Hearty Meatloaf with Brown Gravy

Here’s my classic meatloaf recipe topped with a rich brown gravy that brings back memories of Sunday dinners at home. The meat is perfectly seasoned, tender, and topped with a smooth, homestyle gravy that ties everything together.

This meatloaf has become my go-to comfort food dish on chilly evenings, and my kids always ask for seconds. I usually double the recipe so we have enough for sandwiches the next day. Because let’s be honest – meatloaf sandwiches might be even better than the original meal, right?

What Kind of Ground Beef Should I Use?

For a juicy, flavorful meatloaf, ground chuck is your best friend since it has an ideal fat content of about 80/20 (that’s 80% lean meat to 20% fat). While you could use leaner ground beef like 90/10, it might leave you with a drier meatloaf that’s not as satisfying. Regular ground beef labeled simply as “ground beef” tends to have more fat and might make your meatloaf too greasy. If you can’t find ground chuck, look for ground beef that’s labeled as 80/20 – it’ll give you the same great results. Just avoid extra-lean ground beef for this recipe, as the fat content is really important for keeping your meatloaf moist and tender.

Options for Substitutions

This classic meatloaf recipe is pretty adaptable – here’s what you can swap if needed:

• Ground chuck: While ground chuck (80/20) gives the best flavor and moisture, you can use ground beef with different fat contents, or try a mix of ground pork and beef. Just avoid lean ground beef by itself as it might make your meatloaf dry.
• Breadcrumbs: Out of breadcrumbs? Crushed crackers, rolled oats, or crushed cornflakes work great. If using seasoned breadcrumbs, reduce the salt in the recipe slightly.
• Fresh herbs: If you don’t have fresh parsley and thyme, use dried herbs instead. The rule of thumb is to use 1/3 of the amount called for fresh herbs – so about 1 tablespoon dried parsley and 3/4 teaspoon dried thyme.
• Whole milk: Any milk will work here, even non-dairy options like unsweetened almond milk. You can also use beef broth for extra meaty flavor.
• Cremini mushrooms: For the gravy, white button mushrooms work just fine, or you can skip them altogether for a classic brown gravy. You might need to add a bit more stock for volume.
• White wine: Since it’s marked optional, you can simply leave it out or replace it with extra beef stock or even a splash of apple juice for a touch of sweetness.

Watch Out for These Mistakes While Cooking

The biggest challenge with meatloaf is overmixing the ingredients, which can lead to a dense, tough texture – instead, mix just until the ingredients are combined, using gentle hands like you’re fluffing up pillows. Working with cold ingredients can make your meatloaf heavy, so let your eggs and milk come to room temperature before mixing them in, and sautéing the onions and garlic beforehand will prevent that unwanted raw, crunchy texture in your finished loaf. For the gravy, avoid rushing the process of browning the mushrooms – give them plenty of space in the pan and let them develop a deep golden color before adding the wine or stock, as this builds an incredible depth of flavor. One final tip: let your meatloaf rest for 10-15 minutes after baking, which not only makes it easier to slice but also ensures those flavorful juices redistribute throughout the meat instead of running all over your cutting board.

What to Serve With Meatloaf?

When it comes to meatloaf and gravy, you really can’t go wrong with classic comfort food sides. Mashed potatoes are a natural choice since they’re perfect for soaking up all that tasty mushroom gravy, while green beans or roasted carrots add a nice pop of color and freshness to the plate. For something a bit different, try serving your meatloaf with buttered egg noodles or even creamy polenta – both work great with the rich brown gravy. If you’re feeding a crowd, warm dinner rolls are always welcome at the table for mopping up any extra sauce.

Storage Instructions

Keep Fresh: Let your meatloaf cool down, then pop it in an airtight container in the fridge. It’ll stay good for up to 4 days. The gravy can be stored separately in its own container – just give it a good stir before using it again since it might thicken up a bit in the fridge.

Freeze: Meatloaf is perfect for freezing! Wrap individual portions in plastic wrap, then foil, and freeze for up to 3 months. The mushroom gravy can be frozen too – just store it in a freezer-safe container. When you’re ready to use it, thaw everything overnight in the fridge.

Reheat: To warm up your meatloaf, cover it with foil and heat in a 350°F oven for about 20-25 minutes, or until heated through. For the gravy, warm it up slowly in a saucepan over low heat, stirring occasionally. Add a splash of beef stock if it’s too thick. You can also use the microwave for quick reheating – just use medium power and heat in short intervals.

Preparation Time	15-30 minutes
Cooking Time	50-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 180-200 g
• Fat: 140-160 g
• Carbohydrates: 130-150 g

Ingredients

• 2 ½ pounds ground chuck
• 1 cup breadcrumbs
• ¼ cup parsley, minced
• 2 teaspoons fresh thyme leaves
• 1 tablespoon worcestershire sauce
• 2 cloves garlic, grated
• 1 medium onion, minced
• 2 large eggs, beaten
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• ½ cup whole milk
• 6 tablespoons pan drippings
• 1 pound cremini mushrooms, sliced
• ½ cup dry white wine (optional)
• 6 tablespoons flour
• 3 cups low-sodium beef stock
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves

Step 1: Prepare the Oven and Meatloaf Ingredients

Preheat your oven to 400°F (200°C) and position the rack in the middle.

This ensures an even cook for your meatloaf.

In a large mixing bowl, combine 2 ½ pounds of ground chuck, 1 cup of breadcrumbs, ¼ cup of minced parsley, 2 teaspoons of fresh thyme leaves, 1 tablespoon of Worcestershire sauce, 2 cloves of grated garlic, 1 medium minced onion, 2 large beaten eggs, 2 teaspoons of kosher salt, ½ teaspoon of black pepper, and ½ cup of whole milk.

Step 2: Mix and Shape the Meatloaf

Carefully mix the ingredients together until well combined, being cautious not to overmix as this can affect the texture.

Transfer the meat mixture into a baking dish and shape it into a loaf.

Smooth the surface to minimize cracks which helps keep it intact as it bakes.

Step 3: Bake the Meatloaf

Place the shaped meatloaf in the preheated oven and bake for 50 to 70 minutes, or until it reaches an internal temperature of 160°F (71°C).

Use a meat thermometer for accuracy.

Once finished, remove the meatloaf from the oven and let it rest for 15-20 minutes before slicing.

This resting period allows the juices to redistribute, making for a juicy meatloaf.

Step 4: Prepare the Mushroom Gravy

While the meatloaf is resting, start making the mushroom gravy.

In a pan, collect 6 tablespoons of the meat drippings (substitute with butter if needed) and heat over medium heat.

Add 1 pound of sliced cremini mushrooms and sear for about 3 minutes without stirring to develop a nice color.

Step 5: Add Wine and Thicken the Gravy

If desired, add ½ cup of dry white wine to the pan and increase the heat to medium-high to let the liquid reduce.

After the wine has reduced, sprinkle in 6 tablespoons of flour and stir until it’s incorporated and slightly browned.

Then, gradually add 3 cups of low-sodium beef stock, stirring continuously to avoid lumps.

Step 6: Finish and Serve the Gravy and Meatloaf

Enhance the flavor of the gravy by adding 1 teaspoon of fresh thyme leaves, and season with salt and pepper to taste.

Bring the gravy to a boil, then reduce to a simmer for about 5 minutes.

Adjust the thickness by reducing further or adding water if necessary.

Finally, slice the rested meatloaf and serve it with the mushroom gravy generously poured over the top for a delightful meal.