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Mustard glazed meatloaf with mushrooms


  • Preheat oven to 190°-200°C fan forced (210°-220°C normal). 
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion, garlic and mushrooms until reasonably tender.
  • Soak the bread in a little stock until moist. Then squeeze out a bit of the liquid and place in a large bowl with the sautéed vegies, mince, Worcestershire, eggs, parsley, BBQ sauce and seasonings. Mix until well incorporated.
  • Generously oil a loaf tin, fill with the meatloaf mixture and smooth into the corners. Then smear the top with mustard and cook in the oven for about 1-1¼ hours, covering with kitchen foil if browning too much.
  • Slice the meatloaf and serve with a good dollop of hot creamy mash and extra mustard on the side.


  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 8-10 large button mushrooms, chopped
  • 2 thick slices country-style bread
  • beef stock
  • 700 gm lean beef mince
  • 300 gm pork mince
  • 2 tbsp Worcestershire sauce
  • 2 large eggs
  • 3 tbsp chopped fresh parsley
  • ¾ cup BBQ sauce
  • sea salt & freshly ground pepper
  • olive oil spray
  • Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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