Go Back

Brown Gravy Meatloaf

Brown gravy meatloaf is a classic American loaf baked until juicy, then topped with a rich dark beef gravy made from pan drippings. The warm slices get poured with thick brown gravy for a comforting meatloaf and gravy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 small onion grated
  • 3 cloves garlic minced
  • 2 tbsp Worcestershire
  • 0.25 salt and pepper to taste
Brown Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the meatloaf
  1. Preheat oven to 350°F and grease a loaf pan with a light coating of grease.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated small onion, minced garlic, Worcestershire, and salt and pepper until evenly incorporated.
  3. Press the meat mixture firmly into the greased loaf pan to form an even loaf.
  4. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F, with the loaf visible as browned on top.
Rest and reserve drippings
  1. Remove the loaf from the oven and rest for 10 minutes, allowing juices to settle so the slices stay moist.
  2. Carefully reserve any pan drippings to use in the gravy, keeping them with a spoon so solids don’t overwhelm the sauce.
Make the brown gravy
  1. In a saucepan over medium heat, melt butter and whisk in flour until combined and lightly golden, about 1–2 minutes.
  2. Whisk in beef broth, Worcestershire sauce, garlic powder, and reserved pan drippings until smooth.
  3. Simmer the gravy for 5 minutes, stirring occasionally, until thickened and glossy.
Serve
  1. Slice the meatloaf and serve each portion covered in brown gravy, pouring the thick sauce over the top so it clings to the surface.

Notes

For the juiciest slices, press the meat mixture firmly into the loaf pan and rest the finished loaf 10 minutes before slicing. Refrigerate leftovers in a sealed container up to 3–4 days; reheat in the microwave or covered in a 300°F oven until warm. Freezing is yes—freeze sliced portions (with or without gravy) up to 2–3 months and thaw in the refrigerator. For a lower-carb option, replace breadcrumbs with the same amount of finely ground gluten-free or almond-based breadcrumbs.