Meatloaf with Brown Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
664 kcal
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Course
Main Course
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Cuisine
American
Meatloaf with Brown Gravy
Description
The meatloaf is prepared by combining ground chuck with breadcrumbs, parsley, thyme, Worcestershire sauce, garlic, onion, eggs, salt, pepper, and milk. The mixture is shaped into a loaf and baked until it reaches an internal temperature of 160˚F. Resting the meatloaf after baking helps it hold together when sliced.
While the meatloaf rests, the brown mushroom gravy is crafted by sautéing mushrooms in reserved pan drippings, adding dry white wine to deglaze and reduce, then stirring in flour for thickening. Beef stock is gradually incorporated and simmered until the gravy reaches the desired consistency, flavored with fresh thyme, salt, and pepper.
This dish balances the tender, herbaceous meatloaf with a savory, silky mushroom gravy, suitable for a hearty family dinner. The gravy adds moisture and depth, turning simple meatloaf into a satisfying plate.
Leftovers store well, and the gravy can be prepared fresh or reheated with the meatloaf slices. Bread to breadcrumbs conversion is addressed in the notes for convenience.
Ingredients
For the meatloaf
- 2 1/2 pounds ground chuck
- 4-5 lices bread turned into 1 cup of breadcrumbs, see notes, day old
- 1/4 cup parsley minced
- 2 teaspoons thyme leaves only, fresh
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic grated
- 1 medium onion minced
- 2 large egg beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup milk whole
For the brown mushroom gravy
- 6 tablespoons pan drippings
- 1 pound mushrooms sliced
- 1/2 cup white wine optional, dry
- 6 tablespoons flour
- 3 cups beef stock low sodium
- salt to taste
- black pepper to taste
- 1 teaspoon thyme leaves only, fresh
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
- Use stale bread pulsed in a food processor to make fresh breadcrumbs or substitute with store-bought plain breadcrumbs (1 to 1 1/4 cups).
- If the meatloaf mixture feels too wet, add more breadcrumbs until it firms up for shaping.
- Allow the meatloaf to rest 15-20 minutes after baking at 160°F to retain its shape when sliced.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat gently in the oven or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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