Creamy Mushroom Meatloaf

Creamy Mushroom Meatloaf
Creamy Mushroom Meatloaf

For the meatloaf
I use 1 pound of ground beef. You can use 1/2 pound of ground beef, pork and veal. Your choice.
1 medium onion, chopped
1 cup Italian-seasoned dried bread crumbs
1 large egg
1/2 tsp. salt
1/2 tsp. pepper
For Sauce:
2 Tbsp. butter
1 cup shiitake mushrooms, stems discarded
1 1/2 tbsp. flour
1 1/4 cups beef broth
1/2 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream
Make Meatloaf:
1. Preheat oven to 325 degrees.
2. Mix all meatloaf ingredients together with your hands in a large bowl until well blended. Transfer mixture to an 8×3 1/2 x 2 inch loaf shape pan.
3. Melt butter in a skillet over medium high heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Add flour and cook, 2 minutes. Add broth, rosemary, salt, and pepper and bring to boil. Reduce heat and simmer until sauce begins to thicken, 1 to 2 minutes. Remove from heat and stir in cream.
4. Spoon sauce over meatloaf. Bake for about 1 1/2 hour. Cut meatloaf and serve with mushroom sauce. ENJOY!!

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