Description
This classic Meatloaf with Mushroom Gravy is a comforting, hearty dish perfect for family dinners. Made with a flavorful blend of ground beef, fresh mushrooms, garlic, and onions, baked to perfection and served with a rich mushroom gravy, it’s a satisfying and timeless meal.
Ingredients
Scale
Meatloaf
- 2 pounds ground beef (80/20 blend)
- 1 cup fresh cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Mushroom Gravy
- 1 cup fresh cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare the Meatloaf: Allow the ground beef to come to room temperature for even mixing and cooking.
- Chop Aromatics: Finely chop the onions and garlic and set aside.
- Mix Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, Worcestershire sauce, chopped onions, garlic, and season with salt and pepper.
- Combine Gently: Gently mix until just combined to avoid tough meatloaf.
- Test Seasoning: Fry a small patty from the mixture and taste; adjust seasoning if needed.
- Shape the Loaf: Shape the meat mixture into a loaf with a slightly domed top for even cooking.
- Bake: Preheat oven to 350°F (175°C). Bake the meatloaf until internal temperature reaches 160°F (71°C), about 1 hour.
- Make Mushroom Gravy: While meatloaf bakes, heat a skillet over medium heat and sauté sliced mushrooms until golden brown, about 5-7 minutes.
- Add Aromatics: Add chopped garlic and onions to the skillet and cook for 2 more minutes.
- Simmer Gravy: Pour in beef broth and bring to a simmer. Cook until gravy thickens, about 10-15 minutes.
- Season Gravy: Adjust seasoning with salt and pepper to taste.
- Rest Meatloaf: Let meatloaf rest for 10-15 minutes before slicing to retain juices.
- Serve: Slice the meatloaf and spoon the mushroom gravy over each serving.
Notes
- Letting the beef come to room temperature ensures even cooking and better flavor integration.
- Do not overmix the meat to keep the meatloaf tender.
- Testing a small patty for seasoning prevents any blandness in the final dish.
- Resting the meatloaf after baking allows the juices to redistribute for moist slices.
- The mushroom gravy can be thickened further with a cornstarch slurry if desired.
- This recipe can be doubled for larger gatherings with proportional baking time adjustment.
