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Meatloaf with Brown Gravy

6 servings


15 minutes

active time

1 hour 25 minutes

total time


2 1/2 pounds ground chuck

4-5 slices day old bread (turned into 1 cup of breadcrumbs, see notes)

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

6 tablespoons pan drippings

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)


Preheat oven to 400f and set the rack to the middle level.

Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9-inch long by 5-inch wide loaf and place it into a baking dish.

Bake for 60-70 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.

Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15-20 minutes before cutting so that the meatloaf stays together. During the resting time, prepare the brown mushroom gravy below.

For the brown mushroom gravy

Heat a large pan to medium heat and sear the mushrooms in 6 tablespoons of the meatloaf's pan drippings.

Cook the mushrooms until they release their water and it evaporates. Add a 1/2 cup of dry white wine and cook for 2 minutes on medium-high heat until it reduces by about half. Turn heat back down to medium and add the flour. Cook, stirring constantly for 1-2 minutes (or until all of the flour turns golden brown).

Add the beef stock and thyme and bring to a boil while whisking to incorporate all of the flour. Once boiling lower the heat to a simmer. Season with salt and pepper to taste. If the gravy is too thick, add a bit more stock or water. If too thin just raise the heat to high and reduce until satisfied. Enjoy!


Pulse stale bread in a food processor to make breadcrumbs or use a clean coffee grinder. Store-bought plain breadcrumbs (1 to 1 1/4 cups) can also be used.

If the meatloaf mix is too wet, just add a bit more breadcrumbs to the mix.

Make sure to let the meatloaf sit for at least 15-20 minutes before cutting into it so that it stays together. While the meatloaf is resting, use that time to make the gravy.

Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat in the oven at 350f until warm or in the microwave.


Serving Size



664 kcal

Total Fat

42.3 g

Saturated Fat

16.2 g

Unsaturated Fat


Trans Fat



190 mg


1310 mg

Total Carbohydrate

25.8 g

Dietary Fiber

2.3 g

Total Sugars

5.4 g


42.6 g

6 servings


15 minutes

active time

1 hour 25 minutes

total time
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