Description
A classic, comforting meatloaf recipe made with ground chuck and seasoned breadcrumbs, served with a rich brown mushroom gravy. Perfect for a hearty family dinner with tender meatloaf and savory homemade gravy.
Ingredients
Scale
Meatloaf
- 2 1/2 pounds ground chuck
- 1 cup breadcrumbs (from 4-5 slices day old bread)
- 1/4 cup parsley, minced
- 2 teaspoons fresh thyme leaves, only
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, grated
- 1 medium onion, minced
- 2 large eggs, beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
Brown Mushroom Gravy
- 6 tablespoons pan drippings (from meatloaf)
- 1 pound mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 6 tablespoons flour
- 3 cups low sodium beef stock
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves, only
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and position the rack in the middle.
- Mix Meatloaf Ingredients: In a large bowl, gently combine ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just combined.
- Shape and Bake: Form the mixture into a loaf approximately 9 inches long and 5 inches wide. Place it into a baking dish and bake for 70 minutes or until an instant-read thermometer inserted in the center reads 160 degrees Fahrenheit.
- Rest Meatloaf: Remove the meatloaf from the oven and allow it to rest for 15-20 minutes to help it hold together before slicing. Use this time to prepare the gravy.
- Sear Mushrooms: Heat a large pan over medium heat. Add 6 tablespoons of the meatloaf pan drippings and sear the sliced mushrooms until they release their moisture and it evaporates completely.
- Deglaze with Wine: Add 1/2 cup dry white wine to the mushrooms and cook over medium-high heat for 2 minutes, reducing the wine by half.
- Add Flour and Cook: Reduce heat to medium. Stir in 6 tablespoons of flour and cook while stirring constantly for 1-2 minutes until the flour turns golden brown.
- Add Beef Stock and Simmer: Gradually whisk in 3 cups low sodium beef stock and add 1 teaspoon fresh thyme. Bring the mixture to a boil, then reduce to a simmer. Season with salt and pepper to taste. Adjust thickness by adding more stock or simmering as needed.
- Serve: Slice the rested meatloaf and serve hot with the brown mushroom gravy poured over or on the side.
Notes
- Use a food processor or coffee grinder to pulse stale bread into breadcrumbs; store-bought plain breadcrumbs (1 to 1 1/4 cups) work well as a substitute.
- If the meatloaf mixture feels too wet, add extra breadcrumbs gradually to achieve the right consistency.
- Let the meatloaf rest for at least 15-20 minutes before slicing to ensure it holds together when cut.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months. Reheat in the oven at 350 degrees Fahrenheit or in the microwave until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
