Traditional Beef Meatloaf with Pan Drippings Beef Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (85% lean)
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 3/4 cup (45 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 large egg
• 2 tbsp ketchup
• 2 tsp Worcestershire sauce (plus 1 tsp for gravy)
• 1 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)
• 2 1/4 cups (540 ml) low-sodium light beef stock
• 2 tbsp rendered beef fat from the pan drippings (or unsalted butter)
• 2 tbsp all-purpose flour

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil.
• 2. Soak breadcrumbs in milk for 5 minutes.
• 3. Mix beef, onion, garlic, egg, soaked crumbs, ketchup, Worcestershire, Dijon, salt, pepper (and parsley).
• 4. Shape into a loaf (about 9 x 5 inches) on the baking sheet.
• 5. Bake 60 minutes, or until the center reaches 160°F (71°C). Rest 15 minutes.
• 6. Pour off drippings, keep 2 tbsp fat. Whisk in flour; cook 1 minute.
• 7. Whisk in stock + 1 tsp Worcestershire; simmer 8–10 minutes until reduced and glossy. Slice meatloaf and spoon gravy over.

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Why You’ll Love This Recipe

• Comfort-food classic: Tender, beefy meatloaf with a straightforward, traditional flavor.
• No fussy glaze: Baked plainly so the meat stays the star, then finished with a savory pan sauce.
• Real gravy from drippings: The reduced beef stock gravy tastes like it simmered all day.
• Weeknight-friendly: Simple ingredients, practical steps, and great leftovers.

Grocery List

• Produce: 1 small yellow onion, 2 cloves garlic, fresh parsley (optional)
• Dairy: whole milk, 1 large egg, unsalted butter (only if needed for gravy)
• Meat: ground beef (85% lean)
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, low-sodium light beef stock, all-purpose flour, kosher salt, black pepper

Full Ingredients

For the Meatloaf

• Ground beef: 2 lb (907 g), 85% lean preferred
• Yellow onion: 1 small (about 1 cup / 150 g), finely diced
• Garlic: 2 cloves, minced
• Plain breadcrumbs: 3/4 cup (45 g)
• Whole milk: 1/2 cup (120 ml)
• Large egg: 1
• Ketchup: 2 tbsp
• Worcestershire sauce: 2 tsp
• Dijon mustard: 1 tsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Fresh parsley (optional): 2 tbsp, finely chopped

For the Light Beef Stock Pan Sauce (Gravy)

• Low-sodium light beef stock: 2 1/4 cups (540 ml), divided
• Rendered fat from pan drippings: 2 tbsp (if you have less, make up the difference with unsalted butter)
• All-purpose flour: 2 tbsp
• Worcestershire sauce: 1 tsp
• Black pepper: 1/4 tsp, plus more to taste
• Kosher salt: to taste (start with 1/4 tsp only if needed; drippings can be salty)

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 350°F (177°C).

Line a rimmed baking sheet with foil (for easy cleanup). This method bakes the meatloaf plainly while still giving you flavorful pan drippings for the gravy.

Step 2: Make a quick breadcrumb-and-milk panade

In a medium bowl, stir together 3/4 cup (45 g) plain breadcrumbs and 1/2 cup (120 ml) whole milk. Let it sit for 5 minutes.

This step helps the meatloaf stay moist and tender instead of tight and bouncy.

Step 3: Mix the meatloaf gently (do not overwork)

To the breadcrumb mixture, add:

• 1 large egg
• 2 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Stir until well combined. Add the finely diced onion, minced garlic, and 2 lb (907 g) ground beef (plus 2 tbsp parsley if using). Mix with clean hands or a fork just until everything is evenly distributed. Stop as soon as it comes together; overmixing makes meatloaf dense.

Step 4: Shape the loaf for even cooking and good drippings

Turn the mixture onto the lined baking sheet and shape into a loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall. Smooth the top and sides lightly.

A free-form loaf exposes more surface area, which improves browning and creates better drippings for the pan sauce.

Step 5: Bake until perfectly done

Bake at 350°F (177°C) for 60 minutes.

Check doneness by inserting an instant-read thermometer into the center; it should read 160°F (71°C). If it has not reached temperature yet, bake in 5-minute increments until it does.

Step 6: Rest the meatloaf (this keeps slices juicy)

Remove the pan from the oven. Let the meatloaf rest on the baking sheet for 15 minutes. This rest time helps the juices redistribute so the loaf slices cleanly without crumbling.

While it rests, make the pan sauce from the drippings.

Step 7: Make the reduced beef stock gravy from pan drippings

Carefully pour the pan drippings into a heat-safe measuring cup. Let it sit for 2 minutes so the fat rises to the top.

Spoon off 2 tbsp of the fat and add it to a small saucepan (or use the baking sheet if it is stovetop-safe; most are not). If you do not have 2 tbsp of fat, add unsalted butter to make up the difference.

Whisk in 2 tbsp all-purpose flour and cook over medium heat for 1 minute, whisking constantly, until the flour smells lightly nutty but is not brown.

Slowly whisk in 2 cups (480 ml) of the beef stock until smooth. Add the remaining 1/4 cup (60 ml) stock as needed to loosen the gravy while it reduces. Whisk in 1 tsp Worcestershire sauce and 1/4 tsp black pepper.

Bring to a simmer, then simmer for 8 to 10 minutes, whisking often, until the gravy reduces to about 1 1/2 cups and coats a spoon. Taste and add kosher salt only if needed.

Slice the meatloaf (about 1-inch-thick slices) and serve hot with the reduced beef stock gravy spooned over the top.

Pro Tips

• Use an instant-read thermometer: Pull at 160°F (71°C) for safe, juicy meatloaf.
• Dice the onion finely: Small pieces soften quickly and help the loaf hold together cleanly.
• Don’t overmix: Mix only until combined to avoid a tough, tight texture.
• Skim, then measure fat: Using 2 tbsp fat and 2 tbsp flour keeps the gravy rich but not greasy.
• Reduce for flavor: The gravy tastes best after a steady 8–10 minute simmer to concentrate the beef stock and drippings.

Variations

• Classic meatloaf blend: Replace 1/2 lb (227 g) of the beef with ground pork for extra tenderness.
• Herb-forward: Add 1 tsp dried thyme or 1 tbsp chopped fresh thyme to the meat mixture.
• Onion-mushroom gravy: Sauté 1 cup (70 g) sliced mushrooms in the measured fat for 5 minutes before whisking in flour and stock.

Storage & Make-Ahead

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

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Freeze gravy in a freezer-safe container (leave headspace) up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish with a splash of stock at 325°F (163°C) for 15–20 minutes, or microwave gently. Reheat gravy in a saucepan over low heat, whisking; add a tablespoon or two of stock if it thickens too much.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate on the baking sheet. Bake straight from the fridge, adding 5–10 minutes to the bake time.

Nutrition (per serving)

Approximate, per 1/6 recipe (meatloaf plus gravy): 470 calories, 33 g protein, 30 g fat, 16 g carbohydrates, 2 g fiber, 5 g sugar, 780 mg sodium.