Meatloaf with Brown Gravy
Let’s Talk About Meatloaf with Brown Gravy (and Why I Can’t Stop Making It)
Alright, here’s the thing: meatloaf with brown gravy is basically my dinnertime security blanket. You know those cold, drizzly evenings when you just want something warm and a bit nostalgic? That’s when I find myself reaching for this recipe—sometimes half on autopilot, honestly. The first time I made this, I was about 19 and terrified of overcooking it (which I totally did, by the way). But hey, practice makes… well, not perfect, but definitely pretty darn good. And if you’re wondering, yes, it still reminds me of the time my cousin tried to convince me to add ketchup on top. Didn’t listen. No regrets.
Why You’ll Love This (Or, Why I Keep Making It Anyway)
I tend to make this meatloaf when I’ve got a house full of hungry people and not a ton of patience for fancy stuff. My family goes wild for it—especially my dad, who claims it tastes better the next day (he’s probably right, but leftovers are rare around here). Plus, the brown gravy just sort of makes everything feel right with the world, even when I’ve forgotten to buy fresh herbs (oops). If you’ve ever had a meatloaf come out dry as old boots, trust me; this one’s juicier. And I finally figured out how not to have it fall apart when slicing (after only… a dozen attempts?).
What You’ll Need (And What You Can Swap)
- 1.5 lbs (about 700g) ground beef (sometimes I use half beef, half pork for extra flavor—totally up to you)
- 1 cup breadcrumbs (I’ve even used crushed Ritz crackers when that’s all I had—delicious, if a bit salty)
- 1 medium onion, diced (yellow or white; red is fine in a pinch, though the flavor’s sweeter)
- 2 garlic cloves, minced (I might’ve doubled this once… okay, most times)
- 2 eggs, beaten
- 1/2 cup milk (or even a splash of cream if you’re feeling fancy, or almond milk if dairy’s not your friend)
- 2 tsp Worcestershire sauce (Lea & Perrins is what my grandmother swore by, but I honestly use whatever’s in the fridge)
- Salt and pepper, to taste
- 1 tsp dried thyme (or Italian seasoning—whatever’s closer to the front of the spice rack)
- For the brown gravy: 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, salt, pepper, and a glug of soy sauce (I know, but just try it)
How I Actually Make This (Not Always in Perfect Order, Sorry)
- Preheat your oven to 350F (180C), or whatever it takes for your oven to heat up—mine’s moody, so your mileage may vary.
- Combine the ground meat, breadcrumbs, onion, garlic, eggs, milk, Worcestershire, salt, pepper, and thyme in a big bowl. I use my hands, which is kind of gross but oddly satisfying. Don’t overmix or it gets tough, but don’t underdo it either. (It’s a fine line; you’ll get the hang of it.)
- Shape into a loaf on a baking sheet lined with parchment, or in a loaf pan if you’re into tidy edges. Sometimes I just wing it right on the tray—it’ll hold together, promise.
- Bake for about 50-60 minutes. I usually check at 45, then give it another poke with a thermometer (should be 160F/70C inside). Don’t stress if it’s a bit over—gravy covers a multitude of sins.
- Meanwhile, for the gravy: Melt butter in a saucepan, then whisk in the flour. Let it bubble for a minute (smells nutty, which is good), then slowly add beef broth, whisking all the while. Add a splash of soy sauce for depth and adjust seasoning. If it’s lumpy, just whisk harder or strain it—no big deal. This is where I usually sneak a taste.
- Let the meatloaf rest for 10 minutes before slicing. It’ll fall apart if you rush it—I learned this the hard way. Spoon gravy over slices (or just drown the whole thing, honestly).
Notes From My Many Not-So-Perfect Attempts
- If your meatloaf is falling apart, you probably need a bit more breadcrumbs or egg. Or maybe you just sliced it too soon (guilty as charged).
- Sometimes I skip the milk if I’m out and just add a splash of water. Not ideal, but it works in a pinch.
- Don’t panic if the loaf shrinks a bit in the oven—that’s just the fat doing its thing.
