Creamy Mushroom Meatloaf

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 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. 3

   Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.

4. 4

   Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.

5. 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. 6

   Remove from heat and stir in heavy cream.

7. 7

   Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.

8. 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. 9

   Remove pan from the oven and gently remove meatloaf to a serving platter.

10. 10

    Skim off any extra fat from the surface of the sauce.

11. 11

    Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.