V.V. Mamma's Meatloaf with Wild Mushroom Gravy

"Sweet, Indeed" by Michael Hastings. Recipe adapted from "Well Shut My Mouth! The Sweet Potatoes Restaurant Cookbook" by Stephanie Tyson. Recipe originally from Vivian Joiner's mother. At the restaurant, Tyson uses all breadcrumbs and no cornflakes, but Joiner's mother always used a mixture of cornflakes and leftover bread or crackers. Recipe published in the Winston-Salem Journal: August 3, 2011.

Yield: 6 servings ( Serving Size: to 8 servings )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 4 eggs, beaten
  • 1/4 cup(s) ketchup
  • 1/4 cup(s) Worchestershire sauce
  • 2 cup(s) crushed cornflakes
  • 1 cup(s) panko breadcrumbs
  • 2 1/2 pound(s) ground beef
  • 1 3/4 cup(s) diced green pepper
  • 1 3/4 cup(s) diced yellow onion
  • 1 tablespoon(s) oregano
  • 2 teaspoon(s) salt
  • 2 teaspoon(s) pepper
  • 1 1/2 teaspoon(s) dried thyme
  • 1 tablespoon(s) granulated garlic
  • Wild Mushroom Gravy


  1. Heat oven to 350 degrees. In a large bowl, combine the beaten eggs, ketchup, Worcestershire, cornflakes and breadcrumbs. Allow to sit 3 or 4 minutes to sufficiently moisten the cornflakes and breadcrumbs. Add the remaining ingredients (except gravy) and thoroughly combine. Turn the mixture onto a baking sheet and form two loaves, spaced well apart. Bake 45 to 50 minutes, or until an instant-read thermometer inserted in the center registers 160 degrees. Serve with wild mushroom gravy.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

V.V. Mamma's Meatloaf with Wild Mushroom Gravy Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy