Meatloaf with Mushrooms

Meatloaf with mushrooms © kvalifood.com

Meatloaf with mushrooms is the Danish frikadelle meat mixture baked as a loaf in the oven with sliced mushrooms folded in. The mushrooms release moisture during baking and keep the loaf juicy. Bacon on top protects the surface and adds fat and flavour. Serve with baked potatoes and herb butter.

Ingredients

Serves 4-5

  • 1 portion frikadelle meat mixture (approx. 1 kg mixed ground meat, flour, milk, egg, onion, salt, pepper)
  • 250 g mushrooms, sliced
  • 4–6 slices bacon
  • a little paprika for sprinkling, optional

Sides

  • baked potatoes
  • herb butter
  • salad

Method

Preparation

Preheat the oven to 365°F (185°C). Make the frikadelle meat mixture and let it rest 30 minutes in the fridge. Gently fold the raw mushroom slices into the cold mixture.

Shaping and baking

Pour the mixture into a greased ovenproof dish or loaf tin (approx. 1½ litre / 6 cups). Smooth the surface and sprinkle with a little paprika if you like. Lay the bacon slices tightly and overlapping across the entire surface. Bake in the middle of the oven at 365°F (185°C) for 40–45 minutes. Check with a meat thermometer — 165°F (75°C) in the centre means fully cooked.

Resting and serving

Let the meatloaf rest 5–10 minutes before slicing. Cut into thick slices and serve with baked potatoes and herb butter.

Notes

  • The mushrooms are added raw — they release moisture during baking and keep the loaf juicy
  • Bacon on top protects the surface from drying out; remove it for the last 10 minutes for an extra golden surface
  • Add a little stock to the bottom of the dish for extra moisture if you like
  • The loaf can be made with the meatball mixture instead of the frikadelle mixture — gives a softer, more delicate result
  • Freezes well for up to 3 months