sauteed mushroom, onion, celery, and garlic with ground beef, Italian sausage, bread crumbs, milk, eggs, Italian seasoning, tomato paste, Worcestershire sauce, salt, and pepper in a large bowl.
- Place mixture into greased bread loaf pans (you could also form into mounds on a foil or parchment paper-lined baking sheet).
- Bake for 40 to 45 minutes, or until internal temp reaches 160 degrees.
- Top the meatloaf with ketchup or bbq sauce and broil 2 to 3 minutes.
- Cool on a wire rack for 10 minutes, slice and serve.
Why mushrooms in meatloaf
Blending finely chopped mushrooms with meat creates more delicious, nutritious and affordable meals. There’s even a term for this known as Blenditarian. Mushrooms can easily enhance or mimic the flavor or meat, which is why it’s a great addition to meatloaf.
They are also a healthy addition to any meal. Mushrooms are fat-free, cholesterol-free, low in calories, and provide nutrients such as vitamin D, B vitamins, antioxidants, and potassium.
Simply chop up your favorite type of mushroom to a similar consistency of ground meat and mix in to create a mushroom mixture.
Pro tip: For added flavor, saute or roast the mushrooms before adding to the meat. This will also extract out some of the liquids so it won’t affect the consistency.
Tips for Making Meatloaf
How long to cook meatloaf at 400 degrees
Bake meatloaf for 45 minutes at 400 F. Cover with foil for the first 20 minutes to keep moist, then remove foil and bake 20 to 25 minutes more .
How to make meatloaf moist
Pre-soak the breadcrumbs
A trick I learned is to soak the breadcrumbs in milk a bit before adding to the meat and vegetable mixture. The breadcrumbs will expand and create space between the meat proteins. This creates more airy and moist meatloaf.
Add Italian sausage to the ground beef
The extra fat and overall texture of Italian sausage will make a meatloaf moist. It also adds great flavor.
Cover with foil
Cover the meatloaf with foil during the first half of baking. This creates steam and holds in moisture. It also allows for more even baking throughout.
Top with sauce after baking
First, bake the meatloaf without sauce to create a nice browned top. Then top with desired sauce such as ketchup, barbecue sauce or mushroom gravy for moist meatloaf.
How to make this even healthier
Substitute the ground beef and/or Italian sausage with ground turkey. However, the flavor and texture will be different.
Gluten-free meatloaf
Use gluten-free bread crumbs or ground almond meal. The texture and flavor will still be the same as regular meatloaf.
Dairy-free option
Substitute whole milk with almond milk for dairy free meatloaf.
Sides to serve with meatloaf
- Creamy Mashed Potatoes
- String Bean Casserole with Candied Bacon
- Easy Cheese Souffle
- Classic French Onion Soup
Love meatloaf as much as I do? Then you have to try my sous vide meatloaf recipe.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Gluten-Free Mushroom Meatloaf Recipe
Ingredients
- ¾ cup gluten-free bread crumbs
- ½ cup whole milk
- 1 tablespoon light olive oil
- 8 ounces white mushrooms, chopped
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 1 pound ground beef, 85% lean
- 1 pound ground mild Italian sausage
- 2 large eggs, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup ketchup, bbq or desired sauce
Instructions
- Preheat oven to 400° F. In a small bowl, combine bread crumbs and milk to soak. Set aside.
- Heat oil in a non-stick pan or skillet to medium heat. Add mushrooms, celery, and onion. Cook until fragrant and soft, about 6-8 minutes, stirring occasionally. Stir in garlic and cook 1-2 minutes more. Remove from heat.
- Stir in seasoning and tomato paste. Let cool slightly.
- In a large bowl, mix together beef, sausage, bread crumbs, eggs, Worcestershire sauce, salt, and pepper until well incorporated. Mix in cooked veggies until well incorporated.
- Divide the meat mixture and press into 2 greased 4x9 bread loaf pans.
- Cover with foil and bake 20 minutes. Remove foil and bake 20 to 25 minutes more, or until internal temp reaches 160 degrees (see notes below about the safe internal temp).
- Coat tops with sauce and broil 2-3 minutes. Remove from oven and cool on a wire rack for 10 to 15 minutes. Cut into slices and serve.
Notes
- The safe internal temp of ground beef is 165 degrees F when tested with a thermometer. Bake meatloaf to 160, then broil with sauce for 2 to 3 minutes. It will also continue to cook a few degrees while resting.
- Don't have a bread loaf pan? Form meatloaf mxiture into rectangular mounds on a foil or parchment-lined baking sheet.
- Breadcrumbs and milk: Breadcrumbs creates extra space and air between the meat proteins, it also holds some of the fat from the meat.
- Mix in eggs: Adding eggs helps hold everything together.
Super flavorful mushroom meatloaf! I love that it’s gluten free and such an easy dinner to make. I made mine with ketchup but now I’m intrigued to try it again with BBQ sauce!
Thanks and glad you liked it! Normally I use ketchup in my meatloaf, but BBQ sauce is a great option as well.
I haven’t had meatloaf in ages! I think it’s time to give it another try. This looks so juicy!
I think you should! Thanks.
I was never a fan of meatloaf but with mushrooms… that sounds like it could be interesting! I’ll have to give this a try. It sounds so very flavorful!
It just might make you a fan again! Thanks.
Thanks you for putting this recipe on my fp
You’re welcome and thanks for the comment Sarah!