Creamy Mushroom Meatloaf
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.
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.
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
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
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!
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
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.
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.
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!!
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.
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.
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.
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.
I used Chef John's Classic Meat Loaf recipe with this sauce. I actually did not have shitake mushrooms, I used baby bella mushrooms. The "gravy" is seriously to die for. We ate just about all of it--there is just enough for my husband's lunch tomorrow. Truly incredible.
Best meatloaf ever! A great change from the traditional BBQ sauce!
I think I messed up so much and yet it came out delish. First, didnt have shiitake mushrooms so used regular packaged mushrooms. Didnt have rosemary so used parsley. and didnt have regular heavy cream so used heavy whipped cream. lol. You would think wow how bad it must of came out but was delish. Next time will do as instructed
This was really good. I don't eat veal or pork so I just did it with Chef Johns meatloaf recipe which was amazing in itself, very moist. The only thing I would say is that I don't know how badly it needed step 11. The sauce seemed thick enough immediately out of the oven to me, I did step 11 and it just seemed to thicken the sauce a bit too much for my taste and also reduced the amount of sauce to the point where there didn't seem to be enough for everyone.
WOW! I LOVE this recipe! I have made it a few times already. Last time I made it without mushrooms, mainly because I forgot them at the grocery store and didn't want to go back. It still came out perfect! I also used ground turkey and chicken broth. As we don't eat red meat or pork. The only other thing I changed was I used half and half, just because that was all we had in stock. It still came out wonderful! Paired it with garlic mashed potatoes and sweet peas! LOOOVE Chef John's recipes!
This was easy to make & absolutely delish! I threw in a partial pkg of mini bella's also,just to use them up. Fabulous!! This'll be a repeat. Thanks, Chef John!
Excellent base recipe. I've made this multiple times, as written and with modifications due to supplies at home. This is also a great sauce to bake chicken pieces. I've also added cooked ground meat (turkey, chicken, beef, etc) and served over rice or mashed potatoes. I usually sub garlic for the rosemary, based on personal preference.
This was the best meatloaf I have ever made! I used the Mushroom Meatloaf recipe also from this site and then used this recipe to cook it! Bravo and thank you!
This is the most delicious meatloaf I've ever had! The gravy is to die for! I added to the meat mixture 2 eggs, a sleeve of crushed town house crackers, 1 very thinly sliced shallot, garlic powder, salt and pepper. Shaped it into a loaf and followed Chef John's recipe! Definitely a keeper!
The gravy was great, but I feel that I suffered from the same problem as Chef John in that my meatloaf recipe wasn't spectacular. I didn't feel though that the gravy made the meat that much more moist for the extra fat you end up with cooking it with the meat. We did enjoy it though.
Simply the best meatloaf recipe ever! I added two tablespoons of dry sherry to the sauce while bringing it to the boil. It went from "great" to "fabulous".
This is an excellent recipe. Just be aware that a 2.5 lb meatloaf is a big, honkin' meatloaf! Serves eight? Eight who? Eight linebackers? For regular folks, I would say it serves more like 10-12. But it is delicious and does make for a very moist meatloaf.
Oh my word! This was amazing! I made it with my personal meatloaf recipe and my family raved! I love you Chef John! You are making me a rockstar with my family!!!!
This was probably the best meatloaf I've ever made! It was delicious, and the shiitake mushroom were the perfect type for the dish. The Rosemary gave it an interesting flavor and really combined well with the other ingredients. I added onion to my gravy, and that was about the only change I made. Thank you for the excellent recipe, husband and I will definitely have this again for dinner!
This mushroom gravy was perfect! The comments I heard after I served it never stopped about how great this meatloaf tasted! Goodbye ketchup...see ya later bbq sauce! This recipe is the ticket to great meatloaf!!
I made this for my meatloaf last night. while the overall dish turned out amazing, i did have to tweak it to add flavour and to thicken before adding it to my meatloaf. After making it i realized this is very close to a marsala sauce i make for chicken or veal marsala. next time i will simmer and reduce a few ounces of dry and sweet marsala with rosemary before adding beef stalk. I think i would have to forego the roux and thicken with corn starch. The reduced marsala rounds out the rosemarty flavour beautifully.
Misa, you are afraid to explore. Add a little bit of butter to the sauce. Sprinkle some white pepper in it and add some chopped fresh garlic. Maybe add some onion powder or chopped onion or better yet use a little shallot. Use beef base so you can regulate the amount of salt and when you saute the mushrooms use a little quality sherry in the sauce pan. It will all make a difference.
