Traditional Beef Meatloaf with Light Cream Pan Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 recommended)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp unsalted butter (for sautéing)
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp chopped fresh parsley
• 1 tbsp Worcestershire sauce (meatloaf)
• 2 tsp Dijon mustard (meatloaf)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp pan drippings (from the meatloaf) plus 2 tbsp unsalted butter (for sauce)
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1/2 cup light cream (half-and-half)
• 1 tsp Worcestershire sauce (sauce)
• 1 tsp Dijon mustard (sauce)

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil (or use a loaf pan).
• 2. Sauté onion and garlic in 1 tbsp butter until soft, 5–7 minutes; cool 5 minutes.
• 3. Soak panko in milk 2 minutes. Add eggs, parsley, Worcestershire, Dijon, salt, pepper, thyme; mix.
• 4. Gently mix in ground beef, shape into a 9 x 5-inch loaf, and bake 50–60 minutes to 160°F (71°C).
• 5. Rest meatloaf 10 minutes; pour off and reserve drippings for the sauce.
• 6. Whisk drippings + 2 tbsp butter with flour 1 minute; slowly whisk in broth and simmer 3–5 minutes.
• 7. Stir in cream, Worcestershire, and Dijon; simmer 2–3 minutes. Slice meatloaf and serve with cream sauce.

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Why You’ll Love This Recipe

• Comfort-food meatloaf flavor without a sweet tomato topping.
• A light cream pan sauce that tastes rich, but stays balanced and savory.
• Simple ingredients and classic techniques that work in any home kitchen.
• Great make-ahead and even better as leftovers for sandwiches.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, fresh parsley (optional but recommended)
• Meat: 2 lb (907 g) ground beef (80/20 recommended)
• Dairy: unsalted butter, whole milk, 2 large eggs, light cream (half-and-half)
• Pantry: panko breadcrumbs, Worcestershire sauce, Dijon mustard, low-sodium beef broth, all-purpose flour, kosher salt, black pepper, dried thyme

Full Ingredients

For the beef meatloaf

• 1 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp chopped fresh parsley
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 2 lb (907 g) ground beef (80/20 recommended for best juiciness)

For the light cream pan sauce

• 2 tbsp reserved meatloaf drippings (add more butter if you have less)
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1/2 cup light cream (half-and-half)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1 tbsp chopped fresh parsley (optional, for serving)

Optional for serving

• Mashed potatoes, buttered egg noodles, or rice
• Green beans, peas, or a crisp side salad

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the middle of the oven and preheat to 375°F (190°C).

For the easiest sauce-making (and best browning), line a rimmed baking sheet with foil. You can also use a standard 9 x 5-inch loaf pan, but you’ll have less browning and usually more pooled fat to pour off.

Step 2: Soften the onion and garlic

In a skillet over medium heat, melt 1 tbsp unsalted butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Scrape the mixture onto a plate and let it cool for 5 minutes. (Warm onions can start melting the fat in the beef too early, which can make the loaf denser.)

Step 3: Make the panade and season the mixture

In a large mixing bowl, combine 1 cup panko and 1/2 cup milk. Let it sit for 2 minutes so the crumbs hydrate.

Add the 2 eggs, 2 tbsp parsley, 1 tbsp Worcestershire, 2 tsp Dijon, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp dried thyme. Mix until evenly combined.

Step 4: Add the beef and shape the loaf (gently)

Add the ground beef and the cooled onion-garlic mixture to the bowl. Using clean hands, mix just until everything is evenly combined.

Stop as soon as it comes together. Overmixing makes meatloaf tight and tough.

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 inches long x 5 inches wide, smoothing the top and sides. (Free-form helps it brown and gives you flavorful drippings for the sauce.)

Step 5: Bake until juicy and safe, then rest

Bake at 375°F (190°C) until the meatloaf reaches an internal temperature of 160°F (71°C) in the center, 50–60 minutes. Start checking around the 50-minute mark (ovens vary).

Remove from the oven and let the meatloaf rest on the pan for 10 minutes. Resting helps the juices redistribute so your slices stay moist.

Carefully pour the drippings from the pan into a small heatproof bowl or measuring cup. You’ll use 2 tbsp for the sauce. If you have more, you can spoon off and discard excess fat, keeping the browned bits and juices.

Step 6: Build the roux for the cream sauce

Place a skillet over medium heat. Add 2 tbsp reserved drippings and 2 tbsp butter. Once melted, whisk in 3 tbsp flour.

Cook the flour mixture (roux), whisking constantly, for 1 minute. You’re aiming for a lightly golden color and a toasty smell, not a dark roux.

Step 7: Whisk in broth, finish with light cream, and season

Slowly whisk in 2 cups beef broth, a splash at a time at first, whisking smooth as you go. Bring to a gentle simmer and cook until thickened, 3–5 minutes.

Reduce heat to low and whisk in 1/2 cup light cream, 1 tsp Worcestershire, and 1 tsp Dijon. Simmer gently for 2–3 minutes (avoid a hard boil once the cream is in).

Taste and season with 1/4 tsp kosher salt and 1/4 tsp black pepper, plus more as needed. If you like, stir in 1 tbsp parsley right before serving.

Step 8: Slice and serve with plenty of sauce

Slice the rested meatloaf into 6 thick slices. Serve hot, spooning the light cream sauce over each portion.

This is especially good with mashed potatoes or buttered noodles so nothing goes to waste.

Pro Tips

• Use a thermometer: Pull the meatloaf when it hits 160°F (71°C) in the center for the best texture and food safety.
• Don’t overmix: Mix just until combined. Overworking the meat makes the loaf dense.
• Free-form loaf = better flavor: Baking on a sheet pan gives you more browned surface area and tastier drippings for the sauce.
• Control sauce thickness easily: If the sauce gets too thick, whisk in extra broth, 1–2 tbsp at a time. If too thin, simmer an additional 2–3 minutes.
• Keep the sauce gentle after adding cream: A low simmer prevents the sauce from breaking.

Variations

• Mushroom cream sauce: Sauté 8 oz (227 g) sliced mushrooms in 1 tbsp butter until browned, then proceed with the roux and liquids.
• Extra-herby meatloaf: Add 1 tsp dried rosemary (crushed) or 1 tsp dried oregano, and increase parsley to 1/4 cup.
• Meat blend: Swap 1/2 lb (227 g) of the beef for ground pork for a slightly richer, more tender loaf.

Storage & Make-Ahead

Refrigerate: Store cooked meatloaf slices in an airtight container for up to 4 days. Store sauce separately for best texture.

Freeze: Wrap cooled meatloaf tightly and freeze up to 3 months. Thaw overnight in the refrigerator. (Cream sauces can change texture when frozen; if you plan to freeze, freeze the meatloaf and make the sauce fresh.)

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes or until hot. Reheat sauce gently on the stove over low heat, whisking often; add a splash of broth if needed.

Make-ahead: Shape the loaf 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, including sauce): 520 calories, 34 g protein, 20 g carbs, 33 g fat, 13 g saturated fat, 1 g fiber, 3 g sugar, 780 mg sodium.