Description
This classic Meatloaf with Brown Gravy recipe features a tender and flavorful ground chuck meatloaf baked to perfection and complemented by a rich homemade brown mushroom gravy. Perfect for a comforting dinner, this dish combines simple ingredients like breadcrumbs, fresh herbs, and savory mushrooms to create a hearty meal the whole family will love.
Ingredients
Scale
Meatloaf
- 2 1/2 pounds ground chuck
- 4-5 slices day old bread turned into 1 cup of breadcrumbs
- 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
Brown Mushroom Gravy
- 6 tablespoons pan drippings from meatloaf
- 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
Instructions
- Preheat the oven. Set your oven to 400 degrees Fahrenheit and position the rack in the middle of the oven.
- Mix the meatloaf ingredients. In a large bowl, gently combine ground chuck, breadcrumbs, minced parsley, fresh thyme leaves, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until well blended.
- Shape the meatloaf. Form the mixture into an approximately 9-inch long by 5-inch wide loaf. Place the loaf into a suitable baking dish.
- Bake the meatloaf. Place the baking dish in the oven and bake for 70 minutes, or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit using an instant-read thermometer.
- Rest the meatloaf. Remove the meatloaf from the oven and let it rest for 15-20 minutes before slicing to help it stay together.
- Prepare the brown mushroom gravy. Heat a large pan over medium heat and add 6 tablespoons of pan drippings from the meatloaf. Add the sliced mushrooms and sear them until they release their water and the moisture evaporates.
- Add wine and reduce. Pour in 1/2 cup dry white wine (optional) and cook over medium-high heat for 2 minutes until the wine reduces by about half.
- Cook the flour. Reduce heat to medium, add 6 tablespoons of flour, and stir constantly for 1-2 minutes until the flour turns golden brown.
- Add beef stock and thyme. Gradually whisk in 3 cups of low sodium beef stock and add 1 teaspoon fresh thyme leaves. Bring the mixture to a boil while whisking to avoid lumps.
- Simmer the gravy. Lower the heat to a simmer and season with salt and pepper to taste. If the gravy is too thick, add more stock or water; if too thin, increase heat to reduce until the desired consistency is reached.
- Serve and enjoy. Once the meatloaf has rested and the gravy is ready, slice the meatloaf and serve it topped with the warm brown mushroom gravy.
Notes
- Pulse stale bread in a food processor or a clean coffee grinder to make fresh breadcrumbs; store-bought plain breadcrumbs (1 to 1 1/4 cups) can be used as a substitute.
- If the meatloaf mixture feels too wet, add more breadcrumbs to adjust the consistency.
- Allow the meatloaf to rest for at least 15-20 minutes before slicing to ensure it holds together well.
- Use the resting time to prepare the brown mushroom gravy to serve warm.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, or use a microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
