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Classic Homestyle Meatloaf with Savory Mushroom Gravy

A close-up of a thick slice of meatloaf with mushroom gravy generously poured over the top.
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Prepare a moist, flavorful meatloaf paired with a rich, homemade mushroom gravy. This recipe provides simple steps for a comforting, traditional dinner.

Ingredients

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  • 2 lbs ground beef (80/20 recommended)
  • 1 cup breadcrumbs (use gluten-free if needed)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup (for topping)
  • 1 tablespoon brown sugar (for topping)
  • 1 tablespoon apple cider vinegar (for topping)
  • 1 tablespoon olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/4 cup heavy cream (optional, for richness)
  • 1 teaspoon dried thyme

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper for a free-standing loaf.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, celery, garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined. Do not overmix to keep the meatloaf moist.
  3. Shape the mixture into a loaf shape and place it in the prepared pan or on the baking sheet.
  4. In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread this mixture evenly over the top of the meatloaf.
  5. Bake for 60 to 75 minutes, or until the internal temperature reaches 160°F (71°C).
  6. While the meatloaf bakes, prepare the gravy. Heat the olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7 to 10 minutes.
  7. Sprinkle the flour over the cooked mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
  8. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Add the dried thyme. Bring the mixture to a simmer, stirring until the gravy thickens. This should take about 5 minutes.
  9. Reduce the heat to low. Stir in the heavy cream, if using. Taste and adjust salt and pepper as needed. Keep warm.
  10. Once the meatloaf is done, let it rest for 10 minutes before slicing. Serve thick slices of the meatloaf topped generously with the homemade mushroom gravy.

Notes

  • To prevent a dry meatloaf, avoid overworking the meat mixture; mix only until the ingredients are incorporated.
  • For a gluten-free meatloaf variation, substitute regular breadcrumbs with gluten-free breadcrumbs or rolled oats.
  • If you prefer a free-standing loaf, form it on a baking sheet rather than in a loaf pan; this allows fat to drain away slightly, resulting in a firmer exterior.
  • For a deeper umami flavor in your gravy, add a splash of soy sauce or a teaspoon of Marmite when adding the beef broth.

Nutrition

Find it online: https://pureplatepath.com/meatloaf-with-mushroom-gravy-recipe/