Meatloaf with Mushroom Gravy

Why You’ll Love This Recipe

This recipe takes traditional meatloaf and elevates it with the deep flavor of a homemade mushroom gravy. The meatloaf is moist, flavorful, and perfectly seasoned, while the gravy adds richness and a gourmet touch. It’s an easy, make-ahead-friendly meal that pleases picky eaters and meat-and-potatoes fans alike. Plus, it pairs beautifully with mashed potatoes, rice, or steamed vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf:

• Ground beef
• Onion (finely chopped)
• Garlic (minced)
• Eggs
• Breadcrumbs
• Milk
• Worcestershire sauce
• Ketchup or tomato paste
• Salt and black pepper
• Dried thyme or Italian seasoning (optional)

For the Mushroom Gravy:

• Butter or olive oil
• Fresh mushrooms (sliced)
• Onion or shallot (optional)
• Garlic (minced)
• All-purpose flour
• Beef broth
• Worcestershire sauce
• Salt and black pepper
• Optional: fresh parsley for garnish

Directions

Make the Meatloaf:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground beef, chopped onion, garlic, eggs, breadcrumbs, milk, Worcestershire sauce, ketchup, salt, pepper, and seasoning. Mix just until combined—do not overmix.
3. Shape into a loaf and place in a greased loaf pan or on a lined baking sheet.
4. Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.

Make the Mushroom Gravy:

1. While the meatloaf is baking, melt butter or heat oil in a skillet over medium heat.
2. Add sliced mushrooms (and optional onions) and cook until browned and soft, about 8–10 minutes.
3. Stir in garlic and cook for 1 minute.
4. Sprinkle flour over the mushrooms and stir to coat. Cook for 1–2 minutes.
5. Gradually whisk in beef broth and Worcestershire sauce. Simmer until thickened, about 5–7 minutes.
6. Season with salt and pepper to taste.
7. Pour over sliced meatloaf and serve.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• Use ground turkey or pork: Substitute or mix with ground beef for a different flavor profile.
• Add cheese: Mix shredded cheddar or mozzarella into the meat mixture for extra richness.
• Stuffed version: Add a layer of sautéed spinach and cheese inside the meatloaf for a surprise center.
• Use gluten-free breadcrumbs: To make the dish gluten-free, just swap in gluten-free breadcrumbs and flour.
• Add herbs: Fresh parsley, thyme, or rosemary add more depth to both the meatloaf and gravy.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave or on the stovetop with a bit of water or broth to keep them moist.
To freeze, wrap the cooked meatloaf tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Mushroom gravy can also be frozen separately.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf and refrigerate it uncooked for up to 24 hours before baking.

What’s the best kind of mushroom for the gravy?

Cremini, white button, or baby bella mushrooms all work well. Use what you prefer or have on hand.

Can I make this dairy-free?

Yes, use a dairy-free milk in the meatloaf mixture and oil instead of butter for the gravy.

Why is my meatloaf dry?

Overbaking or using too lean of meat can result in dryness. Use 80/20 ground beef for best results and don’t overmix.

What can I use instead of breadcrumbs?

Crushed crackers, rolled oats, or cooked rice are good alternatives.

Can I double the recipe?

Absolutely—just use a larger baking dish or make two separate loaves. Adjust baking time as needed.

What sides go well with this?

Mashed potatoes, green beans, roasted carrots, or rice all pair beautifully with this dish.

Can I bake the meatloaf with the gravy?

It’s best to pour the gravy over after baking so the meatloaf stays firm and the gravy doesn’t get too thick.

How do I know when the meatloaf is done?

Use a meat thermometer. It’s done when the internal temperature reaches 160°F (71°C).

Is this freezer-friendly?

Yes, both the cooked meatloaf and mushroom gravy freeze well for up to 3 months.

Conclusion

Meatloaf with Mushroom Gravy is a timeless comfort food that delivers warmth, flavor, and satisfaction in every bite. With its tender, well-seasoned beef and rich, savory gravy, it’s a dish that feels both homey and indulgent. Whether you’re making it for a cozy family dinner or meal prepping for the week, this classic recipe is always a winner.

Meatloaf with Mushroom Gravy

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Meatloaf with Mushroom Gravy is a classic comfort food dish featuring juicy, seasoned ground beef baked into a tender loaf and topped with a rich, savory mushroom gravy. Perfect for weeknight dinners or traditional Sunday meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking + Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• For the Meatloaf:
• 1 1/2 lbs ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 3/4 cup breadcrumbs
• 1/2 cup milk
• 2 tbsp Worcestershire sauce
• 1/4 cup ketchup or 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or Italian seasoning (optional)
• For the Mushroom Gravy:
• 2 tbsp butter or olive oil
• 8 oz fresh mushrooms, sliced
• 1/4 cup finely chopped onion or shallot (optional)
• 1 clove garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• Salt and black pepper to taste
• Optional: chopped fresh parsley for garnish

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Instructions

1. Make the Meatloaf:
2. Preheat oven to 375°F (190°C).
3. In a large bowl, combine ground beef, onion, garlic, eggs, breadcrumbs, milk, Worcestershire sauce, ketchup or tomato paste, salt, pepper, and thyme (if using). Mix just until combined.
4. Shape mixture into a loaf and place in a greased loaf pan or on a lined baking sheet.
5. Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.
6. Make the Mushroom Gravy:
7. While meatloaf is baking, heat butter or oil in a skillet over medium heat.
8. Add mushrooms (and optional onion) and cook for 8–10 minutes until browned and softened.
9. Add garlic and cook for 1 minute more.
10. Stir in flour and cook for 1–2 minutes to remove raw taste.
11. Gradually whisk in beef broth and Worcestershire sauce. Simmer until thickened, about 5–7 minutes.
12. Season with salt and pepper to taste.
13. Slice meatloaf and serve with mushroom gravy spooned over top. Garnish with parsley if desired.

Notes

• Use 80/20 ground beef for a juicier meatloaf.
• Don’t overmix the meat mixture—this keeps the loaf tender.
• Add shredded cheese or spinach to the center for a stuffed variation.
• Make it gluten-free by using gluten-free breadcrumbs and flour.
• Mushroom gravy can be made ahead and stored for up to 3 days in the fridge.

Nutrition

• Serving Size: 1 slice with gravy
• Calories: 480
• Sugar: 4g
• Sodium: 780mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 130mg