Mushroom Meatloaf with Mushroom Gravy is a classic dish that brings together the heartiness of ground beef and the rich flavor of mushrooms. It’s perfect for a comforting and satisfying meal. The recipe is straightforward to make, ensuring a perfect dinner every time.
Quick Recipe Overview
Cuisine Inspiration: American Comfort Food
Primary Cooking Method: Baking
Dietary Info: High Protein
Key Flavor: Savory and earthy
Skill Level: Easy
- Homemade Comfort: This Mushroom Meatloaf with Mushroom Gravy brings the essence of home-cooked comfort to your table. It’s a dish that’s as satisfying as your favorite diner’s, but made right in your own kitchen with easy-to-find ingredients.
- Ideal for Family Dinners: Perfect for busy weeknights or a weekend meal, this meatloaf is simple to put together. The baking method allows you to have dinner ready with minimal fuss, making it a go-to for families.
- Moist and Flavorful Meatloaf: Often, meatloaf can turn out dry or bland, but not this one. The combination of ground beef, breadcrumbs, and the right mix of seasonings ensures every slice is moist, flavorful, and perfectly seasoned.
- Rich and Creamy Mushroom Gravy: The highlight of this dish is the homemade mushroom gravy. It’s rich, creamy, and full of earthy mushroom flavors, elevating the meatloaf from ordinary to extraordinary.
- Kid and Adult Friendly: With familiar flavors and a creamy gravy, this dish is a hit among both kids and adults. It’s a comforting meal that satisfies everyone at the table, making it a wonderful choice for family gatherings.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Ground Beef: A staple for meatloaf, ground beef offers a rich and robust flavor. Go for 80/20 ground chuck for the best results.
- Bread Crumbs: Dried breadcrumbs are used to bind the meatloaf, ensuring it holds its shape while baking.
- Onion and Garlic: Key ingredients for building flavor. They add a nice aromatic touch to the meatloaf, enhancing its overall taste.
- Eggs: Critical for binding the ingredients together. They ensure the meatloaf is cohesive and maintains moisture during baking.
- Ketchup and Worcestershire Sauce: Ketchup adds a slight sweetness and tang, while Worcestershire sauce brings a deep, savory flavor to the meatloaf.
- Dried Thyme and Oregano: These herbs add a layer of herby flavor, complementing the rich taste of the meat.
- Salt and Pepper: Essential for seasoning.
- Mushrooms: The star of the gravy, mushrooms add an earthy and umami-rich flavor that pairs wonderfully with the meatloaf.
- Butter and Flour: Used to make a roux for the gravy, butter adds richness, and flour thickens the mixture to the perfect consistency.
- Beef Broth: Provides a savory depth to the gravy, complementing the mushrooms and adding a rich, meaty flavor. You can use chicken broth if that’s all you have available.
- Heavy Cream: Adds a luxurious creamy texture to the gravy, balancing the flavors of the dish.
How To Make Mushroom Meatloaf
Preparing the Meatloaf:
- Mix Ingredients: Start by combining the ground beef, bread crumbs, finely chopped onion, minced garlic, beaten eggs, ketchup, Worcestershire sauce, dried thyme, oregano, salt, and pepper in a large bowl. Mix everything together evenly, but be careful not to overmix.
- Shape the Loaf: Once the mixture is ready, shape it into a loaf. This can be done on a lined baking sheet or in a loaf pan, depending on your preference.
- Bake: Preheat your oven to 350°F (175°C) and bake the meatloaf for about 50-60 minutes. It’s done when the internal temperature reaches 160°F (71°C). Let it rest for a few minutes after baking; this helps the meatloaf retain its juices and makes slicing easier.
Making the Mushroom Gravy:
- Cook Mushrooms: In a skillet, melt butter over medium heat. Add the sliced mushrooms and sauté them until they’re soft and slightly browned.
- Create the Roux: Sprinkle flour over the cooked mushrooms. Stir it constantly for a couple of minutes. This step is important for thickening the gravy.
- Add Liquids: Gradually pour in the beef broth while continuously stirring to avoid lumps. Once the mixture is smooth, stir in the heavy cream and continue to cook until the gravy reaches your desired consistency. Season with salt and pepper.
- Serve: Slice the rested meatloaf and arrange it on a serving dish. Ladle a generous amount of the mushroom gravy over the meatloaf slices.
Useful Tips for Making Mushroom Meatloaf with Mushroom Gravy
- Avoid Overmixing: When combining your meatloaf ingredients, mix just until everything is blended. Overmixing can make the meatloaf tough.
