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Slices of juicy Salisbury Steak Meatloaf topped with savory mushroom gravy and fresh thyme on a white plate.

Hearty Meatloaf With Mushroom & Savory Gravy

This comforting and robust meatloaf is packed with savory flavors, featuring a classic beef blend, a tangy glaze, and served with a rich, earthy mushroom and herb gravy. Perfect for a satisfying family dinner.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs Ground Beef 80/20 lean
  • 1 Yellow Onion medium, finely diced
  • 3 cloves Garlic minced
  • 1 Large Egg beaten
  • 1/2 cup Breadcrumbs plain
  • 1/4 cup Milk whole or 2%
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Ketchup
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary crushed
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 2 tbsp Fresh Parsley chopped, optional
For the Glaze
  • 1/2 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
  • 1/2 Yellow Onion small, finely diced
  • 2 cloves Garlic minced
  • 2 tbsp All-Purpose Flour
  • 2 cups Beef Broth low sodium
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Fresh Rosemary finely chopped
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper or to taste
  • 1 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large Mixing Bowl
  • 9x5-inch Loaf Pan
  • Medium saucepan
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Meat Thermometer

Method
 

Prepare the Meatloaf
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground beef, diced yellow onion, minced garlic, beaten egg, breadcrumbs, milk, 1 tablespoon Worcestershire sauce, 2 tablespoons ketchup, dried thyme, dried rosemary, salt, and black pepper. If using, add fresh chopped parsley.
  3. Gently mix all ingredients with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
  4. Lightly grease a 9x5 inch loaf pan. Press the meat mixture evenly into the prepared pan. Alternatively, you can shape it into a free-form loaf on a baking sheet lined with parchment paper.
Prepare the Glaze
  1. In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
Bake the Meatloaf
  1. Spread half of the prepared glaze evenly over the top of the meatloaf.
  2. Bake for 50 minutes.
  3. Remove the meatloaf from the oven, spread the remaining glaze over the top, and return to the oven.
  4. Continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) using a meat thermometer.
  5. Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist meatloaf.
Make the Mushroom & Savory Gravy (while meatloaf rests)
  1. In a medium saucepan, melt the butter over medium heat. Add the sliced cremini mushrooms and diced yellow onion. Sauté for 5-7 minutes, until the mushrooms are softened and have released their liquid, and the onion is translucent.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes to create a roux.
  4. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly, until the gravy thickens to your desired consistency.
  5. Stir in the 1 teaspoon Worcestershire sauce, dried thyme, and finely chopped fresh rosemary. Season with salt and black pepper to taste. Simmer for 2-3 more minutes to allow flavors to meld.
  6. Remove from heat. If desired, stir in fresh chopped parsley for garnish.
Serve
  1. Slice the rested meatloaf and serve immediately with generous spoonfuls of the warm Mushroom & Savory Gravy.

Notes

For a firmer meatloaf, you can carefully drain any excess fat from the pan halfway through baking, especially if using a higher fat content ground beef. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. The gravy can also be stored separately and reheated gently on the stovetop or in the microwave. To make this recipe gluten-free, substitute gluten-free breadcrumbs and gluten-free all-purpose flour for the gravy. Ensure your Worcestershire sauce is also certified gluten-free.