Best-Ever Meat Loaf with Mushroom Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
449 kcal
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Course
Main Course
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Cuisine
American
Best-Ever Meat Loaf with Mushroom Gravy
Description
This meatloaf blends ground beef and pork with aromatics such as chopped onion, thyme, parsley, and Parmesan cheese, bound together by seasoned panko breadcrumbs and eggs. The mixture is packed into a loaf pan or shaped by hand, then baked until cooked through. A glaze of tomato sauce mixed with balsamic vinegar is brushed on top midway through baking to add moisture and tangy sweetness.
The mushroom gravy features sautéed shallots, garlic, and sliced mushrooms simmered with Worcestershire sauce, flour for thickening, balsamic vinegar, and beef stock. This gravy adds an earthy and savory dimension, enhancing the meatloaf’s flavor and moisture.
Serve the meatloaf sliced with generous spoonfuls of mushroom gravy on top, pairing well with mashed potatoes or vegetables. The recipe permits preparation in advance, with the mushroom gravy reheated before serving, and the meat mixture held in the refrigerator before baking.
Leftover meatloaf stores well in the refrigerator for up to a week and freezes nicely for about a month, making it practical for meal planning.
Ingredients
- cooking spray for greasing the baking sheet
- 1 lb ground beef 85% lean
- 1 lb ground pork
- 1 cup yellow onion chopped
- 1 cup panko breadcrumbs seasoned
- ½ cup tomato sauce plus 3 more tablespoons (for the glaze)
- 2 large egg
- 1 tablespoon Worcestershire sauce
- 3 tablespoon balsamic vinegar divided, 2 for the meat mixture, 1 for the glaze
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon flat-leaf parsley fresh, chopped
- ¼ cup Parmesan Cheese grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
FOR THE MUSHROOM GRAVY
- 3 tablespoon butter unsalted
- ¼ cup shallot chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
- 3 tablespoon balsamic vinegar
- 2 cups beef stock
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 tablespoon flat-leaf parsley fresh, for garnish, optional
Instructions
- Preheat the oven to 375°F.
- Spray a lined baking sheet with the cooking spray.
- In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tablespoon balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
- Mix all the ingredients with clean hands until fully mixed.
- Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
- Invert the pan over the greased baking sheet and gently transfer onto the sheet.
- Bake for 50 minutes.
- Meanwhile, mix 3 tablespoon tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
- After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.
MAKE THE MUSHROOM GRAVY
- In a large skillet, melt the butter over medium-high heat.
- Add the shallots and cook until soft, about 2 to 4 minutes. Add the garlic and cook for another 1 minute.
- Add the mushrooms and Worcestershire sauce and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
- Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
- Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
- Season with salt and pepper. Keep warm over low heat.
SERVE IT UP!
- Transfer the meatloaf to a platter and slice.
- Drizzle the gravy over the top. Garnish with chopped parsley, if desired.
- Serve at once, passing the leftover gravy at the table.
Notes
- Seasoned panko breadcrumbs are preferred but regular seasoned or plain breadcrumbs can be used.
- If an 8"x4" loaf pan is unavailable, shape the meat mixture manually on a rimmed baking sheet.
- Remove any cheese that oozes out and browns on the edges after the initial bake.
- The mushroom gravy can be prepared up to one day ahead and reheated before serving.
- Mix meatloaf ingredients up to 3-4 hours before baking; keep covered in the refrigerator.
- Cooked meatloaf stores in the refrigerator for up to one week and freezes well for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 147mg | 49% |
| Sodium | 792mg | 33% |
| Potassium | 673mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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