Homesmad

Mushroom Gravy Meatloaf: The Ultimate Comfort Food Recipe

by

Mushroom Gravy Meatloaf: Prepare to elevate your weeknight dinner game with a dish that’s both comforting and surprisingly sophisticated! Forget everything you thought you knew about meatloaf – this isn’t your grandma’s dry, bland version. We’re talking about a juicy, flavorful meatloaf smothered in a rich, savory mushroom gravy that will have everyone asking for seconds.

Meatloaf itself has a fascinating history, evolving from humble beginnings as a way to use leftover scraps of meat into a beloved comfort food staple. Its popularity soared during the Great Depression as an affordable and filling meal. But this Mushroom Gravy Meatloaf takes that classic concept and infuses it with gourmet flair.

What makes this dish so irresistible? It’s the perfect combination of textures and flavors. The meatloaf is tender and moist, thanks to a few simple tricks we’ll share. The mushroom gravy adds a depth of umami that perfectly complements the savory meat. People love meatloaf because it’s easy to prepare, satisfying, and can be customized to suit any taste. And with the addition of the creamy, earthy mushroom gravy, this recipe becomes a truly unforgettable culinary experience. Get ready to impress your family and friends with this updated take on a timeless classic!

Mushroom Gravy Meatloaf this RECIPE

Ingredients:

  • For the Meatloaf:
    • 2 lbs ground beef (80/20 blend is recommended for flavor and moisture)
    • 1 lb ground pork (adds richness and depth of flavor)
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup breadcrumbs (plain or Italian seasoned, your preference)
    • 1/2 cup milk (whole milk or 2% works best)
    • 2 large eggs, lightly beaten
    • 1/4 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon smoked paprika
    • Salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil
  • For the Mushroom Gravy:
    • 1 tablespoon olive oil
    • 1 lb cremini mushrooms, sliced
    • 1/2 cup chopped shallots
    • 2 cloves garlic, minced
    • 3 tablespoons all-purpose flour
    • 3 cups beef broth (low sodium is preferred so you can control the salt)
    • 1/2 cup heavy cream (optional, for extra richness)
    • 2 tablespoons dry sherry (optional, adds a lovely depth of flavor)
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • Salt and freshly ground black pepper to taste
    • 2 tablespoons chopped fresh parsley, for garnish

Preparing the Meatloaf Mixture:

  1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Remove from heat and let cool slightly. This step is crucial because it mellows out the onion and garlic, preventing them from overpowering the meatloaf.
  2. Combine Wet Ingredients: In a large bowl, combine the milk, beaten eggs, ketchup, Worcestershire sauce, and Dijon mustard. Whisk everything together until well combined. This mixture will help bind the meatloaf and add moisture.
  3. Soak the Breadcrumbs: Add the breadcrumbs to the wet ingredients and let them soak for a few minutes. This allows the breadcrumbs to absorb the liquid, preventing the meatloaf from becoming dry.
  4. Combine Dry Ingredients: In a separate small bowl, combine the dried thyme, dried rosemary, smoked paprika, salt, and pepper. This ensures that the spices are evenly distributed throughout the meatloaf.
  5. Combine All Ingredients: Add the cooled onion and garlic mixture, the ground beef, ground pork, and the spice mixture to the bowl with the breadcrumb mixture.
  6. Mix Gently: Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in a tough meatloaf. I find that using my hands is the best way to ensure everything is evenly distributed without overworking the meat.

Shaping and Baking the Meatloaf:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Baking Dish: Lightly grease a 9×5 inch loaf pan with cooking spray or olive oil. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal.
  3. Shape the Meatloaf: Gently transfer the meatloaf mixture to the prepared loaf pan and shape it into an even loaf. Avoid packing the meatloaf too tightly, as this can also make it tough.
  4. Bake the Meatloaf: Bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy. The meatloaf should be cooked through and slightly firm to the touch.
  5. Rest the Meatloaf: Once the meatloaf is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.

Making the Mushroom Gravy:

  1. Sauté the Mushrooms: While the meatloaf is baking, prepare the mushroom gravy. Heat the olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook until they are browned and softened, about 8-10 minutes. Don’t overcrowd the pan; you may need to cook the mushrooms in batches to ensure they brown properly.
  2. Add Shallots and Garlic: Add the chopped shallots to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Make the Roux: Sprinkle the flour over the mushrooms and shallots and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the gravy.
  4. Deglaze the Pan: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. These browned bits add a lot of flavor to the gravy!
  5. Simmer the Gravy: Bring the gravy to a simmer and cook for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
  6. Add Flavor Enhancers: Stir in the heavy cream (if using), dry sherry (if using), dried thyme, and dried rosemary. Season with salt and pepper to taste.
  7. Simmer Briefly: Simmer for another 2-3 minutes to allow the flavors to meld together.
  8. Adjust Consistency: If the gravy is too thick, add a little more beef broth. If it’s too thin, simmer for a few more minutes to reduce it.

Assembling and Serving:

  1. Slice the Meatloaf: After the meatloaf has rested, carefully slice it into 1-inch thick slices.
  2. Serve with Gravy: Arrange the meatloaf slices on a platter and spoon the mushroom gravy generously over the top.
  3. Garnish: Garnish with chopped fresh parsley for a pop of color and freshness.
  4. Serve Immediately: Serve the meatloaf with mushroom gravy immediately. It pairs well with mashed potatoes, roasted vegetables, or a simple green salad.

