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meatloaf and gravy recipe
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Experience the ultimate upgrade to classic comfort food with this meatloaf and gravy recipe, elevated with a savory ribbon of caramelized onions and mushrooms for rich flavor and moisture. This family-friendly meal features a juicy, tender meatloaf topped with a tangy glaze and served alongside a rich pan-dripping gravy.
Ingredients
- 900 g (2 lb) Lean Ground Beef (80/20 mix)
- 120 g (1.5 cups) Panko Breadcrumbs
- 1 large Egg, lightly beaten
- 120 ml (0.5 cup) Whole Milk
- 2 medium Yellow Onions (1 finely diced, 1 thinly sliced)
- 3 cloves Garlic, minced
- 30 ml (2 tbsp) finely chopped Fresh Parsley
- 15 ml (1 tbsp) Soy Sauce
- 5 ml (1 tsp) Wine-free Dijon Mustard
- 5 ml (1 tsp) Dried Thyme
- 5 ml (1 tsp) Salt
- 2.5 ml (0.5 tsp) Freshly Ground Black Pepper
- 30 ml (2 tbsp) Olive Oil
- 225 g (8 oz) Cremini Mushrooms, thinly sliced
- 480 ml (2 cups) Beef Broth, low-sodium
- 30 g (1/4 cup) All-Purpose Flour
- 30 ml (2 tbsp) Tomato Paste
- 15 ml (1 tbsp) Packed Light Brown Sugar
- 15 ml (1 tbsp) Alcohol-free Apple Cider Vinegar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line a standard 23 x 13 cm loaf pan with parchment paper, allowing the paper to overhang on the long sides for easy removal.
- Prepare Caramelized Onion and Mushroom Ribbon: Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and cook slowly for 15-20 minutes until deeply golden brown and caramelized. Add the sliced mushrooms and 1 clove of minced garlic, then cook for another 8-10 minutes until tender and browned; set aside to cool slightly.
- Prepare Meatloaf Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, beaten egg, milk, finely diced onion, remaining 2 cloves minced garlic, parsley, soy sauce, Dijon mustard, thyme, salt, and black pepper. Mix gently but thoroughly with your hands until just combined; avoid overmixing.
- Assemble the Meatloaf: Press half of the meatloaf mixture evenly into the prepared loaf pan. Spread the cooled caramelized onion and mushroom filling over the meatloaf layer, leaving a small border around the edges. Carefully top with the remaining meatloaf mixture, gently pressing to seal the edges and form a cohesive loaf.
- Prepare and Apply Glaze: In a small bowl, whisk together the tomato paste, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the assembled meatloaf before baking.
- Bake the Meatloaf: Bake for 60-75 minutes, or until an internal temperature of 71°C (160°F) is reached using a meat thermometer. Remove from the oven and let the meatloaf rest in the pan for 10-15 minutes to retain juices.
- Prepare the Gravy: Carefully drain the accumulated drippings from the loaf pan into a heatproof bowl, reserving about 30 ml (2 tbsp) of the fat. In a medium saucepan, heat the reserved fat over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in the beef broth, bring to a simmer, and cook for 5-7 minutes until the gravy has thickened; season with salt and pepper.
- Slice and Serve: Using the parchment paper overhang, carefully lift the rested meatloaf from the pan and transfer it to a cutting board. Slice into thick portions, revealing the ribbon filling, and serve immediately with a generous ladle of the rich gravy.
Notes
To keep the meatloaf tender, avoid overmixing the ground beef mixture. If the mixture feels too wet, add another tablespoon of panko breadcrumbs. The resting period after baking is crucial for retaining juices and maintaining shape. For a gluten-free option, substitute cornstarch for the all-purpose flour in the gravy. Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 320 calories
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg