Meatloaf with brown gravy is comfort food at its very best! This meatloaf is incredibly moist and loaded with flavor from ground chuck, fresh thyme, garlic, and onion, and is topped with a brown mushroom gravy that just takes it over the top. Serve with mashed potatoes and green beans, and use the leftovers for meatloaf sandwiches the next day.
Growing up, my mom and grandma would make meatloaf all the time.
They’d usually make Italian-style meatloaf with tomato sauce which is equally delicious, but sometimes a change is good.
This meatloaf with brown mushroom gravy reminds me of one you’d get in an Irish pub and is absolutely fantastic.
The flavors from the fresh thyme, mushrooms, and white wine in the gravy are just perfect with the meatloaf.
If you enjoy the mushroom gravy and ground beef combo, check out my recipe for Salisbury Steak – these are basically mini meatloafs!
So simple but so good!
Table of Contents
How to make it
Each number corresponds to the numbered written steps below.
- Preheat your oven to 400f and set the rack to the middle level. Mince one medium onion and grate 2 cloves of garlic. Mince a 1/4 cup worth of parsley and slice 1 pound of mushrooms. Remove the leaves from thyme sprigs dividing 2 teaspoons for use in the meatloaf, and 1 teaspoon for the gravy.
- In a large bowl add 2 1/2 pounds of ground chuck, 1 cup of breadcrumbs, 1 tablespoon of Worcestershire sauce, 2 large beaten eggs, 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/2 cup of milk, and the onion, garlic, parsley and the 2 teaspoons of thyme. Mix using your hands to form a 9-inch long by 5-inch wide loaf.
- Move the loaf to a baking dish and bake for 60-70 minutes.
- Check your meatloaf for doneness by inserting an instant-read thermometer into the deepest part of the loaf. The meatloaf will be done when it reaches 160f. Once it’s done, remove it from the oven and allow it to sit for 15-20 minutes before slicing into it.
- While the meatloaf is resting, make the gravy. Heat a large pan to medium heat and sear the mushrooms in 6 tablespoons of the meatloaf pan drippings. Note: For beef chuck, there will most likely be more than 6 tablespoons of pan drippings. For leaner beef or turkey, add butter to make up the difference.
- Cook the mushrooms until they release their water and it evaporates then add a 1/2 cup of dry white wine and cook for 2 minutes over medium-high heat until it reduces by half.
- Turn the heat back down to medium and add 6 tablespoons of flour and cook for 2 minutes or until the flour turns golden (about 1-2 minutes).
- Add 3 cups of low-sodium beef stock and bring to a boil while whisking to incorporate all of the flour. Once boiling, reduce the heat to a simmer and add the remaining thyme leaves. Season with salt and pepper to taste. If the gravy is too thick, add some more water or stock. If it’s too thin, raise the heat to high and reduce until it reaches the desired consistency. Slice your meatloaf and top it with the gravy. Enjoy!
- The meat. I used 80/20 ground chuck for this meatloaf. Since there is a higher fat content, it helps prevent the meatloaf from drying out. While I do recommend using 80/20 chuck, if you wanted to use leaner ground beef or turkey, you can do so.
- Mixing the meatloaf. Don’t overmix the meatloaf but just mix it until it’s well incorporated. If while you’re mixing you find the meatloaf is too wet, add a bit more breadcrumbs to the mix.
- Let it rest. When the meatloaf comes out of the oven, let it sit for about 15-20 minutes. This will prevent your meatloaf from falling apart and it will retain all of the moisture. During resting, you will have the perfect amount of time to make the brown mushroom gravy.
- The gravy. I added a 1/2 cup of dry white wine, like a Sauvignon Blanc, to the gravy because it adds so much flavor. You can omit the wine entirely to make it alcohol-free. If you’ve used a stovetop-safe pan to cook your meatloaf, you can transfer the meatloaf to a cutting board to rest and make the gravy directly in the same pan. Just be sure to remove any extra drippings (you only need 6 tablespoons for the gravy).
More comforting meals you’ll love
Meatloaf with mushroom gravy is at the top of the list of comfort foods along with these other classics!
- Italian beef stew – chuck beef braised with carrots, celery, and mushrooms in a red wine sauce.
- Beef Stroganoff – seared steak and mushrooms in a tangy cream sauce with buttery egg noodles.
- Shepherd’s pie – the classic made with ground lamb, carrots, and peas in a Guinness sauce topped with creamy, crispy mashed potatoes.
- Baked chicken and potatoes – chicken pieces and potatoes roasted with garlic, onion, parsley, and oregano.
- Peposo – Tuscan-style black pepper beef stew.
- Chicken fricassee – hearty stew with chicken braised in a white wine cream sauce with carrots, celery, onions, and mushrooms.
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Meatloaf with Brown Gravy
For the meatloaf
- 2 1/2 pounds ground chuck
- 4-5 slices day old bread turned into 1 cup of breadcrumbs, see notes
- 1/4 cup parsley minced
- 2 teaspoons fresh thyme leaves only
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic grated
- 1 medium onion minced
- 2 large eggs beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
For the brown mushroom gravy
- 6 tablespoons pan drippings
- 1 pound mushrooms sliced
- 1/2 cup dry white wine optional
- 6 tablespoons flour
- 3 cups low sodium beef stock
- salt and pepper to taste
- 1 teaspoon fresh thyme leaves only
- Preheat oven to 400f and set the rack to the middle level.
- Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9-inch long by 5-inch wide loaf and place it into a baking dish.
- Bake for 60-70 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.
- Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15-20 minutes before cutting so that the meatloaf stays together. During the resting time, prepare the brown mushroom gravy below.
For the brown mushroom gravy
- Heat a large pan to medium heat and sear the mushrooms in 6 tablespoons of the meatloaf's pan drippings.
- Cook the mushrooms until they release their water and it evaporates. Add a 1/2 cup of dry white wine and cook for 2 minutes on medium-high heat until it reduces by about half. Turn heat back down to medium and add the flour. Cook, stirring constantly for 1-2 minutes (or until all of the flour turns golden brown).
- Add the beef stock and thyme and bring to a boil while whisking to incorporate all of the flour. Once boiling lower the heat to a simmer. Season with salt and pepper to taste. If the gravy is too thick, add a bit more stock or water. If too thin just raise the heat to high and reduce until satisfied. Enjoy!
- Pulse stale bread in a food processor to make breadcrumbs or use a clean coffee grinder. Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.
- If the meatloaf mix is too wet, just add a bit more breadcrumbs to the mix.
- Make sure to let the meatloaf sit for at least 15-20 minutes before cutting into it so that it stays together. While the meatloaf is resting, use that time to make the gravy.
- Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat in the oven at 350f until warm or in the microwave.
Nutrition information is automatically calculated, so should only be used as an approximation.