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.
Ingredients
- butter: 0.25 cup
- shiitake mushrooms: 2 cups (sliced)
- pinch salt: 1 piece
- sprig fresh rosemary: 1 piece (chopped)
- all-purpose flour: 3 Tbsp
- ½ cups beef broth: 2 piece
- salt and pepper: (to taste)
- heavy cream: 0.5 cup
- uncooked prepared beef, veal and pork meatloaf: 1 piece (2 1/2 pound)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
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Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
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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.
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Remove from heat and stir in heavy cream.
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Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
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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).
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Remove pan from the oven and gently remove meatloaf to a serving platter.
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Skim off any extra fat from the surface of the sauce.
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Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
