Ingredients

• 0.25 cups butter
• 2 cups shiitake mushrooms , sliced
• 1 pinch salt
• 1 sprig fresh rosemary , chopped
• 3 tablespoons all-purpose flour
• 2.5 cups beef broth
• salt and pepper to taste
• 0.5 cups heavy cream
• 1 , 2 1/2 pound

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 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.
3. 3 Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
4. 4 Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
5. 5 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.
6. 6 Remove from heat and stir in heavy cream.
7. 7 Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
8. 8 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).
9. 9 Remove pan from the oven and gently remove meatloaf to a serving platter.
10. 10 Skim off any extra fat from the surface of the sauce.
11. 11 Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Nutrition per serving