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Brown Gravy Meatloaf

Brown gravy meatloaf is a classic baked meatloaf topped with a rich dark brown beef gravy made from pan drippings. Bake the loaf until it reaches 160°F, rest briefly, then simmer a thick gravy that pours right over each slice.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 small onion, grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire
  • 1 salt and pepper
Brown Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 1 salt and pepper

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the meatloaf
  1. Preheat the oven to 350°F and grease a loaf pan, leaving it ready for the mixture. You should see a clear nonstick coating so the loaf releases easily.
  2. Mix together ground beef, breadcrumbs, eggs, milk, grated small onion, minced garlic, Worcestershire, and salt and pepper until evenly combined. The mixture should look uniform with no dry breadcrumb pockets.
  3. Press the meatloaf mixture into the greased loaf pan and smooth the top. Pack it firmly so it slices cleanly after baking.
  4. Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F. The loaf should look set in the center with browned edges.
  5. Rest the meatloaf for 10 minutes, then reserve any pan drippings. A short rest helps the slices hold together while you start the gravy.
Make brown gravy and serve
  1. Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1–2 minutes until golden. The roux should smell nutty and turn a deeper golden color.
  2. Whisk in beef broth, Worcestershire sauce, garlic powder, and any reserved drippings, then season with salt and pepper. The sauce should start smooth and loosen from the roux as you whisk.
  3. Simmer the gravy for 5 minutes, whisking occasionally, until thickened. It should coat the back of a spoon and look glossy and dark brown.
  4. Slice the meatloaf and serve it covered in brown gravy. The gravy should pool slightly on the mashed-potatoes style plate so every bite gets sauce.

Notes

For the best slicing, rest the baked loaf for the full 10 minutes before cutting, and keep the drippings for maximum flavor in the gravy. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat slices in the oven or microwave and warm the gravy separately, then pour over just before serving. Freezing is yes—freeze cooked meatloaf slices (gravy separately if possible) for up to 2–3 months and reheat until hot throughout. For a lighter option, use leaner ground beef (e.g., 90% lean) while keeping the same baking time and target internal temperature.