I think we can all agree that most meatloaf is… well, it’s just okay. It’s that thing your mom made on a Tuesday that was fine, but nobody ever got excited about it. It was often a little dry, a little bland, and just kind of there.
But I’m going to show you how to make a meatloaf that people will actually ask for. This one is juicy, packed with flavor, and topped with a mushroom gravy so good you’ll want to put it on everything. This isn’t your school cafeteria’s meatloaf; this is the real deal.
What You’ll Need
Getting the right stuff is half the battle, but don’t worry, it’s all easy to find. The key is using ingredients that add moisture and flavor, because that’s where most meatloaves go wrong. Nothing fancy, just good, simple things that work together perfectly.
Here’s the breakdown for the star of the show, the meatloaf itself. I prefer an 80/20 ground beef because that little bit of extra fat makes a huge difference in keeping things from drying out. Trust me on this.
For the Meatloaf:
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 2 lbs |
| Yellow onion, finely diced | 1 medium |
| Garlic, minced | 3 cloves |
| Panko breadcrumbs | 1 cup |
| Whole milk | ½ cup |
| Large eggs, beaten | 2 |
| Ketchup | ¼ cup |
| Worcestershire sauce | 2 Tbsp |
| Dijon mustard | 1 Tbsp |
| Salt | 1½ tsp |
| Black pepper, freshly ground | ½ tsp |
| Fresh parsley, chopped | ¼ cup |
And now for the gravy. This isn’t some afterthought from a packet. We’re making a rich, savory mushroom gravy from scratch that really takes this whole meal to another level. Using cremini mushrooms gives it a deeper, earthier flavor than plain white mushrooms.
For the Mushroom Gravy:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 4 Tbsp |
| Cremini mushrooms, sliced | 16 oz |
| Yellow onion, finely diced | ½ medium |
| All-purpose flour | 3 Tbsp |
| Beef broth (low-sodium) | 2 cups |
| Heavy cream | ¼ cup |
| Soy sauce (or tamari) | 1 Tbsp |
| Salt and pepper | To taste |
The Tools for the Job
You don’t need any wild kitchen gadgets for this. Just the basics will do the trick.
- A large mixing bowl
- A small skillet (for the onions)
- A 9×5 inch loaf pan or a baking sheet lined with foil
- A medium saucepan (for the gravy)
- Measuring cups and spoons
- A whisk
- A good knife for chopping
Pro Tips from a Chef (Me!)
I’ve made hundreds of meatloaves over the years, and I’ve learned a few things that make all the difference. These are the little secrets that separate a great meatloaf from a dry, crumbly mess.
Tip 1: The Panade is Your Best Friend
This sounds fancy, but it’s just a funny word for mixing the breadcrumbs and milk together. Let the panko breadcrumbs soak in the milk for about 5-10 minutes before you add them to the meat. The breadcrumbs swell up and hold onto that moisture, then slowly release it into the meat as it bakes. This is the number one secret to a juicy meatloaf.
Tip 2: Don’t Overmix the Meat!
This is probably the most common mistake people make. When you mix ground meat too much, the proteins get tough and the texture becomes dense and rubbery. You want to mix everything with your hands (yes, get in there!) just until all the ingredients are combined. The moment it looks like one uniform mixture, stop. Seriously.
Tip 3: Let It Rest Before Slicing
Just like a good steak, meatloaf needs to rest after it comes out of the oven. All the juices get excited while baking and move to the center. If you slice it right away, they will all pour out onto your cutting board, leaving you with a dry slice of meatloaf. Let it sit in the pan for at least 10-15 minutes. This gives the juices time to settle back into the meat, making every single bite perfect.
How to Make the Best Meatloaf of Your Life
Alright, let’s get into it. We’ll do this in a few simple parts: making the meat mixture, baking it, and then whipping up that incredible gravy while it bakes.
Part 1: Making the Meatloaf Mixture
Step 1: Preheat your oven to 375°F (190°C). This is a pretty standard temperature that will cook the meatloaf through without burning the outside.
Step 2: In a small skillet, heat a little bit of olive oil over medium heat. Add the diced yellow onion and cook for about 5 minutes, until it’s soft and translucent. Add the minced garlic and cook for just one more minute until you can smell it. (Cooking the onions first makes them sweet and ensures you don’t have crunchy raw bits in your final meatloaf).
Step 3: While the onions cool a bit, make your panade. In your large mixing bowl, pour the milk over the panko breadcrumbs. Give it a quick stir and let it sit for 5 minutes.
Step 4: Now, add everything else for the meatloaf into that big bowl with the panade: the cooked onions and garlic, the ground beef, the beaten eggs, ketchup, Worcestershire sauce, dijon mustard, salt, pepper, and fresh parsley.
Step 5: Using your hands, gently mix all the ingredients together. Remember what I said—mix only until it’s all combined. Don’t go crazy here.
Step 6: Lightly grease a 9×5 inch loaf pan or line a baking sheet with foil. Pat the meat mixture into the pan, or form it into a free-form loaf shape on the baking sheet. A free-form loaf actually gets more of a nice crust on the outside, which I personally love.
