Use What You Have
Creamy Mushroom Meatloaf Recipe
Ingredients
- cup butter
- 2 cups shiitake mushrooms, sliced
- 1 pinch salt
- 1 sprig fresh rosemary, chopped
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper to taste
- cup heavy cream
- 1 (2 pound) uncooked prepared beef, veal and pork meatloaf
Directions
Step 1: Preheat the oven to 325F (165C).
Step 2: In an oven-safe skillet, melt the butter over medium-high heat. Once melted, add the sliced mushrooms along with a pinch of salt. Cook and stir the mushrooms until they start to brown, about 5 minutes.
Step 3: Add the chopped fresh rosemary to the skillet and stir for about 30 seconds to release its fragrance.
Step 4: Sprinkle in the flour, stirring continuously to coat the mushrooms evenly. Cook for about 3 minutes to ensure the flour has fully incorporated.
Step 5: Gradually whisk in the beef broth, cup at a time, making sure to whisk constantly to avoid any lumps.
Step 6: Increase the heat to high and bring the sauce to a simmer. Let it simmer for a few minutes until it begins to thicken.
Step 7: Season the sauce with salt and pepper to taste, then remove the skillet from the heat.
Step 8: Stir in the heavy cream, mixing well to incorporate it into the sauce.
Step 9: Gently slide the prepared meatloaf into the skillet with the sauce. Spoon some of the sauce over the top of the meatloaf.
Step 10: Transfer the skillet to the preheated oven and bake for about 1 hours, or until the meatloaf is no longer pink in the center. An instant-read thermometer should register at least 160F (70C).
Step 11: Remove the skillet from the oven and carefully transfer the meatloaf to a serving platter.
Step 12: Skim off any excess fat from the surface of the sauce. Bring the sauce to a boil over medium-high heat and reduce it until it thickens, about 5 minutes.
Recipe Tips
- You can use any meatloaf recipe you like. The nutritional information provided is for a 2 -pound beef, veal, and pork meatloaf.
- If you prefer, try using 1 pounds of ground beef or 1 pound of ground pork instead of the mixed meatloaf.
- For a smoother sauce, use cold beef broth to prevent lumps from forming when adding the flour.
Nutrition Facts (per serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 324 | 17g | 14g | 28g |
Nutrition Information
| Total Fat | 17g (21%) |
|---|---|
| Saturated Fat | 8g (39%) |
| Cholesterol | 139mg (46%) |
| Sodium | 501mg (22%) |
| Total Carbohydrate | 14g (5%) |
| Dietary Fiber | 1g (4%) |
| Total Sugars | 0g |
| Protein | 28g (56%) |
| Vitamin C | 2mg (2%) |
| Calcium | 75mg (6%) |
| Iron | 3mg (15%) |
| Potassium | 452mg (10%) |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by John Mitzewich
Origin and History
Meatloaf, a beloved dish in the United States, has been a comfort food staple for generations. The idea of grinding meat and shaping it into a loaf likely dates back to medieval times, but the modern American version began taking shape in the 19th century. Early recipes combined inexpensive ground meats like beef and pork, seasoned with breadcrumbs, eggs, and spices, to create a hearty, affordable meal for families. The introduction of gravy, like the creamy mushroom sauce in this recipe, is a more recent addition, making the dish even more indulgent and flavorful. This modern twist of creamy mushrooms elevates the classic meatloaf into a savory, comforting meal.
Regional Variations
In different parts of the U.S., meatloaf can vary based on local tastes and available ingredients. For example, in the Northeast, meatloaf is often made with beef and pork, while in the Midwest, it's common to find it made with ground turkey or veal. Some variations add sweeteners like brown sugar or ketchup, while others stick to a more savory profile. The creamy mushroom gravy in this recipe is inspired by the flavors of the American Midwest, where hearty, comforting meals like this are common. The rich mushroom gravy adds a depth of flavor that contrasts beautifully with the dense, juicy meatloaf.
Distinction from Similar Dishes
While meatloaf is often compared to dishes like meatballs or meat patties, the key difference lies in its shape and cooking method. Meatloaf is typically baked in a loaf pan, resulting in a compact, uniform shape. This sets it apart from meatballs, which are round and often fried or simmered in sauce. The addition of creamy mushroom gravy further distinguishes this meatloaf from other meatloaf recipes, which may be served with a simple tomato-based sauce or no sauce at all. The richness of the gravy complements the meatloaf's savory profile, making this dish a unique take on the classic American comfort food.
