Name: Meatloaf with Mushroom Gravy
Yield: 8
Cuisine: American
Ingredients: For the Meatloaf:2 pounds ground beef (85/15 lean-to-fat ratio recommended); 1 pound ground pork (optional, can use all beef if preferred); 2 large eggs, lightly beaten; 1 cup breadcrumbs (preferably fresh); 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 2 tablespoons ketchup, plus ¼ cup for topping; 2 tablespoons Dijon mustard; ¼ cup fresh parsley, chopped; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 2 teaspoons salt; 1 teaspoon black pepper; ½ cup milk; 2 tablespoons olive oil; For the Mushroom Gravy:4 tablespoons butter; 1 pound mushrooms (cremini or button), sliced; 1 medium onion, finely diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 teaspoon fresh thyme leaves; ½ cup heavy cream or half-and-half; Salt and black pepper to taste

There are few dishes that evoke the feeling of home quite like a perfectly cooked meatloaf topped with rich mushroom gravy. This humble yet deeply satisfying dish transforms simple ingredients into something truly special. The meatloaf itself is moist and flavorful with a caramelized exterior, while the savory mushroom gravy adds an earthy richness that elevates this classic to new heights. Served alongside creamy mashed potatoes, it’s the epitome of comfort on a plate.

Quick Info

Servings: 8
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Calories: 390 per serving
Fat: 23g per serving
Cuisine: American

The History Behind Meatloaf

Meatloaf has a long and varied history that spans cultures and centuries. The concept of combining ground meat with binding ingredients dates back to Roman times, when cooks would mix minced meat with spices, bread, and pine nuts to create early versions of what we might recognize as meatloaf today.

However, the American meatloaf as we know it emerged during the Great Depression as a way to stretch scarce meat by combining it with less expensive ingredients like breadcrumbs, vegetables, and eggs. Housewives could feed more mouths with less meat, making it an economical dinner solution during difficult times.

The dish gained even more popularity during World War II when rationing made meat conservation necessary. By the 1950s, meatloaf had become a staple in American households, featured in countless cookbooks and on dinner tables across the nation. The addition of gravy, particularly mushroom gravy, became common as a way to add moisture and flavor while creating a complete meal.

Today, meatloaf represents nostalgic comfort food for many, while also serving as a canvas for culinary creativity as chefs and home cooks alike put their unique spins on this enduring classic.

Why You’ll Love This Recipe

Perfect Texture Balance – This meatloaf achieves the ideal balance between tender and firm, holding its shape when sliced while remaining moist and succulent.
Depth of Flavor – The combination of multiple aromatics, seasonings, and umami-rich ingredients creates a complex flavor profile that far exceeds what you might expect from such humble ingredients.
Make-Ahead Friendly – The flavors actually improve when made a day ahead, making this perfect for meal planning or preparing for special meals without last-minute stress.
Gravy Transformation – The mushroom gravy doesn’t just accompany the meatloaf—it transforms it, adding earthy richness that complements the savory meat perfectly.
Versatile Leftovers – Perhaps even better the next day, leftover meatloaf can become sandwiches, crumbled into pasta sauce, or reheated with fresh gravy for a quick repeat meal.
Crowd-Pleasing Classic – This recipe consistently receives rave reviews from both dedicated meatloaf enthusiasts and skeptics alike.
Comfort Food at its Finest – Few dishes can match the soul-satisfying quality of this meatloaf with mushroom gravy, especially when served with creamy mashed potatoes.

Ingredients

For the Meatloaf:

2 pounds ground beef (85/15 lean-to-fat ratio recommended)
1 pound ground pork (optional, can use all beef if preferred)
2 large eggs, lightly beaten
1 cup breadcrumbs (preferably fresh)
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons ketchup, plus ¼ cup for topping
2 tablespoons Dijon mustard
¼ cup fresh parsley, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons salt
1 teaspoon black pepper
½ cup milk
2 tablespoons olive oil

For the Mushroom Gravy:

4 tablespoons butter
1 pound mushrooms (cremini or button), sliced
1 medium onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon fresh thyme leaves
½ cup heavy cream or half-and-half
Salt and black pepper to taste

Instructions

For the Meatloaf:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil, or lightly grease a 9×5-inch loaf pan.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork (if using), beaten eggs, breadcrumbs, sautéed onions and garlic, Worcestershire sauce, 2 tablespoons of ketchup, Dijon mustard, chopped parsley, thyme, salt, and pepper.
Pour in the milk and mix gently with your hands until just combined. Avoid overmixing, which can make the meatloaf tough.
Transfer the meat mixture to your prepared baking sheet and shape into a loaf approximately 9 inches long and 5 inches wide. If using a loaf pan, press the mixture into the pan.
Spread the remaining ¼ cup of ketchup evenly over the top of the meatloaf.
Bake for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
Remove from the oven and let rest for 10-15 minutes before slicing.

For the Mushroom Gravy:

While the meatloaf is baking, prepare the mushroom gravy. In a large skillet, melt the butter over medium-high heat.
Add the sliced mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Stir and continue cooking until mushrooms are golden and have released their moisture, about 7-8 minutes total.
Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds more.
Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes to cook the flour.
Gradually whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce, soy sauce, and thyme.
Bring to a simmer and cook for 5-7 minutes, until the gravy begins to thicken.
Reduce heat to low and stir in the heavy cream or half-and-half. Simmer gently for another 2-3 minutes.
Taste and adjust seasoning with salt and pepper as needed.

To Serve:

Slice the meatloaf into thick portions.
Ladle the hot mushroom gravy over each slice.
Serve with mashed potatoes, egg noodles, or your favorite side dishes.

Recipe Notes

Meat Selection: The blend of beef and pork creates the best flavor and texture, but you can use all beef if preferred. For the beef, an 85/15 lean-to-fat ratio provides enough fat to keep the meatloaf moist without being greasy.
Breadcrumb Options: Fresh breadcrumbs provide the best texture, but panko or regular dry breadcrumbs work well too. For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds.
Mushroom Variations: While button or cremini mushrooms are standard, feel free to use a mix of wild mushrooms for more complex flavor. Shiitake, oyster, or porcini mushrooms all work beautifully in this gravy.
Make-Ahead Tips: The meatloaf mixture can be prepared and shaped up to 24 hours in advance and refrigerated until ready to bake. The gravy can also be made ahead and gently reheated with a splash of broth or cream if it’s too thick.
Freezing Instructions: Baked meatloaf freezes well for up to 3 months. Freeze individual slices for easy portion control, and make fresh gravy when ready to serve.
Flavor Boosters: For extra umami depth in the gravy, add a tablespoon of tomato paste when cooking the mushrooms, or rehydrate a few dried porcini mushrooms and add their soaking liquid (strained) to the broth.
Lighter Option: To reduce calories, use ground turkey instead of beef and pork, and substitute evaporated milk for the heavy cream in the gravy.
Herb Variations: Rosemary and sage are excellent alternatives to or additions to the thyme in both the meatloaf and gravy.

Meatloaf with mushroom gravy represents comfort food at its finest – unpretentious yet deeply satisfying, familiar yet special enough for company. The earthy richness of the mushroom gravy complements the savory meatloaf perfectly, while the creamy mashed potatoes provide the ideal canvas for soaking up every last drop of the delicious sauce. This is the kind of meal that creates memories around the family table and has earned its place as an enduring classic in American cuisine.