Description
This classic meatloaf recipe features a savory blend of ground chuck, herbs, and breadcrumbs, baked to perfection and served with a rich brown mushroom gravy made from pan drippings and beef stock. Perfect for a comforting dinner that the whole family will enjoy.
Ingredients
Scale
Meatloaf Ingredients
- 2 1/2 pounds ground chuck
- 4–5 slices day old bread turned into 1 cup of breadcrumbs
- 1/4 cup parsley minced
- 2 teaspoons fresh thyme leaves only
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic grated
- 1 medium onion minced
- 2 large eggs beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
Brown Mushroom Gravy Ingredients
- 6 tablespoons pan drippings
- 1 pound mushrooms sliced
- 1/2 cup dry white wine (optional)
- 6 tablespoons flour
- 3 cups low sodium beef stock
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves only
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and position the rack in the middle level to ensure even baking.
- Mix Meatloaf Ingredients: In a large bowl, gently combine the ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just mixed to avoid tough meatloaf.
- Shape Meatloaf: Form the mixture into a loaf approximately 9 inches long and 5 inches wide, then place it into a baking dish.
- Bake Meatloaf: Bake the meatloaf for 70 minutes or until an instant-read thermometer inserted into the deepest part reads 160 degrees Fahrenheit.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 15-20 minutes before slicing to allow it to set and hold together well.
- Prepare Gravy – Sear Mushrooms: While the meatloaf rests, heat a large pan to medium heat and sear the sliced mushrooms in 6 tablespoons of the meatloaf’s pan drippings until their released water evaporates.
- Add Wine and Reduce: Pour in 1/2 cup dry white wine and cook over medium-high heat for 2 minutes until the wine reduces by half.
- Cook Flour: Reduce the heat back to medium and sprinkle in the flour, stirring constantly for 1-2 minutes until the flour is golden brown.
- Add Stock and Seasonings: Gradually add the beef stock while whisking to avoid lumps, then add fresh thyme. Bring the mixture to a boil.
- Simmer Gravy: Lower the heat and let the gravy simmer, seasoning with salt and pepper to taste. Adjust thickness by adding more stock or water if too thick, or increase heat to reduce if too thin.
- Serve: Slice the rested meatloaf and serve with the warm brown mushroom gravy on top or on the side.
Notes
- Use stale bread pulsed in a food processor or coffee grinder for fresh homemade breadcrumbs, or substitute with 1 to 1 1/4 cups store-bought plain breadcrumbs.
- If the meat mixture feels too wet, add more breadcrumbs a tablespoon at a time until it holds shape.
- Allow the meatloaf to rest after baking for 15-20 minutes; this ensures the loaf stays together when sliced.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350 degrees Fahrenheit or in the microwave until warm.
