Homestyle Savory Meatloaf with Mushroom Gravy (Print Version)

This homestyle savory meatloaf recipe with rich mushroom gravy brings back comforting memories. Tender meatloaf, deeply flavored sauce it's a hug in a bowl.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Meatloaf Mix

01 - 1.5 lbs ground beef (80/20)
02 - 0.5 lbs ground pork
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 2 large eggs
06 - 1 cup Panko breadcrumbs
07 - 0.5 cup whole milk
08 - 2 tbsp ketchup
09 - 1 tbsp Dijon mustard
10 - 1 tbsp Worcestershire sauce
11 - 2 tbsp fresh parsley, chopped
12 - 1.5 tsp salt
13 - 0.5 tsp black pepper

→ For the Mushroom Gravy

14 - 1 tbsp unsalted butter
15 - 8 oz cremini mushrooms, sliced
16 - 2 tbsp all-purpose flour
17 - 2 cups low sodium beef broth
18 - 0.5 cup heavy cream
19 - 1 tsp fresh thyme leaves (or 0.25 tsp dried)
20 - Salt and black pepper to taste

# Instructions:

01 - Alright, first things first, grab a big mixing bowl. Toss in your ground beef, ground pork, finely chopped onion, minced garlic, eggs, Panko breadcrumbs, whole milk, ketchup, Dijon, Worcestershire, parsley, salt, and pepper. Now, this is important: mix it all up gently! Use your hands—it’s the best way to ensure everything is combined without overworking the meat. Overmixing can make your meatloaf tough, and we don't want that. Just until it's all incorporated, you know? I always feel like a kid playing in mud, honestly.
02 - Once your mixture is ready, transfer it to a baking sheet lined with parchment paper. Now, you can either freeform it into a nice, even loaf shape (my preference, because it gets a better crust), or press it into a loaf pan. If you're freeforming, make sure it’s roughly 9x5 inches and about 2-3 inches high. My first freeform attempt looked like a wonky pyramid, I won’t lie! Just aim for even thickness so it bakes consistently. Pat it down gently, don't compact it too much.
03 - Pop that beautiful loaf into a preheated oven at 375°F (190°C). Let it bake for about 50-60 minutes. You're looking for an internal temperature of 160°F (71°C) when checked with a meat thermometer. This is where I always get impatient and peek, but try not to open the oven door too much! The top should be nicely browned and maybe a little crusty. The smell filling your kitchen at this point is just heavenly, honestly.
04 - While the meatloaf is baking, let's get that glorious mushroom gravy going! In a medium saucepan, melt the butter over medium heat. Add your sliced cremini mushrooms and a pinch of salt. Sauté them until they're beautifully browned and tender, about 5-7 minutes. The water should evaporate, and they'll start to caramelize—that's where all the good flavor comes from! The earthy aroma of the mushrooms cooking is just divine, I didn't expect that the first time I made it.
05 - Sprinkle the flour over the cooked mushrooms and stir constantly for about 1-2 minutes. This is your roux, and it's key! It should turn a light golden color and smell a little nutty. Slowly, and I mean slowly, whisk in the beef broth, making sure there are no lumps. Bring it to a simmer, stirring occasionally, until it starts to thicken. Then, pour in the heavy cream and add the fresh thyme. Let it simmer gently for another 5 minutes, allowing it to thicken to your desired consistency. Season with salt and pepper to taste. I always taste, adjust, taste again. Don't be shy!
06 - Once your meatloaf is out of the oven, let it rest for about 10 minutes before slicing. This is critical—it helps the juices redistribute, keeping it moist. I used to slice it right away, and all the delicious juices would just run out, such a waste! Slice it into thick pieces and serve it generously smothered with that rich, luscious mushroom gravy. The gravy should be glossy and coating, and the meatloaf tender and juicy. This dish just screams comfort!

# Notes:

01 - Always let your meatloaf rest for at least 10 minutes after baking; it makes all the difference for a juicy slice.
02 - Store meatloaf and gravy separately in airtight containers for best results and texture.
03 - If you don't have Panko, regular breadcrumbs work, but the texture might be a bit denser.
04 - Serve with creamy mashed potatoes to soak up all that delicious mushroom gravy!

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet
03 - parchment paper
04 - medium saucepan
05 - whisk
06 - meat thermometer

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 35g

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