Meatloaf with Gravy Recipe

There is something so incredibly nostalgic and soul-warming about a classic meatloaf dinner. This isn’t just any meatloaf; it is a tender, juicy masterpiece smothered in a silky, savory gravy that feels like a big hug on a plate. Whether it’s a rainy Tuesday or a cozy Sunday family gathering, this recipe is the ultimate comfort food that everyone will be asking for seconds of. Trust me, you’re going to love this!

Why You’ll Love This Recipe

• Ultra-Moist Texture: No dry meatloaf here! By soaking the breadcrumbs in milk, we ensure every single bite is perfectly tender and “melt-in-your-mouth” soft.
• The Gravy Factor: Let’s be real—the gravy is a total game-changer. It’s rich, velvety, and elevates the beefy flavors to a whole new level.
• Simple & Stress-Free: You likely have most of these ingredients in your pantry right now, and the prep is as easy as “mix and bake.”
• A Family Favorite: Kids love it, adults crave it, and it makes the entire house smell like a dream while it’s in the oven.

Ingredients

Gather up these kitchen staples to get started! Remember, the specific measurements are waiting for you in the recipe card just below this article.

• Ground Beef: The hearty, flavorful base of our loaf. I recommend a lean mix so it stays juicy without being overly greasy.
• Breadcrumbs & Milk: This “panade” is our secret weapon for a light, tender texture that holds together beautifully.
• Onion & Garlic: Essential for that deep, savory aroma and classic home-cooked flavor.
• Eggs: These act as the glue that keeps our beautiful loaf from falling apart.
• Ketchup & Worcestershire-style Sauce: Adds a tangy, slightly sweet, and umami-rich kick that balances the savory beef.
• Paprika, Salt, & Pepper: Simple seasonings that pack a punch and enhance the natural flavors.
• Butter & Flour: The foundation of our roux, which makes the gravy thick and luxurious.
• Beef Broth: The liquid gold that turns into our savory, pourable topping.
• Onion Powder: Adds a concentrated savory note to the gravy without changing the smooth texture.

Note: You can find the full list of ingredients with exact measurements in the recipe card right under the article!

How to Make the Recipe

Step 1: Prep and Soak

First things first, preheat your oven to 375°F. While that’s warming up, mix your breadcrumbs and milk in a small bowl. Letting them soak for just a couple of minutes is the key to that legendary moisture we talked about!

Step 2: Mix the Loaf

In a large bowl, combine your beef, the milky breadcrumbs, onion, garlic, eggs, and all those delicious seasonings. Now, here is the trick: mix it gently with your hands or a spoon until just combined. If you overwork the meat, it can get tough—and we want it tender!

Step 3: Shape and Bake

Shape the mixture into a lovely loaf and pop it into your greased pan or onto a lined baking sheet. Bake for about 50-55 minutes. You’ll know it’s ready when it’s golden on the outside and reaches an internal temp of 160°F.

Step 4: Make the Dreamy Gravy

While the meat is doing its thing, melt your butter in a saucepan. Whisk in the flour for a minute until golden, then slowly pour in the beef broth. Keep whisking to keep it smooth! Add your seasonings and let it simmer until it’s thick enough to coat the back of a spoon.

Step 5: Rest and Serve

Once the meatloaf is out, let it rest for 10 minutes. This is super important—it lets the juices redistribute so the meat stays moist. Slice it up, pour that warm gravy over the top, and get ready for the best bite of your day!

Pro Tips for Making the Recipe

• Don’t Overmix: I can’t say it enough! Treat the meat gently for the softest results.
• The Rest is Best: If you slice it the second it comes out of the oven, the juices will run out. Giving it 10 minutes makes a world of difference.
• Fine Chop the Veggies: Make sure your onion is finely chopped so it cooks through perfectly and doesn’t create “crumbly” spots in your slices.

How to Serve

This meatloaf is a star, but it loves a good supporting cast!

• Classic Pairing: Serve it over a mountain of creamy mashed potatoes—the gravy was practically made for them!
• Add some Green: A side of roasted green beans or honey-glazed carrots adds a lovely pop of color and freshness.
• The “Manwich”: If you have extra, a thick slice of meatloaf on toasted sourdough makes the world’s best lunch the next day.

Make Ahead and Storage

Storing Leftovers

Wrap your leftovers tightly or place them in an airtight container. They’ll stay delicious in the fridge for up to 3 days.

Freezing

You can freeze the cooked meatloaf (without gravy) for up to 3 months! Just thaw it in the fridge overnight before you’re ready to enjoy it again.

Reheating

To keep it from drying out, reheat slices in the oven at 350°F with a little splash of broth or extra gravy on top, covered with foil. The microwave works too for a quick fix!

FAQs

1. Can I use ground turkey instead of beef? Absolutely! Ground turkey is a great lean alternative. Just keep an eye on the cooking time, as turkey can dry out a bit faster than beef.

2. Why did my meatloaf fall apart? This usually happens if the ingredients aren’t bound well enough or if it wasn’t rested long enough. Make sure to use the eggs and soaked breadcrumbs as directed, and don’t skip that 10-minute rest!

3. Can I make the gravy ahead of time? You sure can! You can make it a day early and just gently reheat it on the stove. If it gets too thick in the fridge, just whisk in a tiny splash of water or broth while reheating.

4. What if I don’t have a loaf pan? No problem at all! You can shape the meat into a loaf by hand and bake it on a parchment-lined baking sheet. It actually develops a nice “crust” all the way around that way!