This classic meatloaf with gravy recipe features an incredibly flavorful meatloaf smothered in a rich brown gravy infused with fresh sage. If you are craving Midwestern comfort food at its finest, the whole family will love this hearty meal.
What is it?
My brown gravy meatloaf recipe begins with a classic meatloaf recipe, but rather than using a traditional meatloaf glaze, a herb-infused homemade brown gravy is served as the meatloaf sauce.
Brown gravy is the perfect pairing for meatloaf because its rich and savory sauce nicely complements the natural flavors of the meat and seasonings. But best of all, it is right at home on top of meatloaf's favorite side dish, a pile of fluffy mashed potatoes!
Ingredients & Substitutions
- Ground beef - I recommend using ground chuck or 80/20 ground beef. Ground pork can be mixed in or substituted.
- Plain bread crumbs - Panko breadcrumbs can be used, or you can make meatloaf without breadcrumbs in a pinch.
- Yellow onion - A sweet onion is a great substitute.
- Beef broth - Beef stock works equally well, otherwise you can substitute milk, chicken stock, or chicken broth.
- Large egg - Egg acts as a binder, but you can make meatloaf without eggs too.
- Tomato paste - Tomato sauce can be substituted.
- Worcestershire sauce
- Table salt
- Garlic cloves - ½ teaspoon of garlic powder can be substituted.
- Italian seasoning
- Fresh ground black pepper
- All-purpose flour
- Butter
- Fresh sage - Fresh thyme or rosemary can be substituted.
- Optional - Sauteed mushrooms can be added to the gravy to make a delicious sage and mushroom gravy.
How to Make It
To make this meatloaf recipe with gravy, we begin by adding all of the meatloaf ingredients into a large mixing bowl, then work well with clean hands to combine the meat mixture.
Line your bread pan with aluminum foil. This will make for easier cleanup and removal of the meatloaf when it is finished baking. Then place the meatloaf mixture in the pan and form it into a loaf.
Place the meatloaf in a preheated oven set at 350 degrees for one hour, or until the internal temperature reaches 160 degrees when tested with an instant-read thermometer.
When the meatloaf is approximately 15 minutes from being finished, begin making your brown gravy by melting butter in a saucepan set over medium low heat. Then add the flour and mix together.
Continue to whisk the butter and flour mixture for a few minutes, until it turns golden brown. Then add your beef broth a couple of splashes at a time. Whisk the broth into the flour mixture completely before adding more. Repeat until all of the liquid has been added.
Add the sage sprig to the meatloaf gravy and bring to a simmer. Let the gravy gently simmer until it thickens. Then slice the meatloaf and serve the savory brown gravy over the top of it or alongside.
Storing and Reheating Leftovers
Leftover meatloaf and gravy should be stored separately for up to one week in an airtight container or covered in plastic wrap. The gravy will thicken as it sits in the refrigerator, so you should expect to thin it back out with a little water or beef broth.
Reheat the meatloaf in individual slices either in the microwave or in a skillet set over medium-low heat. Leftover brown gravy meatloaf makes fantastic meatloaf sandwiches!
Meatloaf with Gravy
Equipment
- Bread loaf pan
Ingredients
Meatloaf
- 1 ½ pounds ground beef 80/20 beef recommended
- ¾ cup plain breadcrumbs
- ½ cup grated onion
- ¾ cup beef broth
- 1 large egg beaten
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon table salt
- 2 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Brown Gravy
- ¼ cup flour
- ¼ cup butter
- 2 cups beef broth
- 1 sprig fresh sage
Instructions
Meatloaf
- Preheat oven to 350 degrees.
- Add all meatloaf ingredients to a large bowl and mix until well combined.
- Line your bread pan with aluminum foil, then place the meatloaf mixture into the pan and form it into an even loaf.
- Place meatloaf in the oven for one hour, or until the internal temperature reaches 160 degrees in the center of the loaf when tested with a meat thermometer.
Brown Gravy
- Begin preparing the brown gravy when the meatloaf is approximately 15 minutes from being done.
- Melt butter in a saucepan over medium low heat, then whisk in flour to form a roux. Cook the flour mixture for 3 minutes, while whisking to prevent the flour from scorching.
- Slowly add beef broth a couple of dribbles at a time, and whisk into the flour mixture before adding more. Repeat until all of the beef broth has been added.
- Add the sprig of sage and bring the gravy to a gentle simmer and let thicken.
- When the meatloaf is done baking, remove it from the oven and let it rest for 5 minutes. Then slice and serve smothered in gravy.
Notes
Nutritional Information
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