This meatloaf is cozy and hearty, topped with rich mushroom gravy that makes it even more delightful. It’s a perfect dish for family dinners!
Honestly, there’s something magical about meatloaf and gravy. I love serving it with mashed potatoes—it feels like a warm hug on a plate! 🥰
Key Ingredients & Substitutions
Ground Beef: I love using a mix of beef and pork for added flavor and moisture. If you’re looking for a leaner option, try ground turkey or chicken. You could even use plant-based meat alternatives if you want a vegetarian version!
Breadcrumbs: Regular breadcrumbs work well, but for a gluten-free option, try almond flour or crushed gluten-free crackers. In a pinch, even rolled oats can serve as a binder.
Mushrooms: Button mushrooms are great, but feel free to mix in shiitake or portobello for richer flavor. If mushrooms aren’t your thing, substitute with diced bell peppers or carrots for a different twist.
Beef Broth: If you don’t have beef broth, chicken broth or vegetable broth can be effective substitutes. Just be aware that this may slightly change the flavor.
How Do I Get My Meatloaf to Be Perfectly Moist and Tender?
Getting meatloaf moist and tender requires a few important steps. First, don’t overmix the meat with other ingredients. This can lead to a dense loaf. Mixing gently ensures a tender texture.
- Make sure your onions and garlic are sautéed until they’re soft before mixing. This brings out their flavor and moisture, enriching the meatloaf.
- Let the meatloaf rest out of the oven for 5-10 minutes before slicing. This helps the juices redistribute, keeping each slice juicy.
By following these tips and using the right ingredients, you’ll have a delicious meatloaf worthy of the coziest family dinners!
Meatloaf With Mushroom Gravy
Ingredients You’ll Need:
For the Meatloaf:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp ketchup (optional, for moisture and flavor)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing onions)
For the Mushroom Gravy:
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth (or stock)
- 1 tsp soy sauce (optional, to deepen flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For Serving:
- Steamed or roasted asparagus (optional)
- Sautéed mushrooms (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 1 hour to cook. You’ll spend about 5-10 minutes making the gravy while the meatloaf is in the oven. So, it’s a total of about 1 hour and 15 minutes before you sit down to enjoy your delicious meal!
Step-by-Step Instructions:
1. Prepare the Meatloaf Mixture:
In a small skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until soft and translucent, about 5 minutes. Once done, let them cool slightly.
In a large mixing bowl, combine ground beef, breadcrumbs, milk, the sautéed onions and garlic, egg, ketchup, Worcestershire sauce, dried thyme, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the meatloaf tender.
2. Shape and Bake the Meatloaf:
Preheat your oven to 350°F (175°C). Shape the mixture into a loaf and place it on a baking sheet or in a loaf pan. Bake for about 55–65 minutes or until the internal temperature reaches 160°F (71°C).
3. Make the Mushroom Gravy:
While the meatloaf is baking, melt butter in a skillet over medium heat. Add sliced mushrooms and sauté until browned and any moisture from the mushrooms has evaporated, about 6-8 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the beef broth and soy sauce, scraping the bottom of the pan to release any flavored bits. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt and pepper to taste.
4. Serve:
Once the meatloaf is done, remove it from the oven and let it rest for 5-10 minutes before slicing. Plate slices of meatloaf and generously spoon mushroom gravy over the top.
Garnish with fresh parsley. Enjoy your meatloaf with sautéed mushrooms and roasted asparagus, or any side dishes you love!
Enjoy your hearty and comforting Meatloaf With Mushroom Gravy!
Can I Make This Meatloaf Ahead of Time?
Absolutely! You can prepare the meatloaf mixture and shape it into a loaf, then cover and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 30 minutes before popping it in the oven so it cooks evenly.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs on hand, you can use crushed crackers, rolled oats, or even ground almond flour for a gluten-free option. Just make sure to adjust the amount based on the consistency; you want a good binder that isn’t too dry.
How Do I Store Leftover Meatloaf and Gravy?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the meatloaf in the oven or microwave, and reheat the gravy in a saucepan, adding a splash of broth if it gets too thick.
Can I Freeze Meatloaf?
Yes! Meatloaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
