This comforting meatloaf is packed with flavor and topped with rich mushroom gravy that makes it extra special. It’s the kind of meal that warms your heart and tummy!
Honestly, the mushroom gravy is like a cozy blanket for the meatloaf. I always make sure to have plenty on my plate—I mean, who doesn’t love a little extra sauce? 😋
Making this meatloaf is super easy: just mix, shape, and bake. It’s perfect for family dinners, and leftovers make the best sandwiches the next day!
Key Ingredients & Substitutions
Ground Beef: I recommend using an 80/20 blend for the best moisture and flavor. If you prefer a leaner option, you can opt for ground turkey or chicken, but be aware that the texture may be drier.
Ground Pork: It adds richness and moisture to the meatloaf. If you’re not keen on pork, feel free to skip it or replace it with additional ground beef or sausage for a different flavor.
Breadcrumbs: Traditional breadcrumbs work well, but if you want a gluten-free version, use gluten-free breadcrumbs or oats. Both ways will give you a nice texture!
Milk: Any kind of milk works here—whole, skim, or even non-dairy options like almond or oat milk can be used, depending on your dietary needs.
Mushrooms: While cremini are my favorite for their rich flavor, white button mushrooms will also work. If you’re not a fan of mushrooms, sautéed onions make a great alternative in the gravy.
How Do You Get the Meatloaf to Hold Together Without Falling Apart?
One of the common challenges when making meatloaf is keeping it together. To avoid crumbling, the key is in your mixture:
- Ensure you properly soak the breadcrumbs in milk; this helps bind the ingredients.
- Only mix until combined—overmixing can make it tough.
- Let the meatloaf rest after baking. This allows the juices to redistribute and firm the loaf up a bit.
Sticking to these tips will help you create a moist and well-formed meatloaf that stays together on your plate!
Meatloaf With Mushroom Gravy
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ pounds ground beef (80/20 blend)
- ½ pound ground pork (optional for extra moisture and flavor)
- 1 cup breadcrumbs
- 1 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
For the Mushroom Gravy:
- 8 ounces mushrooms, sliced (cremini or white button work well)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (or beef stock)
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This meatloaf recipe takes about 15 minutes for prep and around 60-70 minutes to bake. Don’t forget to let it rest for a few minutes before serving. The mushroom gravy only takes about 10 minutes to whip up while the meatloaf is cooling, making this a wonderful dish to prepare in about 1.5 hours in total!
Step-by-Step Instructions:
1. Prepare the Meatloaf Mixture:
Start by preheating your oven to 350°F (175°C). In a small bowl, soak the breadcrumbs in milk—give them about 5 minutes to soak up the moisture. In a large mixing bowl, combine the ground beef, ground pork (if using), soaked breadcrumbs, chopped onion, minced garlic, egg, parsley, Worcestershire sauce, salt, pepper, and dried thyme or Italian seasoning. Mix gently but thoroughly; just combine until mixed well, but be careful not to overmix it.
2. Form and Bake the Meatloaf:
Shape the meat mixture into a loaf form and place it in a loaf pan or on a lined baking sheet. Pop it in the preheated oven and bake for about 60-70 minutes or until the internal temperature reaches 160°F (71°C). Once done, take it out of the oven and tent loosely with foil. Allow it to rest while you make the gravy.
3. Make the Mushroom Gravy:
In a skillet over medium heat, melt the butter. Add in the sliced mushrooms and cook until they’re soft and browned, which should take about 5-7 minutes. Next, stir in the flour, cooking for 1-2 minutes to create a roux. Gradually whisk in the beef broth and Worcestershire sauce, bringing everything to a simmer. Let the mixture cook and thicken, which will take about 5 minutes. Season with salt and pepper to taste.
4. Serve:
Slice the meatloaf and plate your servings. Generously spoon mushroom gravy over the meatloaf and garnish with a sprinkle of fresh parsley. It’s perfect alongside mashed potatoes or your favorite sides. Enjoy every delicious bite of this classic comfort food!
Enjoy a hearty serving of this classic Meatloaf with Mushroom Gravy! The savory gravy complements the rich, moist meatloaf perfectly.
Can I Use Ground Turkey Instead of Beef?
Yes, you can substitute ground turkey for the beef! Just keep in mind that turkey tends to be leaner, so the meatloaf may be a bit drier. You can add a little extra moisture with additional milk or a bit of olive oil.
What Should I Do If My Meatloaf Is Too Dry?
If your meatloaf ends up dry, don’t worry! You can serve it with extra mushroom gravy to add moisture and flavor. Another tip for next time is to ensure you don’t overbake it—an internal temperature of 160°F (71°C) is perfect.
How Long Can I Store Leftover Meatloaf?
Leftover meatloaf can be stored in an airtight container in the fridge for up to 4 days. For longer storage, you can wrap slices tightly in plastic wrap and freeze them for up to 3 months. Just thaw in the fridge before reheating.
Can I Make This Meatloaf Ahead of Time?
Absolutely! You can prepare the meatloaf mixture in advance, shape it, and refrigerate it for up to a day before baking. Just make sure to increase the baking time slightly if it’s coming straight from the fridge!