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Meatloaf with Creamy Mushroom Gravy

Meatloaf with mushroom gravy is a classic meatloaf dinner with a rich, velvety mushroom cream sauce poured over tender slices. Bake until juicy and fully cooked, then simmer mushrooms and gravy until thick and creamy for a comforting finish.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 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 onion small onion, grated
  • 2 tbsp Worcestershire
  • salt and pepper to taste
  • pepper and salt to taste
Glaze
  • 0.33 cup ketchup
  • 1 tbsp brown sugar
Mushroom Gravy
  • 2 tbsp butter
  • 12 oz cremini mushrooms sliced
  • 3 garlic cloves, minced
  • 2 tbsp flour
  • 2 cup beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the meatloaf
  1. Preheat oven to 350°F and grease a loaf pan. Keep it ready for the meat mixture so it goes in right away.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, and Worcestershire, then season with salt and pepper to taste. Mix until evenly combined, then press into the greased loaf pan.
  3. Spread the glaze (ketchup and brown sugar) over the top of the meatloaf. Bake for 60–70 minutes, until the center reaches 160°F internally, then rest 10 minutes.
Make the creamy mushroom gravy
  1. Melt butter in a skillet over medium-high heat and add sliced cremini mushrooms. Cook until golden, about 5–6 minutes, stirring occasionally.
  2. Add minced garlic and cook for 30 seconds. Sprinkle flour over the mushrooms and cook for 1 minute to remove the raw flour taste.
  3. Whisk in beef broth, heavy cream, and Worcestershire sauce. Simmer for 5 minutes, stirring, until the gravy thickens into a velvety consistency.
Serve
  1. Slice the rested meatloaf and plate the portions. Spoon or pour the creamy mushroom gravy generously over each slice for a rich finish.

Notes

For best texture, press the meat mixture firmly into the pan so it holds together when sliced. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until warmed through. Freezing is yes for up to 2 months—freeze slices with gravy separately if possible. For a lighter option, use half-and-half instead of heavy cream while simmering the gravy.