Creamy Mushroom Meatloaf

Name: Creamy Mushroom Meatloaf
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp All-Purpose Flour; 2.5 cups Beef Broth; 0.25 cup Butter; 1 sprig Fresh Rosemary; 2.5 lb Ground Beef; 0.5 cup Heavy Cream; 1 pinch Salt; 1 to taste Salt & Pepper; 2 cups Shiitake Mushrooms

Dinner 🍽️Lunch 🥪 American Low-Carb Comfort-Food

Creamy Mushroom Meatloaf pairs tender, juicy meatloaf with a rich shiitake and rosemary gravy that’s built right in the pan, so the drippings deepen its flavor. The sauce is velvety with a hint of herb and beefy depth, perfect for cool-weather dinners or a comforting weekend meal served with mashed potatoes or buttered noodles.

Prep15 mins
Cook2 hrs
Serves8
DifficultyEasy

1

Preheat the oven to 325 degrees F (165 degrees C).
2

Melt butter in an oven-safe skillet over medium-high heat. Stir in the mushrooms and a pinch of salt; cook, stirring, until the mushrooms start to brown, about 5 minutes.
3

Stir in the fresh rosemary. Add the flour and stir to coat the mushrooms; cook, stirring, for about 3 minutes.
4

Whisk in the beef broth, 1/2 cup at a time, whisking constantly to avoid lumps.
5

Increase the heat to high and bring the sauce to a simmer. Simmer for a few minutes until the sauce begins to thicken. Season with salt and pepper to taste.
6

Remove from the heat and stir in the heavy cream.
7

Slide the prepared meatloaf into the sauce. Spoon the sauce over the top of the meatloaf.
8

Bake in the preheated oven until the center is no longer pink, about 1 1/2 hours. An instant-read thermometer inserted into the center should register at least 160 degrees F (70 degrees C).
9

Remove the pan from the oven and gently transfer the meatloaf to a serving platter.
10

Skim any excess fat from the surface of the sauce.
11

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