Description
This classic Meatloaf with Mushroom Gravy recipe features a juicy ground beef loaf seasoned with garlic, onion, and Worcestershire sauce, baked to perfection and topped with a rich, savory mushroom gravy. Perfectly comforting and hearty, this dish serves 6-8 people and is ideal for a satisfying family dinner.
Ingredients
Scale
Meatloaf
- 2 pounds ground beef (80/20 blend)
- 1 cup fresh cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Mushroom Gravy
- 1 cup fresh cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare the Meatloaf: Allow the ground beef to come to room temperature to ensure even cooking.
- Chop Aromatics: Finely chop the onions and garlic, then set aside for mixing and the gravy later.
- Combine Ingredients: In a large mixing bowl, mix the ground beef, breadcrumbs, Worcestershire sauce, finely chopped onions, garlic, salt, and pepper.
- Mix Gently: Use your hands or a spoon to combine the ingredients gently, being careful not to overwork the meat to keep it tender.
- Test Seasoning: Fry a small patty of the meat mixture in a skillet and taste it, adjusting salt and pepper as needed for flavor balance.
- Shape Loaf: Form the meat mixture into a loaf shape with a slightly domed top for even cooking.
- Bake: Place the meatloaf on a baking tray and bake in a preheated oven at 350°F (175°C) for about 1 hour, or until the internal temperature reaches 160°F (71°C).
- Sauté Mushrooms: While the meatloaf cooks, heat a skillet over medium heat and sauté the sliced mushrooms until golden brown, about 5-7 minutes.
- Add Aromatics: Add minced garlic and chopped onions to the skillet and cook for an additional 2 minutes until fragrant.
- Make Gravy: Pour in the beef broth and bring it to a simmer, cooking until the gravy thickens slightly, about 10-15 minutes.
- Season Gravy: Adjust salt and pepper in the gravy according to taste.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to retain juices.
- Serve: Slice the meatloaf and serve it hot with the mushroom gravy spooned generously over the top.
Notes
- Allowing the beef to come to room temperature helps the meatloaf cook more evenly.
- Do not over-mix the meat mixture to keep the meatloaf tender and avoid a dense texture.
- Testing a small patty for seasoning ensures balanced flavor before baking the whole loaf.
- Letting the meatloaf rest after baking preserves its juiciness.
- The mushroom gravy can be thickened further with a cornstarch slurry if desired.
