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Creamy Mushroom Meatloaf

Creamy Mushroom Meatloaf

Cost $25, save $15

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Base Ingredients

    • 🧈 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
    • 1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

324

Calories

  • 28
    Protein
  • 14
    Carbs
  • 17
    Fats

💡 Use shiitake mushrooms for a richer flavor, but other types can be substituted as needed.For an even creamier sauce, you can substitute half-and-half instead of heavy cream.Let the meatloaf rest for 5 minutes before slicing to retain its juices.