Delicious! Made this shiitake gravy with Chef John's classic meatloaf (replaced the sauce in the classic recipe with this gravy). Meatloaf is my nemesis and I am so happy to say, I won this round! Thanks for the great recipe!
I made this recipe twice now; it was amazing. However, I simply poured the mushroom sauce over the meatloaf and left some sauce on the side for the mashed potatoes. I also added a touch of dry white wine to the sauce. Delicious!!
I've made this 2 times already - 3rd time will be this weekend. I use a very basic meatloaf recipe, and only use about 1lb of meat (just making it for 2 and I don't want TOO much left over). The creamy mushroom sauce is incredible. It keeps the meatloaf moist (even when using turkey!) and is delicious served over the meatloaf and mashed potatoes. I love it so much, I've pretty much stopped making meatloaf without this sauce. Oh, and I use regular mushrooms because shiitake are too expensive for my budget. Still great though!
2 thumbs up from my family! I only used 1 tbsp olive oil and 1 tbsp of butter to saute the mushrooms and I omitted the salt as I used beef Better then Bullion for the broth, I only had 5% cream but it still worked great, will definitely make again.
To eliminate having so much fat in the gravy, I added just enough gravy to cover the bottom of the pan and cooked the meat loaf separately, for about 45 minutes. Then I took it out of the oven and drained off all the fat. Then I added the rest of the gravy and cooked for another 30 minutes. It was a lot less fatty that way and it still tasted great.
This is so good! I doubled the gravy part of the recipe, so that I would have enough for my mashed potatoes. I will definitely be making this again!
Wonderful recipe. I did it exactly as described. Will do it again! The only problem was that my husband devoured it before I got a good picture.
This sauce turned my meatloaf into a "gourmet" meatloaf. We even had to drink some wine with the loaf. This is definitely a keeper. Thanks!
Amazing flavor! Hubby raved about it. I loved it so much, I printed out the recipe and brought it to work. Two of my coworkers made it and it was the talk of the office! I used 2 lbs ground beef to 1 lb ground pork, breadcrumbs, milk, egg, salt, pepper, garlic and onion powder...DELISH! This is a definite keeper!
Fabulous receipe! Didn't have fresh mushrooms, so used canned. I also added a little wine to it. My husband loved this - said it was a keeper!
Yes I did. However, the second time I made it, I made the meatloaf myself, and incorporated 1/2 can of undiluted Campbell's Cream of Mushroom soup, into the meat mixture along with the spices, (do NOT use any salt, and only one egg) and sauteed onion and vegetables. 30 minutes into baking, I diluted the other half can of soup with water, and poured it over the top of the meat. It finished baking, with gravy inside, and out. YUM-O.
Loved it, savory and easy to make. I just made a basic meatloaf and it turned out great!
Fantastic! We prefer more gravy so I tripled the recipe.
I made the recipe with a ground beef using rolled oats. I added chopped mushrooms to the loaf along with traditional onions, garlic etc. Sauce was delicious. Absolutely a keeper!
I made it and I have to say it as the best meatloaf I have ever had. I did add more mushrooms only because I bought too many but they were great. I also put a couple of slices of bacon on top but would it would have been fine without it. The mushroom gravy is what really made the dish. Big thumbs up...
I made this gravy to go on top of some meatloaf patties, and it was a total win!
Made this for the 1st time tonite, using our favorite straight Beef meatloaf recipe. Followed sauce recipe exactly. When I was forming the loaf, I thought: "This thing is Huge! We'll be stuck eating this for a month"!......Not So! With only 2 men in the house, it Disappeared Immediately! Rave Reviews. Very Moist & Elegant Presentation....Would Definately make this for company. Served it with baked potatoes and steamed broccoli. This recipe has earned a place in the regular rotation.
The gravy is exceptional and came together perfectly. I added a whole onion and sauteed it with the mushrooms and I would definitely recommend it!
Great dish. What I did different was, I seasoned my meat with not only meatloaf seasoning but also I added rosemary garlic season that I only can find it at Sam's. Once I mixed all ingredients, I let it sit overnight in the fridge. I baked my meatloaf halfway and then drained all the fat and grease before adding the gravy sauce to it. I also doubled the recipe of the gravy just because I wanted it to be more saucy than on the dryer side. Worked out very well. I will definitely make it this way again from now on. Update since I made it in August: I’ve made this several times already and I’ve found it to also be just as good without the heavy cream!
this dish is fantastic. tender, earthy, and great flavor.
Sorry Chef John but didn't enjoy the mushroom sauce. Wouldn't make again.