- Oh, and if your oven cooks unevenly like mine, rotate the loaf halfway through. Or don’t. It usually works out anyway.
Variations I’ve Tried (Some Good, Some… Not)
- I’ve mixed in a handful of shredded cheddar before—amazing for cheese lovers, but it can get oily, so maybe not every time.
- Turkey meatloaf works, but it’s drier; double the onion and toss in a grated carrot for moisture. Or, as I learned the hard way, just accept that turkey will never be beef.
- I once tried adding a layer of spinach in the middle. Looked cool, tasted… well, like cooked spinach in meat. Not my finest.
- For gluten-free: swap the breadcrumbs for oats or a gluten-free blend. It’s a bit heartier, but still tasty.
What If I Don’t Have a Loaf Pan?
No loaf pan? No worries. Just shape the meat mixture into a rough log on a lined baking tray—doesn’t have to be perfect. Sometimes I actually prefer it this way, since there’s more crusty edge bits.
How to Store (Though It Never Lasts Long Here)
Leftovers keep in the fridge, tightly wrapped, for up to three days. You can freeze slices too, but honestly, in my house it never lasts more than a day. Reheat in the microwave with a splash of water so it doesn’t dry out. But if you do manage to have leftovers, I swear it tastes even better the next day. Go figure.
How I Serve It (And a Weird Family Tradition)
I always serve this with mashed potatoes (because why not double up on comfort food?) and sometimes green beans—steamed, though I’ve been known to melt a little cheese on top when I feel like living dangerously. My sister dips hers in ketchup and gravy, which is… controversial. But I won’t judge (much).
Lessons I Learned the Hard Way (Pro Tips, Kind Of)
- Don’t rush the resting step. I once tried to slice right away and ended up with meatloaf confetti—not the goal.
- Actually, I find it works better if you mix the eggs and liquids with the breadcrumbs first, then add the meat. Less overmixing, more tenderness.
- If you use really lean meat, add a bit of olive oil or butter so it doesn’t turn out sad and dry.
- Oh, and don’t forget to taste your gravy before serving—I’ve made it way too salty by accident (blame the soy sauce).
FAQ (Real Questions, Real Answers)
- Can I make it ahead? Yep! I’ve mixed the loaf the night before and baked it the next day—just let it come to room temp before baking so it cooks evenly. Or don’t, but then it’ll need more oven time.
- Is there a vegetarian version? I haven’t personally nailed one (and I’ve tried a few, trust me), but I’ve heard good things about lentil loaves like this one from Cookie + Kate if you’re curious.
- Why does my meatloaf crumble? Usually not enough binder (breadcrumb or egg). Or slicing too soon. Or, heck, maybe the universe is just being tricky that day.
- Can I freeze it? Totally—either the whole loaf (uncooked) or slices (cooked). Wrap it tight and thaw in the fridge. That said, I rarely get the chance.
- What’s the best gravy recipe? I usually wing it, but Simply Recipes has a solid tutorial if you want to nerd out on gravy science. (And who doesn’t?)
- Do I really need egg? I’ve tried skipping it—once. The meatloaf fell apart and my dog had a great day. So, yes.
On a totally unrelated note, if you ever find yourself pondering what to do with leftover mashed potatoes—shepherd’s pie is oddly comforting, too. But that’s another story for another day.
So that’s my (not-so-perfect) guide to meatloaf with brown gravy. If you try it, let me know how it goes—or what weird family tweaks you make. I’m always up for a new experiment, even if it’s just to say I tried.
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Instructions
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1Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, salt, black pepper, ketchup, and Worcestershire sauce.
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2Mix the ingredients until just combined. Shape the mixture into a loaf and place it in a lightly greased loaf pan or on a baking sheet.
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3Bake the meatloaf for 60 minutes, or until the internal temperature reaches 160°F (71°C).
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4While the meatloaf is baking, prepare the brown gravy. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned.
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5Gradually whisk in beef broth, stirring constantly until the gravy thickens and is smooth. Season with salt and pepper to taste.
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6Remove the meatloaf from the oven, let it rest for 5 minutes, then slice and serve with the brown gravy poured over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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