Hi there! Anne here from Beyond the Bayou Blog. Today, I want to share my take on a classic comfort food – Meatloaf With Brown Gravy.

This dish brings back so many memories of family dinners at my grandma’s house. I’ve tweaked her recipe over the years to make it my own, and I think I’ve finally nailed it.

When the weather turns chilly, there’s nothing quite like a warm, hearty meal to lift your spirits. This meatloaf is moist, flavorful, and pairs perfectly with the rich brown gravy. It’s become a favorite in my household, and I hope it’ll become one in yours too.

I love how simple this recipe is to put together. It’s perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen. So, let’s get cooking!

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!

Overview How To Make Meatloaf With Brown Gravy

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.