Sara Brown’s Meat Loaf
📜 Collection: Dwayne Collection | ✍️ Attribution: Sara Brown | 📂 Category: Entrees A classic, savory meatloaf recipe by Sara Brown featuring a rich blend of ground meat, sour cream, mushrooms, and Parmesan cheese. Perfectly seasoned and baked to juicy perfection for a comforting family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | None | 6-8 servings |
🔪 Key Equipment
- Mixing bowl
- Baking dish
Ingredients
Meatloaf Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs. | Meatloaf mixture | |
| 1 cup | Bread crumbs | fine dry |
| 1/2 cup | Sour cream | dairy |
| 1/2 cup | Ketchup | |
| 2 | Eggs | beaten |
| 3 oz. can | Mushrooms | chopped |
| 2 Tbs. | Parmesan cheese | |
| 1 Tbs. | Onion | chopped |
| 2 tsp. | Salt | |
| 1/4 tsp. | Thyme | leaf, crushed |
Instructions
Preparation and Baking
- In a large mixing bowl, thoroughly combine the 2 lbs. meatloaf mixture, 1 cup fine dry bread crumbs, 1/2 cup dairy sour cream, 1/2 cup ketchup, 2 beaten eggs, 3 oz. can chopped mushrooms, 2 Tbs. Parmesan cheese, 1 Tbs. chopped onion, 2 tsp. salt, and 1/4 tsp. leaf thyme.
- Shape the mixture into a cohesive loaf and place it into a baking dish.
- Bake at 350 degrees F for 1 hr. until the meatloaf is nicely browned on top, firm to the touch, and cooked through to an internal temperature of 160°F.
💡 Make-Ahead & Storage: The meatloaf can be shaped and kept covered in the refrigerator for up to 24 hours before baking. Leftovers store well in an airtight container for up to 3 days.
Original Recipe Scan
