Meatloaf Stroganoff
Ingredients
- 3/4 - 1 lb prepared meatloaf, cubed (any kind will do, including poultry and pork) ⓘ
- 1 large onion, chopped ⓘ
- 1 lb mushroom, sliced ⓘ
- 2 garlic cloves, minced
- 1 tablespoon olive oil ⓘ
- 2 (10 3/4 ounce) cans cream of mushroom soup ⓘ
- 2 cups beef broth or 2 cups stock ⓘ
- 1 1/2 tablespoons cornstarch ⓘ
- 1 1/2 tablespoons grill seasoning (whichever you like) ⓘ
- 3 tablespoons fresh parsley, chopped (or 1 tbsp dried) ⓘ
- 1 cup sour cream ⓘ
- salt and pepper ⓘ
- 12 ounces egg noodles ⓘ
Instructions
- Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
- Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
- Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
- Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
- Simmer until thickened.
- Prepare egg noodles according to package directions.
- Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
- Serve over warm egg noodles.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).