Homestyle Meatloaf with Savory Brown Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 tbsp unsalted butter (for onions)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 lb ground beef (80/20 recommended)
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 2 cups low-sodium beef broth (for gravy)
• 3 tbsp all-purpose flour (for gravy)
• Up to 3 tbsp butter (as needed for gravy fat)

Do This

• 1. Heat oven to 350°F. Line a rimmed baking sheet with foil.
• 2. Sauté onion in butter 6–8 minutes; add garlic 30 seconds. Cool 5 minutes.
• 3. Mix breadcrumbs + milk; rest 2 minutes. Add beef, eggs, Worcestershire, seasonings, and onions; mix gently.
• 4. Shape into a loaf (about 9 x 5 inches) on the sheet; bake 55–65 minutes to 160°F internal.
• 5. Rest meatloaf 10 minutes. Pour drippings into a measuring cup; reserve.
• 6. Make gravy: use 3 tbsp fat (drippings + butter), whisk in 3 tbsp flour, then whisk in 2 cups broth; simmer until thick.
• 7. Slice meatloaf and serve with warm brown gravy.

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Why You’ll Love This Recipe

• Classic, cozy comfort food with a savory brown gravy instead of sugary ketchup topping.
• Moist and tender inside with a nicely browned crust on the outside.
• Uses simple pantry staples (breadcrumbs, broth, flour) with big homestyle flavor.
• The gravy is made from the pan drippings, so it tastes like it simmered all day.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves (optional: chopped parsley for serving)
• Dairy: 2 large eggs, whole milk, unsalted butter
• Meat: 2 lb ground beef (80/20 recommended)
• Pantry: plain breadcrumbs, Worcestershire sauce, all-purpose flour, low-sodium beef broth, kosher salt, black pepper, dried thyme

Full Ingredients

Meatloaf

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 lb ground beef (80/20 recommended for best flavor and moisture)
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme

Brown Gravy

• Pan drippings from the meatloaf (you will use enough drippings plus butter to equal 3 tbsp fat total)
• Up to 3 tbsp unsalted butter (only as needed to reach 3 tbsp total fat)
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tsp Worcestershire sauce (optional but recommended for depth)
• 1/4 tsp black pepper (or to taste)
• Kosher salt, to taste (start with 1/4 tsp and adjust after simmering)

Optional for Serving

• Chopped parsley
• Mashed potatoes, buttered egg noodles, or rice (perfect for catching extra gravy)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Position a rack in the middle of the oven and preheat to 350°F. Line a rimmed baking sheet with foil (this makes cleanup much easier and helps you capture drippings for the gravy).

If you prefer, you can set a wire rack over the foil-lined sheet so fat drips away from the loaf; you’ll still have drippings on the foil to use for gravy.

Step 2: Sauté the onions (for sweeter, mellower flavor)

In a skillet over medium heat, melt 2 tbsp butter. Add the diced onion and cook, stirring occasionally, for 6–8 minutes, until softened and just starting to turn golden at the edges.

Add the minced garlic and cook for 30 seconds until fragrant. Scrape into a bowl and let cool for about 5 minutes (this helps prevent the eggs from cooking when you mix).

Step 3: Make the breadcrumb mixture (keeps meatloaf tender)

In a large bowl, combine 1 cup breadcrumbs and 1/2 cup milk. Stir and let sit for 2 minutes so the crumbs absorb the milk.

Step 4: Mix the meatloaf gently

To the breadcrumb mixture, add: 2 lb ground beef, 2 eggs, 2 tbsp Worcestershire, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried thyme, and the cooled onion-garlic mixture.

Mix with clean hands or a fork just until everything is evenly combined. Try not to overmix—overmixing can make the meatloaf dense and tough.

Step 5: Shape and bake

Turn the mixture onto the foil-lined baking sheet and shape it into a loaf about 9 x 5 inches and roughly 2 to 2 1/2 inches tall. Smoothing the surface helps it brown evenly.

Bake at 350°F for 55–65 minutes, or until the center reaches 160°F on an instant-read thermometer.

Step 6: Rest the meatloaf and save the drippings

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute so your slices stay moist.

Carefully pour the drippings from the baking sheet into a heatproof measuring cup. If you see a lot of fat rising to the top, that’s fine—some fat is exactly what you want for the gravy.

Step 7: Make the savory brown gravy

In a saucepan over medium heat, add enough drippings plus butter to equal 3 tbsp total fat. (Example: if you have 1 tbsp drippings, add 2 tbsp butter.)

Whisk in 3 tbsp flour and cook, whisking constantly, for 1 minute to cook out the raw flour taste. The mixture should look like a smooth paste.

Slowly whisk in 2 cups beef broth (a little at a time at first to prevent lumps), then add 1 tsp Worcestershire (optional), 1/4 tsp black pepper, and a small pinch of salt.

Bring to a gentle simmer and cook for 3–5 minutes, whisking often, until the gravy thickens enough to coat the back of a spoon. Taste and adjust salt and pepper.

Step 8: Slice and serve with gravy

Slice the meatloaf into 6 thick slices. Serve hot with generous spoonfuls of the brown gravy over the top (and extra on the side).

Pro Tips

• Use 80/20 ground beef: Leaner beef can turn dry. The extra fat keeps the loaf tender and gives you better drippings for gravy.
• Don’t overmix: Mix just until combined for a softer, more “sliceable but tender” texture.
• Check temperature, not just time: Pull the meatloaf right at 160°F in the center for best results.
• Want cleaner slices? Rest the loaf the full 10 minutes, then use a sharp knife and wipe between cuts.
• Gravy too thick or too thin? If too thick, whisk in broth 1–2 tbsp at a time. If too thin, simmer 1–2 minutes longer.

Variations

• Turkey or chicken meatloaf: Use 2 lb ground turkey and add 2 tbsp olive oil to the mixture for moisture. Bake to 165°F.
• Richer “Sunday” gravy: Replace 1/2 cup of the beef broth with 1/2 cup whole milk or half-and-half for a slightly creamier gravy.
• Herb-forward meatloaf: Add 2 tbsp chopped fresh parsley (or 1 tbsp dried) and swap thyme for 1 tsp Italian seasoning.

Storage & Make-Ahead

Refrigerate leftover meatloaf and gravy in separate airtight containers for up to 4 days. Reheat slices in a covered skillet over low heat with a splash of broth or water, or microwave in 30-second bursts until hot. Reheat gravy gently on the stove; whisk in a little broth if it tightens up.

Make-ahead option: assemble and shape the meatloaf up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the bake time as needed to reach 160°F.

Nutrition (per serving)

Approximate (meatloaf plus gravy, based on 6 servings): 560 calories, 36 g protein, 34 g fat, 26 g carbohydrates, 2 g fiber, 6 g sugar, 980 mg sodium.