"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."
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 324 calories;16.5 g fat;13.6 g carbohydrates;27.9 g protein;139 mg cholesterol;501 mg sodium.Full nutrition
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