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Juicy Meatloaf With Brown Gravy 1

Juicy Meatloaf With Brown Gravy

This humble dish transforms simple ingredients into a comforting masterpiece that delivers warmth and satisfaction with every bite. My grandmother's perfected recipe has won over even the most dedicated meatloaf skeptics with its perfect moisture retention and rich flavor development.
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Course: Main Course
Cuisine: American
Keyword: Meatloaf, Brown Gravy, Comfort Food, Beef Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 385kcal

Equipment

  • Baking Sheet or Loaf Pan
  • Parchment Paper
  • Meat Thermometer
  • Medium Saucepan
  • Whisk

Ingredients

For the Meatloaf

  • 2 pounds ground beef 80/20 lean-to-fat ratio for optimal juiciness
  • 1 cup breadcrumbs panko provides the best texture, but regular works too
  • 2 large eggs lightly beaten
  • 1 medium onion finely diced (about 1 cup)
  • 1 small green bell pepper finely diced (about ⅔ cup)
  • 3 cloves garlic minced
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup whole milk

For the Brown Gravy

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth low-sodium preferred
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. Prepare all ingredients and allow refrigerated items to come to room temperature for even cooking.
  • In a large bowl, gently combine the ground beef with breadcrumbs, eggs, onion, bell pepper, garlic, ketchup, Worcestershire sauce, mustard, herbs, and seasonings. Pour the milk over the breadcrumbs first and let them soak for 2 minutes. Use your hands to mix ingredients just until combined.
  • Transfer the meat mixture to your baking sheet and shape it into a loaf approximately 9 inches long and 5 inches wide. Avoid packing the meat too tightly, forming the loaf with a light touch and slightly rounded top.
  • Place the meatloaf in the preheated oven and bake for 45-55 minutes until the internal temperature reaches 160°F (71°C). If the top begins to brown too quickly, loosely cover with aluminum foil.
  • While the meatloaf rests, make your gravy. In a medium saucepan over medium heat, melt the butter. Once bubbling, add the flour and whisk continuously for 2-3 minutes until it forms a golden brown roux.
  • Slowly whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce, garlic powder, and onion powder. Simmer for 5-7 minutes, stirring frequently, until the gravy thickens to coat the back of a spoon. Season with salt and pepper to taste.
  • Allow the meatloaf to rest for 10 minutes before slicing. Use a sharp knife to cut into thick slices, then drizzle generously with the warm brown gravy.

Notes

The key to juicy meatloaf is not overmixing the ingredients and using the right fat content in your ground beef. The 10-minute rest time is crucial for redistributing juices throughout the meat. For healthier alternatives, you can substitute half the beef with ground turkey (adding 2 tablespoons olive oil for moisture), use rolled oats instead of breadcrumbs, or incorporate finely chopped mushrooms to reduce meat content while maintaining flavor.

Nutrition

Calories: 385kcal | Carbohydrates: 14g | Protein: 28g | Fat: 24g | Sodium: 820mg | Potassium: 480mg | Fiber: 1g | Calcium: 60mg | Iron: 3.5mg
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