So I used cremini mushrooms instead of shiitake as they are more readily available where I live. Also I added a little brandy to the gravy mix as it’s a trick from when I make mushroom soup. Since Chef John didn’t have a meatloaf r cope I made up my own. And I figured if Rosemary was good for the gravy, then why not some in the meatloaf with onions and garlic. Yum!
This is by far the BEST meatloaf I have ever had or made. I made a basic meatloaf recipe with the beef, pork and veal, added my mother's favorite ingredients (egg, milk, bread, ketchup, salt and pepper) then made the mushroom sauce. OMG...what flavor! I didn't use shitake mushrooms, I used baby bellas. I will make this again and again.
Great menu. this is the 3rd time we have had this dish. Very tasty easy to make. The third time we added stuffed with cheddar cheese. Great either way. Very tasty
I made this meatloaf tonight for our anniversary and my husband and our guests raved about it. This is one of those recipes that has some wiggle room if you don't have all the ingredients listed. I used regular fresh button mushrooms, condensed milk rather than cream. My basic meatloaf recipe is one of those that doesn't have exact measurements so it turns out a bit different every time I make it. The one I made tonight was perfect in the mushroom gravy. I threw quartered potatoes into the gravy for an even more complete one pan dish. We added a Persian Shirazi salad (tomatoes, cucumber, onion, mint, lemon juice, olive oil, salt & pepper) so had a wonderful dinner. This recipe is a keeper.
I used crimini and white button mushrooms because the store didn't have shitakes. I also substituted a mixture of 1% milk and whole Greek yogurt for the heavy cream. It was what I had on hand. Other than a splash of sherry, I followed the rest as written. A great way to cook meatloaf. The meatloaf flavors the gravy and vice-versa! Rave reviews from the Sunday dinner crowd! Definitely a keeper.
Like others have said-this is not really a recipe for meatloaf but this was a great way to make it. Loved the gravy. Made this in my cast iron skillet and it turned out perfectly.
My family and I just LOVE this repie, I make a basic meatloaf with it (ground beef, breadcrumbs, egg, bouillon powder, ketchup and warm water), and I cook the above recipe as stated, no changes as it doesn't need it, it's fabulous as it is, the sauce it produces is soooo good, and I serve it with mashed potatoes, green beans/peas. Great comfort meal on a cold winter day.
I followed the recipe did not add or take away any ingredients...I usually love meatloaf...but this one I did not like at all. Will go back to making my recipe for meatloaf.
I made this recipe for my family and they all just loved it. I didn't think it had enough flavor for me and would use shiitake mushrooms next time, as that is the only change I make as I already had white mushrooms on hand.
SOOO good, this is a keeper.I doubled the sauce part and used yogurt instead of cream. Would also double the mushrooms.
this is so good The shiitake mushrooms give the gravy so much flavor . Served it to guests all in agreement 5 star recipe .
Incredible. I wish I'd made more. I want it on everything.
My husband said to make this by the gallon.
My husband and I love this recipe! It's the only way we make meatloaf anymore. I actually make this in the crockpot. Makes the meatloaf so moist and flavorful.
Loved the combined aroma and taste of the Madras curry and the Amaretto. I made half chicken breasts and half de-boned thighs.
Ignore the carping about "this isn't a meatloaf recipe" - I followed this recipe exactly using a basic meatloaf - it was fabulous! Even better the next day.
I really enjoued the simplicity of making this with everyday ingredients yet what an amazing presentation! I didnt have rosemary so i left it out and ramped up the garlic. I used my everyday meatloaf recipe and this sauce took it to a new level. Delicious!!
Very good gravy. I put it over the meatloaf in the pan for the last 15 min cooking time. Very moist.
Excellent! Turned my average venison meatloaf into something special. Didn't adjust the recipe at all and it turned out perfect: rich, creamy, mushroomy goodness.
This gravy turned out great! I followed Chef John's instructions in the video and baked the meatloaf for about 20 minutes before spooning the gravy over top. I also used the recommend Classic Meatloaf recipe and it was very moist and a great way to get all those veggies in!
Made the gravy to serve over the "Meatloaf With A Twist" recipe by Blonddee last night. I don't care for ketchup or bar-b-q sauce on top. Always used cream of mushroom soup for a gravy. Hubby loved it. Next time will double the gravy recipe as not enough for the leftover meatloaf. Used dried shiitake mushrooms that I always have on hand. Just soaked them up before browning them in the butter. Hubby couldn't wait another night to have the leftovers, he made the mushroom gravy tonight.
I liked it very much. A very satisfying meal.
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 did not make any changes and yes I will definitely make this again! Nice change and my family really loved it.
Very good mushroom flavor, but the straight meat was bland. I feel it needed some seasonings mixed unto the meat.
