Description
This classic Meatloaf with Brown Mushroom Gravy recipe features a savory blend of ground chuck, fresh herbs, and breadcrumbs baked to perfection, served with a rich, homemade brown gravy made from pan drippings, mushrooms, and beef stock. Perfect for a comforting dinner, this dish balances hearty flavors with a smooth, earthy sauce.
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 from meatloaf
- 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 the oven to 400 degrees Fahrenheit and position the oven rack to the middle level to ensure even cooking.
- Mix Meatloaf Ingredients: In a large bowl, gently mix together the ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just combined.
- Shape and Bake Meatloaf: Form the mixture into a loaf approximately 9 inches long and 5 inches wide. Place the loaf into a baking dish and bake for 70 minutes or until an instant-read thermometer inserted into the deepest part reads 160 degrees Fahrenheit.
- Rest Meatloaf: Once the meatloaf reaches the desired internal temperature, remove it from the oven and let it rest for 15-20 minutes before slicing to help it hold together.
- Prepare Gravy - Sear Mushrooms: While the meatloaf rests, heat a large pan over medium heat and add 6 tablespoons of pan drippings from the meatloaf. Sear the sliced mushrooms until they release their water and the water evaporates.
- Deglaze with Wine: Add 1/2 cup of dry white wine to the mushrooms and cook over medium-high heat for 2 minutes until the wine reduces by about half.
- Cook Flour: Reduce the heat to medium and add the 6 tablespoons of flour to the pan. Stir constantly and cook for 1-2 minutes until the flour turns golden brown, creating a roux.
- Add Stock and Simmer: Gradually whisk in 3 cups of low sodium beef stock and add 1 teaspoon of fresh thyme leaves. Bring the mixture to a boil, whisking constantly to prevent lumps.
- Adjust Gravy Consistency: Lower the heat to a simmer and season with salt and pepper to taste. If the gravy is too thick, add a little more stock or water; if too thin, increase heat to reduce until thickened to your liking.
- Serve: Slice the rested meatloaf and serve it with the warm brown mushroom gravy poured over the top.
Notes
- Use stale bread pulsed in a food processor or coffee grinder to make fresh breadcrumbs, or use store-bought plain breadcrumbs (1 to 1 1/4 cups).
- If the meatloaf mixture is too wet, add additional breadcrumbs to reach desired consistency.
- Letting the meatloaf rest for at least 15-20 minutes before slicing helps it maintain its shape and juiciness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350 degrees Fahrenheit or in the microwave until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
