Meatloaf with Brown Gravy
User Reviews
5.0
144 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 25 mins
-
Servings
6
-
Calories
664 kcal
-
Course
Main Course
-
Cuisine
American
Meatloaf with Brown Gravy
Report
Meatloaf with brown gravy is a comforting meal made with ground chuck, fresh thyme, garlic, onion, and parsley. It's topped with mushroom brown gravy and is perfect with mashed potatoes and green beans.
Share:
Ingredients
For the meatloaf
- 2 1/2 pounds ground chuck
- 4-5 slices day old bread turned into 1 cup of breadcrumbs, see notes
- 1/4 cup parsley minced
- 2 teaspoons fresh thyme leaves only
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic grated
- 1 medium onion minced
- 2 large eggs beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
For the brown mushroom gravy
- 6 tablespoons pan drippings
- 1 pound mushrooms sliced
- 1/2 cup dry white wine optional
- 6 tablespoons flour
- 3 cups low sodium beef stock
- salt and pepper to taste
- 1 teaspoon fresh thyme leaves only
Add to Shopping List
Instructions
- Preheat oven to 400f and set the rack to the middle level.
- Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9-inch long by 5-inch wide loaf and place it into a baking dish.
- Bake for 60-70 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.
- Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15-20 minutes before cutting so that the meatloaf stays together. During the resting time, prepare the brown mushroom gravy below.
For the brown mushroom gravy
- Heat a large pan to medium heat and sear the mushrooms in 6 tablespoons of the meatloaf's pan drippings.
- Cook the mushrooms until they release their water and it evaporates. Add a 1/2 cup of dry white wine and cook for 2 minutes on medium-high heat until it reduces by about half. Turn heat back down to medium and add the flour. Cook, stirring constantly for 1-2 minutes (or until all of the flour turns golden brown).
- Add the beef stock and thyme and bring to a boil while whisking to incorporate all of the flour. Once boiling lower the heat to a simmer. Season with salt and pepper to taste. If the gravy is too thick, add a bit more stock or water. If too thin just raise the heat to high and reduce until satisfied. Enjoy!
Notes
- Pulse stale bread in a food processor to make breadcrumbs or use a clean coffee grinder. Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- If the meatloaf mix is too wet, just add a bit more breadcrumbs to the mix.
- Make sure to let the meatloaf sit for at least 15-20 minutes before cutting into it so that it stays together. While the meatloaf is resting, use that time to make the gravy.
- Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat in the oven at 350f until warm or in the microwave.
Nutrition Information
Show Details
Calories
664kcal
(33%)
Carbohydrates
25.8g
(9%)
Protein
42.6g
(85%)
Fat
42.3g
(65%)
Saturated Fat
16.2g
(81%)
Cholesterol
190mg
(63%)
Sodium
1310mg
(55%)
Potassium
974mg
(28%)
Fiber
2.3g
(9%)
Sugar
5.4g
(11%)
Calcium
111mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 25.8g | 9% |
| Protein | 42.6g | 85% |
| Fat | 42.3g | 65% |
| Saturated Fat | 16.2g | 81% |
| Cholesterol | 190mg | 63% |
| Sodium | 1310mg | 55% |
| Potassium | 974mg | 21% |
| Fiber | 2.3g | 9% |
| Sugar | 5.4g | 11% |
| Calcium | 111mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
Other Recipes
You'll Also Love
