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Meatloaf & Mushroom-Rosemary Gravy

  • Prep Time: 30 Min
  • Cook Time: 1 Hour
  • Servings: 6
  • Recipe Views: 1,245 Views

Meatloaf is an American classic and the ultimate comfort food. In this recipe, rather than a ketchup-based glaze, there is a rich and creamy mushroom gravy with just a hint of rosemary. Also, mushrooms and carrots are ingredients in the meatloaf itself, making it nice and moist.

Sauté a bit of the meatloaf mixture before baking and taste it to see if the seasonings are correct.

Baking the meatloaf in a 9 x 13-inch baking dish allows it to develop a mouthwatering crust, more so than if it is baked in a loaf pan.

Ingredients

Directions

Preheat oven to 350 degrees

Step 1

Meatloaf Ingredient Directions: Add the mushrooms, onions, carrots, and garlic to a food processor and pulse until well blended. Set aside. Add oil to a skillet on low heat. Transfer contents of the food processor into the skillet and sauté for about 6 minutes. Add red wine and continue cooking another few minutes. Set the vegetables aside to cool. Meanwhile, in a large bowl, add the ground chuck, breadcrumbs, Parmesan cheese, Worcestershire sauce, salt and pepper. Add in the vegetables. Add the egg and stir together to thoroughly combine all ingredients. Form the mixture into a loaf and place in a 9 x 13-inch baking dish. Bake at 350 degrees for 1 hour. Let stand 10 minutes before slicing.

Step 2

Mushroom-Rosemary Gravy Ingredient Directions: Melt the butter in a large skillet. Add mushrooms and sauté for five minutes. Add the shallots and sauté for another two minutes. Add the flour and stir until the mushrooms are nicely coated. Sauté for a few more minutes and then whisk in the beef stock. Raise the heat to medium low, stirring all the while to break up the flour. After a few minutes, the stock should begin to thicken. Add the rosemary sprig and salt and pepper to taste. Stir in the cream. Remove the rosemary sprig from the gravy and serve immediately.

Serving Suggestions

Cut the meatloaf into slices and arrange them on a platter. Drizzle the rosemary-mushroom gravy over the slices and put the extra in a gravy boat for the table.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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