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Meatloaf topped with savory mushroom gravy on a plate

Classic Meatloaf with Mushroom Gravy

A comforting and budget-friendly meatloaf made with ground beef and a silky mushroom gravy, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 pounds fresh ground beef (80/20) For flavor; leaner works but add a tablespoon of oil or an extra egg if very lean
  • 1 cup breadcrumbs (plain or panko) Panko for a lighter loaf, or stale sandwich bread torn into crumbs if that’s what you have
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced Or 1 teaspoon garlic paste
  • 2 large eggs, beaten
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
For the Gravy
  • 2 cups fresh mushrooms, sliced (cremini or white) Cremini gives a deeper flavor; white button mushrooms are milder
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour For a lighter gravy, use half-and-half instead of heavy cream, but the sauce will be less rich
  • 2 cups beef broth Can substitute with low-sodium vegetable broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a casserole dish or line a baking sheet with parchment.
  2. In a large bowl, add ground beef, breadcrumbs, chopped onion, minced garlic, beaten eggs, ketchup, Worcestershire sauce, thyme, oregano, and a generous pinch of salt and pepper.
  3. Use your hands to fold the mixture together just until combined. Do not overmix or the loaf will be dense.
  4. Shape the mixture into a loaf and place it in the prepared dish. Smooth the top and make it compact but not tightly packed.
Baking
  1. Bake for 50 to 60 minutes, or until an instant-read thermometer in the center reads 160°F (71°C).
  2. Remove from the oven and let the loaf rest while you make the gravy.
Making the Gravy
  1. Melt butter in a skillet over medium heat. Add sliced mushrooms and sauté until golden, about 5 to 7 minutes. Season lightly with salt and pepper as they cook.
  2. Sprinkle flour over the mushrooms and stir constantly for about 2 minutes to form a roux.
  3. Gradually whisk in beef broth until smooth. Add heavy cream and simmer, stirring, until the gravy thickens, about 5 to 7 minutes.
  4. Taste and adjust seasoning.
  5. Slice the rested meatloaf into thick portions and spoon hot mushroom gravy over each serving.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g

Notes

Store cooled leftovers in an airtight container for up to 3 to 4 days. For freezing, slice the meatloaf, wrap portions tightly, and freeze for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts.

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