Creamy Mushroom Meatloaf With Rosemary And Beef Broth
Prep: 15 minutes
Cook: 90 minutes
Yields: 4 servings
Meatloaf mania is taking over, and we’re not mad about it! Today, we’re diving into the world of creamy, dreamy meatloaf, and trust me, you won’t want to miss this!
Imagine a juicy, flavorful meatloaf smothered in a rich, creamy sauce, infused with the earthy goodness of mushrooms and the brightness of fresh rosemary. Yeah, it’s a game-changer!
First, preheat your oven to 325 degrees F (165 degrees C). While that’s heating up, melt ¼ cup of butter in an oven-safe skillet over medium-high heat. Add 2 cups of sliced shiitake mushrooms and a pinch of salt; cook and stir until they start to brown, about 5 minutes. Stir in 1 sprig of fresh rosemary – the aroma is amazing!
Next, add 3 tablespoons of all-purpose flour and stir to coat the mushrooms; cook and stir for about 3 minutes. Whisk in 2 ½ cups of beef broth, 1/2 cup at a time, whisking constantly to prevent lumps. Turn the heat to high and bring the sauce to a simmer. Simmer for a few minutes until the sauce starts to thicken. Season with salt and pepper to taste.
Remove the skillet from the heat and stir in ½ cup of heavy cream. Now it’s time to add the star of the show: 1 (2 1/2 pound) uncooked prepared beef, veal, and pork meatloaf. Slide it into the sauce and spoon some of that creamy goodness over the top.
Bake the meatloaf in the preheated oven until it’s 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). Remove the pan from the oven and gently remove the meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce.
Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes. And that’s it! Your creamy mushroom meatloaf is ready to devour.
So, go ahead and get creative with your meatloaf recipe. This technique will work with just about any meatloaf recipe out there. Happy cooking!
Printable Recipe
Ingredients
- 1/4 cup butter
- 2 cups sliced shiitake mushrooms
- 1 sprig fresh rosemary
- 3 tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 (2 1/2 pound) uncooked prepared beef, veal, and pork meatloaf
- salt to taste
- pepper to taste
Instructions
- 1. Preheat your oven to 325 degrees F (165 degrees C).
- 2. Melt ¼ cup of butter in an oven-safe skillet over medium-high heat.
- 3. Add 2 cups of sliced shiitake mushrooms and a pinch of salt; cook and stir until they start to brown, about 5 minutes.
- 4. Stir in 1 sprig of fresh rosemary.
- 5. Add 3 tablespoons of all-purpose flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
- 6. Whisk in 2 ½ cups of beef broth, ½ cup at a time, whisking constantly to prevent lumps.
- 7. Turn the heat to high and bring the sauce to a simmer. Simmer for a few minutes until the sauce starts to thicken.
- 8. Season with salt and pepper to taste.
- 9. Remove the skillet from the heat and stir in ½ cup of heavy cream.
- 10. Add 1 (2 1/2 pound) uncooked prepared beef, veal, and pork meatloaf to the sauce and spoon some of the sauce over the top.
- 11. Bake the meatloaf in the preheated oven until it’s no longer pink in the center, about 1 1/2 hours.
- 12. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- 13. Remove the pan from the oven and gently remove the meatloaf to a serving platter.
- 14. Skim off any extra fat from the surface of the sauce.
- 15. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
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