Classic Meatloaf with Mushroom Gravy
Classic Meatloaf with Mushroom Gravy
Ingredients
For the Meatloaf
- 2 pounds ground beef, 80/20
- 1/2 onion, small diced
- 5 cloves garlic, minced
- 3 tablespoons molasses
- 1/4 cup green bell peppers, diced
- 1/4 cup carrots, diced
- 1/4 cup celery, diced
- 1 teaspoon rosemary, dried
- 1 teaspoon thyme, dried
- 2 eggs
- 1/2 cup ketchup
- 1 cup panko breadcrumbs
- 1 cup milk
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
For the Mushroom Gravy
- 2 tablespoons butter
- 1 handful mushrooms, sliced
- 1 tablespoon onion, minced
- 1 tablespoon garlic, minced
- 2 cups beef stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon rosemary, dried, or as needed
- 1/2 teaspoon thyme, dried, or as needed
- 1/2 teaspoon salt, to taste
- 2 tablespoons beef stock, additional, as needed for slurry
- 1 teaspoon cornstarch, additional, as needed for slurry
For Serving
- 4 cups mashed potatoes, prepared, as needed
- 1 cup broccoli, steamed, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 2
In a large mixing bowl, combine the ground beef, diced onion, minced garlic, molasses, diced green bell peppers, diced carrots, diced celery, dried rosemary, dried thyme, eggs, ketchup, panko breadcrumbs, milk, smoked paprika, salt, and black pepper.
⏱️ 5 min
- 3
Wearing gloves, thoroughly mix all the meatloaf ingredients together until well combined. Be careful not to overmix, as this can make the meatloaf tough.
⏱️ 5 min
- 4
Optional seasoning check: Take a small portion (about 1 tablespoon) of the meatloaf mixture and cook it in a small pan until browned. Taste it to ensure the seasoning is to your liking. Adjust salt or pepper if necessary.
⏱️ 5 min
- 5
Form the meatloaf mixture into a loaf shape and carefully place it into a loaf pan.
⏱️ 5 min
- 6
Bake the meatloaf in the preheated oven for 1 hour, or until its internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 60 min•🌡️ 375
- 7
While the meatloaf is baking, prepare the mushroom gravy. In a medium pan, melt the butter over medium heat.
⏱️ 2 min
- 8
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften and release their moisture.
⏱️ 4 min
- 9
Add the minced onion and minced garlic to the pan with the mushrooms. Cook for another 2 to 3 minutes until fragrant.
⏱️ 3 min
- 10
Pour in the 2 cups of beef stock. Bring the mixture to a simmer.
⏱️ 3 min
- 11
In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Mix it well until smooth.
⏱️ 1 min
- 12
Gradually whisk the cornstarch slurry into the simmering mushroom and beef stock mixture. Continue to whisk until the gravy begins to thicken. Add the dried rosemary and dried thyme.
⏱️ 3 min
- 13
If the gravy is not thick enough for your preference, create another small slurry with 1 teaspoon of cornstarch and 2 tablespoons of beef stock. Gradually whisk it into the gravy until the desired consistency is reached.
⏱️ 2 min
- 14
Season the gravy with salt to your taste. Keep warm until ready to serve.
⏱️ 1 min
- 15
After baking, remove the meatloaf from the oven and let it rest in the pan for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
⏱️ 5 min
- 16
Slice the meatloaf into desired portions. Serve hot on a bed of mashed potatoes, topped generously with the mushroom gravy. A side of steamed broccoli pairs well with this dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Meatloaf with Mushroom Gravy
For the Meatloaf
- 2 pounds ground beef, 80/20
- 1/2 onion, small diced
- 5 cloves garlic, minced
- 3 tablespoons molasses
- 1/4 cup green bell peppers, diced
- 1/4 cup carrots, diced
- 1/4 cup celery, diced
- 1 teaspoon rosemary, dried
- 1 teaspoon thyme, dried
- 2 eggs
- 1/2 cup ketchup
- 1 cup panko breadcrumbs
- 1 cup milk
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
For the Mushroom Gravy
- 2 tablespoons butter
- 1 handful mushrooms, sliced
- 1 tablespoon onion, minced
- 1 tablespoon garlic, minced
- 2 cups beef stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon rosemary, dried, or as needed
- 1/2 teaspoon thyme, dried, or as needed
- 1/2 teaspoon salt, to taste
- 2 tablespoons beef stock, additional, as needed for slurry
- 1 teaspoon cornstarch, additional, as needed for slurry
For Serving
- 4 cups mashed potatoes, prepared, as needed
- 1 cup broccoli, steamed, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 2
In a large mixing bowl, combine the ground beef, diced onion, minced garlic, molasses, diced green bell peppers, diced carrots, diced celery, dried rosemary, dried thyme, eggs, ketchup, panko breadcrumbs, milk, smoked paprika, salt, and black pepper.
⏱️ 5 min - 3
Wearing gloves, thoroughly mix all the meatloaf ingredients together until well combined. Be careful not to overmix, as this can make the meatloaf tough.
⏱️ 5 min - 4
Optional seasoning check: Take a small portion (about 1 tablespoon) of the meatloaf mixture and cook it in a small pan until browned. Taste it to ensure the seasoning is to your liking. Adjust salt or pepper if necessary.
⏱️ 5 min - 5
Form the meatloaf mixture into a loaf shape and carefully place it into a loaf pan.
⏱️ 5 min - 6
Bake the meatloaf in the preheated oven for 1 hour, or until its internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 60 min•🌡️ 375 - 7
While the meatloaf is baking, prepare the mushroom gravy. In a medium pan, melt the butter over medium heat.
⏱️ 2 min - 8
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften and release their moisture.
⏱️ 4 min - 9
Add the minced onion and minced garlic to the pan with the mushrooms. Cook for another 2 to 3 minutes until fragrant.
⏱️ 3 min - 10
Pour in the 2 cups of beef stock. Bring the mixture to a simmer.
⏱️ 3 min - 11
In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Mix it well until smooth.
⏱️ 1 min - 12
Gradually whisk the cornstarch slurry into the simmering mushroom and beef stock mixture. Continue to whisk until the gravy begins to thicken. Add the dried rosemary and dried thyme.
⏱️ 3 min - 13
If the gravy is not thick enough for your preference, create another small slurry with 1 teaspoon of cornstarch and 2 tablespoons of beef stock. Gradually whisk it into the gravy until the desired consistency is reached.
⏱️ 2 min - 14
Season the gravy with salt to your taste. Keep warm until ready to serve.
⏱️ 1 min - 15
After baking, remove the meatloaf from the oven and let it rest in the pan for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
⏱️ 5 min - 16
Slice the meatloaf into desired portions. Serve hot on a bed of mashed potatoes, topped generously with the mushroom gravy. A side of steamed broccoli pairs well with this dish.
⏱️ 1 min