Braised Mushroom Meatloaf

See how to make meatloaf braised in a creamy mushroom gravy. See more

READY IN 2¼ hrs

Creamy Mushroom Meatloaf

Read Reviews (34)

"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

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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs
READY IN 2 hrs 15 mins

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.

Reviews More Reviews

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!

—dojose

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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

—Bob Bonser

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41 Ratings

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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.

—Ruth

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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!!

—cindajane

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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.

—Mrs. Chef Esh

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Apr 24, 2012

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.

—Emily Tisdale

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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.

—cmac

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Mar 21, 2012

Best meatloaf ever! A great change from the traditional BBQ sauce!

—lks25

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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.

Nutritional Information

Creamy Mushroom Meatloaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 324
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 7.7g 39 %
Cholesterol 139mg 46 %
Sodium 559mg 22 %
** Potassium 452mg 13 %
Total Carbohydrates 13.6g 4 %
Dietary Fiber 1.1g 4 %
Protein 27.9g 56 %
** Sugars 0.4g
Vitamin A 8 %
Vitamin C 3 %
Calcium 9 %
Iron 27 %
** Thiamin 3 %
** Niacin 56 %
** Vitamin B6 24 %
** Magnesium 12 %
** Folate 14 %

* 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.