A longtime classic has been perfected in this homemade meatloaf with brown gravy. It's moist, full of flavor, and will continue to be a dinnertime favorite!
Sometimes the simplest things are the easiest to mess up. Meatloaf is a classic but the last thing you want is a dry meatloaf with little flavor. That's why this recipe has been perfected to be moist but crispy on the outside, and packed full of flavor with a rich brown Gravy to top it all off.
Tips to Make Meatloaf with Brown Gravy
Think you’re ready to give the recipe a try? Consider these additional tips to help you nail the recipe!
- Don't overmix your meat! Mix just until the ingredients are incorporated, and then stop. Over-mixing may lead to a dense loaf with a more compact texture.
- You may be wondering why the meatloaf is not baked in a loaf pan. It actually steams the meat and doesn't allow it to get a good crust on the exterior like a baking tray does. Also don't forget to rest the meatloaf, or you will lose a lot of moisture when you cut into it.
- Don't forget the yogurt or sour cream! It doesn't only keep the meatloaf moist, but dairy is mildly acidic and actually tenderizes the meat as well.
- After you make the roux for the gravy, it is important that you slowly add in the broth so that you don't get lumpy gravy. If you still notice some lumps, don't worry. Keep whisking, and then strain the gravy through a sieve to get out any remaining lumps.
- Your gravy will continue to thicken as it cools, so turn off the heat right before you reach your desired thickness.
Serving Ideas and Suggestions
Meatloaf is a staple in my house as it pairs well with so many things. You can serve it alongside stuffing or Irish Soda Bread to soak up the gravy. Some other simple but equally delicious sides are rice, buttered noodles, or Garlic Mashed Potatoes. This meatloaf also goes great with pretty much any kind of roasted vegetables, but my personal favorite is my Baked Green Beans.
Meatloaf with Brown Gravy
- 1 tbsp butter
- 1 onion finely diced
- 2 lbs ground chuck
- 2 eggs, large lightly beaten
- 1 tsp dried oregano
- 1 tbsp worcestershire sauce
- 2 tsp dijon mustard
- 1 c plain bread crumbs
- 1 ½ tsp salt
- ½ tsp black pepper
- ½ c plain yogurt or sour cream
- 2 tbsp butter
- 2 tbsp flour
- ½ tsp onion powder
- ¼ tsp garlic powder
- salt and pepper to taste
- 1 can beef broth (14.5 oz can)
- 1 tbsp tomato paste
- 2 tsp worcestershire sauce
- 2 tsp dijon mustard
- Preheat the oven to 350°. Prepare a rimmed baking sheet with aluminum foil. Spritz with nonstick cooking spray.
- Heat a heavy skillet over medium high heat. Melt the butter in the skillet and then add the onions. Cook slowly until the onions are soft and caramelized.
- To make the meatloaf: Mix all ingredients together until well blended using a stand mixer or your hands.
- Shape the meat mixture into a loaf and place on the prepared baking sheet. Bake for 55 minutes or until the meatloaf reaches an internal temperature of 165°.
- Meanwhile, in the same heavy skillet, melt the butter for the gravy. Whisk in the flour, onion powder, garlic powder, salt, and black pepper. Stir until bubbly and smooth. Slowly add the beef broth and stir until smooth. Add the tomato paste, Worcestershire sauce, and Dijon mustard. Start to combine and cook until the gravy reaches your desired thickness.
- When the meatloaf is ready, pour the gravy over the top and serve.