Description
Juicy, tender slices of meatloaf smothered in earthy mushroom gravy make this comforting classic a must-try for any homestyle meal lover.
Ingredients
- 1 1/2 lbs ground beef (80/20)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup (plus extra for topping)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley, divided
- 2 tbsp butter
- 8 oz mushrooms (cremini or brown), sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp fresh thyme
- 1 tsp soy sauce (optional)
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, salt, pepper, and half the parsley. Mix gently until just combined.
- Shape into a loaf on a parchment-lined baking sheet or press into a loaf pan. Bake uncovered for 45–55 minutes, brushing with additional ketchup halfway through. Let rest 10 minutes before slicing.
- While meatloaf bakes, melt butter in a skillet over medium-high heat. Add mushrooms and cook until browned and moisture evaporates. Stir in additional onion and garlic if desired.
- Sprinkle flour over mushrooms, cook 1 minute, then slowly whisk in beef broth. Add thyme and soy sauce (if using), and simmer until thickened. Season with salt and pepper to taste.
- Slice rested meatloaf and serve with generous spoonfuls of hot mushroom gravy. Sprinkle with remaining parsley before serving.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and substitute flour with a gluten-free alternative or cornstarch.
- Try using ground turkey or chicken for a lighter version; add a bit more milk or olive oil to keep it moist.
- Store meatloaf and gravy separately for best texture; both keep up to 4 days in the fridge.
- Freeze individual slices and gravy for up to 3 months; thaw and reheat before serving.
- Serve over mashed potatoes or toasted bread for a classic, comforting presentation.
