Slow-Cooker Meat Loaf with Shiitake Mushrooms

  • GramercyGal Posted: 11/03/09
    Worthy of a Special Occasion

    This was fab-u-lous!! I was a little leery doing a meatloaf in my crock pot, but I was pleasantly surprised! I did all turkey meat, as one of my guests doesn't eat red meat, but it was moist, flavorful, and the texture was perfect! The only changes I made was all turkey meat and I added a bit of brown sugar to the topping as well as Thai garlic chili sauce instead of the red pepper. Everyone raved! I can't wait to have the left over in a sandwich tomorrow!

  • MichelleS Posted: 09/03/09
    Worthy of a Special Occasion

    I loved this meatloaf and I would absoultey make it again and for others as well. I had a few changes to the recipe but still LOVED it. I chopped the mushrooms in the food processor before adding them to the meat because sliced mushrooms just seemed too large. I also used all extra lean ground turkey. I don't eat red meats. I added some dijon to the turkey mixture before shaping it too. It took about 2 hours for mine because it was very small. I made it with some potato pierogis and steamed baby carrots. I am looking forward to some left over sandwiches with it.

  • bizzeyb Posted: 10/26/10
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    I love this recipe! I have made it in either a crock pot or in the oven and it has turned out great both times. I usually double it to feed our 3 teenage boys but I do finely chop the mushrooms in the food processor. They would not like to know mushrooms are in it, but they don't even know and they love it!

  • CoffeebeanGirl Posted: 01/20/11
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    I've only used shiitake mushrooms in Asian recipes, so I was suspicious. What a delicious surprise! Shiitake mushrooms gave the meatloaf an earthy, rich flavor and texture. I used ground turkey only and followed the rest exactly as written. I will definitely make this again!

  • tohaveaplan72 Posted: 07/09/09
    Worthy of a Special Occasion

    Far easier to make in the oven at 350 degrees, this cam out greasy, sloppy and difficult to serve from a slow cooker. Also, why is this cooking light? Add the same ingredients to ground turkey alone and it would be far less caloric. Very disappointing.

  • Suekkg Posted: 10/30/10
    Worthy of a Special Occasion

    I made this meatloaf this week and it was BY FAR the best meatloaf I have ever made. I took the advise of another cook and minced the mushrooms. I also made mine with the new catsup that has no high fructose corn syrup and increased the red pepper. I did not want to wait the 5 hours for it to cook on LOW so I started mine on HIGH for 2 hours and then went to LOW for 2 hours. It came out of the slow cooker very firm and easy to slice. I served it with boiled Yukon Gold potatoes quartered/with olive oil and salt&pepper, as well as, Peas. Very friendly to my Weight Watchers diet plan.

  • kayalrat Posted: 11/23/10
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    I was not sure how this would turn out, but I was very happy with the result. I love traditional meatloaf, but this was a nice twist with the mushrooms, turkey, and beef. I actually chopped up the mushrooms, rather than leaving them sliced and it worked well. Will add this to the slow cooker rotation!

  • plummerjen Posted: 09/25/10
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    My sister and I made this and altered it slightly...we used 2 lbs of meat (1lb. lean beef and 1lb. turkey) and used Bad Byron's Butt Rub Seasoning instead of red pepper and since we don't have access to "exotic" mushrooms, we just used canned. We also baked it instead of using the slow cooker at 350 degrees for about 1 1/2 hours. It was DELICIOUS and even my 4 & 2 year old boys DEVOURED it...as did we! Mmmmmmm!!! (since we used 1/2 lb. more meat than called for we also increased the bread crumbs and seasoning's accordingly)

  • Deb698 Posted: 01/12/11
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    Taste is good, but texture is very mushy, could not slice it. Had to spoon it out of the pan. Lots of liquid to pour out as well. Will try recipe again, but will try baking it next time. Anyone have tips to keep it from becoming too mushy.

  • steffyp12 Posted: 01/31/11
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    Hands down my favorite meatloaf recipe.

  • rickeylisa Posted: 01/27/11
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    The best meatloaf I've ever made...and so easy. It was more moist than cooking in oven and easier clean-up too. Made as suggested except added chopped sweet red pepper and chopped fresh spinach to add more vegetables.

  • kabrobinson Posted: 06/03/11
    Worthy of a Special Occasion

    This tasted really good, but the meatloaf didn't cook all the way through. Next time we will need to cook for longer than 5 hours.

