Creamy Mushroom Meatloaf

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 324 Calories

Ingredients

• 1 pinch salt
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 2 cups shiitake mushrooms, sliced
• 1 sprig fresh rosemary, chopped
• 1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf
• 0.25 cup butter
• 0.5 cup heavy cream
• 2.5 cups beef broth

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.

Step 3

Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.

Step 4

Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.

Step 5

Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.

Step 6

Remove from heat and stir in heavy cream.

Step 7

Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.

Step 8

Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Step 9

Remove pan from the oven and gently remove meatloaf to a serving platter.

Step 10

Skim off any extra fat from the surface of the sauce.

Step 11

Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.