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A white plate featuring sliced meatloaf with mushroom gravy, accompanied by a side of green beans.

Hearty Meatloaf With Mushroom & Savory Gravy

This comforting and robust meatloaf features a blend of ground meats, aromatic vegetables, and a delicious savory glaze, all complemented by a rich, earthy mushroom gravy. Perfect for a satisfying family dinner.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs Ground Beef 80/20 lean
  • 0.5 lbs Ground Pork (optional, for extra juiciness, or use 2 lbs beef total)
  • 1 small Yellow Onion finely diced
  • 3 cloves Garlic minced
  • 0.5 Green Bell Pepper finely diced (optional)
  • 1 Large Egg lightly beaten
  • 0.5 cup Panko Breadcrumbs
  • 0.25 cup Whole Milk
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
For the Glaze
  • 0.5 cup Ketchup
  • 2 tbsp Brown Sugar packed
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
For the Mushroom & Savory Gravy
  • 2 tbsp Unsalted Butter
  • 8 oz Cremini Mushrooms sliced
  • 0.25 cup Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 2 tbsp All-Purpose Flour
  • 2 cups Beef Broth low sodium
  • 1 tsp Worcestershire Sauce
  • 0.5 tsp Dried Thyme
  • 0.25 tsp Salt or to taste
  • 0.25 tsp Black Pepper or to taste
  • 1 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large mixing bowl
  • 9x5 inch Loaf Pan
  • Cutting board
  • Chef's Knife
  • Large Skillet or Saucepan
  • Whisk
  • Measuring cups and spoons
  • Meat Thermometer

Method
 

Prepare the Meatloaf
  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground beef and ground pork (if using).
  3. Add the finely diced yellow onion, minced garlic, finely diced green bell pepper (if using), lightly beaten egg, Panko breadcrumbs, whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Gently mix all ingredients with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
  5. Firmly shape the mixture into a loaf and place it in a 9x5 inch loaf pan. Alternatively, shape it on a foil-lined baking sheet for a crispier exterior (a rack inside the sheet pan is recommended for draining fat).
Bake the Meatloaf
  1. In a small bowl, whisk together the 1/2 cup ketchup, packed brown sugar, apple cider vinegar, and 1 teaspoon Dijon mustard for the glaze.
  2. Bake the meatloaf for 30 minutes. After this time, remove it from the oven and spread the prepared glaze evenly over the top.
  3. Return to the oven and continue baking for another 45-50 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
  4. Once cooked, remove the meatloaf from the oven, cover loosely with foil, and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf.
Make the Mushroom & Savory Gravy
  1. While the meatloaf is resting, melt butter in a large skillet or saucepan over medium heat.
  2. Add sliced cremini mushrooms and finely diced yellow onion (1/4 cup). Sauté for 5-7 minutes until mushrooms are browned and onions are softened.
  3. Add minced garlic (2 cloves) and cook for another minute until fragrant.
  4. Sprinkle all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes to create a roux.
  5. Gradually whisk in the beef broth, ensuring no lumps. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency (5-7 minutes).
  6. Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
  7. Slice the rested meatloaf and serve warm with the mushroom and savory gravy. Garnish with fresh chopped parsley if desired.

Notes

Do not overmix the meatloaf mixture; it makes the meatloaf dense and tough. Mix just until combined.
For a crispier crust, bake the meatloaf on a rack set inside a foil-lined baking sheet instead of a loaf pan.
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
For extra flavor, consider adding 1/4 cup of grated Parmesan cheese to the meatloaf mixture.