Homestyle Meatloaf With Caramelized Onions and Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 3 large yellow onions, thinly sliced
• 2 tbsp unsalted butter + 2 tbsp olive oil
• 2 lb ground beef (80/20)
• 3/4 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt + 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)
• 3 tbsp all-purpose flour
• 2 cups beef broth (low-sodium)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Do This

• 1) Caramelize onions in butter + oil over medium-low, 20–25 minutes; reserve 1 cup for meatloaf.
• 2) Heat oven to 350°F (175°C). Line a rimmed sheet pan with foil; set a rack on top if you have one.
• 3) Soak breadcrumbs in milk 5 minutes; whisk in eggs, Worcestershire, ketchup, Dijon, garlic, salt, pepper.
• 4) Gently mix beef + 1 cup caramelized onions + parsley into the breadcrumb mixture; shape into a loaf.
• 5) Bake 55–60 minutes to 160°F internal; rest 10 minutes (save drippings).
• 6) Make gravy: sauté remaining onions in drippings/butter, whisk in flour, then broth + thyme; simmer until thick.
• 7) Slice meatloaf and serve with hot onion gravy.

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Why You’ll Love This Recipe

• Comfort-food classic: tender slices of beefy meatloaf with a deeply savory onion gravy.
• Caramelized onions inside: sweet, jammy onions are mixed right into the loaf for extra moisture and flavor.
• No fussy techniques: straightforward steps that work well in a typical home kitchen.
• Great leftovers: slices reheat beautifully for sandwiches, mash bowls, or quick dinners.

Grocery List

• Produce: 3 large yellow onions, garlic, fresh parsley (optional), fresh thyme (or dried)
• Dairy: unsalted butter, whole milk, 2 large eggs
• Pantry: plain breadcrumbs, Worcestershire sauce, ketchup, Dijon mustard, all-purpose flour, beef broth (low-sodium), olive oil, kosher salt, black pepper

Full Ingredients

For the caramelized onions (used in the meatloaf and the gravy)

• 3 large yellow onions, halved and thinly sliced (about 6–7 cups sliced)
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 2 tbsp water (only if the pan starts to look dry or the onions begin sticking)

For the meatloaf

• 2 lb ground beef (80/20 recommended for best texture)
• 3/4 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional)

For the rich onion gravy

• Reserved pan drippings from the meatloaf (aim for 2–3 tbsp fat; see notes in steps)
• Unsalted butter, as needed to make 3 tbsp total fat (drippings + butter)
• Remaining caramelized onions (everything except 1 cup, which goes into the meatloaf)
• 3 tbsp all-purpose flour
• 2 cups beef broth, low-sodium
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp Worcestershire sauce
• 1/4 tsp black pepper (plus more to taste)
• Kosher salt, to taste (start with 1/4 tsp, then adjust)

Step-by-Step Instructions

Step 1: Caramelize the onions until jammy and deep golden

In a large skillet (12-inch is ideal), melt 2 tbsp unsalted butter with 2 tbsp olive oil over medium heat. Add the thinly sliced onions and 1/2 tsp kosher salt, and toss to coat.

Reduce heat to medium-low and cook for 20–25 minutes, stirring every few minutes. You’re looking for onions that are soft, sweet, and a deep golden brown. If the pan starts to look dry or the onions begin sticking, splash in up to 2 tbsp water and scrape up any browned bits.

When done, measure out 1 cup of the caramelized onions and set aside for the meatloaf. Keep the rest for the gravy.

Step 2: Prep the oven and your pan for better browning

Preheat the oven to 350°F (175°C).

Line a rimmed sheet pan with foil (for easy cleanup). If you have an oven-safe rack, set it on top; baking on a rack helps the loaf brown all around and keeps it from sitting in grease. If you don’t have a rack, you can bake directly on the foil-lined pan; it will still work well.

Step 3: Make the breadcrumb mixture for a tender, cohesive loaf

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/2 cup whole milk. Stir and let sit for 5 minutes so the crumbs hydrate (this helps keep the meatloaf moist).

