Description
This classic Meatloaf with Brown Gravy recipe features a juicy ground chuck meatloaf seasoned with fresh herbs and garlic, baked to perfection and served with a rich, savory brown mushroom gravy made from pan drippings and fresh mushrooms. Perfect for a comforting dinner with family or friends.
Ingredients
Scale
Meatloaf
- 2 1/2 pounds ground chuck
- 1 cup breadcrumbs (from 4-5 slices day old bread)
- 1/4 cup parsley, minced
- 2 teaspoons fresh thyme leaves
- 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
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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and position the rack in the middle level to ensure even cooking.
- Mix Meatloaf Ingredients: In a large bowl, gently mix together ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until well combined without overworking the meat.
- Shape the Meatloaf: Form the mixture into a loaf approximately 9 inches long by 5 inches wide and place it into a baking dish suitable for oven use.
- Bake the Meatloaf: Bake the meatloaf in the preheated oven for 70 minutes or until an instant-read thermometer inserted into the center reads 160 degrees Fahrenheit.
- Rest the Meatloaf: Remove the meatloaf from the oven and let it rest for 15 to 20 minutes on a cutting board or plate to allow juices to redistribute and the loaf to firm up for slicing.
- Prepare the Gravy: While the meatloaf rests, heat a large pan over medium heat and add 6 tablespoons of the meatloaf pan drippings. Sear the sliced mushrooms until they release their water and the liquid evaporates.
- Add Wine and Flour: Pour in 1/2 cup of dry white wine and cook over medium-high heat for 2 minutes until the wine reduces by half. Lower the heat to medium, then stir in 6 tablespoons of flour and cook, stirring constantly for 1 to 2 minutes until the flour turns golden brown.
- Incorporate Beef Stock and Seasonings: Gradually whisk in 3 cups of low sodium beef stock along with 1 teaspoon fresh thyme. Bring the mixture to a boil while whisking to dissolve any lumps, then reduce heat to a simmer.
- Season and Adjust Consistency: Season the gravy with salt and pepper to taste. If the gravy is too thick, add a little more beef stock or water. If too thin, increase heat and reduce until desired thickness is reached.
- Serve: Slice the rested meatloaf and serve warm topped with the rich brown mushroom gravy.
Notes
- Use stale bread pulsed in a food processor or a clean coffee grinder to make fresh breadcrumbs, or substitute with 1 to 1 1/4 cups of plain store-bought breadcrumbs.
- If the meatloaf mixture feels too wet, add additional breadcrumbs a little at a time to reach the right consistency.
- Allow the meatloaf to rest for at least 15-20 minutes before slicing to prevent crumbling and to retain juiciness.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in a 350 degrees Fahrenheit oven until warm or microwave appropriately.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg
