Creamy Fall Soup Recipes Recipe For Meatloaf

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CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

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.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Steps:

  • 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.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g

A PERFECT MOIST MEATLOAF



A Perfect Moist Meatloaf image

Meatloaf can be elegant, aromatic and lucious. This recipe contains 3 secrets that will impress your family and guests.

Provided by Leslie Coleman

Categories     Meatloafs

Time 1h5m

Number Of Ingredients 10

2 lb beef, ground
1 lb turkey, ground
1 c milk
4 slice bread, whole wheat or white
1 pkg vegetable soup mix, dried
2 Tbsp a-1 sauce
1 c fresh parsley, chopped fine
2 Tbsp butter
1/2 c nance mustard, sharp & creamy
kosher salt and ground black pepper

Steps:

  • 1. Prep: Pre-heat oven to 325 degrees. In a flat dish or bowl, soak the 4 slices of bread in milk.
  • 2. Dump the following ingredients into a large mixing bowl: ground turkey ground beef dried vegetable soup mix A-1 sauce salt and pepper freshly minced garlic and onion finely chopping fresh parsley squeeze excess milk from bread and add to mixing bowl.
  • 3. With clean hands, GENTLY squeez the ingredients together until all ingredients are thoroughly incorporated. (Stirring or squeezing hard will toughen the meat mixture.)
  • 4. Turn mixture onto a cookie sheet and shape into an oval loaf. This will create large, lovely pieces when slicing the meatloaf. Use a butter knife to create a hole in the center of the loaf and insert the 2 tablespoons of butter. Push meatloaf back together firmly to trap butter. Coat top and sides with a heavy layer of A-1 Suace, topped with another layer of Nance Mustard.
  • 5. Cook for 45 to 50 minutes or until a pierced center shows clear juice. Also, the layers of A-1 and Nance mustard should appear as thick glaze. Remove meatloaf from oven and IMMEDIATELY cover with foil, over the top and down the sides to trap the steam. Allow meatloaf to rest 5 minutes. (Juices will return to center of the meatloaf and will not run all over the serving plate.)
  • 6. Move meatloaf to a serving plate and garnish with fresh springs of parsley.
  • 7. Secrets: The dried vegetable soup mix adds color and herbs. Soaking the bread in milk & adding butter to the center will keep the meatloaf moist and juicy. Finely chopping/mincing the onions, garlic and parsley allows the slices to remain solid & pretty.

EASY MUSHROOM MEATLOAF



Easy Mushroom Meatloaf image

This recipe has been in my family for years. It is one of the few meatloafs that I can get my family to eat. It is super easy and really good. I serve it with mashed potatoes and there is none left over.

Provided by Sheila McKay

Categories     Soups

Time 1h

Number Of Ingredients 8

2 lb ground beef
1 c dry bread crumbs (do not use cracker crumbs) or recipe will be too salty
1 egg beaten
1/2 c milk
1 pkg lipton onion soup mix
TOPPING
2 can(s) cream of mushroom soup
1/2 c milk

Steps:

  • 1. Assemble all ingredients and utensils. Combine all ingredients in a large bowl and mix throughly. Shape into loaf and place in baking dish. Mix mushroom topping and pour over meatloaf before baking. Bake at 350 degrees for 50 to 55 minutes.
  • 2. For mushroom topping...Mix cream of mushroom soup and milk (add more milk if needed for consistency). Pour over meatloaf before baking.

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