Classic Meatloaf with Brown Gravy
A hearty, moist classic American meatloaf baked to perfection and topped with a rich, savory brown gravy. Perfect for a comforting family dinner.
Ingredients
Check ingredients as you go.
- Meatloaf Base
- Topping and Glaze
- Meatloaf Base
- Seasoning
- Preparation
- Gravy
Let’s make it
Preparation
Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with vegetable oil.
Meatloaf Base
In a large bowl, combine ground beef, bread crumbs, milk, beaten egg, finely chopped onion, minced garlic cloves, Worcestershire sauce, salt, and freshly ground black pepper. Mix gently until all ingredients are combined but not overmixed to keep the meatloaf tender.
Meatloaf Base
Transfer the meat mixture into the prepared loaf pan, pressing it gently to shape evenly.
Topping and Glaze
Spread half of the ketchup evenly over the top of the meatloaf to create a glaze.
Cooking
Place the meatloaf in the preheated oven and bake for 60 minutes or until an internal temperature of 160°F (71°C) is reached and the meatloaf is cooked through.
Gravy
While the meatloaf bakes, prepare the brown gravy. In a saucepan, melt butter over medium heat. Stir in all-purpose flour and onion powder if using. Cook, stirring constantly, for about 2 minutes until the mixture is golden and bubbly to form a roux.
Gravy
Gradually whisk in the beef broth, continuing to stir to prevent lumps. Bring to a gentle simmer and cook for about 5-7 minutes until the gravy thickens. Season with salt and pepper to taste as needed.
Finishing
Remove the meatloaf from the oven and carefully spread the remaining half of the ketchup glaze over the top. Let it rest in the pan for 10 minutes to allow juices to redistribute before slicing.
Serving
Slice the meatloaf and serve warm topped with the rich brown gravy.
Tips & notes
Do not overmix the meat mixture to keep the meatloaf tender and moist. Use a meat thermometer to check doneness precisely. Letting the meatloaf rest before slicing helps retain juices and improves texture.
Saving it for later
Store leftover meatloaf covered in an airtight container in the refrigerator for up to 3-4 days. The gravy should be stored separately in a sealed container for best texture.
Reheating
Reheat slices of meatloaf covered in foil in a preheated oven at 160°C (325°F) for 15-20 minutes until warmed through. Reheat gravy gently on the stovetop, stirring occasionally until hot.
