Go Back
–+ servings
Homemade Meatloaf with Gravy

Discover the secrets to making the perfect Homemade Meatloaf with Gravy a comforting classic that brings families together at the dinner table
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs ground beef (80/20 or 85/15)
  • 1 cup breadcrumbs (plain or Italian-style)
  • 2 large eggs
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 0.5 cup milk
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp mustard
  • 2 cups beef broth (for gravy)
  • 3 tbsp flour (for gravy)
  • 2 tbsp butter (for gravy)

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Soak breadcrumbs in milk for about 5 minutes.
  2. Sauté onions and garlic in butter until soft; let cool.
  3. In a mixing bowl, combine soaked breadcrumbs, ground beef, eggs, cooled vegetables, Worcestershire sauce, salt, and pepper.
  4. Mix gently with hands until combined; avoid overmixing.
  5. Shape the mixture into a free-form loaf on a lined baking sheet.
  6. Brush a thin layer of ketchup glaze on top.
  7. Preheat the oven to 350°F and bake for 1 to 1.25 hours, checking the internal temperature.
  8. Once done (160°F), let the meatloaf rest for 10 minutes before slicing.
  9. For gravy, melt butter in a saucepan, whisk in flour to make a roux, then gradually add beef broth, and finally, add drippings from the meatloaf.
  10. Season the gravy and simmer to thicken; serve over meatloaf.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 5mgIron: 15mg

Notes

For added moisture and flavor, consider finely chopped sautéed mushrooms mixed into the meatloaf. Make sure to let the meatloaf rest properly to keep it tender and prevent it from falling apart when sliced. Gravy can be adjusted to your taste with different seasonings; always make more than you think you'll need, as it's a popular addition. Leftover meatloaf is fantastic cold in sandwiches or reheated with gravy.
Tried this recipe?Let us know how it was!