Description
Indulge in this Creamy Mushroom Gravy Meatloaf, featuring tender, juicy meatloaf smothered in a rich, velvety mushroom and rosemary sauce. Perfect for family dinners or any occasion.
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 ½ pound) prepared beef, veal, and fully compliant meatloaf mixture
Instructions
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Melt butter in an oven-safe skillet over medium-high heat.
3. Stir in mushrooms and a pinch of salt; cook until mushrooms begin to brown, about 5 minutes.
4. Stir in fresh rosemary, then add flour and stir to coat the mushrooms; cook for 3 minutes.
5. Gradually whisk in beef broth, ½ cup at a time, to prevent lumps.
6. Turn heat to high and bring sauce to a simmer; cook until slightly thickened. Season with salt and pepper.
7. Remove from heat and stir in heavy cream.
8. Slide prepared meatloaf into the sauce, spooning gravy over the top.
9. Bake in the preheated oven until the meatloaf reaches 160°F (70°C), about 1 ½ hours.
10. Remove meatloaf to a serving platter and skim any excess fat from the sauce.
11. Bring sauce to a gentle boil for 5 minutes to thicken further.
Notes
Use cold beef broth to prevent lumps in the sauce.
You can substitute the meatloaf mixture with your preferred ground beef combination.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently to maintain the creamy texture of the gravy.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Baking
- Cuisine: American