Homemade Meatloaf Stroganoff Recipe

Hi mom, welcome to Cooktophia. Now we will make Homemade Meatloaf Stroganoff Recipe. Old-fashioned meatloaf topped with mushroom stroganoff sauce is a dinner favorite. If you are a Stroganoff fan, you will fall in love with this recipe. This recipe from ground beef stroganoff to slow cooker beef stroganoff to meatball stroganoff fettuccine, made with or without mushrooms, my family is crazy about stroganoff recipes.

Homemade Meatloaf Stroganoff Recipe

Homemade Meatloaf Stroganoff Recipe

When the idea of ​​meatloaf with stroganoff sauce bounced back from my children, they all cheered when thinking about it. I am happy to say that the actual meatloaf provided more happiness.

I’ve adapted our popular classic meatloaf recipe for this ground beef stroganoff and paired it with our irresistible mushroom-filled stroganoff sauce.

Meatloaf with Stroganoff Sauce

Stroganoff sauce is definitely the star here. You’ll want to serve the meatloaf with extra sauce to pour over mashed potatoes, egg noodles, or rice. Oven-roasted broccoli or green beans are great with this meal and you won’t be a bit sad dipping the vegetables in stroganoff sauce either.

I have a family full of meat lovers. So, of course, meatloaf is one of their favorite meals. My buddies can eat meatloaf in about 3 minutes, so admittedly I double most meatloaf recipes every time I make them. This recipe doubles as well. I usually make two loaves of meat and cook them together on the same baking sheet in the oven. Leftover meatloaf will be well reheated – if you’re lucky enough to eat any leftovers after the meal.

How to make Homemade Meatloaf Stroganoff Recipe

  1. Preheat the oven to 350 degrees. Combine all meatloaf ingredients in a bowl and mix together with your hands or a large wooden spoon.
  2. Shape into a loaf on a baking sheet lined with aluminum foil. Bake in a preheated oven until the internal temperature reaches 170 degrees, about 65-70 minutes.

Why use a meat thermometer?

I recommend using a thermometer to mark the cooking time the first time you make a meatloaf recipe. Cooking time is determined by the shape and size of the meatloaf.

I linked above to an old meat thermometer that I’ve used for years. However, a fancier digital thermometer like this one is also fun to use. (I have both of these thermometers and they are both solid options.)

While traditional meatloaf is often baked in loaf pans, I prefer to shape the meatloaf into a shape and cook it on a griddle, or sometimes a 9×13 frying pan if I’m only cooking one loaf.

I usually shape our meatloaf relatively flat and oblong and they usually cook in about 65-70 minutes. A traditional 4 x 4 x 8 loaf of bread takes about 90 minutes.

How to make stroganoff sauce

  1. In a large skillet, melt the butter over medium-high heat. Add onions and garlic. Cook, stirring occasionally until onions begin to soften. Add the mushrooms and continue to cook for another 3-4 minutes, until the mushrooms are softened and the onions are soft. Transfer it to a plate or small bowl.
  2. While mushrooms are cooking, whisk together the Worcestershire beef broth and flour. Pour the mixture into an empty skillet and simmer for 2-3 minutes, whisking frequently, until the sauce begins to thicken.
  3. 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, whisking until smooth. Pour the sour cream mixture into the hot saucepan and whisk until smooth. Return the mushroom mixture to the sauce and stir well.
  4. Taste the sauce and adjust salt and pepper as needed. Serve the sauce over meatloaf with mashed potatoes or egg noodles.

Homemade Meatloaf Stroganoff Recipe trends

  • Preheat the oven to 350 degrees Fahrenheit. Combine all meatloaf ingredients in a bowl and mix together with your hands or a large wooden spoon.
  • Shape into a loaf* on a baking tray lined with aluminum foil. Bake in a preheated oven until the internal temperature reaches 170°F, about 65-70 minutes.

Sauce Directions

  • In a large skillet, melt the butter over medium-high heat. Add onions and garlic. Cook, stirring occasionally until onions begin to soften. Add the mushrooms and continue to cook for another 3-4 minutes, until the mushrooms are softened and the onions are soft. Transfer it to a plate or small bowl.
  • While mushrooms are cooking, whisk together the Worcestershire beef broth and flour. Pour the mixture into an 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, whisking until smooth. Pour the sour cream mixture into the hot saucepan and whisk until smooth. Return the mushroom mixture to the sauce and stir well.
  • Taste the sauce and adjust salt and pepper as needed. Serve the sauce over meatloaf with mashed potatoes or egg noodles.

I recommend using a thermometer to mark the cooking time the first time you make this recipe. Cooking time is determined by the shape and size of the meatloaf. I usually form a relatively flat and oblong shape, and they usually cook in about 65-70 minutes. A traditional 4 x 4 x 8 loaf of bread takes about 90 minutes.

Homemade Meatloaf Stroganoff Recipe facts

Calories: 446Calories · Carbohydrates: 12g · protein: 24g · Fat: 33g · Saturated fat: 14g · Unsaturated fats: 2g · Cholesterol: 132mg · sodium: 709mg · Potassium: 482mg · the basic: 1g · sugar: 3g · Vitamin A: 345IU · Vitamin C: 1mg · Calcium: 105mg · iron: 3mg

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