Creamy Mushroom Meatloaf

Recipe View Preheat the oven to 325 degrees F (165 degrees C).

Recipe View Melt butter in an oven-safe skillet over medium-high heat. Add sliced mushrooms and a pinch of sea salt. Cook, stirring occasionally, until the mushrooms begin to brown and release their earthy aroma, about 5 minutes.

Recipe View Stir in the finely chopped fresh rosemary, allowing its fragrant oils to infuse the mushrooms. Sprinkle flour over the mushroom mixture and stir to coat evenly. Cook, stirring constantly, for about 3 minutes, creating a flavorful roux.

Recipe View Gradually whisk in beef broth, 1/2 cup at a time, ensuring each addition is fully incorporated and smooth before adding more. This prevents lumps and creates a velvety sauce.

Recipe View Increase heat to high and bring the sauce to a gentle simmer. Let it simmer for a few minutes, allowing the sauce to thicken slightly and the flavors to meld. Season with salt and freshly ground black pepper to taste.

Recipe View Remove the skillet from heat and gently stir in heavy cream, enriching the sauce with a touch of decadence.

Recipe View Carefully slide the prepared meatloaf into the skillet, nestling it in the creamy mushroom sauce. Spoon the sauce generously over the top of the meatloaf, ensuring it is evenly coated.

Recipe View Bake in the preheated oven until the meatloaf is cooked through and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should register at least 160 degrees F (70 degrees C).

Recipe View Remove the skillet from the oven and carefully transfer the meatloaf to a serving platter, allowing it to rest briefly.

Recipe View Skim off any excess fat that has accumulated on the surface of the sauce, refining its texture and flavor.

Recipe View Return the skillet to medium-high heat and bring the sauce to a boil. Reduce the sauce until it thickens to your desired consistency, about 5 minutes. This concentrates the flavors and creates a luscious coating for the meatloaf.