Mo’s Meatloaf

Mo’s Meatloaf

  • Prep Time: 10 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 4
  • About This Recipe

    “MO is for mushrooms and onions. Canned mushrooms and the liquid were used because together they provide a natural source of flavor enhancement similar to MSG. The catsup, is of course optional, but it does add a desirable sweetness. Cooking is a creative sport. This recipe will serve four people, or one solo meal and enough cold meatloaf to make several more lunches.”


  • 1lbground beef
  • 1 (7ounce) cans sliced mushrooms( and the liquid)
  • 1/2 cuponion, diced fine
  • 1cupbreadcrumbs
  • 1egg
  • 1/2 cuptomato sauce
  • 1/2 teaspoongarlic powder
  • 1/4 cupcatsup(optional)
  • Directions

  • Preheat oven to 350°F.
  • Mix all the ingredients, except for the catsup, together in a large bowl.
  • Bake in a loaf pan for 1 hour and 15 minutes at 350°F.
  • The internal temperature should reach 165°F when done.
  • Pour catsup on top immediately, and then let the meatloaf rest for at least 5 minutes before serving.
  • If leftovers are desired, remove excess liquid from the loaf pan, and refrigerate, covered for up to 4 days.
  • Reviews

  • “I love this meatloaf. Marks does too. I followed the recipe and I just love it. It is moist and good flavor. Best of all I did not pick up the salt shaker at all. I think we have a winner here. We will be making this again. Thank You for a a great recipe. Hugs”

  • “This was good I added a cup of parm. cheese cause thats how I like my meat TY for the post will use again”

  • “I made this meatloaf tonight and chose this meatloaf (versus the hundreds of other meatloaf recipes on Zaar) based on two things: 1) Bergy’s pictures and 2) We LOVE mushroom and onions! If you like mushroom’s and onions, you’ll love this recipe. Great flavor, easy to make and verymoist. I did have a hard time cutting mine without it falling a part, but I think if we would have let it cool a bit longer, I wouldn’t have had that problem. Great recipe! Thanks for sharing it!”

  • ” Excellent meatloaf – lovely moist texture that can be sliced without falling apart. I doubled the recipe with no problem except I had a bit too much meat for my pan size so I have made 3 hamburger patties and will try one for my Saturday night burger. This larger loaf took 90 minutes to reach the 165 desired temperature. I have frozen serving sized pieces for future easy dinners.Thanks Bill when I see your name on a recipe I know I can rely on it — posted Oct 14, 2004Added comments: I made a hamburger last night with one of the frozen patties it was delicious topped with tomato sweet onion, mushrooms, cheese and Denzils Peachs ‘n scream hot sauce. great flavor However this is a fall apart burger patty so it takes careful handling and you have to watch that you do not burn it. I say go for it for the flavor but not ease of handling. I am happy I had left over meat. This recipe is best as it is intended as a super meatloaf.Thanks again Bill”

  • “This is a wonderful flavorful meatloaf.Very moist.I served it with a simple green salad and garlic bread.YumThank You “

  • “This recipe sounds very similar to the one my mother used to make — which was the best — and her recipe is the only one I will make now. And I have tried many over the many years.After you add the catsup to the top … she often placed a couple slices of bacon on the top…not too much or you’ll have too much grease. Also try adding a bit of chopped green peppers to the meat when mixing — not too much there either — you don’t want to overwhelm — maybe use a tablespoon or two. I also love a cold meatloaf sandwiche — have since I was little !!! On white bread with catsup — now some of you may say “EWWW” –but this is a comfort food for me !!!My mom also made her version of “stewed tomatoes” as a creamy “gravy” for a topping. Starting with a can of tomatoes…chop the tomatoes…throw in a saucepan…add some water and sugar…let boil a while. You want the tomatoes to be soft. Final step is to mix flour and water to thicken the tomato mixture. Add gradually till the gravy thickens. I can’t give exact amounts…this is an “eyeball” instruction as it is a handed-down recipe. I personally add quite a bit of sugar to the tomatoes while they are simmering…first to reduce the acid and second to taste…I like the “gravy” on the sweeter side. “