Classic Meatloaf with Mushroom Gravy

There are certain dinners that instantly make a house feel warmer, and classic meatloaf is one of them. It’s that old-school, comforting kind of meal that doesn’t try too hard — it just shows up hearty, dependable, and absolutely delicious. This version is everything you want: tender slices of beefy meatloaf with a sweet-tangy glaze on top, plus a silky mushroom gravy that tastes like it’s been simmering all day.

While it bakes, your kitchen fills with that cozy, savory smell — onion, garlic, thyme — and it’s hard not to peek in the oven a few times just to admire the glaze bubbling at the edges. Add a spoonful of mushroom gravy over each slice and suddenly it feels like Sunday dinner, even if it’s a random Tuesday.

Ingredients

For the Meatloaf:

2 pounds (900 g) ground beef (80/20 preferred)
1 cup breadcrumbs
1/2 cup milk
2 large eggs
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce (optional)
2 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)

For the Glaze:

1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard

For the Mushroom Gravy:

2 tablespoons unsalted butter
1 tablespoon olive oil
8 oz (225 g) fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 1/2 cups beef broth
Salt and pepper, to taste
Optional: a splash of soy sauce (for extra depth)
Fresh parsley, chopped (for garnish)

Instructions

Preheat and prep.
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easy lifting later.
Soften the breadcrumbs.
In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes — this little step helps keep the meatloaf tender and juicy.
Mix the meatloaf (gently!).
Add the ground beef, eggs, diced onion, minced garlic, Worcestershire (if using), ketchup, salt, pepper, thyme, and paprika. Mix until just combined. Try not to overwork it — the lighter the touch, the more tender the slices.
Shape and glaze.
Transfer the mixture into your prepared pan and shape it into an even loaf. In a small bowl, mix the ketchup, brown sugar, and mustard. Spread that glaze over the top like a shiny little blanket.
Bake.
Bake uncovered for 55–65 minutes, until the internal temperature reaches 160°F (71°C).
Let it rest for 10 minutes before slicing — it’s hard to wait, but this is what keeps all those juices where they belong.
Make the mushroom gravy.
While the meatloaf bakes, melt the butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they’re browned and fragrant.
Sprinkle in the flour and cook for 1 minute. Slowly whisk in the beef broth. Keep stirring as it thickens, about 3–5 minutes. Season with salt and pepper, and add a tiny splash of soy sauce if you want an extra savory boost.
Serve it up.
Slice the meatloaf and drizzle mushroom gravy generously over the top. Finish with chopped parsley for a fresh pop of color.

Presentation Tips

For the coziest plate, serve thick slices over a mound of mashed potatoes so the gravy can pool in all the right places. A few extra sautéed mushrooms on top makes it look extra special with almost no effort. Sprinkle parsley right before serving — it brightens everything up and makes the dish feel a little “restaurant-y,” even in sweatpants.

Conclusion

This Classic Meatloaf with Mushroom Gravy is comfort food that truly earns the title. It’s hearty, flavorful, and homey in the best way — with that sweet glaze on top and rich mushroom gravy that makes every bite feel extra satisfying. Whether you’re feeding family, meal prepping leftovers, or just craving something cozy, this is the kind of recipe you’ll be glad to have on repeat. Make it soon… and don’t be surprised if it becomes your new “everyone’s favorite.”