Nothing says comfort like a hearty meatloaf smothered in rich brown gravy. This recipe is a crowd-pleaser, perfect for family dinners or cozy gatherings.
It’s more than just a meal; it’s the experience of enjoying a warm, savory slice that feels like a hug on a plate.
My love for meatloaf and brown gravy began at my grandmother’s Sunday dinners. The mouthwatering aroma would fill the house, drawing everyone to the table.
Over time, I’ve refined this recipe to capture that nostalgic flavor with my own touches. This meatloaf stands out with its tender ground beef, perfectly seasoned, and the velvety gravy that complements every bite.
It’s making waves for its comforting nature and ease of preparation, and with 72% of people searching for meatloaf recipes seeking something delicious and simple, this dish is sure to hit the mark.
Why You Will Love This Recipe?
- Family Favorite: This hearty dinner is a beloved choice in my household. It’s packed with flavor and feels like a warm hug on a plate, especially when paired with creamy mashed potatoes.
- Juicy and Flavorful: The meatloaf itself is a star—juicy, perfectly seasoned, and incredibly satisfying. It’s reminiscent of grandma’s classic recipe but with a modern twist that makes it even better.
- Easy Preparation: Making this meatloaf is a breeze. Just mix your ingredients, shape it into a loaf, pop it in the oven, and voila! Dinner is served. It’s straightforward and doesn’t require complicated steps.
- Set Up for Success: The recipe includes crucial tips, like not overmixing the meat and ensuring it reaches the right temperature when cooked. These pointers guarantee your meatloaf turns out perfect every time, whether it’s your first attempt or your hundredth.
Tips That I Follow!
- Choose Your Meat Wisely: I swear by 80/20 ground chuck for meatloaf. The higher fat content keeps the meatloaf juicy and flavorful. If you prefer leaner options, like ground turkey or lean beef, go for it. Just keep in mind that leaner meats might need a touch more moisture, so consider adding a bit of extra liquid or fat.
- Mixing Magic: When combining your meatloaf ingredients, avoid overmixing. Just mix until everything is well incorporated. If you notice the mixture is too wet, sprinkle in some more breadcrumbs. The key is to find the right balance without making it too dense.
- Rest for Success: Once your meatloaf is out of the oven, let it rest for about 15-20 minutes. This rest time helps the meatloaf set and retain moisture, ensuring it doesn’t fall apart when sliced. Plus, it gives you the perfect window to whip up a delicious brown mushroom gravy.
- Gravy Goodness: For the gravy, I love adding a 1/2 cup of dry white wine, like Sauvignon Blanc, for that extra depth of flavor. If you prefer an alcohol-free version, just skip the wine. If your meatloaf is cooked in a stovetop-safe pan, you can make the gravy right there. Just move the meatloaf to a cutting board to rest and use the same pan for the gravy, but remember to remove any extra drippings—6 tablespoons is all you need.
Meatloaf With Brown Gravy Recipe
A hearty dish of ground chuck, fresh thyme, garlic, onion, and parsley is meatloaf with brown gravy. It pairs well with mashed potatoes and green beans and has a mushroom brown gravy on top.
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Calories: 664kcal
Servings: 6
Equipment
- Mixing Bowl
- Baking Pan
- Measuring Cups
- Knife
- Whisk
- Saucepan
- Spatula
Ingredients
For the meatloaf
- 2 1/2 pounds ground chuck
- 1/4 cup parsley minced
- 4-5 slices day old bread turned into 1 cup of breadcrumbs see notes
- 2 teaspoons fresh thyme leaves only
- 1 tablespoon Worcestershire sauce
- 1 medium onion minced
- 2 large eggs beaten
- 2 cloves garlic grated
- 2 teaspoons kosher salt
- 1/2 cup whole milk
- 1/2 teaspoon black pepper
For the brown mushroom gravy
- 6 tablespoons pan drippings
- 1/2 cup dry white wine optional
- 6 tablespoons flour
- 3 cups low sodium beef stock
- salt and pepper to taste
- 1 teaspoon fresh thyme leaves only
Instructions
- Preheat oven to 400°F, placing rack in the middle.
- Mix all meatloaf ingredients in a bowl until combined. Shape into a 9×5 inch loaf in a baking dish.
- Bake for 60-70 minutes until internal temperature reaches 160°F.
- Remove meatloaf from oven, let rest 15-20 minutes.
- Meanwhile, for gravy, sauté mushrooms in 6 tbsp of meatloaf drippings over medium heat until golden.
- Add 1/2 cup white wine, cook 2 mins. Reduce heat, stir in flour, cook until golden.
- Whisk in beef stock and thyme, bring to boil, then simmer. Season with salt and pepper, adjust consistency if needed. Serve over sliced meatloaf. Enjoy!
Nutrition
Calories: 664kcal | Carbohydrates: 25.8g | Protein: 42.3g | Fat: 22g | Saturated Fat: 190g | Sodium: 131mg | Potassium: 974mg | Fiber: 2.3g | Sugar: 5.4g | Calcium: 111mg | Iron: 7mg
What To Serve With Meatloaf With Brown Gravy?
