Ingredients: |
Ingredients: ¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf
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Directions: |
Directions:Step 1
Preheat the oven to 325 degrees.
Step 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.
Step 3
Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
Step 4
Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
Step 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.
Step 6
Remove from heat and stir in heavy cream.
Step 7
Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
Step 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.
Step 9
Remove pan from the oven and gently remove meatloaf to a serving platter.
Step 10
Skim off any extra fat from the surface of the sauce.
Step 11
Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes. |
Ingredients: |
Ingredients: 1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
1 ½ pounds ground chuck
1 pound ground pork
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
Glaze Ingredients:
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste
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Directions: |
Directions:Step 1
Preheat the oven to 325 degrees F.
Step 2
Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
Step 3
Form the meatloaf into a ball. If making the Mushroom Sauce above, prepare from here as instructed above. If making a simple meatloaf, continue on.
Step 4
Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
Step 5
Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
Step 6
Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
Step 7
Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
Step 8
Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf. |
This recipe for Chef John's Creamy Mushroom Meatloaf is from