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The Ultimate Comfort Food: My Favorite Meatloaf with Mushroom Gravy
Some foods just feel like a warm hug, don’t they? For me, that’s meatloaf. It’s the dish I think of on a chilly evening when all you want is something hearty and reassuring.
It’s not just about the meatloaf itself, though. It’s about that rich, savory gravy you get to pour all over it. And not just any gravy, but a deep, earthy mushroom gravy that makes everything a hundred times better.
This isn’t your average, dry, crumbly meatloaf. This recipe creates a perfectly moist, tender, and flavor-packed loaf every single time. It’s the kind of meal that brings everyone to the table and leaves them smiling.
So, let’s get into the kitchen and make something truly special. I promise, this recipe is straightforward and totally worth the little bit of effort.
What You’ll Need
Here’s a rundown of the ingredients. I’ve split them into two parts to keep things organized: one for the glorious meatloaf and one for that liquid gold we call gravy.
| For the Meatloaf | For the Mushroom Gravy |
|---|---|
| 2 lbs ground beef (80/20) | 2 tbsp unsalted butter |
| 1 medium onion, finely chopped | 8 oz cremini mushrooms, sliced |
| 2 cloves garlic, minced | 1 shallot, finely chopped |
| 1 cup Panko breadcrumbs | 2 cloves garlic, minced |
| 1/2 cup whole milk | 2 tbsp all-purpose flour |
| 2 large eggs, lightly beaten | 2 cups beef broth |
| 1/4 cup ketchup | 1 tsp Worcestershire sauce |
| 2 tbsp Worcestershire sauce | 1/2 tsp dried thyme |
| 1 tbsp Dijon mustard | Salt and black pepper to taste |
| 1 tsp dried thyme | 1 tbsp fresh parsley, chopped |
| Salt and black pepper |
Pro Tips
Over the years, I’ve learned a few things that take meatloaf from good to great. Here are some of my most trusted tips for you.
1. Don’t Overmix the Meat
This is the golden rule of meatloaf. When you combine the meat with the other ingredients, mix it just until everything is incorporated. Use your hands, and be gentle!
Overworking the meat develops the proteins too much, which results in a tough, dense loaf instead of a tender one.
2. Sauté Your Aromatics
It’s tempting to throw the raw onion and garlic right into the mix, but taking a few extra minutes to sauté them first makes a world of difference.
Cooking them softens their texture and mellows their sharp flavors, bringing out a subtle sweetness that adds incredible depth to the final dish.
3. Let It Rest
Just like a good steak, your meatloaf needs to rest after it comes out of the oven. Let it sit on the counter for at least 10 minutes before you even think about slicing it.
This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and flavorful. If you cut it too soon, all that goodness will run out onto the cutting board.
4. A Mix of Meats is Best
While 80/20 ground beef is fantastic on its own, a combination of meats can add more complex flavor and texture. A classic mix is equal parts ground beef, ground pork, and ground veal.
The pork adds fat and tenderness, while the veal provides a delicate texture. It’s a simple change that delivers a restaurant-quality result.
Tools You’ll Need
- Large mixing bowl
- Baking sheet with a rack (or a loaf pan)
- Skillet
- Spatula
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Substitutions and Variations
Don’t have everything on hand? No problem. This recipe is wonderfully flexible. Here are some ideas to get you started.
- For the Meat: You can use ground turkey or ground chicken for a leaner option. Just be mindful that they can dry out faster, so watch the cooking time.
- For the Breadcrumbs: Crushed saltine crackers, rolled oats, or even almond flour can work as a binder instead of Panko.
- For the Veggies: Feel free to add finely chopped carrots or bell peppers to the onion mixture for extra nutrients and flavor.
- Add a Glaze: If you’re not making the gravy, a simple glaze of ketchup, brown sugar, and a splash of vinegar brushed on top for the last 15 minutes of baking is a classic touch.
Make-Ahead Tips
You can assemble the entire meatloaf mixture a day in advance. Just cover it tightly in the mixing bowl and store it in the refrigerator.
When you’re ready to cook, shape it, place it on your baking sheet, and add about 5-10 minutes to the baking time since it will be starting cold.
