Preheat oven to 190 ° C (375 ° F).
In a bowl, combine the ground beef with the stuffing mix, cream, egg and shallots. Salt and pepper.
Lightly oil an 8-cup muffin pan, and divide the mixture shaped into meatballs.
Bake for 20 to 22 minutes, until the inside of the meatballs has lost its pinkish color.
Meanwhile, heat a little olive oil over medium-high heat in a large skillet. Sauté the Haiku Shiitake Mushrooms for 2-3 minutes.
Pour the demi-glace sauce into the skillet. Bring to a boil, then simmer for 2 to 3 minutes over low heat.
Serve the meatloaf with the mushroom sauce.
Mini meatloaf topped with shiitake mushroom sauce
Prep time: 15 minutes
Cooking time: 20 minutes
Servings: 4 servings