Juicy Homemade Meatloaf with Tomato Mushroom Sauce – Easy Ground Beef Dinner Recipe
There’s nothing more comforting than a thick slice of juicy meatloaf with a rich tomato and mushroom sauce, a spoonful of creamy mashed potatoes and a few green vegetables on the side. This homemade meatloaf recipe is based on my original YouTube video, but I’ve made a few important changes since then: more moisture, better binding, and a deeper, more flavourful sauce so it works perfectly for a North American-style meatloaf while keeping my French bistro touch.
Ingrédients
For the meatloaf
- 1300 g ground beef semi-lean (3 lb)
- 150 g pain de mie or soft white bread crusts removed (5–6 slices)
- 180 ml whole milk ¾ cup
- 200 g onion finely diced (about 2 medium)
- 150 g mushrooms finely chopped
- 60 g carrot finely grated (about 1 medium)
- 30 g baby spinach chiffonade (about 1 cup loosely packed)
- 15 g fresh basil chopped (about ½ cup loosely packed)
- 3 large eggs
- 40 g Dijon mustard 2 tbsp
- 30 g tomato paste 2 tbsp
- 10 g Worcestershire sauce 2 tsp
- 5 g fine salt about 2 tsp, or to taste
- 3 g freshly ground black pepper about 1 tsp
- 1 g dried thyme ½ tsp
- 1 g smoked paprika optional (½ tsp)
- 15 ml olive oil or butter for sautéing 1 tbsp
For the tomato and mushroom sauce
- 200 g onion thinly sliced (about 2 small–medium)
- 200 g mushrooms sliced
- 15 g butter 1 tbsp
- 15 ml oil 1 tbsp
- 500 ml beef stock 2 cups
- 400 g tomato passata or crushed tomatoes about 1½ cups
- 2 garlic cloves minced
- 1 bay leaf
- 5 g sugar 1 tsp
- Salt and pepper to taste
- 10 –15g fresh basil chopped (a small handful)
Instructions
Prepare the aromatic vegetables
- In a large pan, heat the oil or butter over medium heat.
- Add the diced onions and cook until soft and translucent.
- Stir in the chopped mushrooms and cook until most of their moisture has evaporated and they begin to brown lightly.
- Add the grated carrot, spinach and basil, cook just until the greens wilt, then remove from the heat and let cool slightly.
Soak the bread
- Place the bread pieces in a bowl, pour the milk over and let sit for 5–10 minutes.
- Mash with a fork into a thick paste.
Mix the meatloaf
- In a large mixing bowl, add the ground beef, soaked bread, eggs, Dijon mustard, tomato paste, Worcestershire sauce, garlic, thyme, smoked paprika, salt and pepper.
- Add the cooled vegetable mixture.
- Mix gently with clean hands until everything is evenly combined.
- Cook a small piece to taste and adjust the seasoning if needed.
Shape and bake
- Preheat the oven to 175°C / 350°F.
- Line your work surface with plastic wrap, place the meat mixture in the centre and shape into a log.
- Use the plastic wrap to roll and tighten the loaf, then transfer to a lightly oiled baking dish (or keep it unwrapped if you prefer a crust).
- Bake until the internal temperature reaches 77°C / 170°F in the centre, about 60–75 minutes.
- Optionally brown the top under the broiler for a few minutes.
- Let rest 10–15 minutes before slicing.
Make the sauce
- While the meatloaf bakes, heat butter and oil in a pan over medium heat.
- Add the sliced onions and cook until soft, then add the mushrooms and sauté until lightly golden.
- Stir in the garlic and cook briefly.
- Add beef stock, tomato passata, bay leaf, sugar, salt and pepper.
- Simmer gently for 30–40 minutes until slightly thickened and flavourful.
- Finish with chopped basil and adjust seasoning.
Serve
- Slice the meatloaf into medium-thick slices.
- Spoon the hot tomato and mushroom sauce over the top.
- Serve with mashed potatoes, Parisian potatoes, or your favourite vegetables.
Vidéo
Notes
Substitutions and variations
- Ground meat: Use half ground beef and half ground pork for a richer result, similar to classic boeuf bourguignon richness in another form.
- Bread: Replace pain de mie with soft sandwich bread, brioche, or even leftover foolproof homemade brioche bread for a slightly sweeter, softer loaf.
- Dairy-free: Swap milk for unsweetened plant milk or beef stock.
- Glaze style: If you prefer a classic ketchup glaze, use my easy homemade ketchup and brush it over the top of the loaf for the last 20 minutes of baking.
- Spice level: Add a pinch of chili flakes or smoked paprika if you enjoy slightly spicier comfort food, like my spicy harissa pasta bake.
FAQ
Can I make this meatloaf ahead of time?Yes. You can shape the loaf, cover it tightly and keep it in the fridge for up to 24 hours before baking. Let it sit at room temperature for 20–30 minutes before going into the oven. Can I freeze meatloaf?
You can freeze the cooked meatloaf, whole or sliced. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently with a bit of sauce. What if I don’t have a thermometer?
If you don’t have a thermometer, bake until the juices run clear, the loaf is firm to the touch, and there is no pink in the centre when you cut a test slice. A thermometer is highly recommended for accuracy. Can I use turkey instead of beef?
Yes, but use dark turkey meat or a mix of turkey and pork for better flavour and moisture. You can also borrow ideas from my maple roast chicken or chicken meatloaf-style dishes for seasoning inspiration. How do I keep meatloaf from falling apart?
Make sure you respect the ratio of meat to bread and eggs, mix well but not excessively, and let the loaf rest before slicing.