Apples, raspberries, blackberries, and rhubarb are all included in this pie.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
- salt and pepper to taste
- ½ cup heavy cream
- 1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf
Instructions
- 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.
- Use any recipe you like for the meatloaf. Nutritional information is for a 2 1/2 pound beef, veal and pork meatloaf.
- Try this recipe for
- , which calls for ground chuck. Or use 1.5 pounds ground beef, 1 pound ground pork.
- Using cold beef broth keeps the flour from forming lumps.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 501 mg |
| Sugars | 0 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
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. After removing from the oven and placing the meatloaves in the oven to stay warm, I reduce the sauce to thicken and correct seasonings. 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.
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!
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
I love hearing my husband rave about a meal. This combines two of his favorite comfort foods – meatloaf and mushrooms. A big hit!
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
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
I dislike mushrooms intensely but this was actually deadly delicious. Will definitely are it again. My issues was caused by me which was I used too fatty ground beef. Because of the sauce, it was hard to separate the fat out so I’ll spend the extra to get leaner beef
Very good gravy. I put it over the meatloaf in the pan for the last 15 min cooking time. Very moist.
This was delicious and very tender. I lightly browned both sides which was tricky to flip. I used John’s classic meatloaf recipe. One thing that didn’t turn out well is the gravy, mine turned to only fat from the meatloaf drippings.
Changed the meatloaf game in my house! I didn’t have beef stock , used chicken stock and added 1 beef bouillon cube and a dash of Worcestershire to beef it up. This was so good i even drenched my mashed potatoes in it! Will be making this one again! Thanks for the recipe! We loved it!
I also used chef Johns meatloaf recipe except I used premix ground pork, veal and beef meatloaf blend and of course did not use the red glaze (yuck). Was very good. Only thing I might try is to leave out or reduce the rosemary. That flavor was a little strong.
enjoyed it
I found this recipe about a month ago and I’ve made it 4 times already! My husband and I are addicted to this gravy. We have made the gravy and meatloaf twice, gravy and pork chops, and gravy and turkey for Thanksgiving! I made it exactly per recipe and it turned out awesome every time. We could literally drink it Thank you Chef John for the best gravy recipe ever!
Only used the mushroom gravy recipe but it was perfect!!
This was very yummy! I used the Classic meat loaf recipe with it , set aside about 1/3 of the meat mixture for later, and had a great meatloaf with lots of gravy! With the extra meat mixture, I made up some meatballs and froze them for another meal. Keeper recipe!
Awesome!
My husband said to make this by the gallon.
Will definitely make again
I added onions. We loved it and I will definitely be making this again.
Very good mushroom flavor, but the straight meat was bland. I feel it needed some seasonings mixed unto the meat.
Incredible. I wish I’d made more. I want it on everything.