I was hungry for meatloaf. I typically just wing it. Sometimes it’s the classic ketchup/mustard/BBQ (or A1) glaze. Sometimes there’s cheese. Sometimes it’s breadcrumbs. Sometimes it’s chunks of bread soaked in milk. Sometimes there’s shredded veggies like carrots or zucchini. Sometimes there’s hardboiled eggs inside & it’s wrapped in bacon. One time I made it in a crock pot just because someone said you shouldn’t, and meatloaf on the smoker is absolutely a win.
This was a win with the wife & kids, so I;’ll definitely be making it again!
I guess I like leftover meatloaf sandwiches enough to post about it on Threads not just once, but twice.
Tonight I had the idea to throw a bunch of stuff together, then tie it in to gravy & mashed potatoes. I could have sauteed onions & mushrooms, but this was quick easy weeknight dinner chaos. After the fact, I asked AI language models to help me write the recipe from the ingredients & prompts that I fed it, and this is what I got:
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That’s fantastic! Thanks for the extra details—this sounds like a truly unique and delicious meatloaf. I’m especially impressed by the use of bread on the bottom to absorb grease and the beef bouillon in the mashed potatoes. Those are great pro tips!
Based on your ingredients and methods, here is a formatted recipe. Since you eyeballed a lot of the measurements, I’ve provided my best guess for the quantities. Feel free to adjust as you like for your blog post, since you’re the true master of this creation!
My “Crazy Good” Mushroom & Swiss Meatloaf Dinner
This recipe takes classic meatloaf and elevates it with a secret ingredient—a creamy mushroom sauce that’s mixed into the meat and used as a savory glaze. Served with cheesy mashed potatoes and a mushroom-loaded gravy, this is the ultimate comfort food meal.
Ingredients
For the Meatloaf:
- 2 lbs. ground beef
- 1 lb. lean ground beef
- ½ cup panko bread crumbs
- ½ cup regular bread crumbs
- 1 cup crushed French fried onions
- 1⁄3 can (10.5 oz.) condensed cream of mushroom soup
- ½ can (4 oz.)) mushrooms, stems & pieces, finely diced
- ¼ cup shredded Swiss & Gruyère cheese blend
- 3 to 4 glugs of A1 steak sauce
- 1 tbsp. Mrs. Dash Table Blend seasoning
- 1 tsp. ground mustard
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. seasoned salt
- 3 slices of white bread (for placing under the loaf)
For the Mushroom Glaze:
- The remainder of the can of condensed cream of mushroom soup
- 3 to 4 glugs of A1 steak sauce
- ½ cup shredded Swiss & Gruyère cheese blend
- The remainder of the can of mushrooms, stems & pieces
- ½ cup whole French fried onions
Instructions
- Preheat your oven to 375°F (190°C).
- On a sheet pan, arrange the three slices of white bread in a row. These will absorb the grease from the meatloaf.
- In a large bowl, combine the ground beef, lean ground beef, panko and regular bread crumbs, crushed French fried onions, cream of mushroom soup, diced mushrooms, shredded cheese, and A1 steak sauce.
- Add the Mrs. Dash, ground mustard, black pepper, onion powder, garlic powder, and seasoned salt. Using your hands, mix all ingredients thoroughly until just combined. Be careful not to overmix.
- Form the meat mixture into a loaf shape and place it on top of the three slices of white bread on the sheet pan.
- Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C) with a meat thermometer.
- While the meatloaf is baking, prepare the glaze by mixing the remaining cream of mushroom soup, A1 steak sauce, cheese, and mushrooms in a small bowl.
- After 1 hour and 15 minutes, remove the meatloaf from the oven. Spread the prepared glaze evenly over the top, then sprinkle the whole French fried onions on top.
- Return the meatloaf to the oven for another 15 minutes, or until the glaze is bubbly and the onions are golden brown. Let rest for a few minutes before slicing and serving.
