Meatloaf with Gravy

plate of meatloaf slices served with mashed potatoes and mixed vegetables, topped with creamy gravy being poured from a glass pitcher.

5 from 1 vote

This Meatloaf with Gravy is comfort food at its finest—tender, juicy meatloaf paired with a rich, savory gravy that takes it to the next level. Whether it’s a family dinner or a cozy weekend meal, this recipe is a surefire crowd-pleaser.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: American

Servings:

Calories: 560kcal

Author: Joanna Cismaru

Equipment

Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Meatloaf:

2 pounds ground beef preferably 80% lean
1 cup breadcrumbs plain or seasoned
½ cup milk
2 large eggs
1 medium onion finely chopped or grated
2 cloves garlic minced
¼ cup ketchup
2 tablespoons Worcestershire sauce
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

For the Gravy:

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
2 cups beef broth low sodium or no sodium added
½ teaspoon onion powder
½ teaspoon garlic powder
salt and black pepper to taste

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, dried thyme, salt, and black pepper. Mix gently using your hands or a spatula until all ingredients are well incorporated. Avoid overmixing to keep the meatloaf tender.
Transfer the meat mixture to the prepared loaf pan or shape it into a loaf on the baking sheet. Press down gently to remove any air pockets and ensure even cooking.
Place the meatloaf in the preheated oven. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C). If using a baking sheet, you may cover the meatloaf loosely with foil halfway through cooking to prevent it from drying out.
While the meatloaf is baking, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for about 2 minutes, stirring constantly to form a smooth roux.
Gradually add the beef broth, whisking continuously to prevent lumps. Stir in 1 teaspoon Worcestershire sauce. Bring the gravy to a simmer and cook until it thickens, about 5-7 minutes. Season with onion powder, garlic powder, salt and pepper. Keep the gravy warm over low heat, stirring occasionally.
Once the meatloaf is cooked, remove it from the oven and let it rest for 10 minutes to retain its juices. Carefully remove the meatloaf from the pan and slice it into even portions. Serve the meatloaf slices topped with the warm gravy over mashed potatoes.

Notes

Grate the onion instead of chopping it for a smoother texture.
Let the meatloaf rest for at least 10 minutes after baking to keep it juicy and easy to slice.
Use a meat thermometer to check for an internal temperature of 160°F—this ensures it’s cooked perfectly without drying out.
For a deeper flavor in the gravy, let the roux (butter and flour mixture) cook for a minute or two until it turns golden before adding the broth.
Want crispier edges? Shape the meatloaf on a baking sheet instead of using a loaf pan.
If your gravy seems thin, simmer it a little longer or whisk in a cornstarch slurry to thicken it quickly.

Nutrition