"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." — Chef John
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shiitake mushrooms, sliced
fresh rosemary, chopped
2 1/2 cups
salt and pepper to taste
1 (2 1/2 pound)
uncooked prepared beef, veal and pork meatloaf
I have made this recipe several times now after watching Chef John's video and it is DELICIOUS! I served this recipe to company this past weekend and everyone raved about the flavor the shitake mushrooms gave the gravy. No changes are necessary as the recipe is perfect just as written. ENJOY!
I dont know how anyone could fault this gravy. The shitakes made our gravy pure magic and the addition of a little heavy cream was perfect to lighten and soften the gravy too.
I made this gravy with the meatloaf recipe found on this site called "Brown Sugar Meatloaf" without the brown sugar and ketchup, also substituted the crackers for Italian Seasoned Breadcrumbs and a heartier dose of garlic.
Remember the beef stock is a big part of this recipe, either make your own (big pain) or use the thick lard-like stocks like "better than bullion". I find a huge upgrade in those stocks and they are available in chicken, beef and turkey.
My wife is a life long meatloaf lover and I am a lifelong meatloaf hater. I made this meal for her and we were both saying "Mmmmmm" the whole time and she said it was the best meatloaf of her life!
Thanks Chef John
Great recipe...made it with a pork and beef meatloaf which was delicious. Shiitake mushrooms are a must. I used a little too much flour (about 3 Tbsp.) and had to add extra beef broth while it was baking, but other than that, it was perfect.
Though I don't eat meat myself - the smell while this was cooking was enough to make my mouth water. My kids aren't super picky - but i KNEW this was a hit when my son thanked us for having him so that he could eat food as good as this...and my daughter hummed the happy song while eating. I'd say this one is a winner!!
This is a very elegant meatloaf, one you could serve to guests. The rosemary really sets this apart from other more traditional meatloaf recipes. I added in some baby bella mushrooms along with the shiitake and fresh chopped garlic.
Good basic idea. I used ground venison instead (10% fat), used 1 T. butter and 1 T. olive oil, and non-fat yogurt instead of the heavy cream. It didn't yield quite the amount of sauce I would have liked, but the flavor was good. The rosemary and mushrooms complemented each other perfectly...
My only complaint was there was no specific amount of flour called for so I had to just guess at how much to use...but the sauce turned out a good consistency. Great new way to make meatloaf.
This recipe is amazing. I did NOT do the Beef Veal and Pork meatloaf he suggested. I instead used his classic meatloaf recipe. Hover instead of 2.5 pounds of chuck, I did a mix of chuck and pork. Came out amazing!!! All the family wanted the recipe. I also did not spoon on the gravy until half way through the cooking process. Made a bit more of a crust on the outside. I would actually have let it stay in longer next time before spooning over the gravy.
Best meatloaf ever! A great change from the traditional BBQ sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mushroom Meatloaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
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