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5 from 40 votes

Meatloaf with Brown Gravy

Meatloaf with brown gravy is a comforting meal made with ground chuck, fresh thyme, garlic, onion, and parsley. It's topped with mushroom brown gravy and is perfect with mashed potatoes and green beans.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

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

Instructions

  • 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!

Video

Notes

  • 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

Calories: 664kcal | Carbohydrates: 25.8g | Protein: 42.6g | Fat: 42.3g | Saturated Fat: 16.2g | Cholesterol: 190mg | Sodium: 1310mg | Potassium: 974mg | Fiber: 2.3g | Sugar: 5.4g | Calcium: 111mg | Iron: 7mg

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