Meatloaf with mushroom gravy always brings me back to the kitchen of my childhood. That unmistakable aroma—rich, earthy, and cozy—fills the house and gets everyone asking, ‘Is dinner ready yet?’ We’re not talking fancy restaurant meatloaf either. This is the real deal. It’s the kind of dish you crave on a gray, rainy day or when you’ve had a week that just won’t quit. The meatloaf itself is tender and juicy, with just the right amount of seasoning and a hint of garlic that sneaks in without stealing the show. And then there’s the gravy—oh, the gravy! Mushrooms browned in butter, a splash of broth, and a touch of creaminess make it something you’ll want to pour over everything on your plate. Heck, I’ve caught myself spooning it straight from the pan more than once. It’s a classic for a reason. No shortcuts, no unnecessary flair. Just dependable, soul-hugging goodness that makes you slow down and savor the bite. So roll up your sleeves and let’s make a dinner worth remembering.
Table of Contents
- 1) Key Takeaways
- 2) Easy Meatloaf with Mushroom Gravy Recipe
- 3) Ingredients for Meatloaf with Mushroom Gravy
- 4) How to Make Meatloaf with Mushroom Gravy
- 5) Tips for Making Meatloaf with Mushroom Gravy
- 6) Making Meatloaf with Mushroom Gravy Ahead of Time
- 7) Storing Leftover Meatloaf with Mushroom Gravy
- 8) Try these comfort food recipes next!
- 9) Meatloaf with Mushroom Gravy Recipe
- 10) Nutrition
1) Key Takeaways
- Classic comfort food that’s easy to prepare with pantry staples
- Perfectly juicy meatloaf topped with rich mushroom gravy
- Great for meal prep and leftovers
- Flexible ingredient swaps make it customizable
2) Easy Meatloaf with Mushroom Gravy Recipe
We’ve all had that moment where you stare into the fridge and hope something delicious will magically appear. That’s when this meatloaf with mushroom gravy saves the day. It hits all the right notes—meaty, savory, and cozy. And hey, it’s not hard to make. You’re not stuck in the kitchen all day either.
What I like most about this dish is how dependable it is. You throw a bunch of everyday ingredients in a bowl, mix, shape, bake, and you’re on your way to a dinner that feels like a warm hug. Even picky eaters tend to forget their fussiness after one bite.
This meatloaf recipe takes a classic and keeps it honest. No tricks, just real food. It’s the kind of dish you want in your back pocket when you’ve had a long day or you’re feeding a crew who appreciates simple comfort. And yes, the mushroom gravy seals the deal.
3) Ingredients for Meatloaf with Mushroom Gravy
Ground Beef: Go for 80/20 if you can. That little extra fat keeps things tender and juicy.
Breadcrumbs: These hold everything together. Panko works great, but regular breadcrumbs do the job too.
Milk: This softens the breadcrumbs and adds moisture. It makes the loaf less dense.
Eggs: They help bind everything. Plus, they give the meatloaf that rich texture we’re after.
Onion: Chop it fine so it melts into the meat as it cooks. You want flavor, not crunch.
Garlic: A little goes a long way. It brings depth without overpowering anything.
Ketchup: Sweet, tangy, and kind of nostalgic. Adds great flavor and color.
Worcestershire Sauce: This is that secret punch that makes people ask, “What’s in this?”
Salt and Pepper: You know the drill—season like you mean it.
Olive Oil: For sautéing mushrooms. Adds flavor and keeps things from sticking.
Mushrooms: Use cremini or white button. Slice them up and let them brown well.
Butter: Helps build the roux for the gravy and adds richness.
Flour: This thickens the gravy. Cook it a minute or two so it doesn’t taste raw.
Beef Broth: Adds depth and body to the gravy. Use low-sodium if you like to control salt.
Heavy Cream (Optional): Makes the gravy silky and adds a nice finish. Totally optional but worth it.
4) How to Make Meatloaf with Mushroom Gravy
Step 1: Preheat the oven to 375°F. You don’t want to forget this. Cold ovens don’t cook meatloaf.
Step 2: Mix beef, breadcrumbs, milk, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper in a big bowl. Use your hands. They’re the best tool.
Step 3: Shape the mix into a loaf and place it in a baking dish. No need for perfection. It’s meatloaf, not sculpture.
Step 4: Bake for about an hour. Use a thermometer if you’ve got one. You’re aiming for 160°F in the center.
Step 5: While that bakes, make the gravy. Heat oil in a skillet and cook mushrooms until they’re golden and smell amazing.
Step 6: Add butter to the mushrooms. Once melted, sprinkle in flour and stir for a minute to coat them well.
Step 7: Slowly add beef broth while stirring. Let it simmer and thicken. Stir in cream if you’re using it.
Step 8: Let the meatloaf rest for 10 minutes, then slice and serve with gravy poured over the top. You’ll want extra gravy. Trust me.
5) Tips for Making Meatloaf with Mushroom Gravy
Let’s talk tips. You want your meatloaf moist, not crumbly. So don’t skip the milk. That’s what helps soften those breadcrumbs and keep the texture just right.
Don’t overmix. Just combine until everything’s together. Going overboard turns the loaf tough, and that’s a crime against meatloaf.
Resting is key. Give it 10 minutes after baking to settle. This keeps the juices from running out when you slice it. Think of it as time to make your plate look good.
6) Making Meatloaf with Mushroom Gravy Ahead of Time
If you’re anything like me, sometimes dinner needs to be halfway done before the day even begins. This meatloaf works great prepped the night before. Just mix, shape, cover, and refrigerate. Then bake when you’re ready.
The gravy, too, can be made ahead and stored separately. Reheat it gently on the stove and add a splash of broth if it thickens too much.
This trick saves you time when you’re juggling kids, work, or just trying to keep your kitchen from turning into chaos.
7) Storing Leftover Meatloaf with Mushroom Gravy
Leftovers? Oh yes. Store slices in an airtight container in the fridge. They’ll keep for about four days. The gravy goes in a separate container so nothing turns soggy.
Reheat meatloaf slices in the oven or microwave. Warm the gravy on the stove and stir to bring it back to life.
If you’re feeling adventurous, slap a slice between bread and call it a sandwich. It’s a solid second act for this comfort classic.
8) Try these comfort food recipes next!
9) Meatloaf with Mushroom Gravy Recipe
Meatloaf with Mushroom Gravy for Comfort-Food Cravings
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix ground beef, breadcrumbs, milk, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper until well combined.
- Transfer the meat mixture to a loaf pan and shape into a loaf. Bake uncovered for 60 minutes or until the internal temperature reaches 160°F (71°C).
- While the meatloaf bakes, heat olive oil in a skillet over medium heat. Add mushrooms and sauté until browned, about 6–8 minutes.
- Add butter to the skillet. Once melted, sprinkle in the flour and stir to coat the mushrooms.
- Gradually whisk in the beef broth and cook until the gravy thickens, about 5–7 minutes.
- Stir in heavy cream if using, and adjust seasoning with salt and pepper to taste.
- Remove the meatloaf from the oven, let it rest for 10 minutes, then slice and serve with the mushroom gravy.
10) Nutrition
Serving Size: 1 slice | Calories: 415 | Sugar: 3 g | Sodium: 590 mg | Fat: 26 g | Saturated Fat: 10 g | Carbohydrates: 18 g | Fiber: 1 g | Protein: 29 g | Cholesterol: 120 mg
Leave a Comment