Christina’s Mushroom Meatloaf by Christina Michel Ackerman

Mushroom Meatloaf

ala Christina

In answer to a request for some of her recipes, including her favorite meatloaf, my daughter, Christina, wrote,"This is my favorite way to make meatloaf. I hope you enjoy the recipe. Eat and enjoy!"

Preparation: 1 hour 30 minutes Life Experience Recipe
Serves 4 to 6 persons Christina Michel Ackerman
  • 1 pound ground beef
  • 1 10 ½-oz can condensed cream of mushroom OR cream of potato soup
  • 1 egg
  • 1 clove garlic, minced
  • 1 large onion
  • 2 8-oz packages fresh mushrooms
  • ½ cup rice
  • ¼ cup chopped fresh sweet basil
  • Salt and pepper to taste
  1. Brush mushrooms clean and slice. Chop onion. Sauté in butter until onions are tender. Remove from heat, drain excess butter. Add basil, stir to mix and set aside.
  2. Mix ground meat with egg, rice, salt and pepper. Mix well.
  3. Add ¾-can of soup and three-fourths of the mushroom mixture. Mix well. Reserve the ¼-can of soup and one –fourth of the mushroom mixture.
  4. Place meat mixture into loaf pan. Bake in a pre-heated 350°F oven for 1 ½ hours. While baking, make additions of the reserved soup to keep the loaf from drying.. During the last 15 minutes of cooking, add the reserved mushroom mixture to the top of the meatloaf.
  5. Let stand 10 or 15 minutes before slicing.

The completed meatloaf resting before serving. Left over meatloaf, if there is any left, is wonderful the next day for sandwiches. Chilling overnight in the refrigerator seems to enhance the flavors making it just right with some mayo, lettuce and tomato on bread.

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Latest revision done September 2014
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