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Meatloaf Stroganoff | Barefeet in the Kitchen

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Old-fashioned meatloaf topped with mushroom stroganoff sauce is a hearty dinner favorite. If you’re a stroganoff fan, you are going to fall in love with this Meatloaf Stroganoff.

From Ground Beef Stroganoff to Slow Cooker Beef Stroganoff to Meatball Stroganoff Fettuccine, made with or without mushrooms, my family goes crazy over stroganoff recipes.

Meatloaf Stroganoff

When I bounced this idea for meatloaf with stroganoff sauce off my boys, they all cheered at just the thought of it. I’m happy to say that the actual meatloaf delivered even more happiness.

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

Meatloaf with Stroganoff Sauce

The stroganoff sauce is definitely the star here. You’ll want to serve the meatloaf with extra sauce to pour over your mashed potatoes, egg noodles, or rice.

Oven Roasted Broccoli or Green Beans are terrific with this meal and you won’t be a bit sad to dip vegetables in the Stroganoff sauce too.

I have a family filled with meat lovers. So, naturally, meatloaf is one of their favorite meals. My guys can devour a meatloaf in about 3 minutes flat, so it’s a given that I double most meatloaf recipes every time I make them.

This recipe doubles nicely. I typically make two meatloaves and cook them together on the same sheet pan in the oven. The meatloaf leftovers will reheat nicely – if you’re lucky enough to have any leftover after the meal.

How To Make A Meatloaf

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

Why Use A Meat Thermometer?

I recommend using a thermometer to determine the cooking time the first time you make a meatloaf recipe. The cooking time will be determined by the shape and size of the meatloaf.

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

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

I typically shape our meatloaves relatively flat and oblong and they usually cook in about 65-70 minutes. A more traditional 4x4x8 loaf will take about 90 minutes.

Meatloaf with Stroganoff Sauce

How To Make Stroganoff Sauce

  1. In a large skillet, melt the butter over medium-high heat. Add the onions and garlic. Cook, stirring occasionally until the onions begin to soften. Add the mushrooms and continue cooking for 3-4 more minutes, until the mushrooms have browned and the onions are tender. Transfer to a plate or small bowl.
  2. While the mushrooms are cooking, whisk together the beef broth, Worcestershire, and flour. Pour the mixture into the hot 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, whisk until smooth. Pour the sour cream mixture into the hot pan of sauce and whisk until smooth. Return the mushroom mixture to the sauce and stir to combine.
  4. Taste the sauce and adjust the salt and pepper as needed. Serve the sauce over the meatloaf, along with mashed potatoes or egg noodles.
Mushroom Stroganoff and Meatloaf are a perfect pair.

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Servings: 6 servings

Meatloaf Directions

  • Preheat oven to 350°F. Combine all meatloaf ingredients in a bowl and then mix together with your hands or a large wooden spoon.

  • Shape into a loaf form* on a foil lined baking sheet. 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 the onions and garlic. Cook, stirring occasionally until the onions begin to soften. Add the mushrooms and continue cooking for 3-4 more minutes, until the mushrooms have browned and the onions are tender. Transfer to a plate or small bowl.

  • While the mushrooms are cooking, whisk together the beef broth, Worcestershire, and flour. Pour the mixture into the hot 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, whisk until smooth. Pour the sour cream mixture into the hot pan of sauce and whisk until smooth. Return the mushroom mixture to the sauce and stir to combine.

  • Taste the sauce and adjust the salt and pepper as needed. Serve the sauce over the meatloaf, along with mashed potatoes or egg noodles.

I recommend using a thermometer to determine the cooking time the first time you make this recipe. The cooking time will be determined by the shape and size of the meatloaf. I typically shape mine relatively flat and oblong and it usually cooks in about 65-70 minutes. A more traditional 4x4x8 loaf will take about 90 minutes.

Calories: 446kcal · Carbohydrates: 12g · Protein: 24g · Fat: 33g · Saturated Fat: 14g · Trans Fat: 2g · Cholesterol: 132mg · Sodium: 709mg · Potassium: 482mg · Fiber: 1g · Sugar: 3g · Vitamin A: 345IU · Vitamin C: 1mg · Calcium: 105mg · Iron: 3mg

Best Ever Meatloaf with Stroganoff Sauce

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