Creamy Mushroom Meatloaf

Why You’ll Love This Recipe

Here’s why this Creamy Mushroom Meatloaf is a standout:

• Moist and Flavorful: The meatloaf stays juicy, thanks to the technique of cooking it in a flavorful mushroom sauce made from its own drippings.

• Rich and Creamy: The addition of heavy cream to the mushroom sauce gives it a velvety texture that enhances the overall flavor of the dish.

• Hearty and Satisfying: This is a comforting, filling meal that pairs beautifully with mashed potatoes or roasted vegetables.

• Perfect for Family Meals: With 8 servings, this recipe is great for family dinners or when hosting guests.

Ingredients (Serves 8)

Here’s what you’ll need to make this delicious and moist meatloaf:

For the Mushroom Sauce:

• ¼ cup butter

• 2 cups shiitake mushrooms, sliced

• 1 pinch salt

• 1 sprig fresh rosemary, chopped

• 3 tablespoons all-purpose flour

• 2 ½ cups beef broth

• Salt and pepper to taste

• ½ cup heavy cream

For the Meatloaf:

• 1 (2 ½ pound) uncooked prepared beef, veal, and pork meatloaf (or your preferred meatloaf mixture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 325°F (165°C).

2. Prepare the Mushroom Sauce

• In an oven-safe skillet, melt butter over medium-high heat.

• Stir in the sliced shiitake mushrooms and a pinch of salt, cooking until the mushrooms begin to brown (about 5 minutes).

• Add the chopped fresh rosemary and cook for another minute.

• Stir in the flour, and cook for about 3 minutes, ensuring the mushrooms are well-coated.

• Gradually whisk in the beef broth, adding about ½ cup at a time while whisking constantly to prevent lumps.

• Turn the heat to high and bring the sauce to a simmer, cooking for a few minutes until the sauce begins to thicken.

• Season the sauce with salt and pepper to taste, then remove from the heat and stir in the heavy cream.

3. Add the Meatloaf

• Place the prepared uncooked meatloaf into the skillet with the mushroom sauce.

• Spoon some of the sauce over the top of the meatloaf, making sure it’s well-covered.

4. Bake the Meatloaf

• Place the skillet in the preheated oven and bake for about 1 ½ hours or until the meatloaf is no longer pink in the center.

• Check the internal temperature using an instant-read thermometer; it should read at least 160°F (70°C).

5. Remove and Serve

• Once done, remove the skillet from the oven and gently transfer the meatloaf to a serving platter.

• Skim off any excess fat from the surface of the mushroom sauce.

• Bring the sauce to a boil over medium-high heat and reduce it for about 5 minutes until it thickens.

6. Serve and Enjoy

• Pour the thickened sauce over the meatloaf and serve with your favorite sides like mashed potatoes or roasted vegetables.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

Variations

This recipe is versatile, and you can make it your own:

• Mushroom Variations: If you can’t find shiitake mushrooms, feel free to use button mushrooms or any other variety you like.

• Add More Herbs: For added depth of flavor, try adding thyme, oregano, or garlic to the mushroom sauce.

• Leaner Meatloaf: Use a leaner meat mixture or turkey to make a lighter version of this dish.

Storage/Reheating

• Fridge: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

• Reheat: Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.

• Freezing: You can freeze the meatloaf (without the sauce) for up to 3 months. Reheat it in the oven and prepare the mushroom sauce fresh when you’re ready to serve.

FAQs

Can I use a different kind of meat for the meatloaf?

Yes! This recipe works well with any meatloaf mixture. You can use just beef, or a blend of beef, pork, and veal, or even turkey for a leaner option.

Can I make the mushroom sauce ahead of time?

Yes, you can make the sauce ahead and store it in the fridge for up to 3 days. Reheat it before adding the meatloaf.

Can I cook this in a slow cooker?

You can adapt this recipe for a slow cooker! Brown the mushrooms and make the sauce, then transfer it to the slow cooker along with the meatloaf. Cook on low for 4-5 hours or until the meatloaf reaches an internal temperature of 160°F (70°C).

What can I serve with this dish?

This creamy mushroom meatloaf pairs beautifully with mashed potatoes, roasted vegetables, or a side salad for a complete meal.

Can I use a different type of broth?

Yes, feel free to substitute chicken broth or vegetable broth if you prefer.

Conclusion

This Creamy Mushroom Meatloaf is a delicious, comforting dish that’s sure to please everyone at your table. The juicy meatloaf, paired with the rich mushroom sauce, is a guaranteed hit. Perfect for family dinners or special occasions, this recipe brings a twist to the classic meatloaf that will keep everyone coming back for seconds. Enjoy!

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