Meatloaf Stroganoff

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“Sure, we all love meatloaf sandwiches, but leftover meatloaf is even better here.”

Ingredients Nutrition

  • 34-1 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 12 tablespoons cornstarch
  • 1 12 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


  1. Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
  2. Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
  3. Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
  4. Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
  5. Simmer until thickened.
  6. Prepare egg noodles according to package directions.
  7. Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
  8. Serve over warm egg noodles.

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