Tips for the Best Meatloaf:

  • Don’t Overmix: Overmixing the meatloaf mixture can result in a tough meatloaf. Mix just until the ingredients are combined.
  • Use a Meat Thermometer: A meat thermometer is the best way to ensure that the meatloaf is cooked through. The internal temperature should reach 160°F (71°C).
  • Let it Rest: Letting the meatloaf rest for 10-15 minutes before slicing allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.
  • Customize the Flavors: Feel free to customize the flavors of the meatloaf to your liking. You can add different herbs, spices, or vegetables.
  • Make it Ahead: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before baking.

Variations:

  • Glazed Meatloaf: For a glazed meatloaf, brush the top with your favorite glaze (such as ketchup, barbecue sauce, or a mixture of brown sugar and vinegar) during the last 15 minutes of baking.
  • Stuffed Meatloaf: For a stuffed meatloaf, create a well in the center of the meatloaf mixture and fill it with your favorite fillings, such as cheese, vegetables, or hard-boiled eggs.
  • Turkey Meatloaf: For a lighter option, substitute ground turkey for the ground beef and pork.
  • Vegetarian Meatloaf: For a vegetarian meatloaf, use a combination of lentils, beans, and vegetables.

Storage:

  • Leftovers: Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: You can freeze cooked meatloaf for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.

Reheating:

  • Oven: Reheat meatloaf in the oven at 350°F (175°C) until heated through.

  • Mushroom Gravy Meatloaf

    Conclusion:

    So, there you have it! This Mushroom Gravy Meatloaf isn’t just another meatloaf recipe; it’s a flavor explosion waiting to happen. The savory depth of the mushrooms, combined with the rich, comforting gravy, elevates this classic dish to a whole new level. Trust me, your family (and your taste buds!) will thank you. It’s the perfect weeknight meal that feels special enough for a weekend gathering.

    Why This Meatloaf Is a Must-Try

    I know, I know, meatloaf can sometimes get a bad rap. But this recipe is different. The secret lies in the quality of the ingredients and the careful layering of flavors. The mushroom gravy isn’t just an afterthought; it’s an integral part of the dish, infusing the meatloaf with moisture and umami. Plus, it’s surprisingly easy to make! No complicated techniques or hard-to-find ingredients required. It’s a simple, straightforward recipe that delivers incredible results every single time. And let’s be honest, who doesn’t love a good, hearty meatloaf?

    Serving Suggestions and Variations

    Now, let’s talk about serving suggestions. My personal favorite is to serve this Mushroom Gravy Meatloaf with a generous helping of creamy mashed potatoes and some steamed green beans. The potatoes soak up all that delicious gravy, and the green beans add a touch of freshness to balance out the richness of the meatloaf. But the possibilities are endless! You could also serve it with roasted vegetables, a simple salad, or even some crusty bread for soaking up the extra gravy.

    And if you’re feeling adventurous, why not try some variations? For a spicier kick, add a pinch of red pepper flakes to the gravy. Or, if you’re a cheese lover, try stuffing the meatloaf with some shredded mozzarella or cheddar cheese before baking. You could even experiment with different types of mushrooms in the gravy. Cremini, shiitake, or even a blend of wild mushrooms would all work beautifully. Don’t be afraid to get creative and make it your own!

    Another great variation is to add some finely chopped vegetables directly into the meatloaf mixture. Diced onions, carrots, and celery will add extra flavor and moisture. Just be sure to sauté them lightly before adding them to the meatloaf to soften them up a bit.

    For a lighter version, you can substitute ground turkey or chicken for the ground beef. Just be sure to add a little extra moisture, such as a beaten egg or some breadcrumbs soaked in milk, to prevent the meatloaf from drying out.

    Ultimately, the best way to enjoy this Mushroom Gravy Meatloaf is however you like it best. So, feel free to experiment and find your perfect combination of flavors and sides.

    Your Turn to Try This Amazing Recipe

    I’m so excited for you to try this recipe! I truly believe it’s a game-changer when it comes to meatloaf. It’s comforting, flavorful, and surprisingly easy to make. So, gather your ingredients, preheat your oven, and get ready to experience the best meatloaf you’ve ever had. I’m confident that this Mushroom Gravy Meatloaf will become a family favorite in your home, just like it has in mine.

    Once you’ve tried it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments on social media using [Your Hashtag Here] so I can see your creations. Happy cooking!

    Mushroom Gravy Meatloaf: The Ultimate Comfort Food Recipe

    Classic meatloaf with ground beef and pork, topped with a rich mushroom gravy.

    Save This Recipe
    Prep Time30 minutes
    Cook Time75 minutes
    Total Time105 minutes
    Yield6-8 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Don’t overmix the meatloaf mixture.
    • Use a meat thermometer to ensure the meatloaf is cooked through.
    • Let the meatloaf rest before slicing.
    • Customize the flavors with different herbs, spices, or vegetables.
    • You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours.
    • For a glazed meatloaf, brush the top with your favorite glaze during the last 15 minutes of baking.
    • For a stuffed meatloaf, create a well in the center of the meatloaf mixture and fill it with your favorite fillings.
    • For a lighter option, substitute ground turkey for the ground beef and pork.
    • For a vegetarian meatloaf, use a combination of lentils, beans, and vegetables.
    • Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days.
    • You can freeze cooked meatloaf for up to 2-3 months.
    • Reheat meatloaf in the oven at 350°F (175°C) until heated through.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

If you enjoyed this…