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:
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.
For the Glaze: Combine ketchup, steak sauce, and mustard in a small bowl and set aside.
-
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.
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.
Whisk eggs and chicken stock in a large bowl. Sprinkle with gelatin and let stand for 5 minutes.
-
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.
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.
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.
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.
Slice meatloaf and serve, passing cheese sauce at the table.
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How to Make Mushroom-Stuffed Meatloaf With Beer-Cheese SauceAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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