Homestyle Beef Meatloaf with Garlic-Onion Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 12 slices)
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 45 minutes (includes resting)

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 medium yellow onion, finely grated (about 1 cup / 150 g)
• 3 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)
• Gravy: 2 tbsp unsalted butter, 1 large onion (thinly sliced), 3 garlic cloves (minced), 3 tbsp all-purpose flour, 2 1/2 cups (600 ml) low-sodium beef broth, 1 tsp Worcestershire, salt/pepper

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil and set a wire rack on top (or use a loaf pan).
• 2. Soak breadcrumbs in milk 5 minutes. Add eggs, grated onion, garlic, Worcestershire, Dijon, salt, pepper, thyme, and parsley.
• 3. Gently mix in ground beef just until combined. Shape into a 9 x 5-inch loaf on the rack (or press into loaf pan).
• 4. Bake 60–70 minutes until center reaches 160°F (71°C). Rest 10–15 minutes; save any pan juices.
• 5. For gravy, soften sliced onions in butter 10–12 minutes; add garlic 30 seconds. Stir in flour 1 minute.
• 6. Whisk in broth, any meatloaf drippings, and Worcestershire; simmer 5–8 minutes until smooth and glossy. Blend for a silky gravy, then slice meatloaf and serve.

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Why You’ll Love This Recipe

• Classic comfort, no fuss: A straightforward homestyle meatloaf baked plain so the beefy flavor shines.
• Moist and tender slices: Milk-soaked breadcrumbs and grated onion keep the texture soft and cohesive.
• Silky, savory gravy: Slow-softened onions and garlic turn into a smooth, pourable gravy that coats every slice.
• Weeknight-friendly: Simple ingredients, dependable method, and great leftovers.

Grocery List

• Produce: 2 yellow onions, 6 garlic cloves, fresh parsley (optional)
• Dairy: whole milk, unsalted butter, 2 large eggs
• Pantry: plain breadcrumbs, all-purpose flour, low-sodium beef broth, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme
• Meat: 2 lb (907 g) ground beef (80/20 preferred)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best flavor and moisture)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, peeled and finely grated (about 1 cup / 150 g)
• 3 garlic cloves, minced (about 1 tbsp / 9 g)
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)

Simple Garlic-Onion Gravy (Smooth)

• 2 tbsp (28 g) unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups / 300 g)
• 3 garlic cloves, minced (about 1 tbsp / 9 g)
• 3 tbsp (24 g) all-purpose flour
• 2 1/2 cups (600 ml) low-sodium beef broth
• 1 tsp Worcestershire sauce
• 2 tbsp meatloaf pan juices/drippings (optional but highly recommended)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Step-by-Step Instructions

Step 1: Prep your oven and pan

Preheat the oven to 350°F (177°C).

For the best texture (and cleaner slices), bake the meatloaf on a rack so excess fat can drip away. Line a rimmed baking sheet with foil, then set a wire rack on top. If you don’t have a rack, a standard 9 x 5-inch loaf pan also works; you’ll just have a little more rendered fat around the loaf.

Step 2: Make the panade (the moisture trick)

In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes. This mixture (called a panade) helps the meatloaf stay tender and prevents it from turning dense.

Step 3: Mix in the seasonings, then gently add the beef

To the breadcrumb-and-milk mixture, add the eggs, grated onion, minced garlic, Worcestershire, Dijon, kosher salt, black pepper, dried thyme, and parsley (if using). Mix until evenly combined.

Add the ground beef. Using clean hands, gently mix just until everything is evenly distributed. Stop as soon as it comes together; overmixing is the main reason meatloaf turns tough.

Step 4: Shape and bake the meatloaf (baked plain)

Turn the mixture onto the prepared rack and shape into a loaf about 9 inches long and 5 inches wide (an even shape helps it bake evenly). If using a loaf pan, press the mixture in gently without packing it too hard.

Bake at 350°F (177°C) for 60 to 70 minutes, or until the center reaches 160°F (71°C) on an instant-read thermometer.

When it’s done, remove from the oven and carefully pour any pan juices into a heatproof cup (you can use these to deepen the gravy). Let the meatloaf rest for 10 to 15 minutes before slicing for the cleanest cuts.

Step 5: Soften the onions for a sweet, savory gravy base

While the meatloaf rests, make the gravy. In a medium saucepan over medium heat, melt 2 tbsp butter. Add the thinly sliced onion and a pinch of salt.

Cook, stirring often, for 10 to 12 minutes until the onions are very soft and lightly golden. You’re not aiming for deep caramelization here—just tender, sweet onions that will blend into a smooth gravy.

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.

Step 6: Build the roux and whisk in the broth

Sprinkle the flour over the onion-garlic mixture and stir well. Cook for 1 minute to remove the raw flour taste.

Slowly whisk in the beef broth, a little at a time, until smooth. Whisk in 1 tsp Worcestershire and 2 tbsp meatloaf drippings (optional, but adds rich beefy flavor). Bring to a gentle simmer.

Simmer for 5 to 8 minutes, whisking occasionally, until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.

Step 7: Make it smooth and see-through silky

For a smooth garlic-infused onion gravy, blend the gravy until silky. Use an immersion blender directly in the pot, blending until the onions disappear into the sauce (about 30 to 60 seconds).

If you don’t have an immersion blender, carefully transfer to a countertop blender, vent the lid, and blend until smooth, then return to the pot.

Optional extra-smooth finish: strain through a fine-mesh sieve and return to the saucepan. If the gravy thickens too much as it stands, whisk in 1 to 3 tbsp warm broth or water.

Step 8: Slice and serve

Slice the rested meatloaf into 1/2-inch slices. Serve on plates and spoon the warm, smooth garlic-onion gravy generously over the top.

This is especially good with mashed potatoes, buttered egg noodles, or roasted vegetables that can catch the extra gravy.

Pro Tips

• Grate the onion instead of dicing: It melts into the meat mixture, adding moisture and flavor without leaving crunchy bits.
• Use an instant-read thermometer: Pull the meatloaf right at 160°F (71°C) for juicy slices. Resting will finish the job.
• Mix gently and briefly: Overmixing makes meatloaf tight and rubbery. Stop as soon as it’s evenly combined.
• Rack-baking = better texture: The loaf stays meatier and less greasy because it’s not sitting in rendered fat.
• Blend the gravy at the end: This keeps all the onion-garlic flavor but gives you that smooth, steakhouse-style pour.

Variations

• Beef and pork blend: Replace 1/2 lb (227 g) of the ground beef with ground pork for extra tenderness and richness.
• Herb-forward gravy: Add 1/2 tsp dried thyme or 1 tsp chopped fresh rosemary to the onions while they soften.
• Mushroom boost: Sauté 8 oz (227 g) finely chopped mushrooms with the onions, then blend the gravy smooth for a deeper, earthy flavor.

Storage & Make-Ahead

Refrigerate: Store sliced meatloaf in an airtight container for up to 4 days. Store gravy separately for up to 4 days.

Freeze: Wrap cooled meatloaf tightly and freeze for up to 3 months. Gravy can be frozen for up to 2 months; thaw overnight in the refrigerator and whisk while reheating.

Reheat: Warm meatloaf slices in a covered baking dish at 325°F (163°C) for 15–20 minutes, adding a splash of broth to keep it moist. Reheat gravy on the stovetop over low heat, whisking; add broth 1 tbsp at a time if it’s too thick.

Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead. Cover tightly 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 plus gravy): 560 calories, 36 g protein, 34 g fat, 28 g carbohydrates, 3 g fiber, 980 mg sodium. Values will vary by brand and exact fat content of the beef.