Ingredients
25 g butter
480 g shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
23 g all-purpose flour
600 ml beef broth
salt and pepper to taste
120 ml heavy cream
1 (1130 g) uncooked prepared beef, veal, and pork meatloaf
Directions
Step 1
Preheat the oven to 165°C (325°F).
Step 2
In an oven-safe skillet over medium-high heat, melt the butter. Stir in the mushrooms and a pinch of salt. Cook and stir until the mushrooms begin to brown, about 5 minutes.
Step 3
Add the fresh rosemary and stir. Then, add the flour and stir to coat the mushrooms. Cook and stir for about 3 minutes.
Step 4
Whisk in the beef broth, 120 ml at a time, whisking constantly to prevent lumps.
Step 5
Turn the heat to high and bring the sauce to a simmer. Simmer for a few minutes until the sauce starts to thicken. Season with salt and pepper to taste.
Step 6
Remove from the heat and stir in the heavy cream.
Step 7
Place the prepared meatloaf into the sauce and spoon the sauce over the top of the meatloaf.
Step 8
Bake in the preheated oven until no longer pink in the center, about 1 hour and 30 minutes. An instant-read thermometer inserted into the center should read at least 70°C (160°F).
Step 9
Remove the pan from the oven and gently transfer the meatloaf to a serving platter.
Step 10
Skim off any extra fat from the surface of the sauce.
Step 11
Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.