Old-fashioned meatloaf topped with mushroom stroganoff sauce is a hearty dinner favorite. If you're a stroganoff fan, you are going to fall in love with this Meatloaf Stroganoff.
Course: Main Course
¼teaspoonfresh black pepper
½teaspoongranulated garlic or garlic powder
½teaspoongranulated onion or onion powder
1small onion sliced thin, about 3/4 cup
2large garlic cloves, minced
8ouncescrimini or white button mushrooms, sliced
½teaspoonkosher salt, adjust to taste
½teaspoonfreshly ground black pepper
Preheat oven to 350°F. Combine all meatloaf ingredients in a bowl and then mix together with your hands or a large wooden spoon.
Shape into a loaf form* on a foil lined baking sheet. Bake in a preheated oven until the internal temperature reaches 170°F, about 65-70 minutes.
In a large skillet, melt the butter over medium-high heat. Add the onions and garlic. Cook, stirring occasionally until the onions begin to soften. Add the mushrooms and continue cooking for 3-4 more minutes, until the mushrooms have browned and the onions are tender. Transfer to a plate or small bowl.
While the mushrooms are cooking, whisk together the beef broth, Worcestershire, and flour. Pour the mixture into the hot empty skillet and simmer for 2-3 minutes, whisking frequently, until the sauce begins to thicken.
Place the sour cream in a small bowl or large glass measuring cup and ladle 1/2 cup of the hot broth into the sour cream, whisk until smooth. Pour the sour cream mixture into the hot pan of sauce and whisk until smooth. Return the mushroom mixture to the sauce and stir to combine.
Taste the sauce and adjust the salt and pepper as needed. Serve the sauce over the meatloaf, along with mashed potatoes or egg noodles.
I recommend using a thermometer to determine the cooking time the first time you make this recipe. The cooking time will be determined by the shape and size of the meatloaf. I typically shape mine relatively flat and oblong and it usually cooks in about 65-70 minutes. A more traditional 4x4x8 loaf will take about 90 minutes.