Recipes Main Dishes Meatloaf Recipes Beef Meatloaf Recipes Creamy Mushroom Meatloaf 4.7 (231) 178 Reviews 20 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 20 20 20 20 Prep Time: 15 mins Cook Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 Directions Preheat the oven to 325 degrees F (165 degrees C). 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. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps. 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. Remove from heat and stir in heavy cream. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf. 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). Remove pan from the oven and gently remove meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes. Recipe Tips You can use any recipe you like for the meatloaf. The nutritional information is for a 2 1/2-pound beef, veal, and pork meatloaf. Try this recipe for Classic Meatloaf, which calls for ground chuck. You can also use 1 1/2 pounds ground beef or 1 pound ground pork. Using cold beef broth keeps the flour from forming lumps in the sauce. I Made It Print 577 home cooks made it! Nutrition Facts (per serving) 324 Calories 17g Fat 14g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.