The sauce is essentially Cream of Mushroom soup - so if you're really feeling lazy or in a hurry you can essentially just get a can of that and save the steps for making the sauce. But its so much more fun (and tasty) to make things from scratch. I loved the shitake mushrooms in there. Chef gave a nice tip on letting them brown up with the butter and flour before adding the stock - it keeps the mushrooms firm and stops them from getting spongy. I baked my meatloaf naked (the meatloaf, not me) for an hour like the chef suggested in order for it to brown up....and then dumped the sauce over the top. Turned out beautifully. I'm not a fan of the ketchup-glaze that is the most popular topping for meatloaf. Some version of this will be my regular recipe from now on.
Very tasty...will make again
I made this tonight, at was wonderful, it smelled so good while it was cooking, mmmmm
I took Chef Johns recipe for basic meatloaf and added it to the mushroom gravy. It came out moist and delicious. I think the key is the slow cooking at 325 for an hour and a half. I didn't alter the recipes. No matter how you make your meatloaf, adding it to this mushroom gravy will definitely enhance the flavor. I've just started cooking and I have to say Chef John makes it easy, fun, and most of all delicious.
I made mine with pork chops instead of meatloaf and the sauce was A-MAZING!!!!! 5 stars for the sauce alone!!
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!
This was EXCELLENT! I usually don't care too much for meatloaf but this was wonderful! I used the shitake mushrooms .but added some chopped onion after the browning started and one clove of garlic. Also not a fan of rosemary so I substituted fresh thyme Slid in my meatloaf, made of ground round to cut out the extra fat and allowed to brown before spooning gravy over top. Also made a smaller loaf for 2 of us, about 1- 1/4 lbs of meat. Baked at 325 for a little over an hour in a roasting pan. The gravy only needed slight skimming of fat - I did add a little extra broth and cooked for a few minute to warm back up after allowing meatloaf to rest. The gravy was excellent on mashed potatoes and the 1st time in my 67 years I've ever had gravy on meatloaf - what a wonderful surprise - more like a heavenly salisbury steak! Thank you Chef John for another great recipe!
I used Chef Johns classic meatloaf recipe to accompany this mushroom gravy and I’d have to start with saying I don’t recommend the pairing. There are too many flavors in the meatloaf and they detract from the flavors in the gravy. So this review is for the gravy. It is VERY good and if you follow the steps and the tips it is very easy and tasty. Note, you can get by with less than 2 cups of shiitake mushrooms to save cost. I used 3 oz shiitake and tossed in a handful of sliced white mushrooms that I had on hand. The only other substitution was half and half rather than heavy cream. It was still plenty creamy and was good on the meatloaf and great on mashed potatoes. I would make this again and use it on a simpler meatloaf to make the meatloaf more “fancy”.
Yum! Made this last night using my own meatloaf recipe with ground lean beef (90%-10%) was delicious! Served with mashed potatoes and peas. Will definitely make this again! Used regular (button?) mushrooms since that's what I had on hand. Gravy was a little thin but so tasty it didn't matter!
Love the mushrooms, they are delicious. I didn't make any changes followed the recipe exactly. A nice change from the standard ketchup meatloaf.
A little flavorless as a whole dish but the sauce by itself is amazing!
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.
Best meatloaf I have ever cooked. Love the mushroom sauce. Will definitely fix it again and again.
The sauce is what makes this. I have used the sauce for other meats like meat balls. My husband said it would make a great mushroom soup base.
I used Chef John's Classic Meatloaf recipe along with this mushroom gravy recipe. This recipe is outstanding...I didn't have fresh rosemary but I used dried and the gravy was still delicious.
Made this last night for dinner. I used my own recipe for the loaf. Next time I'll try the gravy with a different meat. Well worth the effort.
This was by far my the tastiest meatloaf I've ever eaten! It was super moist due to it baking in the mushroom gravy, which was amazing!!
Made this mushroom sauce and it was delish! I'll keep making this.
I am not so fond of tomato-y or ketchup tasting Meatloaf. This is now my most favorite meatloaf recipe!! I made my mushroom meatloaf, and cooked it as above. All my family ate so much, that out of 3.5 lb meatloaf I had only enough leftovers for 2 sandwiches!! usually I have enough for three more days of meals... Thanks for a great meatloaf change!!!
really loved this sauce. Had some left over and put it on other left overs. Yummy. Added onion and garlic to the sauce.
I'm giving this 5 stars for it being easy to assemble (I prepped the meatloaf ahead of time) and made the sauce after it was baked. The gravy is so tasty! OMG. I would slather it on a lot of things... yum! Looking forward to my lunch tomorrow!