Where It Is Typically Served
This dish is a staple in American homes, especially during family dinners or casual gatherings. It is commonly served in comfort food settings, ranging from family-style restaurants to home-cooked meals. The creamy mushroom meatloaf pairs wonderfully with side dishes like mashed potatoes, roasted vegetables, or a fresh salad. It can also be found on the menu at American diners and restaurants that emphasize hearty, traditional fare. The creamy gravy makes it an ideal meal for cold weather, offering warmth and indulgence in every bite.
Interesting Facts
Did you know that meatloaf has been a part of American culture for over a century? During the Great Depression, meatloaf became a popular dish because it allowed families to stretch their meat further by adding fillers like breadcrumbs and vegetables. In the 1950s, it became a classic American dinner item, often featured in TV dinners. This dish has continued to evolve over time, with variations like turkey meatloaf or vegan alternatives. One fun fact is that meatloaf was even popularized in pop culture, with references in films and TV shows, making it a true American icon.
Overall, this creamy mushroom meatloaf offers a modern twist on a beloved American classic, bringing rich flavors and comforting textures to the table. Whether you're a meatloaf aficionado or new to this dish, its sure to become a family favorite.
You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!
FAQ about Creamy Mushroom Meatloaf Recipe
Comments
Bob Bonser
10/06/2025 01:52:54 PM
I dont know how anyone could fault this gravy. The shitakes made our gravy pure magic and the addition of a little heavy cream was perfect to lighten and soften the gravy too. I made this gravy with the meatloaf recipe found on this site called "Brown Sugar Meatloaf" without the brown sugar and ketchup, also substituted the crackers for Italian Seasoned Breadcrumbs and a heartier dose of garlic. Remember the beef stock is a big part of this recipe, either make your own (big pain) or use the thick lard-like stocks like "better than bullion". I find a huge upgrade in those stocks and they are available in chicken, beef and turkey. My wife is a life long meatloaf lover and I am a lifelong meatloaf hater. I made this meal for her and we were both saying "Mmmmmm" the whole time and she said it was the best meatloaf of her life! Thanks Chef John
Trillian
07/22/2023 03:01:42 PM
Great flavors. I add chopped shallots to the mushrooms; after the mushrooms are cooked and with them in the pan, I deglaze the pan with a little Hennessey, then add a bit of red wine. I add a lot of freshly ground black pepper to the sauce. I made four small meatloaves so it took much less cooking time. The sauce is similar to an au poivre once I'm done with it. The dish is delicious and I make it frequently. Thanks, Chef.
Kathy
02/26/2018 10:05:35 PM
Yes I did. However, the second time I made it, I made the meatloaf myself, and incorporated 1/2 can of undiluted Campbell's Cream of Mushroom soup, into the meat mixture along with the spices, (do NOT use any salt, and only one egg) and sauteed onion and vegetables. 30 minutes into baking, I diluted the other half can of soup with water, and poured it over the top of the meat. It finished baking, with gravy inside, and out. YUM-O.
Tony L
03/19/2018 01:47:02 PM
Great dish. What I did different was, I seasoned my meat with not only meatloaf seasoning but also I added rosemary garlic season that I only can find it at Sam's. Once I mixed all ingredients, I let it sit overnight in the fridge. I baked my meatloaf halfway and then drained all the fat and grease before adding the gravy sauce to it. I also doubled the recipe of the gravy just because I wanted it to be more saucy than on the dryer side. Worked out very well. I will definitely make it this way again from now on. Update since I made it in August: I’ve made this several times already and I’ve found it to also be just as good without the heavy cream!
waitforclick
10/15/2016 12:57:17 PM
Made it as per the recipe with the exception of the type of mushrooms. I used 8 oz of canned mushrooms since I didn't have time to go to the store. The result was excellent and family enjoyed it. I used a deep cast iron skillet to make the sauce, placed a 2 lb meatloaf in the skillet, and put right into the oven. After skimming the meatloaf fat, the meal was ready. Easy and quick. I'm not a meatloaf fan, but doing this way made me change my mind. I'll be making this again!
bigal
02/13/2017 12:21:05 PM
Made my own meatloaf recipe and cooked it all in a single Nesco Roaster. Seared mini-meat loafs in butter and mushrooms then added the rest. Served over Orzo. Almost no cleanup (1-bowl, 1-pot, and the removable roaster pan -- and less than 45 minutes from start to finish. Incredible flavor, highly recommended!!
movesalot
01/06/2017 01:25:46 AM
Excellent base recipe. I've made this multiple times, as written and with modifications due to supplies at home. This is also a great sauce to bake chicken pieces. I've also added cooked ground meat (turkey, chicken, beef, etc) and served over rice or mashed potatoes. I usually sub garlic for the rosemary, based on personal preference.
nic33
09/19/2019 04:34:39 AM
This is so good! I doubled the gravy part of the recipe, so that I would have enough for my mashed potatoes. I will definitely be making this again!
