I love this recipe because it brings classic home-cooked comfort right to my table. The meatloaf is tender and flavorful thanks to sautéed onions, garlic, and the perfect mix of seasonings. The brown gravy adds a luxurious finishing touch that ties everything together. It’s simple enough for a weeknight but comforting enough for a special meal. Plus, leftovers reheat beautifully for sandwiches or quick meals the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon butter ½ cup yellow or white onion, small diced 2 cloves garlic, minced 2 pounds ground beef (80/20) 2 large eggs ¾ cup breadcrumbs ¾ cup milk 2 teaspoons salt ½ teaspoon pepper ½ teaspoon onion powder 1 ½ teaspoons garlic powder 1 ½ teaspoons paprika ½ teaspoon dried oregano 2 tablespoons fresh parsley, chopped 1 teaspoon Worcestershire sauce
Brown Gravy: 2 ½ tablespoons butter 2 ½ tablespoons flour 2 cups beef stock
Directions
Prepare the Oven and Pan: I preheat the oven to 350°F and line a rimmed baking sheet with parchment paper for easy cleanup.
Cook the Aromatics: In a medium saucepan, I melt 1 tablespoon butter over medium heat. I add diced onion and cook until soft, about 4 minutes, then stir in minced garlic and cook for 30 seconds more. I remove it from the heat and transfer everything to a large mixing bowl. I set the saucepan aside to use later for the gravy.
Mix the Meatloaf: To the bowl with the onions and garlic, I add ground beef, eggs, breadcrumbs, milk, Worcestershire sauce, and all the seasonings—salt, pepper, onion powder, garlic powder, paprika, oregano, and parsley. I mix gently until just combined, being careful not to overmix, which can make the meatloaf dense.
Shape and Bake: I transfer the mixture onto the prepared baking sheet and shape it into an even 8×4-inch loaf. I bake it for 55–65 minutes, or until the internal temperature reaches 160°F.
Rest the Meatloaf: I remove it from the oven and let it rest for 10–15 minutes before slicing. This allows the juices to redistribute for a moist, tender texture.
Make the Brown Gravy: While the meatloaf rests, I return the same saucepan to medium heat. I melt 2 ½ tablespoons butter, then whisk in the flour to form a smooth roux. I cook it for about 1–2 minutes, whisking constantly, then slowly pour in the beef stock while continuing to whisk until smooth. I let the gravy cook until it thickens to a medium consistency. For a thicker gravy, I use 3 tablespoons each of butter and flour. I taste and adjust seasoning with salt and pepper as needed.
Serve: I slice the meatloaf and spoon warm gravy generously over the top, serving the rest on the side for extra richness.
Servings and Timing
This recipe makes about 6 servings. Prep Time: 20 minutes Cook Time: 1 hour Rest Time: 10 minutes Total Time: 1 hour 30 minutes
Variations
For a lighter option, I use ground turkey with chicken broth for the gravy. I also like to stir a tablespoon of ketchup or barbecue sauce into the meat mixture for a touch of sweetness. When I want extra flavor, I spread a thin layer of ketchup glaze on top before baking. Adding finely diced mushrooms or shredded carrots also gives the meatloaf more texture and nutrients.
Storage/Reheating
I store leftover meatloaf slices in an airtight container in the refrigerator for up to 4 days. To reheat, I place slices in a baking dish, cover with foil, and warm in a 325°F oven for about 15 minutes. The gravy can be reheated gently in a saucepan over low heat, adding a splash of broth if it thickens too much. For longer storage, I freeze the meatloaf and gravy separately in airtight containers for up to 2 months, thawing overnight in the refrigerator before reheating.
FAQs
Can I use leaner beef?
Yes, but I prefer 80/20 ground beef because it stays moist and flavorful. Leaner beef may result in a drier texture.
Can I make the gravy ahead of time?
Yes, I often make the gravy a day ahead and refrigerate it. I reheat it gently before serving, whisking in a little beef stock to loosen if needed.
How can I tell when the meatloaf is done?
I use a meat thermometer—when the internal temperature reaches 160°F, it’s ready.
Can I add vegetables to the meatloaf?
Definitely. Finely chopped carrots, mushrooms, or bell peppers add flavor and moisture.
What can I use instead of breadcrumbs?
I sometimes use crushed crackers, oats, or panko for a different texture.
Can I use store-bought gravy instead?
Yes, but homemade gravy has much more flavor and takes only a few minutes to make.
How do I keep my meatloaf from falling apart?
Mixing just until combined and letting it rest after baking helps it hold together perfectly.
Can I add cheese?
Yes, shredded cheddar or mozzarella mixed into the meat adds richness and gooey texture.
How long should I let the meatloaf rest?
At least 10 minutes, ideally 15, to let the juices redistribute evenly.
Can I make this recipe gluten-free?
Yes, I use gluten-free breadcrumbs and substitute cornstarch or a gluten-free flour blend for the roux in the gravy.
Conclusion
I find this meatloaf with brown gravy to be the perfect classic comfort meal—warm, hearty, and satisfying every time. The tender, juicy meat pairs beautifully with the smooth, flavorful gravy, creating a dish that feels like home. Whether I’m cooking for family or just craving something nostalgic, this recipe always delivers comfort on a plate.
This classic Meatloaf with Brown Gravy is the ultimate comfort food — tender, juicy, and topped with a rich, savory gravy. Perfect for family dinners or Sunday meals, it’s hearty, flavorful, and easy to make from scratch with simple pantry ingredients.
Ingredients
For the Meatloaf:
1 tbsp butter
½ cup yellow or white onion, finely diced
2 cloves garlic, minced
2 lbs ground beef (80/20)
2 large eggs
¾ cup breadcrumbs
¾ cup milk
2 tsp salt
½ tsp black pepper
½ tsp onion powder
1½ tsp garlic powder
1½ tsp paprika
½ tsp dried oregano
2 tbsp fresh parsley, chopped
1 tsp Worcestershire sauce
For the Brown Gravy:
2½ tbsp butter
2½ tbsp flour
2 cups beef stock
Instructions
Preheat the oven: Set oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
Sauté aromatics: In a saucepan, melt 1 tbsp butter over medium heat. Add diced onion and cook for 4 minutes until soft. Add garlic and cook 30 seconds more. Transfer to a large bowl and set saucepan aside for later.
Mix the meatloaf: Add ground beef, eggs, breadcrumbs, milk, Worcestershire sauce, and seasonings (salt, pepper, onion powder, garlic powder, paprika, oregano, parsley) to the bowl with onions. Mix gently until just combined—do not overmix.
Shape and bake: Transfer the mixture to the prepared baking sheet, shaping into an 8×4-inch loaf. Bake 55–65 minutes or until the internal temperature reaches 160°F (71°C).
Rest the meatloaf: Let it rest for 10–15 minutes before slicing to retain juices.
Make the gravy: In the same saucepan, melt 2½ tbsp butter over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes. Gradually whisk in beef stock until smooth. Simmer until thickened, about 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve: Slice the meatloaf and serve topped with warm brown gravy, with extra gravy on the side.
Notes
Use 80/20 beef for the juiciest results.
For a lighter version, use ground turkey and chicken broth for the gravy.
Add finely diced carrots or mushrooms to the meat mixture for extra flavor.
For a touch of sweetness, mix in 1 tbsp ketchup or barbecue sauce.
Letting the meatloaf rest prevents crumbling when sliced.