  • nanatara Posted: 09/12/11
    Worthy of a Special Occasion

    Never considered meatloaf in slow cooker but this was darn good, quite easy, and clean-up was a breeze. Served it with steamed spinach. Only deviation from recipe was to add a bit of ground pepper to the meat mix. Texture was fine (not mushy as reported by some), or cooked perfectly (perhaps that reviewer reporting undercooked loaf made it too "thick"?), and I had no problem lifting entire loaf out of the crock with two spatulas. I had dried sliced Shitake on hand so I soaked some in water, squeezed out excess and used the reconsituted slices (many were broken) in the loaf. Worked great and recommend you give it a try. Looking forward to meatloaf sandwiches with some of the leftovers!

  • altila Posted: 10/08/11
    Worthy of a Special Occasion

    The meatloaf was bland. I made it for my husband during the week, and he was not a fan. I would have doubled the sauce, and added more seasoning to the meatloaf. Definitely will not be making this again..

  • Fcrawford2 Posted: 12/11/11
    Worthy of a Special Occasion

    We really liked this recipe. I used ground turkey and one link of sweet Italian sausage. the consistency was very good, and my son ate the leftovers immediately as seconds or thirds.

  • becker904 Posted: 02/14/12
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    My whole family loved this recipe!

  • LINDASTOUCH Posted: 03/15/12
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    I steamed 6 halfs of green and red bell peppers in a little water for 2 minutes in a covered dish in the microwave. When cool, I filled them with this meatloaf mixture and doubled the sauce to pour over top. I also added garlic powder to the meat mixture. We thought it was good

  • Armyman Posted: 01/12/13
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    Great and easy

  • RunnerGrrl121 Posted: 12/11/13
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    Delicious! Family loved it too! Used 1lb. extra lean ground turkey and 1lb. 93/7 beef (leaner beef will help with it being too "wet"). Also put fresh regular mushrooms, wheat bread, onions in the food processor and made a dry mix then added to the beef and turkey with the rest of the ingredients. I like a bit more of the sauce so doubled it...served with homemade garlic mashed potatoes with turkey bacon and green onions.

  • nlrutland Posted: 12/01/12
    Worthy of a Special Occasion

    My family loves this meatloaf!!! I made for my parents and they didn't know I hadn't made it the traditional way in the oven. It's the only meatloaf I make now.

  • CCWJBW Posted: 07/11/12
    Worthy of a Special Occasion

    This was easy and good. I used 1lb each of the beef and turkey b/c that is how they are sold in the store. I used a little extra sauce, too. Didn't "grate" the onion--just threw it in the food processor after I had made the breadcrumbs.

  • Shelly1984 Posted: 05/22/13
    Worthy of a Special Occasion

    Great meatloaf recipe! I used Italian seasoned Panko breadcrumbs instead of the bread. I added dijon to the meatloaf itself also. I didn't have shitake mushrooms, so used sliced baby portobellas instead. I noticed a lot of comments about cutting the mushrooms smaller, but really, not necessary...they meld with the loaf and you can barely tell they are there. The loaf was firm and easy to slice. I've never made a meatloaf in the crock pot before, but this is the way to go! I served with garlic mashed potatoes and peas.

  • Jillianne Posted: 07/11/12
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    My husband liked this. Super easy recipe--I used 1lb of each turkey & ground beef and added a little more sauce.

  • EllenFL Posted: 04/13/14
    Worthy of a Special Occasion

    Not sure meatloaf rates a "special occasion", but anyway, this was good and nice to have a slow cooker option for meatloaf. Agree with others that the mushrooms lend a nice touch and don't have to be chopped fine. Used 'Bella's 'cuz that's what the store had. Used panko because didn't want to fool with the food processor for such a small task. Thought it might be weird in the slow cooker, but didn't miss the oven variety at all. Used half ground venison/half ground pork, 'cuz that's how we roll. Was great to be able to set the cooker on, with CL's Balsamic Collard Greens in the other slow cooker, while we assisted with the prep for the mid-day meal at the local shelter. Came home, sliced garden tomatoes, and dinner was ready! Awesome!

  • Vjenningscpm Posted: 10/05/13
    Worthy of a Special Occasion

    This was very good! I chopped the mushrooms vs slicing them in a effort to sneak them by a family member who is not a fan.

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