How to Make Meatloaf with Mushroom Gravy
Let’s get down to the fun part. Here’s how you bring it all together, step by step.
Making the Meatloaf
Step 1: Preheat your oven to 375°F (190°C). If you’re using a baking sheet, place a wire rack on top. This helps the meatloaf cook evenly and prevents a soggy bottom.
Step 2: In a small bowl, mix the Panko breadcrumbs and milk. Let it sit for about 5 minutes. This little trick helps keep the meatloaf incredibly moist.
Step 3: While the breadcrumbs soak, sauté the chopped onion in a little oil over medium heat until soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Let it cool slightly.
Step 4: In a large bowl, combine the ground beef, the soaked breadcrumb mixture, the cooled onion and garlic, beaten eggs, ketchup, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
Step 5: Gently mix with your hands until just combined. Remember the pro tip: don’t overmix! Shape the mixture into a free-form loaf on your prepared baking sheet or press it into a loaf pan.
Step 6: Bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing.
Making the Mushroom Gravy
Step 1: While the meatloaf is resting, melt the butter in a skillet over medium-high heat. Add the sliced mushrooms and cook until they are browned and have released their liquid, about 8-10 minutes.
Step 2: Add the shallot and garlic to the skillet and cook for another 2 minutes until softened and fragrant.
Step 3: Sprinkle the flour over the mushroom mixture and stir continuously for about a minute to cook out the raw flour taste. This forms the roux that will thicken your gravy.
Step 4: Slowly whisk in the beef broth, a little at a time, to avoid lumps. Once all the broth is added, stir in the Worcestershire sauce and dried thyme.
Step 5: Bring the gravy to a simmer and let it cook for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. Season with salt and pepper to taste, and stir in the fresh parsley just before serving.
Nutritional Info, Pairings, and More
Here’s a little extra information to help you plan your perfect meal.
| Meal Planning Guide | |
|---|---|
| Nutrition (Approximate) | Per serving: 450 calories, 25g fat, 30g protein. |
| Diet Swaps | Use gluten-free breadcrumbs for a GF version. |
| Perfect Pairings | Creamy mashed potatoes, green beans, or roasted carrots. |
| Time-Saving Tip | Make the gravy while the meatloaf rests. |
Disclaimer: Nutritional information is an estimate and can vary based on the specific ingredients used.
Tips for Leftovers and Storage
If you’re lucky enough to have leftovers, they are arguably even better the next day. The flavors have more time to meld together and become even more delicious.
Store any remaining meatloaf and gravy in separate airtight containers in the refrigerator for up to 4 days. To reheat, you can use the microwave or warm slices in a covered skillet with a splash of broth to keep them moist.
My absolute favorite way to use leftovers? A classic meatloaf sandwich on thick, crusty bread with a little extra gravy. It’s simply unbeatable.
Frequently Asked Questions
Q1. My meatloaf always comes out dry. What am I doing wrong?
Ans: Dry meatloaf is often caused by using meat that’s too lean (go for 80/20 beef), overmixing the meat mixture, or overbaking. Using a meat thermometer is the best way to ensure it’s cooked perfectly without drying out.
Q2. Can I freeze meatloaf?
Ans: Absolutely! You can freeze it either cooked or uncooked. For an uncooked loaf, wrap it tightly in plastic wrap and then foil. For a cooked loaf, let it cool completely, then wrap and freeze. It will keep well for up to 3 months.
Q3. Why did my meatloaf fall apart when I sliced it?
Ans: This usually happens for two reasons. First, you might not have used enough binder (the eggs and breadcrumbs). Second, and more commonly, you didn’t let it rest long enough before slicing. That 10-minute rest is crucial!
Wrapping Up
There you have it—a recipe for meatloaf and mushroom gravy that is pure, unadulterated comfort. It’s a classic for a reason, and I hope it brings as much warmth and happiness to your table as it does to mine.
Cooking should be about joy and creating delicious memories. This dish is the perfect way to do just that. It’s reliable, satisfying, and always a crowd-pleaser.
Now it’s your turn! Give this recipe a try and let me know how it goes. I’d love to hear about your experience in the comments below. If you have any questions, don’t hesitate to ask!
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