Creamy Mushroom Meatloaf

Creamy Mushroom Meatloaf

Chef John 21754

"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."


2 h 15 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Use any recipe you like for the meatloaf. Nutritional information is for a 2 1/2 pound beef, veal and pork meatloaf.
  • Editor's Note:
  • Using cold beef broth will keep the flour from forming lumps.
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Your rating



  1. 65 Ratings


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...

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...

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 grav...

Though I don't eat meat myself - the smell while this was cooking was enough to make my mouth water. My kids aren't super picky - but i KNEW this was a hit when my son thanked us for having him...

I would have given this recipe about 3 stars for flavor, & that's considering this is really a recipe for MEATLOAF GRAVY rather than for meatloaf, so my rating is based on the METHOD/GRAVY ALONE...

This recipe is amazing. I did NOT do the Beef Veal and Pork meatloaf he suggested. I instead used his classic meatloaf recipe. Hover instead of 2.5 pounds of chuck, I did a mix of chuck and pork...

This is a very elegant meatloaf, one you could serve to guests. The rosemary really sets this apart from other more traditional meatloaf recipes. I added in some baby bella mushrooms along wit...

I think I messed up so much and yet it came out delish. First, didnt have shiitake mushrooms so used regular packaged mushrooms. Didnt have rosemary so used parsley. and didnt have regular heavy...

Good basic idea. I used ground venison instead (10% fat), used 1 T. butter and 1 T. olive oil, and non-fat yogurt instead of the heavy cream. It didn't yield quite the amount of sauce I would h...