Saturday, August 21, 2010

Mushroom and Sour Cream Meatloaf

2 c. sliced mushrooms
1 c. chopped onions
2 Tbsp. butter
1/2 c. sour cream (we used plain, low-fat yogurt)
2 eggs
1/2 c. milk
2 lb. ground beef
3/4 c. bread crumbs
1 tsp. Worcestershire sauce

Saute mushrooms and onions in butter. Remove from heat; stir in sour cream and set aside. Combine remaining ingredients, except sour cream mixture. Put half of meat mixture into a loaf pan. Make a shallow trough in center of the meat and fill with sour cream mixture. Seal with remaining meat over top. Seal edges well. Bake for 1 hour at 350 degrees. Let stand before serving.

Notes: Like most of the recipes we've been trying recently, we got this recipe from my sister, Jill. Brittany ended up cooking this for 20 or 30 minutes longer than the recipe calls for because it wasn't done after an hour.


  1. I'm about 5 years late on this post but my great grandma uses a similar recipe only we have always used oatmeal and eggs instead of milk and bread. I have one in the oven now actually.
    I'll definitely be back to see other recipes you post.

  2. Comments are always welcome, even five years later!

    I remember really enjoying this the first time we had it. I think we've only had one other time. We'll have to get it on the menu again.