Brown Gravy Meatloaf with Mushrooms

Brown Gravy Meatloaf with Mushrooms

Thick slices of beef meatloaf hold together under a glossy brown gravy with plenty of visible mushrooms. Milk-softened breadcrumbs and egg bind the loaf, while a free-form shape lets its sides brown in the oven. Make the gravy in a skillet while the meatloaf bakes, browning the mushrooms before adding stock so the sauce stays savory rather than watery. Bake time depends on the loaf’s thickness, so use a thermometer for doneness and rest the loaf before slicing.

Ingredients for Brown Gravy Meatloaf with Mushrooms

For the meatloaf

• 3/4 cup plain breadcrumbs (75g)
• 1/2 cup milk (120ml)
• 2 pounds ground beef, preferably 85% lean (900g)
• 1 large egg
• 1/2 cup finely minced yellow onion (80g)
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the mushroom gravy

• 3 tablespoons unsalted butter (42g)
• 8 ounces cremini or white mushrooms, sliced (225g)
• 3 tablespoons all-purpose flour (25g)
• 2 cups beef stock (480ml), plus more if needed
• 1 teaspoon Worcestershire sauce

How to Make Brown Gravy Meatloaf with Mushrooms

1. Heat the oven and soak the breadcrumbs: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment. Stir together the breadcrumbs and milk, then let them sit while you prepare the other ingredients. The crumbs should be evenly moistened.
2. Mix and shape: Add the beef, egg, onion, Worcestershire sauce, garlic, salt, and pepper to the breadcrumbs. Mix gently just until combined, with no dry breadcrumb pockets. Shape into an even loaf about 9 by 5 inches on the prepared sheet, leaving space around it and avoiding tight packing.
3. Bake: Bake uncovered for approximately 55–70 minutes. Begin checking the center at about 50 minutes; continue baking until the outside is browned and an instant-read thermometer inserted into the deepest part reads 160°F (70°C).
4. Brown the mushrooms: While the loaf bakes, melt the butter in a wide skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 7–10 minutes, until their released liquid cooks off and some edges are golden brown.
5. Make the gravy: Sprinkle the flour over the mushrooms and stir for about 1 minute. Add a small splash of stock and whisk until smooth, then gradually whisk in the remaining stock. Stir in the Worcestershire sauce. Reduce the heat as needed to maintain a gentle simmer and cook for 8–10 minutes, until the gravy is glossy and coats the back of a spoon.
6. Rest and serve: Transfer the meatloaf to a cutting board and rest for about 15 minutes so it holds together when cut. Keep the gravy warm over low heat, adding a splash of stock if it thickens. Cut the loaf into thick slices, arrange them overlapping on a plate, and spoon the mushroom gravy over them.

How to Tell When the Meatloaf Is Done

The baking window is an estimate: a thicker loaf or a different oven may need more time. Check the center with a thermometer rather than relying on its browned exterior alone. If you use a loaf pan instead of a baking sheet, expect less browning on the sides and check the temperature rather than assuming the timing will be the same. If substituting ground poultry, cook it to 165°F (75°C).

How to Adjust the Mushroom Gravy

Cooking off the mushrooms’ liquid before adding flour helps them brown and keeps the gravy from thinning out. Adding stock gradually helps prevent lumps. If the finished gravy is too thin, simmer it a little longer; if it is too thick, whisk in more stock a splash at a time. For stubborn lumps, whisk vigorously over low heat or strain the gravy.

Serving and Make-Ahead

Serve the meatloaf with mashed potatoes for the extra gravy, plus green beans or roasted carrots. For another beef dinner, try these Cheeseburger Sliders with Cheddar and Golden Onions.

The gravy can be made ahead, covered, and refrigerated. Rewarm it gently with a splash of stock if needed. You can also prepare the meatloaf mixture a few hours ahead and keep it chilled until baking.

How to Store and Reheat Leftovers

Refrigerate the cooked meatloaf and gravy promptly in covered containers and use within 3 days. Reheat slices gently in a covered dish with a little gravy or stock until hot throughout. Warm the gravy over low heat, whisking in stock if it has thickened.

Nutrition

Approximate nutrition per serving, based on 6 servings and including the mushroom gravy: 480 calories, 33g protein, 30g fat, and 17g carbohydrates. Approximate nutrition per 100g: 180 calories, 12g protein, 11g fat, and 6g carbohydrates. Values vary with the beef and stock used, the amount of gravy served, and moisture lost during cooking.