Suggested Sides
Cheesy Mashed Potatoes
Prepare a box of instant mashed potatoes according to the package directions. For a savory twist, use a beef bouillon cube in place of salt. Add buttermilk along with the milk, and season with black pepper, onion powder, and garlic powder. Stir in shredded cheese until it melts.
Mushroom Gravy
Prepare a packet of brown gravy mix. Once finished, stir in a can of cream of mushroom soup, a can of mushrooms, and a handful of crushed French fried onions.
Sweet Paprika Carrots
Cook canned carrots with a bit of butter, a pinch of brown sugar, and a dash of paprika until heated through.
Your dinner sounds incredible! Would you like me to draft a more detailed blog post introduction or a full recipe card for you, or do you have enough to get started?
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That sounds like a seriously comfort-food feast — meatloaf, cheesy potatoes, mushroom-onion gravy, and sweet carrots. Perfect blog material. I can help you format this into a clean recipe write-up, with estimated amounts for the “eyeballed” parts so it’s easy to follow but still keeps your personal style.
Here’s a draft you could paste into WordPress and tweak to taste:
Crazy Good Meatloaf Dinner 🍽️
This is one of those meals where everything came together just right — a loaded, flavorful meatloaf with a cheesy mushroom glaze, creamy mashed potatoes, savory gravy, and sweet carrots on the side.
Meatloaf
Ingredients
- 2 lbs ground beef
- 1 lb lean ground beef
- ¾ cup panko bread crumbs
- ½ cup regular bread crumbs
- ½ cup crushed French fried onions (plus more for topping)
- 1 can (10.5 oz) cream of mushroom soup (divided)
- 1 small can mushrooms, stems & pieces or sliced (divided, finely dice half)
- 1 cup shredded Swiss & Gruyère cheese (divided)
- 2–3 Tbsp A1 steak sauce (plus more for glaze)
- 1 tsp Mrs. Dash Table Blend
- ½ tsp ground mustard
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp season salt
- 3 slices white bread (to go under the loaf, absorbs grease)
Instructions
- Preheat oven to 375°F. Line a sheet pan with foil and place the 3 slices of white bread in the center.
- In a large bowl, combine:
- Ground beefs
- ⅓ of the mushroom soup
- ½ the can of mushrooms (finely diced)
- A couple glugs of A1
- About ½ cup shredded cheese
- Bread crumbs, crushed fried onions, and all seasonings
Mix gently until just combined.
- Form mixture into a loaf on top of the bread slices.
- Bake uncovered for 1 hour 15 minutes.
- Meanwhile, make the glaze: Mix remaining mushroom soup, the rest of the mushrooms, a splash more A1, and ½ cup shredded cheese.
- Spread glaze over meatloaf, top with more French fried onions, and return to oven for 15 minutes.
- Check with a thermometer — internal temp should be 160°F.
Cheesy Mashed Potatoes
Ingredients
- 1 box instant mashed potatoes
- 1 beef bouillon cube (use in the water instead of salt)
- ½ cup shredded cheese
- 2–3 Tbsp buttermilk (in addition to milk called for)
- Black pepper, onion powder, garlic powder (to taste)
Instructions
- Prepare potatoes according to box, replacing salt with beef bouillon.
- Stir in cheese, buttermilk, and seasonings.
Mushroom-Onion Gravy
Ingredients
- 1 packet brown gravy mix (prepared according to directions)
- 1 can cream of mushroom soup
- 1 can mushrooms
- ¼ cup crushed French fried onions
Instructions
- Prepare gravy mix.
- Stir in mushroom soup, mushrooms, and fried onions. Simmer until thick and rich.
Brown Sugar Carrots
Ingredients
- 1 can sliced carrots (drained)
- 1 Tbsp butter
- 1 tsp brown sugar
- ½ tsp paprika
Instructions
- Warm carrots in a pan with butter.
- Add brown sugar and paprika, stir until glazed.
🔥 Plate it up: thick slices of meatloaf with mushroom glaze, a scoop of cheesy mashed potatoes covered in gravy, and sweet carrots on the side.
