Meatloaf With Mushroom Gravy
A classic meatloaf recipe topped with rich mushroom gravy, perfect for family dinners.
Equipment
- Oven Preheat to 400°F (200°C)
- Baking Dish For meatloaf
- Large Pan For making gravy
Ingredients
Main Ingredients
- 2.5 pounds ground beef
- 1 cup breadcrumbs (from 4-5 slices of bread)
- 0.25 cup minced parsley
- 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
- 0.5 teaspoon black pepper
- 0.5 cup whole milk
- 6 tablespoons pan drippings
- 1 pound mushrooms (sliced)
- 0.5 cup dry white wine (optional, substitute with non-alcoholic option)
- 6 tablespoons flour
- 3 cups low-sodium beef stock
- none salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and position the rack in the middle.
- In a large bowl, gently mix together all the meatloaf ingredients including ground beef, breadcrumbs, parsley, thyme, Worcestershire sauce, garlic, onion, eggs, salt, pepper, and milk.
- Shape the mixture into a loaf about 9 inches long and 5 inches wide and place it in a baking dish.
- Bake for 60-70 minutes until the meatloaf reaches an internal temperature of 160°F (71°C).
- Let the meatloaf rest for 15-20 minutes before slicing to keep it together.
- In a large pan over medium heat, sear the sliced mushrooms in 6 tablespoons of the meatloaf drippings.
- Cook the mushrooms until they release their liquid and it evaporates. Add the optional white wine and cook for 2 minutes until reduced by half.
- Reduce the heat to medium, add the flour, and cook for 1-2 minutes until golden.
- Pour in the beef stock and thyme, whisking to combine. Season with salt and pepper to taste.
- Serve the meatloaf with the brown mushroom gravy poured over the top.
Notes
For a richer gravy, you can add a splash of cream or a dollop of sour cream at the end.