Part 2: Baking the Meatloaf
Step 1: Place the meatloaf in the preheated oven. Bake for 55 to 65 minutes.
Step 2: The best way to know if it’s done is to use a meat thermometer. You want the internal temperature to reach 160°F (71°C). If you don’t have one, you can check by seeing if the juices run clear when you poke it.
Step 3: Once it’s done, take it out of the oven and let it rest in the pan for at least 10 minutes. This is not optional! Go make the gravy.
Part 3: Making the Amazing Mushroom Gravy
Step 1: While the meatloaf is resting, melt the butter in a medium saucepan over medium-high heat.
Step 2: Add all of your sliced mushrooms. Let them cook, stirring occasionally, until they have released their water and started to brown nicely. This takes about 7-10 minutes. Don’t rush this part; brown mushrooms mean more flavor.
Step 3: Add the other half of your diced onion and cook for another 3-4 minutes until the onion softens up.
Step 4: Sprinkle the flour over the mushrooms and onions. Stir constantly for about one minute to cook out the raw flour taste. This mixture is called a “roux” and it’s what will thicken your gravy.
Step 5: Slowly, and I mean slowly, pour in the beef broth while whisking constantly. This is how you avoid lumps. Once all the broth is in, bring the mixture to a simmer.
Step 6: Let it simmer for about 5 minutes, and you’ll see it start to thicken up. Then, stir in the heavy cream and the soy sauce. The soy sauce adds a really nice savory depth you can’t get from just salt.
Step 7: Taste the gravy and add salt and pepper as needed. You are the boss of your gravy’s seasoning.
Step 8: To serve, you can pour the gravy right over the whole loaf, or slice the meatloaf first and then spoon a generous amount over each piece.
Swaps and Fun Variations
Once you get this basic recipe down, you can start playing around with it. Cooking should be fun, so don’t be afraid to try new things.
Meat Variations
- Turkey or Chicken: You can use ground turkey or chicken, but they are much leaner. You’ll definitely want to be careful not to overcook it, and maybe add a little extra olive oil to the mix for moisture.
- Pork or Veal: A classic combination is a mix of beef, pork, and veal. The pork adds fat and flavor, and the veal adds a really tender texture. Try using 1 pound of beef and ½ pound each of ground pork and veal.
Flavor Boosters
- Cheese: Mix in about ¾ cup of shredded cheddar or parmesan cheese into the meat mixture for a cheesy surprise.
- Spicy Kick: Add a teaspoon of red pepper flakes or a few dashes of your favorite hot sauce to give it some heat.
- Bacon: You can lay a few strips of bacon over the top of the loaf before baking. The bacon fat will drip down and baste the meatloaf as it cooks. It’s ridiculous in the best way possible.
Got Leftovers? Here’s the Plan
Leftover meatloaf is one of my favorite things. Sometimes I think I make it just for the leftovers.
Storage: Let the meatloaf cool completely, then store it in an airtight container in the fridge for up to 4 days. Store the gravy separately in another container.
Reheating: You can gently reheat slices in the microwave, but my favorite way is to sear them in a hot skillet with a little butter. It gets the edges all crispy and delicious. Reheat the gravy in a small pot on the stove.
The Ultimate Leftover Sandwich: Get two slices of good white bread. Spread a little mayo on each, add a thick slice of cold meatloaf, and maybe a piece of lettuce. It’s simple, and it’s one of the best sandwiches on the planet.
What to Serve With This Masterpiece
This meatloaf is the star, but every star needs a supporting cast.
- Mashed Potatoes: This is a no-brainer. Creamy mashed potatoes are the perfect vehicle for that extra mushroom gravy.
- Green Beans: Simple steamed or roasted green beans with a little butter and salt add a nice, fresh crunch.
- Roasted Carrots: Tossing some carrots with olive oil and roasting them until they are sweet and tender is another great option.
- A Simple Salad: If you want something lighter, a simple green salad with a vinaigrette can cut through the richness of the meat and gravy.
Frequently Asked Questions (FAQ)
Q1. Why did my meatloaf fall apart?
Ans: It was likely either not mixed enough to hold together, or it had too many “wet” ingredients. Make sure you are using the exact measurements for the milk, eggs, and ketchup.
Q2. Can I make this without the breadcrumbs for a low-carb version?
Ans: You can, but it will be much denser. You could try substituting crushed pork rinds or almond flour, but the texture will be different.
Q3. Can I freeze the meatloaf?
Ans: Absolutely. You can freeze it before or after baking. If freezing before, just wrap the raw loaf tightly and it will last for 3 months. Thaw it in the fridge overnight before baking.
Q4. My gravy is too thin. How can I fix it?
Ans: You can make a “slurry” by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk that into your simmering gravy and it will thicken up in a minute or two.
Wrapping Up
See? Meatloaf doesn’t have to be boring. With a few simple tricks, you can make something that is truly comforting and incredibly delicious. That rich, juicy meatloaf paired with the savory mushroom gravy is a dinner that will make everyone at the table happy.
Now it’s your turn. Give this recipe a try and see for yourself. I promise you won’t be disappointed. Come back and leave a comment to let me know how it went—I love hearing about your kitchen adventures
