Creamy Mushroom Meatloaf Recipe - Allrecipes.com
Creamy Mushroom Meatloaf Recipe
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Braised Mushroom Meatloaf
See how to make meatloaf braised in a creamy mushroom gravy. See more
  • READY IN hrs

Creamy Mushroom Meatloaf

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  4. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  5. 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.
  6. Remove from heat and stir in heavy cream.
  7. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  8. 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).
  9. Remove pan from the oven and gently remove meatloaf to a serving platter.
  10. Skim off any extra fat from 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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Footnotes

  • Cook's Note:
  • Use any recipe you like for the meatloaf. Nutritional information is for a 2 1/2 pound beef, veal and pork meatloaf.
  • Editor's Note:
  • Using cold beef broth will keep the flour from forming lumps.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2012

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!

 
Most Helpful Critical Review
Aug 26, 2013

I would have given this recipe about 3 stars for flavor, & that's considering this is really a recipe for MEATLOAF GRAVY rather than for meatloaf, so my rating is based on the METHOD/GRAVY ALONE. I made this recipe exactly as written & IMHO the gravy was good, but NOT great. It reminds me of a gravy I might have tasted in a TV dinner or at Denny's (edible, I wouldn't have sent it back, but I wouldn't have bothered to clean my plate or save any leftovers nor would I never order this again). The fact that it uses shitake mushrooms seems like it would add to the flavor, but it only seems to add to the cost of the dish. Sorry, Chef John, but I've tried a few gravy recipes that called for cans of cream of mushroom soup that cost MUCH less than this one & were easier to prepare & tasted just as good or better. I started off rating this recipe 3 stars for flavor, but knocked off stars because (1) it takes extra time/expense to make than a canned-mushroom-soup-gravy & IMHO this recipe isn't any better (2) cooking the meatloaf IN the gravy makes for a VERYVERYGREASY gravy & just skimming the grease wasn't enough for, I had to get out the gravy strainer & this is an extra step that I didn't care for - why not just make the gravy separately? 3) Personal preference - we like to have a crisp outer layer on our meatloaf & using this recipe/method the whole loaf comes out very moist...like tv-dinner-meatloaf-all-around-moist-throughout..which isn't what we like/expect/want in a meatloaf.

 
Jun 04, 2012

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

 
Mar 07, 2012

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.

 
May 01, 2012

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!!

 
Apr 30, 2012

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.

 
Aug 22, 2012

I think I messed up so much and yet it came out delish. First, didnt have shiitake mushrooms so used regular packaged mushrooms. Didnt have rosemary so used parsley. and didnt have regular heavy cream so used heavy whipped cream. lol. You would think wow how bad it must of came out but was delish. Next time will do as instructed

 
Aug 06, 2012

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.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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