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Creamy Mushroom Meatloaf
April 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.

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