Classic Meatloaf with Rich Mushroom Gravy – Comfort Food at Its Finest
This hearty Meatloaf with Mushroom Gravy is the ultimate comfort food—juicy, flavorful, and smothered in a rich, savory mushroom sauce. Made with ground beef, breadcrumbs, and aromatic herbs, this meatloaf is baked to perfection and topped with a velvety gravy loaded with sautéed mushrooms. Perfect for family dinners, cozy nights in, or meal prep that feels like a warm hug. Serve it with mashed potatoes or roasted veggies for a satisfying, soul-soothing meal.
Equipment
- Mixing bowls
- Skillet (for onions, garlic, and mushrooms)
- Loaf pan or sheet pan
- Meat thermometer
- Whisk
- Wooden spoon or spatula
- Aluminum foil or parchment paper
Ingredients
For the Meatloaf:
- 1 lb (450 g) ground beef (80/20)
- ½ lb (225 g) ground pork (or turkey/veal)
- 1 cup breadcrumbs (panko or regular)
- ½ cup milk
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large eggs
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp salt
- ½ tsp black pepper
- Olive oil (for sautéing)
For the Mushroom Gravy:
- 3 tbsp unsalted butter
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 2 tbsp all-purpose flour
- 2 cups beef stock (or chicken/vegetable for lighter versions)
- 1 tbsp soy sauce (optional, for umami)
- 2 tbsp heavy cream (optional, for richness)
- ½ tsp thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, sauté onion and garlic in olive oil until softened and fragrant. Set aside to cool slightly.
- In a large bowl, soak breadcrumbs in milk for 5 minutes to form a panade.
- Add ground beef, pork, sautéed onions/garlic, eggs, Worcestershire sauce, Dijon, balsamic vinegar, parsley, thyme, salt, and pepper. Mix gently until just combined (don’t overmix).
- Shape mixture into a loaf (freeform on a sheet pan for crispy edges or in a loaf pan for uniform shape).
- Bake for 50–70 minutes, until internal temperature reaches 160°F (71°C). Tent with foil if browning too quickly.
- Rest meatloaf for 10 minutes before slicing.
- Meanwhile, make the gravy: In a skillet, melt butter and sauté mushrooms until golden brown. Stir in flour and cook 1–2 minutes. Gradually whisk in stock until smooth. Add soy sauce, cream, thyme, salt, and pepper. Simmer until thickened, about 8–10 minutes.
- Slice meatloaf and serve generously topped with mushroom gravy.
Notes
- Make-ahead: Assemble the meatloaf up to a day in advance, cover, and refrigerate until ready to bake.
- Freezer-friendly: Wrap cooled slices in foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Binder swap: Use gluten-free breadcrumbs or oats for a gluten-free option.
- Flavor boost: Add grated Parmesan, sautéed mushrooms, or roasted peppers into the meat mix for variation.
- Serving tip: Pair with mashed potatoes, roasted carrots, or green beans for the perfect comfort meal.