Allrecipes Member
11/30/2017 08:18:54 PM
I made this for my meatloaf last night. while the overall dish turned out amazing, i did have to tweak it to add flavour and to thicken before adding it to my meatloaf. After making it i realized this is very close to a marsala sauce i make for chicken or veal marsala. next time i will simmer and reduce a few ounces of dry and sweet marsala with rosemary before adding beef stalk. I think i would have to forego the roux and thicken with corn starch. The reduced marsala rounds out the rosemarty flavour beautifully.
Ann
02/26/2018 10:33:54 PM
Misa, you are afraid to explore. Add a little bit of butter to the sauce. Sprinkle some white pepper in it and add some chopped fresh garlic. Maybe add some onion powder or chopped onion or better yet use a little shallot. Use beef base so you can regulate the amount of salt and when you saute the mushrooms use a little quality sherry in the sauce pan. It will all make a difference.
Christine Wright-Badiian
10/02/2018 02:56:50 AM
I made this meatloaf tonight for our anniversary and my husband and our guests raved about it. This is one of those recipes that has some wiggle room if you don't have all the ingredients listed. I used regular fresh button mushrooms, condensed milk rather than cream. My basic meatloaf recipe is one of those that doesn't have exact measurements so it turns out a bit different every time I make it. The one I made tonight was perfect in the mushroom gravy. I threw quartered potatoes into the gravy for an even more complete one pan dish. We added a Persian Shirazi salad (tomatoes, cucumber, onion, mint, lemon juice, olive oil, salt & pepper) so had a wonderful dinner. This recipe is a keeper.
Yancando
04/08/2025 10:13:23 PM
Gravy tasted great! I made it separately from the meatloaf which kept it from getting greasy. I mixed sausage and ground beef in the loaf and the gravy was a nice touch!
Janet Thompson
03/28/2025 08:01:08 PM
So good — I can’t stop eating it!
PadrePaul Ballin
01/19/2025 09:08:56 PM
Great recipe Didn't change a thing.
pags
07/20/2024 02:52:29 PM
I doubled the mushrooms and I used greek yogurt instead of heavy cream and it was delicious.
LindaB
01/11/2023 06:09:42 PM
This is wonderful recipe! What I love about it most is that I can use my tried and true meatloaf recipe and smother it in this delicious gravy. It is also a great cooking method for the meatloaf, leaving it moist and juicy. I added a splash of red wine. Delicious!
Brenda
02/05/2021 03:46:47 PM
This is actually a recipe for a sauce to go on meatloaf. I used it with a bison meatloaf recipe and it was delicious. Easy to make and everyone loved it. Made meatloaf special
nvzephyr
11/06/2020 12:58:56 AM
I love hearing my husband rave about a meal. This combines two of his favorite comfort foods - meatloaf and mushrooms. A big hit!
Maurice
11/02/2020 12:22:11 AM
Sauce was so good and delicious and easy to make, received great compliments . I personally would have loved if I would have been shown how to season the meat before hand. But that sauce is so good
sportrocgirl55
10/05/2020 08:26:22 PM
My mothers been making meatloaf this way my whole life. Only she put condensed cream of mushroom soup. I like the idea of making the sauce/gravy from scratch like this. This made my dad very happy. I had to make double the gravy though. It was that good lol
audio version
CookGuide is your culinary guide to discovering new flavors and cooking with confidence. Find trusted recipes, practical tips, and inspiration for both home and professional kitchens.
Any copying, distribution, or use of the materials from this service without authorization is strictly prohibited. Violations will be prosecuted under applicable law and may result in both civil and criminal liability.
© Cook Guide Studio 2025 | Cookies | Terms and conditionsFind the perfect recipe with AI. Just enter your ingredients and let CookGuide do the magic.
