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Creamy Mushroom Meatloaf Recipe

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This recipe for Creamy Mushroom Meatloaf, by , is from The Perkins/Pennefeather Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/4 cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary chopped
3 Tbs. flour
2 1/2 cups beef broth
salt and pepper to taste
1/2 cup heavy cream
1 (2 1/2 pound) uncooked prepared beef and pork meatloaf to liking

1. Preheat oven to 325 degrees
2. Melt butter in an oven-safe skillet over medium high heat. Stir in mushrooms and 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 until sauce starts to thicken and season with salt and pepper to taste.
6. Remove from heat and stir in the heavy cream.
7. Slide prepared meatloaf into the sauce and spoon sauce over top to fully coat the meatloaf.
8. Place the oven safe skillet in preheated oven and cook until the meatloaf is no longer pink in the center (about 1 1/2 hours) and thermometer reads 160 degrees.
9. Remove skillet from oven and gently remove the meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce.
10. Bring the sauce to a boil over medium-high heat to reduce until thick, stirring often (about 5 minutes). Pour sauce over meatloaf slices and enjoy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes prep, 1 1/2 hours to cook




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