creamy mushroom meatloaf

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 cups shiitake mushrooms, sliced
• 1 pinch salt
• 1 sprig fresh rosemary, chopped
• 3 tablespoons all-purpose flour
• 2 1/2 cups beef broth
• salt and pepper to taste
• 1/2 cup heavy cream
• 1 (2 1/2 pound) uncooked prepared beef, veal and lamb meatloaf

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• preheat the oven to 325 degrees f (165 degrees c).
• 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.
• stir in fresh rosemary. add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• 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.
• remove from heat and stir in heavy cream.
• slide prepared meatloaf into the sauce. spoon sauce over the top of the meatloaf.
• 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).
• remove pan from the oven and gently remove 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.