This was a really nice change from your typical meatloaf. The sauce tasted as though it had some wine in it, but I think it was just the shiitake mushrooms. Definitely makes a lot of sauce/gravy, which is perfect for a side of mashed potatoes.

Creamy Mushroom Meatloaf

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1 1/2 pounds ground meat (beef, turkey or a veal/pork/beef mix)
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup bread crumbs
1/4 cup butter
2 cups shiitake mushrooms, sliced (rehydrated the dry ones we had in our pantry)
1 pinch salt
1 sprig fresh rosemary, chopped (subbed 1 tbsp dried)
3 tablespoons all-purpose flour
2 1/2 cups beef or pork broth
salt and pepper to taste
1/2 cup heavy cream
1. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.
2. Preheat the oven to 325 degrees.
3. 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.
4. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
5. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
6. 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.
7. Remove from heat and stir in heavy cream.
8. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
9. 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.
10. Remove pan from the oven and gently remove meatloaf to a serving platter. If you like, skim the extra fat off the surface of the sauce.
11. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
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