Creamy Mushroom Ground Pork Meatloaf
November 23, 2025 • 0 comments
Not only does this method keep the meatloaf moist, but it also boosts the accompanying sauce with rich, flavorful drippings. You can confidently use this technique with almost any meatloaf recipe.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- 2.5 lbs. ground pork or beef
- 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
- ½ cup heavy cream
- salt and pepper to taste
Directions
- 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°F.
- 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.
