Creamy Mushroom Meatloaf
Butter- 1/4 cup
Shiitake Mushrooms (sliced)- 2 cup
Salt- 1 pinch
Fresh Rosemary (chopped)- 1 sprig
All-purpose Flour- 3 tbsp
Lamb broth- 2 1/2 cup
Salt & Pepper to taste
Cream- 1/2 cup
Lamb, Veal and Pork meatloaf- 1 kg
Preheat the oven to 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 lamb 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 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.