Enjoy a classic comfort dish with our Mushroom Meatloaf with Mushroom Gravy, featuring a juicy blend of ground beef, herbs, and spices, perfectly paired with a rich and earthy mushroom gravy. This hearty recipe promises a delightful combination of home-cooked flavors and a velvety sauce that beautifully complements each savory slice.
Equipment
Baking dish
Ingredients
For the Meatloaf:
2poundsground beef80/20 ground chuck
1cupbreadcrumbs
1mediumyellow onionfinely chopped
2clovesgarlicminced
2largeeggsbeaten
¼cupketchup
2tablespoonsWorcestershire sauce
1teaspoondried thyme
1teaspoondried oregano
Salt and pepperto taste
For the Mushroom Gravy:
2cupssliced mushroomscremini or button
4tablespoonsunsalted butter
4tablespoonsall-purpose flour
2cupsbeef broth
½cupheavy cream
Salt and pepperto taste
Instructions
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.
To Serve:
Spoon about 1 cup of the mushroom gravy over the sliced meatloaf. Serve the remaining gravy on the side.
Notes
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.