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This Meatloaf with Gravy is everything I love about comfort food. Juicy, flavorful beef, seasoned to perfection, and smothered in a savory, silky gravy—it’s like a hug on a plate. Whether you’re serving it with classic mashed potatoes or roasted veggies, this recipe is one of those meals that everyone will want seconds of. Bonus: it’s easy enough to make on a weeknight but impressive enough for Sunday dinner!
Before You Start
- Use the Right Ground Beef: Go for ground beef with 80% lean and 20% fat for the perfect balance of flavor and juiciness. Leaner beef can make the meatloaf dry.
- Don’t Overmix: Gently mix the meatloaf ingredients until just combined. Overmixing can make the meatloaf dense and tough.
- Grate the Onion: Grating the onion instead of chopping it helps it blend into the meat mixture, keeping the texture smooth and ensuring even flavor throughout.
- Use a Meat Thermometer: Check that the internal temperature reaches 160°F (71°C) to ensure it’s fully cooked without drying out.
- Rest Before Slicing: Let the meatloaf rest for at least 10 minutes after baking. This allows the juices to redistribute, making it easier to slice without falling apart.
- Whisk the Gravy Constantly: To avoid lumps in the gravy, whisk continuously while adding the broth to the roux. If it does get lumpy, strain it through a fine mesh sieve.
- Customize the Seasoning: Taste the gravy before serving and adjust the salt and pepper to your liking for the perfect finish.
Ingredients You’ll Need
- Ground Beef: I like to use 80% lean beef—it has enough fat to keep the meatloaf juicy without being greasy. You can mix in ground pork or turkey, but keep an eye on the texture since leaner meats might dry out.
- Breadcrumbs, Milk, and Eggs: These are what hold everything together. The breadcrumbs and milk create a soft, tender texture, while the eggs are the glue that keeps the loaf intact. No breadcrumbs? No problem—try crushed crackers or oats instead.
- Onion and Garlic: These bring the savory vibes. Grate the onion if you don’t want chunks, and mince the garlic for the best flavor.
- Ketchup and Worcestershire Sauce: The ketchup adds a subtle tangy sweetness, while the Worcestershire sauce brings a savory, umami punch.
- Dried Thyme, Salt, and Pepper: Simple seasonings, but so important. Thyme adds a hint of herbiness, and the salt and pepper bring everything together.
- Butter and Flour: These make the roux, which thickens the gravy.
- Beef Broth: The backbone of the gravy. Use low-sodium broth so you can control the seasoning. If you’re out of beef broth, chicken or vegetable broth will work, but the flavor will change slightly.
- Spices: Onion Powder, Garlic Powder, Salt, and Pepper. These season the gravy to perfection. Adjust the salt and pepper to taste once the gravy thickens.
Start by preheating your oven to 350°F and either grease a loaf pan or line a baking sheet with parchment paper. I like the parchment option if you want that golden crust all over. Now, grab a big mixing bowl and get all your ingredients for the meatloaf in there—ground beef, breadcrumbs, milk, eggs, grated onion, garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper. Use your hands to mix it all together gently. Don’t overdo it, though; overmixing can make the meatloaf dense, and we want it tender.
Once everything is combined, shape it into a loaf. You can press it into a loaf pan or free-form it on your baking sheet—whatever you prefer. Just make sure it’s compact and smooth on top, so it cooks evenly.
Pop the meatloaf in the oven and bake it for about an hour. You’re aiming for an internal temperature of 160°F. If you’re using a baking sheet, keep an eye on the edges so they don’t dry out; you can cover it loosely with foil halfway through if needed. Once it’s done, let it rest for 10 minutes before slicing. This step is crucial—it locks in all those juices and makes it easier to slice cleanly.
While the meatloaf is baking, it’s time to make the gravy. Melt some butter in a saucepan over medium heat, then whisk in the flour. Cook this for a couple of minutes—it’ll look like a paste, but that’s what you want!
Gradually pour in the beef broth while whisking constantly. Add a splash of Worcestershire sauce, onion powder, garlic powder, and season with salt and pepper to taste. Let it simmer for a few minutes until it thickens. If it seems too thin, just keep simmering—it’ll thicken up as it cooks.
Once the meatloaf has rested, slice it into thick, hearty pieces. Serve it up with a generous drizzle of that rich, velvety gravy. Don’t forget the sides—mashed potatoes are a must, and some roasted veggies or a simple salad will round out the meal perfectly.
How To Serve
I always serve this Meatloaf with Gravy with creamy sides and fresh veggies to balance the rich flavors. Here are some of my favorite pairings:
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes! You can assemble the meatloaf and store it uncooked in the refrigerator for up to 24 hours. Bake it when you’re ready to serve.
How do I store leftovers?
Store leftover meatloaf in an airtight container in the fridge for up to 3 days. For the gravy, keep it in a separate container and reheat it on the stovetop or in the microwave.
Can I freeze meatloaf?
Absolutely! Freeze the uncooked meatloaf wrapped tightly in plastic wrap and foil, or freeze cooked slices in airtight containers. Both can be stored in the freezer for up to 3 months.
What’s the best way to reheat meatloaf?
Reheat slices in the oven at 350°F until warmed through, or use the microwave for convenience. If frozen, thaw overnight in the fridge before reheating.
Try These Recipes Next
- Meatloaf Muffins
- Instant Pot Meatloaf
- Chicken Meatloaf
- Easy Meatloaf Recipe
- Bacon Wrapped Meatloaf
- Poor Man’s Steak with Onion Gravy
Meatloaf with Gravy
Equipment
Ingredients
For the Meatloaf:
- 2 pounds ground beef preferably 80% lean
- 1 cup breadcrumbs plain or seasoned
- ½ cup milk
- 2 large eggs
- 1 medium onion finely chopped or grated
- 2 cloves garlic minced
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth low sodium or no sodium added
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, dried thyme, salt, and black pepper. Mix gently using your hands or a spatula until all ingredients are well incorporated. Avoid overmixing to keep the meatloaf tender.
- Transfer the meat mixture to the prepared loaf pan or shape it into a loaf on the baking sheet. Press down gently to remove any air pockets and ensure even cooking.
- Place the meatloaf in the preheated oven. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C). If using a baking sheet, you may cover the meatloaf loosely with foil halfway through cooking to prevent it from drying out.
- While the meatloaf is baking, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for about 2 minutes, stirring constantly to form a smooth roux.
- Gradually add the beef broth, whisking continuously to prevent lumps. Stir in 1 teaspoon Worcestershire sauce. Bring the gravy to a simmer and cook until it thickens, about 5-7 minutes. Season with onion powder, garlic powder, salt and pepper. Keep the gravy warm over low heat, stirring occasionally.
- Once the meatloaf is cooked, remove it from the oven and let it rest for 10 minutes to retain its juices. Carefully remove the meatloaf from the pan and slice it into even portions. Serve the meatloaf slices topped with the warm gravy over mashed potatoes.
Tips & Notes:
- Grate the onion instead of chopping it for a smoother texture.
- Let the meatloaf rest for at least 10 minutes after baking to keep it juicy and easy to slice.
- Use a meat thermometer to check for an internal temperature of 160°F—this ensures it’s cooked perfectly without drying out.
- For a deeper flavor in the gravy, let the roux (butter and flour mixture) cook for a minute or two until it turns golden before adding the broth.
- Want crispier edges? Shape the meatloaf on a baking sheet instead of using a loaf pan.
- If your gravy seems thin, simmer it a little longer or whisk in a cornstarch slurry to thicken it quickly.
