Meatloaves with Creamy Mushroom Sauce
plus Garlic Mashed Potatoes & Roasted Broccoli
- Milk
- Wheat
This delicious dish is the definition of umami. Not sure if you’ve ever experienced the “fifth taste?” After one bite, you’ll totally understand the obsession. Mini meatloaves are baked to perfection, then draped in a supremely savory mushroom sauce. The luxurious loaves are served alongside crispy roasted broccoli and garlicky mashed potatoes—aka more things to catch any runaway ’shroom sauce. Plus, the whole shebang cooks up in a flash (just 35 minutes!). What are you waiting for?
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Broccoli
4 ounce
Button Mushrooms
10 ounce
Ground Beef
1 unit
Beef Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Cut broccoli into bite-size pieces if necessary.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
While potatoes cook, in a large bowl, combine beef*, panko, scallion whites, half the garlic powder (you’ll use the rest later), and 1 TBSP water (2 TBSP for 4 servings); season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves (four loaves for 4).
Place meatloaves on one side of a lightly oiled baking sheet. (TIP: Line sheet with foil first for easier cleanup.) Toss broccoli on empty side with a drizzle of oil; season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-20 minutes. (For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and broccoli on top rack.) TIP: If broccoli finishes first, remove from sheet and continue roasting meatloaves.
While everything roasts, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ¼ cup water (⅓ cup water for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in half the sour cream (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
Heat pot with drained potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings), remaining sour cream, and remaining garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
If necessary, reheat pan with sauce over low heat; stir until warmed through.
Divide meatloaves, mashed potatoes, and broccoli between plates. Spoon sauce over meatloaves. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy mushroom sauce, calling it "fantastic" and "out of this world." Some found the meatloaf bland without it.
- Ease of prep: Several noted it was easy to make, though a few mentioned it took longer than expected or used many pots and pans.
- Suggestions: Consider adding more seasoning to the meatloaf; some found it bland. Try thickening the sauce if too thin.
- Portions: Some wished for more sauce or larger potato portions. A few noted the meal was filling and satisfying.
- Leftovers: Several mentioned it doesn't keep well as leftovers, with mushrooms spoiling quickly.
