Salsbury Meatloaf – Randy’s

I decided I wanted a more savory version of meatloaf. I decided to try a to make a meatloaf that tasted more like Salsbury Steak.


  • 2 medium onions
  • 1 lb potatoes or frozen shredded hash browns
  • 2 small (4 oz.) cans of mushrooms
    • pieces and stems are OK
    • substitute same qty. of sauteed mushrooms in butter.
  • 2 teaspoons Worchestershire Sauce
  • 1.5 cups dried seasoned stuffing mix.
  • 1 beef bullion cube (crushed/ground)
  • 1 teaspoons salt
  • 1 teaspoon black pepper (ground)
  • 1/2 teaspoon granulated garlic


  1. Grate onions and potatoes and microwave until soft.
    1. Or use grated onions and 2 cups frozen hash browns.
  2. Let the mixture cool slightly.
  3. Add the bread crumbs to a food processor bowl and process until the bread crumbs are between the size of a grain of rice and a pea.
  4. Add the following to the food processor bowl:
    1. The onion, potato mixture
    1. 2 small cans of mushrooms with juice
    2. Worcestershire sauce
    3. salt, pepper bullion (crushed/ground) and granulated garlic.
  5. Process the mixture until combined.
  6. Hand mix all the ingredients into 2 lbs ground beef. Try to fold the ingredients in and don’t overwork the meat.
  7. Grease a 9×13 baking dish and add ingredients.
  8. Bake uncovered (350 degrees) until 160 degrees in center.


Makes about 2 cups.

  • 2 Tablespoons of fat
    • (butter and / or meat grease)
  • 1/4 cup (by volume) of flour
  • 4 oz. can mushroom pieces and stems with liquid
    • substitute same qty. of sauteed mushrooms in butter
  • 1.5 cups beef or chicken broth
  • 2 beef bullion cubes (crushed)
  • 1/2 teaspoon black pepper
  • 1 Tablespoon tomato paste
  • 1/4 teaspoon pinch dried thyme


  1. Make a roux with the fat and flour. Cook until slightly brown.
  2. Stir in the remaining ingredients and cook until thickened.
  3. Add gravy to top.
  4. Bake another 10-15 minutes.
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