Meatloaf with Mushroom Gravy
There’s something deeply comforting about a good meatloaf. It’s the kind of meal that makes the kitchen smell amazing, pulls everyone a little closer to the table, and feels like a warm hug at the end of a long day. This meatloaf with mushroom gravy is one of those recipes you make when you’re craving something hearty, familiar, and satisfying — the kind of dinner that feels just right on a quiet weeknight or a cozy Sunday afternoon.
The meatloaf is tender and juicy, with just enough seasoning to keep things interesting, while the mushroom gravy adds a rich, savory layer that takes it from simple to truly special. Each bite is soft, comforting, and full of that slow-cooked, homey goodness we all love.
Ingredients
For the Meatloaf:
1 ½ pounds ground beef (85% lean)
1 cup breadcrumbs
½ cup milk
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
For the Mushroom Gravy:
2 tablespoons butter
8 ounces mushrooms, sliced (white or cremini)
2 tablespoons all-purpose flour
2 cups beef broth (low sodium)
1 teaspoon soy sauce
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Start by preheating your oven to 375°F (190°C). Line a baking sheet with foil or lightly grease a loaf pan. This makes cleanup easier later — always a win.
In a large bowl, mix the breadcrumbs and milk together. Let them sit for about five minutes. This little step makes all the difference, helping the meatloaf stay moist and tender.
Add the ground beef, egg, chopped onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and thyme. Gently mix everything together. Try not to overdo it — a light touch keeps the meatloaf soft instead of dense.
Shape the mixture into a loaf on your baking sheet, or press it gently into a loaf pan. Slide it into the oven and bake uncovered for 50–55 minutes, until it’s cooked through and reaches an internal temperature of 160°F (71°C).
While the meatloaf is baking, it’s time for the gravy. Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and sauté them for about 5–7 minutes, stirring occasionally, until they’re browned and tender and smell wonderfully earthy.
Sprinkle the flour over the mushrooms and stir well. Let it cook for a minute or two — this helps remove that raw flour taste.
Slowly pour in the beef broth while stirring, then add the soy sauce. Let the gravy simmer gently for 5–7 minutes, until it thickens into a smooth, rich sauce. Season with salt and pepper to taste.
Once the meatloaf is done, let it rest for 10 minutes before slicing. This helps everything hold together nicely. Spoon the warm mushroom gravy generously over each slice.
Presentation
Serve the meatloaf slices on a simple platter or plate, letting that glossy mushroom gravy cascade over the top. A sprinkle of fresh parsley adds a pop of color and a fresh finish. This dish pairs beautifully with mashed potatoes, buttered green beans, or even a simple side salad to balance the richness.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
🔥 Kcal: 420 kcal per serving | 🍽️ Servings: 6 servings
Conclusion
This meatloaf with mushroom gravy is the kind of recipe that feels timeless — comforting, flavorful, and deeply satisfying. It’s perfect for family dinners, quiet evenings at home, or anytime you want a meal that feels both nourishing and nostalgic. If you’re craving something cozy and homemade, this one’s worth making soon. Trust me — once you smell it baking, you’ll be counting the minutes until dinner.