Description
Classic meatloaf made with ground beef and seasoned breadcrumbs, served with a rich and savory mushroom gravy for the ultimate comfort food experience.
Ingredients
Units
Scale
- 1 kg ground beef (or half beef, half pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 200 g mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp soy sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (180°C). In a small bowl, combine breadcrumbs and milk; let soak for 5 minutes.
- In a large bowl, mix soaked breadcrumbs, ground beef, onion, garlic, eggs, Worcestershire sauce, salt, pepper, and thyme until just combined.
- Form the mixture into a loaf shape and place it in a loaf pan or on a lined baking sheet.
- Bake for 45–55 minutes, until internal temperature reaches 160°F (71°C). Let rest 10 minutes before slicing.
- Meanwhile, in a skillet over medium heat, melt butter and sauté mushrooms until golden, about 5–6 minutes.
- Stir in flour and cook for 1–2 minutes. Gradually whisk in beef broth and soy sauce, stirring constantly until thickened, 3–5 minutes.
- Slice meatloaf and serve with mushroom gravy spooned over top. Garnish with parsley.
Notes
- For added richness, use a mix of ground beef and pork.
- Leftover meatloaf makes great sandwiches the next day.
- Gravy can be enhanced with a splash of cream or a dash of Dijon mustard.
- Freeze leftover meatloaf (without gravy) for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 115 mg