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Meatloaf with Savory Stroganoff Sauce Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This flavorful Meatloaf with Stroganoff Sauce combines a classic meatloaf made with cremini mushrooms, Italian herbs, and seasonings, baked to perfection and topped with a creamy, savory stroganoff sauce. The sauce is enriched with beef broth, Dijon mustard, and sour cream, creating a comforting dish perfect for a family dinner.

Ingredients

Meatloaf

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 8 ounces cremini (brown button) mushrooms, cleaned and sliced
  • ¾ cup diced onion
  • 3 tablespoons minced fresh Italian flat-leaf parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 pounds lean ground beef
  • 2 beaten eggs
  • ½ cup ketchup
  • ½ cup Italian-style bread crumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Lawry’s Seasoned Salt

Stroganoff Sauce

  • 3 cups low sodium beef broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • ⅓ cup sour cream
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Oven and Baking Dish: Line a 13- x 9-inch or similar sized baking dish with foil. Preheat oven to 350 degrees F.
  2. Sauté Mushroom Mixture: Heat olive oil and butter in a 12-inch skillet over medium heat. Add mushrooms, diced onion, parsley, and garlic; sauté for a few minutes until slightly softened. Season with ½ teaspoon salt and freshly ground black pepper to taste. Remove from heat and set aside.
  3. Mix Meatloaf Ingredients: In a large mixing bowl, combine ground beef, beaten eggs, ketchup, bread crumbs, Dijon mustard, Worcestershire sauce, and Lawry’s Seasoned Salt. Add half of the slightly cooled mushroom mixture and mix well. Transfer mixture to the foil-lined baking dish, shaping it into a football shape with your hands.
  4. Reserve Remaining Mushrooms: Transfer the remaining cooked mushroom mixture to a small bowl and refrigerate for later use in the sauce.
  5. Bake the Meatloaf: Bake the meatloaf for 50 to 60 minutes until it reaches an internal temperature of 160 degrees F, ensuring no pink remains. Remove from the oven and let rest while preparing the sauce.
  6. Prepare Stroganoff Sauce: In a deep skillet over medium heat, combine beef broth, Dijon mustard, Worcestershire sauce, and the reserved mushroom mixture. In a small bowl, mix cornstarch with water to create a slurry; stir this into the sauce and cook until thickened. Remove from heat, stir in sour cream, and keep warm over low heat. Season with salt and pepper to taste.
  7. Serve: Transfer the rested meatloaf to a serving platter or cutting board. Slice and serve each portion with a ladle of the warm stroganoff sauce.

Notes

  • For best results, use lean ground beef to reduce excess fat in the meatloaf.
  • The sauce can be prepared ahead of time and gently reheated before serving.
  • Let the meatloaf rest after baking to allow juices to redistribute for a moist texture.
  • You can substitute sour cream with Greek yogurt if desired for a tangier flavor.
  • Use a meat thermometer to ensure the meatloaf is cooked to a safe internal temperature of 160°F.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/meatloaf-with-savory-stroganoff-sauce-recipe/