This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • 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.

Cook's Notes:

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 Classic Meatloaf, 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

324 calories; protein 27.9g; carbohydrates 13.6g; fat 16.5g; cholesterol 138.6mg; sodium 501.1mg. Full Nutrition
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Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2012
I dont know how anyone could fault this gravy. The shitakes made our gravy pure magic and the addition of a little heavy cream was perfect to lighten and soften the gravy too. I made this gravy with the meatloaf recipe found on this site called "Brown Sugar Meatloaf" without the brown sugar and ketchup, also substituted the crackers for Italian Seasoned Breadcrumbs and a heartier dose of garlic. Remember the beef stock is a big part of this recipe, either make your own (big pain) or use the thick lard-like stocks like "better than bullion". I find a huge upgrade in those stocks and they are available in chicken, beef and turkey. My wife is a life long meatloaf lover and I am a lifelong meatloaf hater. I made this meal for her and we were both saying "Mmmmmm" the whole time and she said it was the best meatloaf of her life! Thanks Chef John Read More
(46)

Most helpful critical review

Rating: 1 stars
08/27/2013
I would have given this recipe about 3 stars for flavor & that's considering this is really a recipe for MEATLOAF GRAVY rather than for meatloaf so my rating is based on the METHOD/GRAVY ALONE. I made this recipe exactly as written & IMHO the gravy was good but NOT great. It reminds me of a gravy I might have tasted in a TV dinner or at Denny's (edible I wouldn't have sent it back but I wouldn't have bothered to clean my plate or save any leftovers nor would I never order this again). The fact that it uses shitake mushrooms seems like it would add to the flavor but it only seems to add to the cost of the dish. Sorry Chef John but I've tried a few gravy recipes that called for cans of cream of mushroom soup that cost MUCH less than this one & were easier to prepare & tasted just as good or better. I started off rating this recipe 3 stars for flavor but knocked off stars because (1) it takes extra time/expense to make than a canned-mushroom-soup-gravy & IMHO this recipe isn't any better (2) cooking the meatloaf IN the gravy makes for a VERYVERYGREASY gravy & just skimming the grease wasn't enough for I had to get out the gravy strainer & this is an extra step that I didn't care for - why not just make the gravy separately? 3) Personal preference - we like to have a crisp outer layer on our meatloaf & using this recipe/method the whole loaf comes out very moist...like tv-dinner-meatloaf-all-around-moist-throughout..which isn't what we like/expect/want in a meatloaf. Read More
(26)
226 Ratings
  • 5 star values: 181
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/04/2012
I dont know how anyone could fault this gravy. The shitakes made our gravy pure magic and the addition of a little heavy cream was perfect to lighten and soften the gravy too. I made this gravy with the meatloaf recipe found on this site called "Brown Sugar Meatloaf" without the brown sugar and ketchup, also substituted the crackers for Italian Seasoned Breadcrumbs and a heartier dose of garlic. Remember the beef stock is a big part of this recipe, either make your own (big pain) or use the thick lard-like stocks like "better than bullion". I find a huge upgrade in those stocks and they are available in chicken, beef and turkey. My wife is a life long meatloaf lover and I am a lifelong meatloaf hater. I made this meal for her and we were both saying "Mmmmmm" the whole time and she said it was the best meatloaf of her life! Thanks Chef John Read More
(46)
Rating: 5 stars
02/28/2012
I have made this recipe several times now after watching Chef John's video and it is DELICIOUS! I served this recipe to company this past weekend and everyone raved about the flavor the shitake mushrooms gave the gravy. No changes are necessary as the recipe is perfect just as written. ENJOY! Read More
(43)
Rating: 5 stars
03/07/2012
Great recipe...made it with a pork and beef meatloaf which was delicious. Shiitake mushrooms are a must. I used a little too much flour (about 3 Tbsp.) and had to add extra beef broth while it was baking but other than that it was perfect. Read More
(32)
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Rating: 1 stars
08/27/2013
I would have given this recipe about 3 stars for flavor & that's considering this is really a recipe for MEATLOAF GRAVY rather than for meatloaf so my rating is based on the METHOD/GRAVY ALONE. I made this recipe exactly as written & IMHO the gravy was good but NOT great. It reminds me of a gravy I might have tasted in a TV dinner or at Denny's (edible I wouldn't have sent it back but I wouldn't have bothered to clean my plate or save any leftovers nor would I never order this again). The fact that it uses shitake mushrooms seems like it would add to the flavor but it only seems to add to the cost of the dish. Sorry Chef John but I've tried a few gravy recipes that called for cans of cream of mushroom soup that cost MUCH less than this one & were easier to prepare & tasted just as good or better. I started off rating this recipe 3 stars for flavor but knocked off stars because (1) it takes extra time/expense to make than a canned-mushroom-soup-gravy & IMHO this recipe isn't any better (2) cooking the meatloaf IN the gravy makes for a VERYVERYGREASY gravy & just skimming the grease wasn't enough for I had to get out the gravy strainer & this is an extra step that I didn't care for - why not just make the gravy separately? 3) Personal preference - we like to have a crisp outer layer on our meatloaf & using this recipe/method the whole loaf comes out very moist...like tv-dinner-meatloaf-all-around-moist-throughout..which isn't what we like/expect/want in a meatloaf. Read More
(26)
Rating: 5 stars
05/01/2012
Though I don't eat meat myself - the smell while this was cooking was enough to make my mouth water. My kids aren't super picky - but i KNEW this was a hit when my son thanked us for having him so that he could eat food as good as this...and my daughter hummed the happy song while eating. I'd say this one is a winner!! Read More
(17)
Rating: 5 stars
08/06/2012
This recipe is amazing. I did NOT do the Beef Veal and Pork meatloaf he suggested. I instead used his classic meatloaf recipe. Hover instead of 2.5 pounds of chuck I did a mix of chuck and pork. Came out amazing!!! All the family wanted the recipe. I also did not spoon on the gravy until half way through the cooking process. Made a bit more of a crust on the outside. I would actually have let it stay in longer next time before spooning over the gravy. Read More
(13)
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Rating: 5 stars
04/30/2012
This is a very elegant meatloaf one you could serve to guests. The rosemary really sets this apart from other more traditional meatloaf recipes. I added in some baby bella mushrooms along with the shiitake and fresh chopped garlic. Read More
(13)
Rating: 5 stars
10/06/2012
This stuff is just silly good I could drink it as is! Made exactly as written with lots of black pepper added. Instead of meatloaf I just added a 2 lb bag of prepared frozen turkey meatballs and baked at 250 for a couple of hours until we were ready to eat. A great easy "semi-homemade" weeknight meal over buttered/parsley kluski noodles. Thanks for sharing John a winner and def do-over for sure. Read More
(12)
Rating: 4 stars
04/24/2012
Good basic idea. I used ground venison instead (10% fat) used 1 T. butter and 1 T. olive oil and non-fat yogurt instead of the heavy cream. It didn't yield quite the amount of sauce I would have liked but the flavor was good. The rosemary and mushrooms complemented each other perfectly... My only complaint was there was no specific amount of flour called for so I had to just guess at how much to use...but the sauce turned out a good consistency. Great new way to make meatloaf. Read More
(9)
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