Meatloaf Stroganoff Recipe (2024)

The instructions call for a rectangle of meatloaf the size of a sheet of paper. The image shows a much narrower and more standard meatloaf shape. Which should it be? I’d think the flat recipe version would be much drier and frankly harder to fit on a plate for serving. Are we really meant to make a meatsheet instead of a meatloaf?

Made this last night, and the flavors are great! I was suspect of the lack of explicit seasoning instructions, so I added salt and pepper with each addition, and tasted frequently. I added a scant teaspoon of nutmeg to the meatloaf mixture which brought a bit of warmth to the flavor without being identifiable. Rave reviews from the family & guests. Served with yukon potatoes roasted in duck fat, green beans with lemon zest, and a raddicchio/beet/grapefruit salad.

I'm not wild about the texture of sliced mushrooms (and I'm not sure how easily they'd integrate into the meatloaf) so I'd just chop them into a coarse duxelles and cook with shallots instead of onions. Crème fraîche instead of sour cream, plus I really prefer meatloaf baked in an old-school glass loaf pan.A great recipe, and endlessly adaptable.

I can't wait to try this recipe, but just wanted to say that the accompanying article is a wonderful piece of writing. Sam Sifton is a treasure.

Thanks so much for this. There are so many people who read a recipe, look at its constituents, and then complain. Too much salt? Use less or move on. Too much sugar? Use less or move on. Want a flour-based recipe with no gluten? Move on. Seriously. If you don't like or object to the components of a recipe, don't cook it. Move on.

Me too. One of the reasons I follow NYT Cooking. So many comments are so VERY helpful. Do this, don't do that, needs more/less X etc. Lots of great ideas too. Thanks to everyone who takes the trouble to comment!

In the old days the Sunday magazine was a treat that I looked forward to—from the sumptuous ads for fabulous real estate for sale around the world to the recipe feature in the magazine that was always unique if not a challenge. But now the Eat column is often a rehash of a food feature posted earlier in the week such as this meatloaf recipe. I feel short changed. Oh for the days of Craig Claiborne and Pierre Franey who’d work up wondrous food in their East Hampton test kitchen.

Really delicious. But that is a huge amount of gravy that it makes. Next time (and there will definitely be a next time) I will halve the amounts of sour cream, cream and stock or double everything else. I did add the pate as recommended and it was delightful - but definitely not necessary. There’s a lot going on here.

I think a handful of dried porcini mushrooms added to the mix would somewhat replicate the "aged beef" flavor....

I just made, thought the sauce was too runny. I think 1 cup of chicken stock would be plenty. Also thought the meatloaf was a tad bland... maybe add some salt/pepper to the mixture

I think there is a bit of direction missing. I think that after the meat is formed into a rectangle, it should be rolled up (from the short end), then put into an oiled or sprayed 9 by 5 inch loaf pan. Then bake for an hour (but check after 50 minutes).

I've been dreaming of wonderful, large, flavorful meatballs served with a stroganoff gravy. This sounds like heaven!

Agree on the lapsang souchong ... I've used it in several recipes, braises mostly, in place of red wine and the results have been wonderful! Ming Tsai uses tea this way, not necessarily as a wine substitute, in many of his recipes.

Made this last night and everyone loved it. I doubled the recipe due to the large number of people I was feeding. Added a few ingredients to the meatloaf mixture - 4 minced garlic cloves, parsley to the mixture as well as on top and grated parmesan cheese. The sauce was wonderful and added a chicken liver foie gras I got from our local Wegmans. Definitely will make again!

You’re to shape the mixture into a loaf, like a loaf of bread, on the sheet tray, not press it onto the sheet pan like a sheet of paper.

less stockput in normal load pan

Made this the first time and it was good but meat a little bland as everyone said. Now I use seasoned panko and add some tomato paste and regular paprika. Chopped up and sauteed half the mushrooms (reduced to about 3/4 lb.) and onions and added that to the meat with a sprinkle of salt, pepper and garlic salt. Used 1 c. beef broth and half c. plain Greek yogurt no cream. (Some of us have arteries..) Very good! Served as pictured with noodles and string beans.

Nice recipe! Two tips: 1. Put foil on the pan and it’ll cut the pan scraping cleanup to a minimum. 2. Season everything very generously — lots of pepper and paprika — or it’ll be rather bland.

This is really good. Another Sifton win-my riff is a mix of an Italian meatball I learned on ATK(Americas Test Kitchen) and Sam's recipe. I soak Dried sh*take's in the broth(after warming it) and then put them in the food processor with a bit of truffled chicken liver, homemade breadcrumbs, and parsley. It is a winner that I go back to at least once a fall or winter night. The soaking the mushrooms in the broth just brings a little more mushroom and there is never enough in my book.

I found this dish to be very rich and kinda 'flat' it could have used less heavy dairy and more seasoning.

Not sure I’ll make this again, but if I do, I’m cooking the onions and mushrooms separately, putting onions in the meat and mushrooms in the sauce. The meatloaf didn’t hold together with those mushroom slices in there, and the sauce could’ve used more. I added a tablespoon of potato starch to the chicken stock, and glad I did. It would’ve been too soupy otherwise.

Great with some fixes. I thought this sounded under seasoned, so I added Worcestershire sauce, Dijon mustard and thyme to both the loaf and the sauce. S&P also in the loaf. I made a free form loaf in a baking dish, which results in a nice, browned all over loaf. I used less stock and heavy cream and all the sour cream, so the thickness of the sauce was perfect. Family LOVED it! It’s on our regular rotation. Really dee-lish!

Crispy edges!(For the worriers: This is a succulent meatloaf. Skip the loaf pan.) I sliced it, plated the inner pieces, and then mentioned at the table that the crispy edges were still on the sheet pan. Mad rush ensued. Definitely serve the crust. Stroganoff is one of my childhood comfort foods and this tasted exactly right to me. Served with wide egg noodles. Unfortunately, seems to be a parsley shortage in KC. Next time for sure!

I made this last night and followed the instructions with the flat loaf the size of a sheet of paper. It was dry, and the sauce was not enough to hydrate it. I should have gone with my gut and used a loaf pan.

This was terrible. The sauce tasted too much like sour cream, reduce the amount they suggest. The meat was bland, needs additional seasoning, and incorporating the mushrooms and onions into it just didn’t work for us. Overall a really disappointing meal.

A lot of effort for a mediocre outcome . I added salt and pepper and a little garlic . Still a fairly bland turnout .

I made this last night following the recipe as written minus the foie gras. It was fine but not something I will make again. The “gravy” had far too much liquid. I would use half the amount of chicken stock to hopefully thicken it a little.

Made this recipe as is. Was delicious if a little bland - next time i will add a little more salt. The gravy with the foie gras however was delicious! This was a hit at our table! I will be adding it to my rotation!

Made this meatloaf exactly as written. Agree with other comments that the quantity of sauce is a lot for 1.5 lbs. of ground beef. Due to comments, I halved the sauce but found the smoked paprika overwhelming, and we really like smoked paprika. The meatloaf itself was fully cooked at 45 minutes in my 350 oven. Glad I checked with the instant meat thermometer. If I make this again, I would reduce amount of panko and reduce paprika.

Chop mushrooms; add thyme to onions/mushrooms; season meat with paprika (smoked and not) Worcestershire; salt, pepper, nutmeg, parsley; bake in loaf pan or make loaf, not too flat; 1 cup broth; 1/2 cup sour cream; skip cream;