White Meatloaf with Mushroom Sauce

Name: White Meatloaf with Mushroom Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 500 g ground pork; 500 g ground veal; 1 onion (finely chopped); 2 cloves garlic (minced); 1 cup breadcrumbs; 1 egg (lightly beaten); 1/2 cup milk; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp butter; 250 g mushrooms (sliced); 2 tbsp all-purpose flour; 500 ml chicken broth; 1/2 cup heavy cream; 1 tbsp soy sauce; 1/2 tsp thyme (dried)

90 min 6 servings Medium

All Recipes

Savoury white meatloaf paired with a rich mushroom sauce, perfect for a comforting meal.

Prep

20 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

White meatloaf with mushroom sauce is a comforting dish that combines tender, juicy meatloaf with a rich, creamy mushroom sauce. This recipe is a twist on the classic meatloaf, using a blend of pork and veal for a lighter colour and flavour. The mushroom sauce adds depth and earthiness, making it a perfect pairing with the meatloaf. Whether you're serving this for a family dinner or a special occasion, this dish is sure to impress everyone at the table.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare Meatloaf Mixture

In a large bowl, combine ground pork, ground veal, onion, garlic, breadcrumbs, egg, milk, salt, and pepper. Mix until well combined.

Pro tip: Use your hands to mix for better consistency.

Shape the Meatloaf

Shape the mixture into a loaf and place it in a lightly greased baking dish.

Pro tip: Ensure the loaf is evenly shaped for uniform cooking.

Bake the Meatloaf

Bake in the preheated oven for 50-60 minutes, until the internal temperature reaches 160°F (71°C).

Pro tip: Insert a meat thermometer into the centre of the loaf to check the temperature.

Prepare the Mushroom Sauce

While the meatloaf is baking, melt butter in a pan over medium heat. Add mushrooms and cook until softened. Stir in flour and cook for 1 minute.

Pro tip: Cook the flour well to avoid a raw taste.

Finish the Sauce

Gradually add chicken broth, stirring constantly. Bring to a simmer and cook until thickened. Stir in cream, soy sauce, and thyme. Cook for another 2 minutes.

Pro tip: Adjust seasoning to taste before serving.

Rest the Meatloaf

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

Pro tip: Resting allows the juices to redistribute.

Serve

Slice the meatloaf and serve topped with the mushroom sauce.

Pro tip: Garnish with fresh parsley for a pop of colour.

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Tips & Tricks

Use fresh mushrooms for the best flavour.
Ensure the meatloaf reaches a safe internal temperature.
Let the meatloaf rest to retain its juices.
Prepare the sauce while the meatloaf bakes for efficiency.

Frequently Asked Questions

How do I make the mushroom sauce for the white meatloaf?

For the mushroom sauce, cook mushrooms in butter, add flour, chicken broth, cream, soy sauce, and thyme for a rich flavour.

What ingredients are in the sauce for the meatloaf?

The sauce combines mushrooms, flour, chicken broth, and cream, creating a creamy and savoury topping for meatloaf.

What type of meat is used in this meatloaf recipe?

This recipe uses a combination of pork and veal for the meatloaf, topped with a creamy mushroom sauce for added flavour.

Can I prepare the meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture and shape it a day in advance. Store it covered in the refrigerator and bake when ready to serve.

How should I store and reheat leftovers?

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through.

Serving Suggestions

Serve this white meatloaf with mushroom sauce alongside mashed potatoes or steamed vegetables for a complete meal. The flavours meld beautifully, making it an ideal choice for cozy dinners. To make ahead, prepare the meatloaf mixture and store it in the fridge for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.