Preparing the Meatloaf:
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
- Mix the ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, tomato paste, thyme, salt, and pepper in a large bowl until well combined. Avoid overmixing to keep the meatloaf tender.
- Shape the mixture into a loaf shape and place it in the prepared pan. Spread the ketchup over the top of the meatloaf.
- Bake for about 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing.
Making the Mushroom Sauté:
- Heat the butter in a large skillet over medium-high heat.
- Add the mushrooms and cook, stirring occasionally, until they release their moisture and start to brown.
- Stir in the garlic, salt, and pepper, and cook for an additional 1-2 minutes. Finish with fresh parsley and set aside.
Crafting the Cream Sauce:
- Pour the heavy cream and beef broth into the same skillet used for mushrooms. Bring to a simmer over medium heat, scraping up any browned bits from the pan.
- Whisk in the Dijon mustard and season with salt and pepper. Let the sauce simmer and thicken slightly, about 5 minutes.
Assembling the Dish:
- Slice the rested meatloaf and arrange the slices on a serving platter.
- Top with the sautéed mushrooms and pour the cream sauce generously over the meatloaf.
Serving Suggestions:
Serve this delicious Baked Meatloaf with Mushroom Sauté and Cream Sauce alongside mashed potatoes, steamed vegetables, or a simple green salad for a complete, satisfying meal. The creamy sauce and savory mushrooms transform the classic meatloaf into an elegant dish that’s perfect for both weeknight dinners and special occasions.
Enjoy the rich, comforting flavors of this dish, knowing that every bite offers a blend of traditional home-cooked goodness and gourmet flair.