Creamy Mushroom Meatloaf

Ingredients and Weight:

• Ground beef (80/20): 2 pounds
• Breadcrumbs: 1 cup
• Milk: 1/2 cup
• Egg, beaten: 1
• Chopped onion: 1/2 cup
• Chopped celery: 1/4 cup
• Chopped garlic: 2 cloves
• Worcestershire sauce: 2 tablespoons
• Dijon mustard: 1 tablespoon
• Salt and pepper, to taste

For the Creamy Mushroom Sauce:

• Butter: 4 tablespoons
• Sliced mushrooms: 8 ounces
• Chopped shallots: 2
• All-purpose flour: 2 tablespoons
• Chicken broth: 1 cup
• Heavy cream: 1/2 cup
• Salt and pepper, to taste

Preparation Time: 20 minutes

Cooking Time: 1 hour

Difficulty Level: 2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, celery, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix well.
3. Shape the meat mixture into a loaf and place it in a greased 9x13 inch baking dish.
4. In a saucepan over medium heat, melt the butter. Sauté the mushrooms and shallots until golden brown. Add the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook until thickened. Season with salt and pepper to taste.
6. Pour the mushroom sauce over the meatloaf and bake for 1 hour, or until the meatloaf is cooked through and the sauce is bubbly.

Nutritional Information:

• Calories: 250 per serving (1/8 of the recipe)
• Fat: 12g
• Carbohydrates: 20g
• Protein: 25g

Dish Characteristics:

• Savory and juicy meatloaf with a creamy mushroom sauce
• Comforting and flavorful dish perfect for gatherings
• Easy to prepare and cook

User Comments:

• "This meatloaf was absolutely delicious! The mushroom sauce was rich and creamy, and the meatloaf itself was moist and flavorful."
• "I love how easy this recipe was to follow. Even as a beginner cook, I had no problems making it."
• "The creamy mushroom sauce really set this meatloaf apart. It was so addictive, I couldn't stop eating it!"

Special Precautions and Tips:

• Make sure the meatloaf is cooked through by using a meat thermometer to check that the internal temperature has reached 160°F (71°C).
• If the sauce is too thick, add a little more chicken broth. If it's too thin, simmer for a few minutes longer.
• This recipe can also be made in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.