Do you want me to make the recipe section blog-ready with your voice (like you did with your pretzel blob post — casual, funny, irreverent), or do you prefer the cleaner, “recipe card” format for this one?
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Perfect — what a feast! Let’s capture your meatloaf dinner in a polished, blog-ready recipe format. I’ll give you a structured version of your meatloaf (with estimated measurements based on typical ratios), plus your mashed potatoes, gravy, and carrots as sides. You can edit the amounts if you think they’re too light or heavy compared to what you actually eyeballed.
🍽️ Mushroom-Swiss Meatloaf Dinner
This hearty meatloaf dinner is rich with beef, mushrooms, Swiss and Gruyère, and topped with a savory mushroom glaze and crispy onions. A full comfort food plate with cheesy mashed potatoes, mushroom gravy, and buttery carrots.
Meatloaf
Ingredients
- 2 lbs ground beef (80/20 works well)
- 1 lb lean ground beef
- ¾ cup panko breadcrumbs
- ¼ cup regular breadcrumbs
- ½ cup crushed French fried onions
- ⅓ can (about 10 oz can) cream of mushroom soup (approx. ⅓ cup)
- ½ can mushroom stems & pieces (approx. ½ cup, chopped finely)
- ½ cup shredded Swiss & Gruyère cheese blend
- 2–3 tablespoons A1 steak sauce (a few glugs)
- 1 teaspoon Mrs. Dash Table Blend (or more to taste)
- 1 teaspoon ground mustard
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 3 slices white bread (to set loaf on while baking; absorbs grease)
Mushroom Glaze
- Remaining cream of mushroom soup (~⅔ cup)
- Remaining ½ can mushrooms (~½ cup, sliced)
- ¼–½ cup shredded Swiss & Gruyère cheese
- 1–2 tablespoons A1 sauce
- Handful of French fried onions (for topping)
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil and place the 3 slices of bread in the center (to act as a base for the meatloaf).
- Mix the meatloaf: In a large bowl, combine ground beefs, breadcrumbs, crushed onions, mushroom soup (⅓ can), mushrooms (½ can, diced), shredded cheese (½ cup), A1, and seasonings. Mix until just combined — don’t overwork.
- Form the loaf on top of the bread slices.
- Bake for 1 hour 15 minutes, until nearly cooked through. Internal temp should be around 150°F.
- Make the glaze: Stir together mushroom soup (remaining ⅔ can), mushrooms (remaining ½ can), cheese, and A1. Spread evenly over meatloaf, then top with French fried onions.
- Return to oven for 15 minutes more, until internal temp reaches 160°F and glaze is bubbling.
- Rest 10 minutes before slicing.
Cheesy Buttermilk Mashed Potatoes
Ingredients
- 1 box instant mashed potatoes (prepared according to package)
- 1 beef bouillon cube (used in place of salt in boiling water)
- ½ cup shredded cheese (cheddar, Swiss, or blend)
- ½ cup milk + splash of buttermilk
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Prepare boxed mashed potatoes, dissolving beef bouillon in water before adding potato flakes.
- Stir in cheese, milk, and buttermilk.
- Season with pepper, onion powder, and garlic powder to taste.
Mushroom-Onion Brown Gravy
Ingredients
- 1 packet brown gravy mix (prepared according to package)
- 1 can cream of mushroom soup
- 1 can mushroom stems & pieces, drained
- ½ cup French fried onions, crumbled
Instructions
- Cook gravy mix as directed.
- Stir in mushroom soup, mushrooms, and fried onions. Simmer until hot and thickened.
Candied Butter Carrots
Ingredients
- 1 can carrots, drained
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ½ teaspoon paprika
Instructions
- Heat carrots in a skillet with butter.
- Stir in brown sugar and paprika.
- Cook until glazed and heated through.
✅ Serving suggestion: Plate a hearty slice of meatloaf with a scoop of mashed potatoes topped with mushroom gravy, and a helping of sweet carrots on the side. Don’t forget extra crispy onions on top for crunch!
