Description
A classic, hearty meatloaf recipe made with ground chuck and seasoned breadcrumbs, served with a rich brown mushroom gravy. This comforting dish is perfect for a satisfying dinner and features fresh herbs and a flavorful pan gravy.
Ingredients
Scale
Meatloaf
- 2 1/2 pounds ground chuck
- 1 cup breadcrumbs (from 4-5 slices day old bread)
- 1/4 cup minced parsley
- 2 teaspoons fresh thyme leaves
- 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
Brown Mushroom Gravy
- 6 tablespoons pan drippings (from meatloaf)
- 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
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and set the rack to the middle position to ensure even cooking.
- Mix Meatloaf Ingredients: In a large bowl, gently combine the ground chuck, breadcrumbs, parsley, fresh thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just mixed.
- Shape and Bake Meatloaf: Form the mixture into a loaf approximately 9 inches long and 5 inches wide. Place it in a baking dish and bake for 70 minutes or until the internal temperature reaches 160 degrees Fahrenheit using an instant-read thermometer.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 15-20 minutes to help it retain its shape while slicing.
- Prepare Brown Mushroom Gravy: Heat a large pan over medium heat and add the 6 tablespoons of pan drippings from the meatloaf. Sear the sliced mushrooms in the drippings until they release their water and the liquid evaporates.
- Add Wine and Thicken Gravy: Add the dry white wine and cook on medium-high heat for 2 minutes until reduced by half. Reduce the heat to medium and stir in the flour, cooking constantly for 1-2 minutes until it turns golden brown.
- Add Stock and Simmer: Gradually whisk in the beef stock and add fresh thyme. Bring the gravy to a boil while whisking to remove lumps, then reduce to a simmer. Season with salt and pepper to taste.
- Adjust Gravy Consistency: If the gravy is too thick, add a little more beef stock or water; if too thin, increase heat to reduce until desired thickness is reached.
- Serve: Slice the rested meatloaf and serve with the warm brown mushroom gravy poured over the top. Enjoy!
Notes
- Pulse stale bread in a food processor or coffee grinder to make fresh breadcrumbs, or substitute with 1 to 1 1/4 cups plain store-bought breadcrumbs.
- If the mixture feels too wet, add extra breadcrumbs gradually until the consistency is manageable.
- Allow the meatloaf to rest for at least 15-20 minutes after baking to maintain its shape when slicing.
- Leftover meatloaf and gravy can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350 degrees Fahrenheit or in the microwave until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