- Shape the Meatloaf: Shape your meatloaf evenly on the baking sheet or in a loaf pan. An even shape helps it cook uniformly.
- Use a Meat Thermometer: Check the internal temperature of the meatloaf. It should reach 160°F (71°C) to ensure it’s fully cooked and safe to eat.
- Resting the Meatloaf: After baking, let the meatloaf rest for a few minutes before slicing. This resting period allows the juices to settle, making the meatloaf more moist and easier to slice.
- Sautéing Mushrooms: For the gravy, cook the mushrooms until they’re golden brown and have released their moisture. This step is key for a flavorful gravy.
- Making the Roux: When making the gravy, cook the flour with butter and mushrooms for a couple of minutes to get rid of the raw flour taste and achieve a smooth texture.
- Adjusting Gravy Thickness: If the mushroom gravy is too thin, let it simmer for a few extra minutes. If it’s too thick, add a bit more beef broth.
- Seasoning to Taste: Adjust the salt and pepper in your gravy according to your taste. It’s important to taste and adjust as you cook.
- Storing and Reheating: Store leftover meatloaf and gravy in separate airtight containers in the fridge. For reheating, gently warm the meatloaf in the oven or microwave and heat the gravy on the stove.
That’s a wrap on our Mushroom Meatloaf with Mushroom Gravy recipe! This dish is not only delicious but also a perfect example of comfort food at its best. It’s simple enough for anyone to try and sophisticated enough to impress your guests. So why not give it a shot? Whether it’s a weeknight family dinner or a special occasion, this meatloaf is sure to be a crowd-pleaser.
We’d love to hear how it turned out for you! Feel free to share your experience in the comments section below. Your feedback, stories, and any tweaks you made to the recipe are always welcome. And if you enjoyed making and tasting this dish, please rate it and don’t forget to pin it for later. It’s always great to see how our recipes come to life in your kitchen.
Mushroom Meatloaf with Mushroom Gravy
- Baking dish
For the Meatloaf:
- 2 pounds ground beef 80/20 ground chuck
- 1 cup breadcrumbs
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 large eggs beaten
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Mushroom Gravy:
- 2 cups sliced mushrooms cremini or button
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- Salt and pepper to taste
For the Meatloaf:
- Preheat your oven to 350°F (180°C). Grease a casserole dish or line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, ketchup, Worcestershire sauce, thyme, oregano, salt, and pepper.
- Mix until well combined, but avoid overmixing to prevent the meatloaf from becoming tough.
- Shape the mixture into a loaf and place it in the prepared casserole dish or on the baking sheet.
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for a few minutes before slicing.
For the Mushroom Gravy:
- While the meatloaf is baking, melt the butter in a skillet over medium heat.
- Add the sliced mushrooms and sauté until soft and slightly browned, about 5-7 minutes.
- Sprinkle the flour over the mushrooms, stirring constantly, and cook for 2 minutes to make a roux.
- Gradually add the beef broth, whisking continuously to avoid lumps.
- Stir in the heavy cream and continue cooking until the gravy thickens to your desired consistency, about 5-7 minutes.
- Season the gravy with salt and pepper, to taste.
- Spoon about 1 cup of the mushroom gravy over the sliced meatloaf. Serve the remaining gravy on the side.
- Ground Beef Choice: Opt for ground chuck (80% lean/20% fat) for the best balance of flavor and moisture. If using leaner beef, consider adding extra moistening ingredients.
- Mixing the Ingredients: Gently mix the meatloaf ingredients until just combined to avoid a dense texture. Overmixing can lead to a tough meatloaf.
- Checking Doneness: Use a meat thermometer to ensure the meatloaf reaches the safe internal temperature of 160°F (71°C).
- Resting the Meatloaf: Allow the meatloaf to rest for a few minutes after baking. This helps retain its juices, making it more moist and easier to slice.
- Baking Sheet vs. Loaf Pan: A baking sheet will give a crustier exterior, while a loaf pan provides a more uniform shape and softer outer layer.
- Sautéing Mushrooms: Cook mushrooms until they’re golden brown for the best flavor in the gravy.
- Gravy Consistency: Adjust the thickness of the gravy by simmering for longer or adding more broth. Remember, it will thicken as it cools.
- Leftovers Storage: Store leftovers in airtight containers in the refrigerator. Separate the meatloaf from the gravy for best results.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.