Get the Recipe
We love it. And you've voted. See which is the best American beer city.
I'm not an overtly outdoorsy girl. I limit my camping experiences to one-evening adventures. Why? Mostly because I love everything about cooking over an open fire—the smell, the rustic feel—and almost nothing of the rest of it.
Usually, I switch up what I cook. But my go-to—foil-wrapped burger packets with mushrooms, pickles, and a rich, surprising-but-works sauce made from cheese, steak sauce, ketchup and mustard—is a requisite, and it's the one that inspired this kitschy dish.
I know what you're thinking: "It sounds like a mess." Think about it, though: these are the very ingredients that top your burger and make it taste great.
I've taken that same concept and made it indoor-friendly, transforming it into a mushroom-stuffed meatloaf with all those same flavors, served with a nice, gooey beer cheese sauce.
The meatloaf base takes inspiration from this awesome Cook's Illustrated recipe, which incorporates a bit of powdered gelatin along with Saltine crackers and chicken stock to help the loaf stay moist and tender as it cooks. For the flavorings, I start with sautéed onions and garlic then team them up with umami-rich steak sauce, shredded Asiago cheese, and ketchup. The secret weapon? Finely chopped pickles, which are incorporated into the meat.
Once the basic meat mixture is made, I lay half of it on a foil-lined baking sheet then place a layer of mushrooms sautéed in red wine on top before sealing them up with more meat. The whole thing gets a simple steak sauce, mustard, and ketchup glaze and goes into the oven to bake while I whip up a gooey cheese sauce on the stovetop.
I know it sounds wacky. Believe me, it did to me too. But trust me. Sometimes you just have to take that leap of faith.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.