Hearty Meatloaf with Gravy

This homemade meatloaf with rich brown gravy has been my go-to comfort food recipe for family gatherings for years. The combination of beef and pork creates the perfect texture while the savory gravy takes this classic dish to new heights.

I first made this meatloaf during a particularly cold winter when we needed something truly comforting. The smell that filled our home as it baked had everyone gathering in the kitchen before dinner was even ready.

Ingredients

• Ground beef 80/20 provides the ideal fat content for a juicy meatloaf that holds its shape
• Ground pork adds tenderness and a subtle flavor that elevates the entire dish
• Onion and garlic create an aromatic base that infuses the meat with savory goodness
• Milk soaks into the breadcrumbs creating moisture that prevents a dry texture
• Breadcrumbs act as a binder while maintaining a tender texture
• Eggs help hold everything together during baking
• Worcestershire sauce adds depth and umami notes throughout
• Dijon mustard provides a tangy kick that balances the richness
• Dried thyme brings an herbal note that complements the meat perfectly
• Butter creates the base for a silky smooth gravy
• All purpose flour thickens the gravy to the perfect consistency
• Beef broth forms the foundation of the gravy with rich meaty flavor

Step-by-Step Instructions

Prepare Your Oven and Pan

Preheat your oven to exactly 375°F and line your baking sheet or loaf pan with parchment paper. The parchment prevents sticking and makes cleanup significantly easier. If using a loaf pan, leave enough overhang to lift the meatloaf out after cooking.

Mix The Ingredients

Combine all meatloaf ingredients in a large bowl but be careful not to overmix. Use clean hands to gently fold everything together just until incorporated. Overmixing will result in a dense tough texture rather than the tender bite we want. The mixture should look uniform but still somewhat loose.

Shape Your Loaf

Transfer the meat mixture to your prepared pan and shape it into a uniform loaf about 5 inches wide and 2 inches tall. If using a loaf pan, press it in gently without compacting it too much. For the free form method on a baking sheet, keep the shape consistent for even cooking.

Add The Topping

Spread ketchup evenly across the top using the back of a spoon. This creates a flavorful glaze that caramelizes beautifully during baking. The slight sweetness balances the savory meat perfectly.

Bake To Perfection

Place in the center of your preheated oven and bake for 55 to 60 minutes. The internal temperature should reach exactly 160°F when tested with a meat thermometer in the center. Allow it to rest for a full 10 minutes before slicing to keep all those wonderful juices inside.

Make The Gravy

While the meatloaf rests, melt butter in a saucepan over medium heat until it bubbles slightly. Whisk in flour continuously for about 2 minutes until it forms a golden paste. This cooking step removes the raw flour taste and creates a more flavorful gravy base.

Finish The Gravy

Gradually add the beef broth about a quarter cup at a time, whisking constantly to prevent lumps. Add the Worcestershire sauce and simmer for 5 to 7 minutes until the gravy coats the back of a spoon. Season with salt and pepper to your preference, tasting as you go.

Serve With Style

Slice the meatloaf into 1inch thick portions and arrange on warmed plates. Ladle the hot gravy generously over each slice, allowing it to pool slightly around the meat. The contrast between the firm meatloaf and silky gravy creates the perfect bite.

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The Worcestershire sauce is my secret weapon in this recipe. My grandmother always insisted on adding it to both the meat mixture and the gravy. She would say "that extra splash makes all the difference" and after years of making this recipe, I couldn't agree more. The depth it adds transforms this from a good meatloaf to a great one.

Storage And Leftovers

Once completely cooled, wrap leftover meatloaf tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. For longer storage, slice the cooled meatloaf and place between layers of parchment paper in a freezer container. It will maintain its quality for up to 3 months frozen. The gravy can be stored separately in the refrigerator for up to 3 days. When reheating, add a splash of broth to the gravy to restore its consistency as it will thicken when chilled.

Brilliant Substitutions

This recipe welcomes adaptations based on what you have available. Ground turkey can replace some or all of the meat for a lighter version, though you may want to add 2 tablespoons of olive oil to maintain moisture. Gluten free breadcrumbs work beautifully for those with allergies. For dairy sensitivities, unsweetened almond milk creates similar moisture without changing the flavor profile significantly. The herbs can be easily swapped as well—rosemary and sage make excellent alternatives to thyme for a different flavor direction.

Perfect Pairings

Meatloaf with gravy naturally calls for starchy sides to soak up that delicious sauce. Creamy mashed potatoes are the classic choice, but buttered egg noodles or fluffy rice also work wonderfully. For vegetables, something with a slight bite provides textural contrast—roasted Brussels sprouts, steamed green beans, or glazed carrots all complement the rich flavors perfectly. A simple green salad dressed with vinaigrette helps cut through the richness and rounds out the meal. For special occasions, consider adding a glass of medium bodied red wine like merlot or pinot noir.

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Recipe FAQs

→ How do I know when my meatloaf is fully cooked?

Your meatloaf is fully cooked when it reaches an internal temperature of 160°F (71°C) when measured with a meat thermometer. If you don't have a thermometer, the meatloaf should be firm to the touch and no longer pink in the center when cut into.

→ Can I make this meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture up to 24 hours in advance and keep it covered in the refrigerator. You can also fully cook the meatloaf, cool it completely, then refrigerate or freeze it. Reheat covered in a 325°F oven until warmed through.

→ What can I substitute for ground pork?

You can substitute ground pork with additional ground beef, ground turkey, or ground chicken. For the best flavor and moisture, try to use meat with some fat content rather than very lean options.

→ Why is my gravy lumpy and how can I fix it?

Lumpy gravy usually happens when the flour doesn't fully incorporate with the butter or when broth is added too quickly. To fix lumpy gravy, whisk vigorously or strain through a fine mesh sieve. To prevent lumps, ensure your butter and flour form a smooth paste (roux) before slowly adding warm broth while continually whisking.

→ What sides go best with meatloaf and gravy?

Classic sides include mashed potatoes, roasted vegetables, green beans, or a simple salad. The mashed potatoes are particularly good for soaking up the delicious gravy. For a complete comfort meal, add dinner rolls or cornbread on the side.

→ How can I make this meatloaf more moist?

To ensure a moist meatloaf, don't overwork the meat mixture, include the milk and eggs as directed, and consider adding grated vegetables like carrots or zucchini. Using meat with adequate fat content (like 80/20 ground beef) also helps maintain moisture during cooking.