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Meatloaf with Mushroom Gravy

Meatloaf with Mushroom Gravy
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This classic Meatloaf with Mushroom Gravy recipe combines juicy, flavorful meatloaf with a rich and savory mushroom gravy for a comforting and satisfying meal. Perfect for cozy weeknight dinners, it uses simple, everyday ingredients and comes together in under an hour. Easily customizable and great for leftovers, it’s a timeless family favorite that warms the soul.

Ingredients

Scale

Meatloaf Ingredients

  • 1 lb lean ground beef
  • 3/4 cup breadcrumbs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup milk
  • 2 tablespoons tomato paste (plus extra for topping) or ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped

Mushroom Gravy Ingredients

  • 3 tablespoons butter
  • 8 oz fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • Salt and black pepper to taste
  • 1 teaspoon fresh parsley, chopped (for garnish)
  • 1/2 teaspoon fresh thyme, chopped

Instructions

  1. Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, beaten eggs, Worcestershire sauce, milk, tomato paste, salt, pepper, thyme, and parsley. Gently mix until just combined, ensuring not to overwork the meat to keep the meatloaf tender.
  2. Shape and Bake the Meatloaf: Transfer the meat mixture into a loaf pan or shape it by hand on a baking sheet into a loaf. Spread a thin layer of extra tomato paste or ketchup over the top for a glossy finish. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes or until the internal temperature reaches 160°F (71°C).
  3. Make the Mushroom Gravy: While the meatloaf bakes, melt butter in a skillet over medium heat. Add the sliced mushrooms and cook until they release moisture and turn golden brown. Stir in the flour to coat the mushrooms, then gradually whisk in beef broth. Continue cooking until the gravy thickens. Season with salt, pepper, parsley, and thyme to taste.
  4. Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve slices topped with generous amounts of mushroom gravy. Garnish with freshly chopped parsley or thyme if desired.

Notes

  • Don’t overmix the meat mixture to prevent a dense, tough meatloaf.
  • Use an instant-read meat thermometer to ensure the meatloaf is cooked to 160°F (71°C).
  • Allow the meatloaf to rest for 10 minutes before slicing to keep it moist.
  • Use fresh, firm mushrooms for the best flavor and texture in the gravy.
  • Prepare the mushroom gravy just before serving to keep it silky and fresh.
  • For a gluten-free version, substitute gluten-free breadcrumbs and flour.
  • Leftover meatloaf and gravy can be stored separately in airtight containers in the refrigerator for up to 3-4 days or frozen for up to 2 months.
  • Reheat leftovers gently with a splash of broth or water to maintain moisture.

Nutrition

Keywords: meatloaf, mushroom gravy, comfort food, easy dinner, weeknight meal, classic meatloaf, homemade gravy

Find it online: https://jamescookes.com/meatloaf-with-mushroom-gravy/