This meatloaf is hearty and packed with flavor, topped with a creamy mushroom gravy that takes it to the next level. It’s like a warm hug on a plate!
Seriously, who doesn’t love a good meatloaf? I like to serve it with mashed potatoes and veggies for a cozy meal. Plus, it makes great leftovers for lunch! 😊
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for juicy meatloaf. If you’re looking to reduce fat, ground turkey or chicken works too, though you might need to adjust the seasoning for flavor.
Onion: A small onion adds great flavor. If you’re out of fresh onions, onion powder (1 teaspoon) can work in a pinch, but it won’t have the same texture.
Bread Crumbs: Traditional breadcrumbs keep the meatloaf moist. Feel free to substitute with crushed crackers or oats if you’re gluten-free, or just leave them out for a lower-carb version.
Mushrooms: For the gravy, use white button or cremini mushrooms. If mushrooms aren’t your thing, try sautéed onions or even a can of cream of mushroom soup for a quick alternative.
Heavy Cream: If you’re looking to lighten things up, half-and-half or even milk can replace heavy cream in the gravy, but the sauce won’t be as rich.
How Do You Get the Perfect Meatloaf Texture?
The perfect meatloaf has that wonderful combination of being tender and juicy but not falling apart. Here’s how to achieve it:
- Mix ingredients gently. Over-mixing can make your meatloaf tough.
- Let the mixture rest for a few minutes before baking. This helps flavor meld together.
- Bake until it reaches 160°F. Using a meat thermometer is the best way to avoid dry meatloaf.
Allowing the meatloaf to rest for a few minutes after baking helps it hold its shape. This is a key step you don’t want to skip!
How to Make Meatloaf With Mushroom Gravy
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ pounds ground beef (preferably 80/20)
- ½ cup bread crumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ⅓ cup milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional)
For the Mushroom Gravy:
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (white button or cremini)
- 2 tablespoons all-purpose flour
- 2 cups beef broth (or stock)
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus approximately 1 hour to bake the meatloaf. You’ll then need about 10 minutes for the gravy while the meatloaf is baking. In total, you’re looking at around 1 hour and 25 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the Meatloaf Mixture:
In a large mixing bowl, combine the ground beef, bread crumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, salt, pepper, and dried thyme or seasoning. Gently mix until just combined. Be careful not to overmix, as this can make your meatloaf tough.
3. Shape & Bake the Meatloaf:
Transfer the meatloaf mixture into your prepared loaf pan. Press it down evenly to form the loaf. Place it in the oven and bake for about 1 hour, or until the internal temperature reaches 160°F (71°C). A meat thermometer is a great tool to ensure it’s cooked perfectly!
4. Make the Mushroom Gravy:
While your meatloaf is baking, heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter has melted, add the sliced mushrooms and sauté them for about 5-7 minutes, or until they are softened and have released their juices.
5. Create the Roux:
Sprinkle the flour over the mushrooms and stir well to form a roux. Cook this mixture for 1-2 minutes to eliminate any raw flour taste.
6. Add Broth and Thicken the Gravy:
Gradually whisk in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and keep stirring until it thickens, which should take about 3-5 minutes.
7. Stir in Cream:
Once the gravy has thickened, stir in the heavy cream or half-and-half. Cook for an additional 2 minutes until the gravy is smooth and creamy. Season with salt and pepper to taste.
8. Serve the Meatloaf:
After baking, allow the meatloaf to rest for 5-10 minutes. This makes it easier to slice. Serve each slice generously topped with the mushroom gravy and garnish with chopped parsley for a fresh touch.
9. Enjoy Your Meal:
Dig in and enjoy your hearty and delicious Meatloaf With Mushroom Gravy! Pair it with your favorite mashed potatoes and steamed vegetables for a comforting dinner.
Bon appétit!
Can I Use Ground Turkey Instead of Beef?
Yes, you can definitely use ground turkey! Keep in mind that turkey can be a bit drier than beef, so consider adding a bit more milk or an extra egg to keep the meatloaf moist.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, you can use crushed crackers, oats, or even cooked rice. If you need a gluten-free option, look for gluten-free breadcrumbs or just skip them altogether!
Can I Make the Gravy Ahead of Time?
Absolutely! You can make the mushroom gravy in advance and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove before serving over the meatloaf.
How Should I Store Leftover Meatloaf?
To store leftovers, wrap the meatloaf tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3-4 days. You can also freeze it for up to 3 months; just make sure to slice it for easier thawing later!