Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf
The main point of this exercise was to determine the benefits of cooking a meatloaf and sauce at the same time, in the same pan, but I was also planning on giving you a very nice “three meatloaf” recipe (using beef, pork and veal). Unfortunately, I wasn’t totally thrilled with the results, so you’ll have to wait until I perfect the final formula.
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| This "Three Meatloaf" recipe was good, but not Food Wishes good, yet. Stay tuned! |
You can adjust the texture of your gravy by adding more broth if it seems to be drying out during the cooking time, or, like I did, boil the sauce for a few minutes at the end to thicken it up a bit. Anyway, the next time you’re in the mood for meat in loaf form, and a creamy mushroom gravy, I hope you give this tasty technique a try. Enjoy!
Ingredients:
1/4 cup butter
2 cups sliced shiitake mushrooms
salt and pepper to taste
1/2 tsp minced fresh rosemary
3 tbsp all-purpose flour
2 1/2 cups cold beef broth
1/2 cup cream
1 ready for the oven meatloaf (2-3 pounds)
Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf
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Di terbitkan pada :Monday, January 9, 2012
Categories:
Beef,
Sauces,
Tips and Techniques
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