Description
This classic Meatloaf with Mushroom Gravy recipe features a hearty homemade meatloaf baked to perfection and topped with a rich, creamy mushroom gravy. Combining ground beef, aromatic herbs, and sautéed mushrooms, it’s a comforting and satisfying dish perfect for family dinners.
Ingredients
Scale
Meatloaf
- 2 pounds fresh ground beef
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Mushroom Gravy
- 2 cups fresh mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a casserole dish or line a baking sheet with parchment paper to prevent sticking and prepare it for the meatloaf.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, beaten eggs, ketchup, Worcestershire sauce, dried thyme, dried oregano, salt, and freshly ground black pepper. Mix gently with your hands or a spoon until all ingredients are just combined, being careful not to overmix.
- Shape and Bake Meatloaf: Shape the meat mixture into a loaf shape and place it into the prepared baking dish. Transfer to the oven and bake for 50 to 60 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C), indicating the meatloaf is fully cooked.
- Prepare Mushroom Gravy: While the meatloaf cooks, melt the unsalted butter in a skillet over medium heat. Add the sliced mushrooms and sauté until they turn golden brown and release their juices, about 5-7 minutes. Sprinkle the flour over the mushrooms, stirring constantly for about 2 minutes to cook out the raw flour taste.
- Finish Gravy: Gradually whisk in the beef broth, stirring continuously to avoid lumps. Cook the mixture until it thickens into a gravy consistency. Stir in the heavy cream and cook for another 1-2 minutes until heated through and fully combined.
- Rest and Serve: Once the meatloaf is done baking, remove it from the oven and let it rest for a few minutes to allow juices to redistribute. Slice the meatloaf and serve hot, topped generously with the creamy mushroom gravy.
Notes
- For best results, avoid overmixing the meatloaf mixture to keep it tender.
- Use fresh mushrooms for the richest flavor in the gravy.
- You can substitute beef broth with chicken or vegetable broth if preferred, though beef broth gives the most depth to the gravy.
- Letting the meatloaf rest after baking helps keep it moist and easier to slice.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for up to 2 months.
