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Creamy Mushroom Meatloaf

Creamy Mushroom Meatloaf

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Chef John

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  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 mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
  3. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  4. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  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.
  6. Remove from heat and stir in heavy cream.
  7. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  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).
  9. Remove pan from the oven and gently remove meatloaf to a serving platter.
  10. Skim off any extra fat from the surface of the sauce.
  11. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
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Reviews

dojose
32
2/28/2012

I have made this recipe several times now after watching Chef John's video and it is DELICIOUS! I served this recipe to company this past weekend and everyone raved about the flavor the shitake mushrooms gave the gravy. No changes are necessary as the recipe is perfect just as written. ENJOY!

Bob Bonser
27
6/4/2012

I dont know how anyone could fault this gravy. The shitakes made our gravy pure magic and the addition of a little heavy cream was perfect to lighten and soften the gravy too. I made this gravy with the meatloaf recipe found on this site called "Brown Sugar Meatloaf" without the brown sugar and ketchup, also substituted the crackers for Italian Seasoned Breadcrumbs and a heartier dose of garlic. Remember the beef stock is a big part of this recipe, either make your own (big pain) or use the thick lard-like stocks like "better than bullion". I find a huge upgrade in those stocks and they are available in chicken, beef and turkey. My wife is a life long meatloaf lover and I am a lifelong meatloaf hater. I made this meal for her and we were both saying "Mmmmmm" the whole time and she said it was the best meatloaf of her life! Thanks Chef John

Ruth
26
3/7/2012

Great recipe...made it with a pork and beef meatloaf which was delicious. Shiitake mushrooms are a must. I used a little too much flour (about 3 Tbsp.) and had to add extra beef broth while it was baking, but other than that, it was perfect.