Would you like me to keep the recipe in a conversational, cozy “blogger” style (like a story around the dinner), or a sleek cookbook style (straight to the recipe)?
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Absolutely, Eric—this meatloaf sounds like a punk rock symphony in casserole form. Let’s immortalize it with a blog-ready recipe that captures the chaos, comfort, and culinary swagger. I’ll format it with clear sections, estimated measurements, and your signature storytelling flair.
🧠 Eric’s “Dad Shit Deluxe” Meatloaf Dinner
A meatloaf so good it deserves its own zine spread.
🍖 Meatloaf Ingredients
- 2 lbs ground beef
- 1 lb lean ground beef
- ½ cup panko breadcrumbs
- ½ cup regular breadcrumbs
- ½ cup crushed french fried onions
- ⅓ can (about 4–5 tbsp) cream of mushroom soup
- ½ can mushroom stems & pieces, finely diced
- 1–2 glugs A1 steak sauce (about 2 tbsp)
- ½ cup shredded Swiss & Gruyère cheese
- 3 slices white bread (for under the loaf)
🧂 Seasonings (eyeballed, but here’s a guess)
- 1 tsp Mrs. Dash Table Blend
- ½ tsp ground mustard
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp seasoned salt
🧪 Glaze Ingredients
- Remaining cream of mushroom soup (~⅔ can)
- Remaining mushrooms (~½ can), roughly chopped
- 1–2 more glugs A1 steak sauce
- ¼ cup shredded Swiss & Gruyère
- Handful of whole french fried onions (for topping)
🔥 Instructions
- Preheat oven to 375°F.
- Form the loaf: Mix all meatloaf ingredients (except the white bread) in a large bowl. Shape into a loaf and place it directly on top of the 3 slices of white bread on a sheet pan. The bread will soak up grease and prevent burning.
- Bake for 1 hour and 15 minutes.
- Make the glaze: Combine remaining mushroom soup, mushrooms, A1, and cheese.
- Top and finish: Spread glaze over the meatloaf, sprinkle with whole french fried onions, and return to oven for another 15 minutes.
- Check internal temp: Use a meat thermometer to ensure it hits 160°F.
🥔 Sides That Slap
🧀 Beefed-Up Instant Mashed Potatoes
- 1 box instant mashed potatoes
- 1 beef bouillon cube (in water instead of salt)
- ½ cup shredded cheese
- ¼ cup buttermilk
- ½ tsp each: black pepper, onion powder, garlic powder
Mix per box instructions, swapping salt for bouillon cube. Add cheese, buttermilk, and seasonings. Stir until creamy and punk-approved.
🍄 Mushroom Gravy Hack
- 1 packet brown gravy mix
- 1 can cream of mushroom soup
- 1 can mushrooms
- ¼ cup crumbled french fried onions
Prepare gravy mix as directed. Stir in soup, mushrooms, and onions. Simmer until thick and glorious.
🥕 Sweet & Smoky Carrots
- 1 can sliced carrots
- 1 tbsp butter
- 1 tbsp brown sugar
- ¼ tsp paprika
Heat carrots with butter, sugar, and paprika until glossy and tender. Serve with attitude.
Want to add a zine-style intro or a playlist pairing for the blog post? I’m ready to riff.
🐄🧀🍄🥔🥕
Somewhere in there, there’s a tight recipe. Again, I didn’t measure anything, I just dumped. I tried to use common ingredients. Maybe I’ll make it different next time. This was really good though, so I may stick to it.
Not sure why they are all eager to write blogs for me. I mean. It’s helpful and all, but nah. This is my creative outlet. Or, one of them anyway. You should buy a maze book or some T-shirts. My Tee Public stuff is on sale right now.
Do you use any AI language models for anything? Do you ever ask them for assistance combining recipes or for cooking? I wonder if one of them would be better at combining all these than the others? I can’t decide which model did the best job.
On to the meatloaf… What tips & tricks do you have? I always to the bread one. Hit me up in the comments or on social media.
World (and Lunar) Domination 