Creamy Mushroom Meatloaf

Everyone loves meatloaf, but if your regular old weeknight recipe is getting a bit stale, you should give this Creamy Mushroom Meatloaf recipe a try! This moist, tasty meatloaf and its flavorful drippings will have you turning meatloaf night into a special occasion!

Creamy Mushroom Meatloaf

3 from 49 votes


  • 1/4 cup butter

  • 2 cups shiitake mushrooms, sliced

  • 1 pinch salt

  • 1 sprig fresh rosemary, chopped

  • 3 tablespoons all-purpose 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, veal and pork meatloaf


  • Preheat the oven to 325 degrees F (165 degrees C).
  • 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.
  • Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  • Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  • 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.
  • Remove from heat and stir in heavy cream.
  • Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  • 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).
  • Remove pan from the oven and gently remove meatloaf to a serving platter.
  • Skim off any extra fat from the surface of the sauce.
  • Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

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