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Mushroom-Stuffed Hamburger Meatloaf With Beer-Cheese Sauce Recipe

Jennifer Olvera
Published: Last Updated:
Mushroom-Stuffed Hamburger Meatloaf With Beer-Cheese Sauce Recipe

This burger-inspired meatloaf incorporates all the requisite condiments with surprisingly sensible results. [Photograph: Jennifer Olvera]

Inspired by a campfire hamburger tradition, this unusual take on meatloaf is loaded with onions, garlic, pickles, and mushrooms, then topped with a rich beer-cheese sauce.

Why this recipe works:

  • Sautéed onions and garlic join ketchup, steak sauce, mustard and finely chopped pickles to infuse the meat with flavor.
  • Flavorful ingredients, including shredded cheddar cheese, steak sauce, and chicken stock, guarantee a meatloaf that is anything but bland.
  • A steak sauce, ketchup, and mustard glaze forms a glistening crust.
  • An easy cheese sauce made with milk, Velveeta and beer makes for an indulgent sauce.

Read more: How to Make Mushroom-Stuffed Meatloaf With Beer-Cheese Sauce

  • Yield:Serves 6
  • Active time: 50 minutes
  • Total time:2 hours
  • Rated: 4

Ingredients

  • For the Glaze:
  • 1/2 cup ketchup
  • 1 tablespoon steak sauce (such as A-1)
  • 1/2 tablespoon mustard
  • For the Mushrooms:
  • 2 tablespoons unsalted butter
  • 8 ounces baby Portobello or button mushrooms, finely chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/3 cup dry red wine
  • Kosher salt and freshly ground black pepper
  • For the Meatloaf:
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, minced (about 1 cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup finely diced kosher dill pickles
  • 2 large eggs, lightly whisked
  • 1/4 cup homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon unflavored gelatin
  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 tablespoon steak sauce
  • 2 teaspoons Dijon mustard
  • 1 1/2 tablespoons ketchup
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon dehydrated onion
  • Kosher salt and freshly ground black pepper
  • 21 Saltine crackers, finely crushed
  • 1/3 cup finely grated Asiago cheese
  • Non-stick cooking spray
  • For the Cheese Sauce:
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 1/2 cup lager beer
  • 1 1/2 cups cubed Velveeta cheese

Directions

  1. 1.

    For the Glaze: Combine ketchup, steak sauce, and mustard in a small bowl and set aside.

  2. 2.

    For the Mushrooms: Melt butter in a medium skillet over medium heat. Add mushrooms in a single layer and cook without moving until mushrooms have released their moisture and pan is starting to dry, about 5 minutes. Stir in garlic and continue cooking, stirring often, until garlic is fragrant and all the liquid from the mushrooms has evaporated, about 4 minutes longer. Add wine, raise heat to medium-high, and season with salt and pepper. Continue cooking, stirring frequently, until all of the liquid has been evaporated and pan is dry. Remove from heat and set aside.

  3. 3.

    For the Meatloaf: Adjust oven rack to lower-middle position and preheat oven to 375°F. Heat olive oil in a medium saute pan over medium heat until shimmering. Add onion, garlic, and pickles and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool.

  4. 4.

    Whisk eggs and chicken stock in a large bowl. Sprinkle with gelatin and let stand for 5 minutes.

  5. 5.

    Add beef, pork, veal, steak sauce, Dijon, ketchup, cayenne, dehydrated onion, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Asiago cheese to the bowl with the cooled onion mixture. Add in egg mixture and combine using clean hands, taking care not to over-mix.

  6. 6.

    Spray a foil-lined rimmed baking sheet with cooking spray. Arrange half of the meat in a loaf-shape on the baking sheet, creating a lengthwise furrow in the center that stops short of both ends by about 1 inch. Fill with mushroom mixture. Top with remaining meat, pressing to seal the loaf. Spread with the glaze and transfer meatloaf to the oven.

  7. 7.

    Bake until loaf is cooked through and the glaze has formed a crust, about 50 minutes. Remove from oven and let stand 20 minutes.

  8. 8.

    For the Cheese Sauce: Meanwhile, whisk milk and flour together in a small saucepan until there are no lumps. Set over medium heat and add beer and cheese. Bring to a simmer and stir constantly until cheese is melted and the mixture melds into a smooth, creamy sauce.

  9. 9.

    Slice meatloaf and serve, passing cheese sauce at the table.

This Recipe Appears In
How to Make Mushroom-Stuffed Meatloaf With Beer-Cheese Sauce

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