Description
Classic homemade meatloaf baked until tender and served with rich mushroom gravy made from savory pan drippings.
Ingredients
2 1/2 pounds ground chuck
1 cup fresh breadcrumbs made from day-old bread
1/4 cup minced parsley
2 teaspoons fresh thyme leaves
1 tablespoon Worcestershire sauce
2 cloves garlic, grated
1 medium onion, finely minced
2 large eggs, beaten
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup whole milk
6 tablespoons pan drippings from the meatloaf
1 pound mushrooms, sliced
6 tablespoons all-purpose flour
3 cups low-sodium beef stock
1 teaspoon fresh thyme leaves
Salt and black pepper, to taste
Instructions
1. Preheat the oven to 400°F and position the oven rack in the center.
2. In a large mixing bowl, gently combine the ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, garlic, onion, eggs, salt, pepper, and milk. Mix just until combined.
3. Shape the mixture into a loaf about 9 inches long and 5 inches wide. Place it into a baking dish.
4. Bake for 60–70 minutes, or until the center of the meatloaf reaches 160°F using an instant-read thermometer.
5. Remove the meatloaf from the oven and let it rest for 15–20 minutes before slicing.
6. Heat a large skillet over medium heat. Add the pan drippings and sliced mushrooms.
7. Cook the mushrooms until they release their moisture and begin to brown.
8. Sprinkle the flour over the mushrooms and stir continuously for 1–2 minutes, until lightly golden.
9. Gradually whisk in the beef stock and add the thyme.
10. Bring the mixture to a gentle boil while whisking to keep the gravy smooth.
11. Reduce the heat and simmer until the gravy thickens.
12. Season with salt and black pepper to taste.
13. Slice the meatloaf and serve warm with mushroom gravy spooned over the top.
Notes
Allow the meatloaf to rest before slicing to keep it juicy.
Add extra beef stock if the gravy becomes too thick while simmering.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American