This meatloaf is juicy and comforting, topped with a rich mushroom gravy that brings everything together. It’s a hearty dish that warms the soul!
Whenever I make this, I can’t help but have it with mashed potatoes—a perfect duo! Plus, it’s easy to whip up and great for busy days.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives the meatloaf great flavor and moisture. If you’re looking for a healthier option, 90/10 can work, but your meatloaf might be leaner and a bit drier.
Ground Pork: This is optional, but it adds so much flavor! If you prefer not to use pork, you could substitute turkey or go all beef. It won’t hurt the recipe!
Breadcrumbs: Traditional breadcrumbs work well, but for a gluten-free option, try gluten-free breadcrumbs or crushed cornflakes. Just make sure they have a similar texture for best results.
Mushrooms: Button or cremini mushrooms are great for the gravy. If you’re not a fan, you could substitute with sautéed onions or even omit them entirely, but mushrooms do add depth to the flavor.
How Do You Achieve a Perfectly Tender Meatloaf?
The secret to a tender meatloaf lies in the mixing technique. Combine your ingredients gently; over-mixing can make it tough. I recommend using your hands to mix, but use a light touch—think “just combined” rather than “smooshed together.”
- Preheat your oven early so your meatloaf starts cooking right away.
- Once you’ve shaped the meatloaf, let it rest for a few minutes before slicing for better texture.
By following these tips, your meatloaf will be flavorful, moist, and perfectly tender every time. And don’t forget the mushroom gravy—it’s like the icing on the cake for this dish!
Meatloaf With Mushroom Gravy
Ingredients You’ll Need:
For the Meatloaf:
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 pound ground pork (optional, for extra flavor)
- 1 cup breadcrumbs
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 2 large eggs
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
For the Mushroom Gravy:
- 2 cups mushrooms, sliced (button or cremini)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (or more as needed)
- Salt and black pepper to taste
- 1 teaspoon Worcestershire sauce
- Optional: 1 teaspoon soy sauce for deeper flavor
How Much Time Will You Need?
This meatloaf recipe takes about 15 minutes of preparation time and around 60-70 minutes of baking time. Plus, you’ll spend an additional 10 minutes making the mushroom gravy while the meatloaf is baking. So, roughly about 1.5 hours total from start to finish on a cozy night in!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper so the meatloaf doesn’t stick.
2. Prepare the Meatloaf Mixture:
In a large bowl, combine the ground beef and optional ground pork. Add breadcrumbs, chopped onion, minced garlic, milk, eggs, ketchup, Worcestershire sauce, salt, black pepper, thyme, and parsley. Using your hands or a spoon, mix gently until everything is just combined. Be careful not to overmix, as this can make the meatloaf tough!
3. Shape and Bake:
Transfer the meat mixture to your prepared loaf pan. Press it down gently and evenly. Bake in the preheated oven for 60-70 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
4. Prepare the Mushroom Gravy:
While the meatloaf is baking, grab a skillet and melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and their moisture has evaporated.
5. Make the Roux:
Sprinkle the flour over the mushrooms and stir continuously for 1-2 minutes to get rid of the raw flour taste. This helps to thicken the gravy!
6. Add Broth and Flavorings:
Slowly whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce and soy sauce if you’re using it, stirring often until the gravy thickens to your liking—about 5 minutes. Season it with salt and pepper to taste.
7. Serve:
Once the meatloaf is finished, let it rest for about 5 minutes for easier slicing. Serve each slice warm, topped generously with mushroom gravy, and sprinkle extra parsley for a nice touch!
8. Optional:
For a complete meal, pair your meatloaf with sautéed green beans or creamy mashed potatoes. Enjoy your hearty and comforting meal!
Delight in your savory meatloaf with rich mushroom gravy!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey can be a great substitute for beef in meatloaf. Just keep in mind it might be a bit drier because it’s leaner, so consider adding a little extra moisture, like more milk or some chopped vegetables.
How Do I Store Leftover Meatloaf?
Store any leftover meatloaf in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to slice it before freezing so you can take out individual portions easily!
What Can I Use Instead of Breadcrumbs?
If you don’t have breadcrumbs, you can substitute with crushed crackers, oatmeal, or even cooked rice. For a gluten-free option, try using gluten-free breadcrumbs or crushed cornflakes!
Can I Make the Mushroom Gravy Ahead of Time?
Yes, you can prepare the mushroom gravy ahead of time. Just store it in the fridge for up to 3 days. When you’re ready to serve, reheat it on the stove, adding a splash of beef broth if it thickens too much.