Meatloaf with Mushroom Gravy

Ingredients

• 907 g (2 lb)fresh minced beef
• 120 g (1 cup)breadcrumbs
• 1onion, finely chopped
• 2 clovesgarlic, minced
• 2 largeeggs, beaten
• 60 ml (1/4 cup)ketchup
• 30 ml (2 tablespoons)Worcestershire sauce
• 1 teaspoondried thyme
• 1 teaspoondried oregano
• to tastesalt and freshly ground black pepper
• 150 g (2 cups)fresh mushrooms, sliced
• 57 g (4 tablespoons)unsalted butter
• 32 g (4 tablespoons)plain flour
• 475 ml (2 cups)beef stock
• 120 ml (1/2 cup)double cream

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a casserole dish or line a baking tray with baking parchment.

2. 2

   Mix the meat

   In a bowl, combine the beef, breadcrumbs, onion, garlic, eggs, ketchup, Worcestershire sauce, thyme, oregano, salt and pepper. Mix gently until just combined.

3. 3

   Bake the loaf

   Shape the mixture into a loaf and place it in the prepared dish. Bake for 50–60 minutes, until a meat thermometer inserted into the centre reads 71°C (160°F).

4. 4

   Make the gravy

   Melt the butter in a frying pan over medium heat. Add the mushrooms and cook until golden brown. Stir in the flour and cook for about 2 minutes, then gradually whisk in the beef stock. Cook until thickened.

5. 5

   Rest and serve

   Once the meatloaf is cooked, let it rest for a few minutes before slicing. Serve with the hot mushroom gravy.

What is meatloaf with mushroom gravy?

Meatloaf is a familiar American home-cooking dish: seasoned minced meat is shaped into a loaf and baked. This version pairs beef with a savoury mushroom gravy, making it a hearty centrepiece for a family dinner.

The breadcrumbs and eggs help bind the loaf, while the gravy adds a creamy, earthy finish. Baking the meatloaf and making the sauce separately keeps the two parts easy to manage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 22g protein, 12g carbs, 18g fat.

The beef and eggs provide most of the protein, while the breadcrumbs and flour contribute carbohydrates. The beef, butter and cream supply much of the fat. For a balanced plate, serve a slice with vegetables alongside the gravy.

Choosing the ingredients

Beef: Minced beef gives the loaf its main flavour and substance. Mix it with the other ingredients only until combined to avoid making the texture dense.

Binders: Breadcrumbs and beaten eggs help the loaf hold its shape as it bakes. Ketchup, Worcestershire sauce and dried herbs season the mixture.

Mushrooms: Fresh sliced mushrooms form the base of the gravy. Let them colour in the butter before adding flour and stock.

Getting the loaf texture right

Gentle mixing: Combine the ingredients with a light hand and stop as soon as they are evenly distributed. Overworking the beef can make the finished loaf firm.

Shaping: Form the mixture into a loaf and place it in the greased dish or on the lined tray. Keep its shape even so it cooks at a consistent pace.

How to tell when it is done

Temperature: Check the centre with a meat thermometer; the recipe specifies 71°C (160°F). If it has not reached that temperature, continue baking and check again.

Resting: Leave the cooked loaf to rest for a few minutes before slicing. This gives you time to finish the gravy and makes serving easier.

Making a smooth mushroom gravy

Brown first: Sauté the mushrooms in melted butter until golden. Stir in the flour and cook it for about 2 minutes before adding liquid.

Whisk gradually: Add the beef stock little by little while whisking, then cook until the gravy thickens. The cream is included in the ingredients; stir it into the thickened gravy before serving.

What to serve alongside it

Potatoes: Mashed potatoes are a classic match for the gravy. Their soft texture works well with slices of meatloaf.

Vegetables: Serve with fresh seasonal vegetables for a contrasting side. The loaf and gravy are also useful for a simple meal-prep dinner.

Recipe notes & tips

• Mix the beef mixture gently and stop once it is combined.
• Use a meat thermometer to check the centre of the loaf.
• Let the mushrooms turn golden before adding the flour.
• Whisk the stock in gradually to help keep the gravy smooth.
• Rest the meatloaf for a few minutes before slicing.

Variations

• Add fresh herbs: Replace the dried thyme or oregano with fresh herbs to taste.
• Use mixed mushrooms: Swap some of the sliced mushrooms for another variety.
• Make it tangier: Add a little extra ketchup to the meat mixture.
• Serve with vegetables: Choose seasonal vegetables as a side instead of potatoes.
• Make sandwiches: Slice chilled leftovers and serve them in bread.

Common mistakes to avoid

• Overmixing the beef: Mix only until the ingredients come together to avoid a dense loaf.
• Skipping the temperature check: Check the centre reaches 71°C (160°F) before taking the loaf out.
• Adding flour too early: Brown the mushrooms first, then stir in the flour and cook for about 2 minutes.
• Pouring in stock all at once: Add it gradually while whisking for a smoother gravy.
• Slicing straight away: Rest the loaf for a few minutes before cutting.

How to store

Refrigerate leftover meatloaf and gravy in covered containers for up to 3–4 days. Reheat until piping hot, adding a little stock or water to loosen the gravy if needed.

Frequently asked questions