Savory Creamy Mushroom Meatloaf
Required Ingredients
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¼ cup butter
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2 cups shiitake mushrooms, sliced
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1 pinch salt
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1 sprig fresh rosemary, chopped
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3 tablespoons all-purpose flour
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2 ½ cups beef broth
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salt and pepper to taste
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½ cup heavy cream
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1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf
Cooking Instructions
Preheat your oven to 325°F (165°C).
In an oven-safe skillet, melt butter over medium-high heat. Add the mushrooms along with a pinch of salt, and sauté until the mushrooms begin to brown, approximately 5 minutes.
Add fresh rosemary and stir to combine. Sprinkle in the flour and stir to coat the mushrooms evenly, cooking and stirring for about 3 minutes.
Gradually whisk in the beef broth, adding 1/2 cup at a time, and whisking continuously to avoid lumps.
Increase the heat to high and bring the sauce to a gentle simmer. Let it simmer for a few minutes until it starts to thicken. Season with salt and pepper to taste.
Remove from the heat and stir in the heavy cream until fully incorporated.
Carefully place the prepared meatloaf into the sauce, then spoon the sauce over the top to coat.
Bake the meatloaf in the preheated oven until it's no longer pink in the center, about 1 1/2 hours. Use an instant-read thermometer to check that the internal temperature reaches at least 160°F (70°C).
Remove the pan from the oven and gently transfer the meatloaf to a serving platter.
Skim off any excess fat from the surface of the sauce.
Bring the sauce to a boil over medium-high heat and allow it to reduce, stirring occasionally, for about 5 minutes until it thickens.
Cooking Tips
Feel free to use your favorite meatloaf recipe. The nutritional details are based on a 2 1/2-pound combination of beef, veal, and pork meatloaf.
If you prefer, try this Classic Meatloaf recipe, which uses ground chuck. You can also substitute with 1 1/2 pounds of ground beef or 1 pound of ground pork.
For a smoother sauce, be sure to use cold beef broth to prevent lumps from forming when adding the flour.
Nutritional Information (per serving)
| 324 | Calories |
| 17g | Fat |
| 14g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 324 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 8g | 39% |
| Cholesterol 139mg | 46% |
| Sodium 501mg | 22% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 28g | 56% |
| Vitamin C 2mg | 2% |
| Calcium 75mg | 6% |
| Iron 3mg | 15% |
| Potassium 452mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5