Classic Beef Meatloaf with Creamy Milk Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 cup (150 g) finely diced yellow onion (about 1 small onion)
• 2 tsp kosher salt, 1 tsp black pepper, 1 tsp Worcestershire sauce (optional)
• Gravy: 3 tbsp butter, 3 tbsp flour, 2 cups (480 ml) whole milk, 1 cup (240 ml) beef broth, 2–4 tbsp meat drippings (or extra butter)

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (or use a 9×5-inch loaf pan).
• 2. Soak breadcrumbs in 1/2 cup milk for 5 minutes.
• 3. Mix soaked crumbs, beef, eggs, onion, salt, pepper (and Worcestershire if using) just until combined.
• 4. Shape into a 9×5-inch loaf on the pan (or press into loaf pan). Bake 55–60 minutes to 160°F (71°C) internal.
• 5. Rest meatloaf 10 minutes. Pour off and save drippings.
• 6. Make gravy: butter + flour 2 minutes, whisk in broth then milk; simmer 3–5 minutes until creamy. Season.
• 7. Slice meatloaf thick and serve with warm milk gravy.

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Why You’ll Love This Recipe

• Classic comfort food: Tender beef meatloaf with a simple, savory flavor.
• No fussy glaze: Baked plainly so the beef flavor shines (and the gravy steals the show).
• Old-school creamy gravy: Smooth milk gravy with beef drippings for extra richness.
• Great leftovers: Slices reheat beautifully for sandwiches or quick dinners.

Grocery List

• Produce: 1 small yellow onion
• Dairy: whole milk, unsalted butter
• Pantry: plain breadcrumbs, all-purpose flour, beef broth (low-sodium), kosher salt, black pepper, Worcestershire sauce (optional)
• Meat: ground beef (80/20)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for a moist loaf)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 cup (150 g) finely diced yellow onion (about 1 small onion)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce (optional, but adds a subtle savory depth)

Creamy Beef & Milk Gravy

• 2–4 tbsp reserved meat drippings from the baked meatloaf (see note below)
• Unsalted butter, enough to make 3 tbsp total fat with the drippings (for example: if you have 2 tbsp drippings, add 1 tbsp butter)
• 3 tbsp all-purpose flour
• 1 cup (240 ml) low-sodium beef broth
• 2 cups (480 ml) whole milk
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste

Note on drippings: If you bake the loaf free-form on a sheet pan, you’ll still get drippings. If you don’t have at least 2 tbsp drippings, just use all butter (3 tbsp) and proceed.

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Position a rack in the center of the oven and preheat to 350°F (177°C).

Line a rimmed baking sheet with foil (for easy cleanup). You can also use a 9×5-inch loaf pan if you prefer a more uniform shape, but a sheet pan gives you more browned edges.

Step 2: Make the breadcrumb-and-milk mixture

In a large mixing bowl, stir together the 1 cup breadcrumbs and 1/2 cup milk. Let it sit for 5 minutes so the crumbs soften. This helps the meatloaf stay tender rather than dense.

Step 3: Mix the meatloaf gently

To the softened breadcrumb mixture, add the 2 lb ground beef, 2 eggs, diced onion, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp Worcestershire sauce (if using).

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

Step 4: Shape and bake plainly

Turn the mixture onto the prepared baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and 2 to 2 1/2 inches tall. (If using a loaf pan, press the mixture in evenly without packing it too hard.)

Bake at 350°F (177°C) for 55 to 60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 5: Rest the meatloaf and save the drippings

Remove the meatloaf from the oven and let it rest for 10 minutes. This keeps the juices in the meat instead of running out when you slice.

Carefully pour the pan drippings into a heat-safe measuring cup. If you’d like, skim off some fat from the top, but don’t remove it all; you need fat for flavorful gravy.

Step 6: Make the creamy milk gravy

In a medium saucepan over medium heat, add enough drippings plus butter to equal 3 tablespoons total fat. Once melted, whisk in the 3 tbsp flour.

Cook, whisking constantly, for 2 minutes. This cooks out the raw flour taste and builds a smooth base.

Slowly whisk in the 1 cup beef broth, then whisk in the 2 cups milk. Bring to a gentle simmer, then reduce heat to medium-low and cook for 3 to 5 minutes, whisking often, until thickened to a creamy, pourable gravy.

Season with 1/2 tsp kosher salt and 1/2 tsp black pepper, then taste and adjust. (If the gravy thickens too much, whisk in 1–3 tbsp milk until it’s just right.)

Step 7: Slice and serve with gravy

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

Great sidekicks: mashed potatoes, buttered peas, green beans, or simple roasted carrots.

Pro Tips

• Use 80/20 beef: The extra fat keeps the loaf moist and also gives you better drippings for the gravy.
• Dice the onion small: Finely diced onion softens as it bakes and blends into the loaf (no big crunchy bits).
• Don’t overmix: Mix just until combined for a tender slice.
• Check temperature, not just time: Pull the meatloaf at 160°F (71°C) in the center for safe, juicy results.
• Whisk constantly at first: When adding liquid to the roux, steady whisking prevents lumps and keeps the gravy silky.

Variations

• Garlic-herb meatloaf: Add 2 minced garlic cloves and 1 tsp dried thyme (or 1 tbsp chopped fresh parsley) to the meat mixture.
• Richer “all-milk” gravy: Skip the beef broth and use 3 cups (720 ml) whole milk total; season with an extra pinch of salt and pepper to taste.
• Half beef, half pork: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for extra tenderness (keep the same internal temp goal of 160°F (71°C)).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store meatloaf slices in an airtight container for up to 4 days. Store gravy separately for best texture.

Reheat: Warm slices in a covered skillet with a splash of water or broth over medium-low heat for 5–8 minutes, or microwave gently in 30-second bursts. Reheat gravy in a saucepan over low heat, whisking; add a splash of milk if it thickened.

Freeze: Wrap cooled slices tightly and freeze for up to 3 months. Freeze gravy separately if desired (it can slightly change texture, but whisking while reheating helps).

Make-ahead: Mix and shape the meatloaf up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the bake time as needed to reach 160°F (71°C).

Nutrition (per serving)

Approximate, based on 6 servings (meatloaf + gravy): 560 calories, 35 g protein, 35 g fat, 25 g carbohydrates, 2 g fiber, 900 mg sodium. Values will vary with exact beef fat percentage and how much gravy you use.