Whisk in 2 eggs, 2 tbsp Worcestershire sauce, 2 tbsp ketchup, 1 tbsp Dijon mustard, minced garlic, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper until well combined.

Step 4: Mix the meatloaf gently (don’t overwork it)

Add the 2 lb ground beef, the reserved 1 cup caramelized onions, and 2 tbsp chopped parsley (if using) to the bowl.

Using clean hands, gently mix just until everything is evenly combined. Stop as soon as it comes together; overmixing can make meatloaf dense.

Step 5: Shape, bake, and rest the meatloaf

Shape the mixture into a loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall and place it on the prepared pan (on the rack if using).

Bake at 350°F (175°C) for 55–60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Carefully pour or spoon the pan drippings into a small bowl; you’ll use them for the gravy. (If you baked on a rack, you’ll likely have nicely separated drippings on the foil below.)

Step 6: Build a rich onion gravy with the drippings

Place a saucepan over medium heat. Add the reserved pan drippings. If you have less than 3 tbsp fat in total, add enough butter to make it up to 3 tbsp (this ensures the flour cooks properly and the gravy thickens well).

Add the remaining caramelized onions and cook for 1 minute to warm through.

Sprinkle in 3 tbsp all-purpose flour and stir constantly for 1–2 minutes. This cooks out the raw flour taste and forms a roux around the onions.

Slowly whisk in 2 cups beef broth a little at a time, whisking as you go to keep it smooth. Add thyme, 1 tsp Worcestershire sauce, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring often, until glossy and spoon-coating thick.

Taste and add kosher salt as needed (start with 1/4 tsp and adjust). If the gravy gets too thick, whisk in an extra splash of broth, 1–2 tbsp at a time.

Step 7: Slice and serve with plenty of onion gravy

Slice the rested meatloaf into 3/4-inch-thick slices. Serve hot with generous spoonfuls of the rich onion gravy over the top.

This meatloaf is especially good with mashed potatoes, buttered egg noodles, or roasted green beans to catch every bit of gravy.

Pro Tips

• Use 80/20 ground beef: A little fat keeps the loaf juicy. Very lean beef can turn dry and crumbly.
• Caramelize onions low and slow: Medium-low heat for 20–25 minutes develops sweetness without scorching.
• Mix gently: Combine just until uniform. Overmixing makes meatloaf tough.
• Trust the thermometer: Pull at 160°F (71°C) in the center, then rest 10 minutes for clean slices.
• Fix thin gravy fast: Simmer a few minutes longer. Fix too-thick gravy by whisking in extra broth a splash at a time.

Variations

• Turkey or mixed meat: Use 2 lb ground turkey (93/7) or a 50/50 mix of beef and pork. If using turkey, add an extra 1 tbsp butter to the meat mixture for richness.
• Mushroom-onion gravy: Add 8 oz cremini mushrooms, sliced to the gravy pan and sauté for 5 minutes before whisking in the flour.
• Herby homestyle loaf: Add 1 tsp dried Italian seasoning or 1 tbsp chopped fresh rosemary (go easy; rosemary is strong).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store meatloaf and gravy in separate airtight containers for up to 4 days.

Reheat: Warm slices in a covered skillet over medium-low heat with a spoonful of gravy for 5–8 minutes, or microwave in 30-second bursts until hot. Heat gravy gently on the stovetop; add a splash of broth if it tightens up.

Make-ahead: Caramelize the onions up to 3 days ahead and refrigerate. You can also mix and shape the meatloaf, cover tightly, and refrigerate for up to 24 hours before baking (add 5–10 minutes to the bake time if it goes in cold).

Freeze: Wrap cooled, cooked meatloaf tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 325°F (165°C) for 20–30 minutes or until hot. Gravy can be frozen too, but may need vigorous whisking while reheating to smooth it out.

Nutrition (per serving)

Approximate (1/6 of recipe, with gravy): 520 calories, 34 g protein, 22 g carbohydrates, 32 g fat, 10 g saturated fat, 780 mg sodium, 2 g fiber, 6 g sugar.