Few dishes hit the comfort food spot quite like a well-made meatloaf, and this Meatloaf with Mushroom Gravy takes the classic to a whole new level. Juicy, flavorful, and perfectly seasoned ground beef is shaped into a hearty loaf, then baked until golden and tender. What makes this version stand out is the rich, savory mushroom gravy that’s poured generously over the top — earthy, velvety, and packed with umami goodness from sautéed mushrooms and aromatic herbs.

Paired beautifully with creamy mashed potatoes or buttered green beans, this meatloaf transforms a weeknight dinner into something a little more special. Whether you’re serving it for Sunday supper or preparing it ahead for a satisfying weekday meal, it’s a timeless dish that delivers warmth, nostalgia, and full-bellied satisfaction.

Ingredients for this Meatloaf with Mushroom Gravy

For the Meatloaf:

2 lbs ground beef (80/20)
1 cup breadcrumbs
1 medium onion, finely chopped
2 cloves garlic, minced
2 eggs
1/2 cup milk
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

For the Mushroom Gravy:

2 tbsp butter
1 tbsp olive oil
8 oz mushrooms, sliced
1 small onion, finely chopped
1 clove garlic, minced
2 tbsp flour
2 cups beef broth
1 tsp Worcestershire sauce
Salt and pepper to taste
Optional: a splash of heavy cream for richness

Step 1: Prepare the Meatloaf Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, eggs, milk, Worcestershire sauce, ketchup, salt, pepper, and dried thyme. Use your hands or a wooden spoon to mix everything together until just combined — be careful not to overmix, which can make the meatloaf dense.

Step 2: Shape and Bake

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease a loaf pan. Shape the meat mixture into a loaf form and place it on the tray or in the pan. Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing to keep it juicy.

Step 3: Make the Mushroom Gravy

While the meatloaf is baking, start on the gravy. In a large skillet, heat butter and olive oil over medium heat. Add sliced mushrooms and cook for 5–7 minutes until they’re browned and tender. Stir in the chopped onion and garlic, cooking for another 2–3 minutes until fragrant.

Step 4: Thicken the Gravy

Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, then season with salt and pepper to taste. Simmer for 5–10 minutes until the gravy thickens. For an extra creamy texture, stir in a splash of heavy cream at the end.

Step 5: Serve

Slice the rested meatloaf and spoon generous amounts of mushroom gravy over each piece. Serve hot with your favorite sides — mashed potatoes, green beans, or roasted vegetables all make excellent companions.

Estimated Nutrition (per serving)

Note: Nutrition values are estimates and may vary based on ingredient brands and portion sizes.

Calories: 420
Protein: 27g
Fat: 26g
Saturated Fat: 10g
Carbohydrates: 18g
Fiber: 2g
Sugars: 3g
Sodium: 640mg

Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Yes, you can substitute ground turkey for a leaner version. Just be sure to add a little extra moisture like olive oil or more milk to prevent dryness.

2. Can I make the meatloaf ahead of time?

Absolutely. You can prepare the meat mixture and refrigerate it (covered) for up to 24 hours before baking. This can be a real time-saver.

3. What’s the best way to keep meatloaf from falling apart?

Using the right binder like eggs and breadcrumbs is key. Letting the loaf rest after baking also helps it set properly for cleaner slicing.

4. Can I use canned mushrooms for the gravy?

Fresh mushrooms give the best texture and flavor, but canned mushrooms can work in a pinch. Just drain and pat them dry before using.

5. How do I know when the meatloaf is done?

The safest method is to use a meat thermometer. The internal temperature should reach 160°F (71°C) for cooked beef.

6. Can I double the recipe for a bigger crowd?

Yes! Simply double all ingredients and shape into two loaves or one large loaf. Cooking time may increase, so check for doneness with a thermometer.

7. What sides pair well with this dish?

Mashed potatoes, roasted vegetables, steamed green beans, or even a simple salad work perfectly with meatloaf and mushroom gravy.

8. Is this dish gluten-free?

Not by default, but you can make it gluten-free by using gluten-free breadcrumbs and ensuring the Worcestershire sauce and broth are certified gluten-free.