Best-Ever Meat Loaf with Mushroom Gravy
Servings: 8 people
Calories: 449kcal
This truly is the Best-Ever Meat Loaf with Mushroom Gravy. Moist and exploding with flavor. The mushroom gravy puts it over the top. And you won't believe the meatloaf sandwiches the next day! So good!
Print Recipe
Equipment
- 8½"x4¼" loaf pan and rimmed baking sheet
Ingredients
- cooking spray for greasing the baking sheet
- 1 lb ground beef 85% lean
- 1 lb ground pork
- 1 cup yellow onion chopped
- 1 cup Panko breadcrumbs seasoned
- ½ cup tomato sauce plus 3 more tablespoons (for the glaze)
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 3 tablespoon balsamic vinegar divided, 2 for the meat mixture, 1 for the glaze
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon flat-leaf parsley fresh, chopped
- ¼ cup Parmesan cheese grated
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
FOR THE MUSHROOM GRAVY
- 3 tablespoon unsalted butter
- ¼ cup shallot chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
- 3 tablespoon balsamic vinegar
- 2 cups beef stock
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon flat-leaf parsley fresh, for garnish, optional
Instructions
- Preheat the oven to 375°F.
- Spray a lined baking sheet with the cooking spray.
- In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tablespoon balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
- Mix all the ingredients with clean hands until fully mixed.
- Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
- Invert the pan over the greased baking sheet and gently transfer onto the sheet.
- Bake for 50 minutes.
- Meanwhile, mix 3 tablespoon tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
- After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.
MAKE THE MUSHROOM GRAVY
- In a large skillet, melt the butter over medium-high heat.
- Add the shallots and cook until soft, about 2 to 4 minutes. Add the garlic and cook for another 1 minute.
- Add the mushrooms and Worcestershire sauce and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
- Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
- Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
- Season with salt and pepper. Keep warm over low heat.
SERVE IT UP!
- Transfer the meatloaf to a platter and slice.
- Drizzle the gravy over the top. Garnish with chopped parsley, if desired.
- Serve at once, passing the leftover gravy at the table.
Video
Notes
We love seasoned Panko breadcrumbs, but regular breadcrumbs, seaoned or plain, will work just fine, too.
If you don't have an 8"x4" loaf pan, simply form the loaf with your hands onto the rimmed baking sheet.
When you remove the pan after the first 50 minutes of baking, some of the cheese may have exuded from the loaf and starting to brown along the edges of the loaf. Just take a small knife to cut it away and discard.
The mushroom gravy can be made up to a day in advance. Simply reheat on the stove before serving.
The meatloaf mixture can be made up to 3 or 4 hours before baking. Keep covered in the refrigerator until ready to bake.
The cooked meatloaf will keep in the refrigerator for up to 1 week and freezes beautifully for up to 1 month.
Nutrition
Calories: 449kcal | Carbohydrates: 16g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 792mg | Potassium: 673mg | Fiber: 1g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 3mg