Go Back

Meatloaf with Creamy Mushroom Gravy

Meatloaf with mushroom gravy—baked until juicy and finished with a velvety mushroom cream sauce. This classic meatloaf dinner pairs a rich gravy poured generously over each slice for comfort-food texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 onion small onion, grated
  • 2 tbsp Worcestershire
  • 1 salt and pepper to taste
  • 1 pepper to taste
Glaze
  • 0.33 cup ketchup
  • 1 tbsp brown sugar
Mushroom Gravy
  • 2 tbsp butter
  • 12 oz cremini mushrooms sliced
  • 3 garlic cloves, minced
  • 2 tbsp flour
  • 2 cup beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Bake the meatloaf
  1. Preheat oven to 350°F and grease a loaf pan.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper until evenly combined.
  3. Press the mixture into the loaf pan and spread ketchup and brown sugar glaze over the top.
  4. Bake 60–70 minutes until the internal temperature reaches 160°F.
  5. Rest the meatloaf 10 minutes before slicing.
Make the creamy mushroom gravy
  1. Melt butter in a skillet over medium-high heat and cook sliced cremini mushrooms until golden, about 5–6 minutes.
  2. Add minced garlic and cook 30 seconds, then sprinkle flour over the mushrooms and cook 1 minute.
  3. Whisk in beef broth, heavy cream, and Worcestershire sauce, then simmer 5 minutes until the gravy thickens.
Serve
  1. Slice the meatloaf and serve with mushroom gravy poured generously over the top.

Notes

For the juiciest slices, don’t skip the 10-minute rest—carryover heat sets the texture. Refrigerate leftovers in an airtight container up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes for up to 2 months (slice first, freeze wrapped); thaw overnight in the fridge. For a lighter option, use half-and-half instead of heavy cream for a still-creamy gravy.