Name: Meatloaf with Mushroom Gravy
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 1 lb ground beef (80/20 recommended); 1 lb ground pork; 1 cup breadcrumbs; 3/4 cup milk; 2 eggs; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tbsp Worcestershire sauce; 1/4 cup chopped fresh parsley; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp butter; 8 oz mushrooms, sliced; 2 tbsp all-purpose flour; 1 1/2 cups beef broth; 1/4 cup heavy cream (optional); 1/2 tsp dried thyme (or 1 tsp fresh); Salt and pepper to taste

There’s something deeply comforting about a classic meatloaf, especially when it’s topped with rich, savory mushroom gravy. It takes me back to cozy family dinners where the smell of something hearty wafted from the kitchen and gathered everyone around the table. I’ve made many variations of meatloaf over the years, but this Meatloaf with Mushroom Gravy version is hands-down one of my most requested dishes.

The juicy meatloaf has just the right balance of seasonings and texture—firm but tender, never dry. The mushroom gravy? A silky, umami-packed sauce that takes the humble meatloaf to a whole new level. Whether it’s for a laid-back Sunday dinner or a quick weeknight meal with leftovers for the next day, this dish never disappoints.

Why You’ll Love This Meatloaf with Mushroom Gravy

This isn’t your average meatloaf. You’ll love how moist and flavorful the meat turns out thanks to a few key ingredients that lock in both taste and juiciness. The mushroom gravy adds a luxurious finishing touch that pairs beautifully with creamy mashed potatoes or even buttered noodles.

Here’s why it stands out:

Perfect balance of seasonings in every bite.
Easy enough for weeknights, yet elegant for guests.
Comfort food that stores and reheats beautifully.
The mushroom gravy doubles as an excellent sauce for sides.

What Kind of Ground Meat Should I Use?

When it comes to making the perfect meatloaf, the type of ground meat you use plays a crucial role in the final texture and flavor. I personally love using a combination of ground beef and ground pork. The beef brings robust flavor while the pork adds moisture and tenderness. If you’re going for a leaner option, ground turkey or chicken can work—but keep in mind they’ll need extra help from add-ins like sautéed onions or soaked breadcrumbs to avoid drying out.

If you like a richer, more indulgent loaf, go for 80/20 ground beef. For a more balanced, everyday version, a 90/10 beef mixed with pork strikes a great middle ground.

Options for Substitutions

Making this meatloaf your own is easy with a few smart swaps, whether you’re working with dietary restrictions or simply using what’s in the fridge.

Meat Alternatives: Use ground turkey, chicken, or a plant-based meat substitute for a lighter or vegetarian option.
Breadcrumbs: Swap with crushed crackers, oats, or gluten-free breadcrumbs if needed.
Egg: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a binder for an egg-free version.
Milk: Any unsweetened plant-based milk like almond or oat can replace dairy.
Mushrooms: If you’re not a fan, caramelized onions or sautéed bell peppers can be used in the gravy instead.
Gravy Base: Try a simple brown gravy or even onion gravy if mushrooms aren’t your thing.

The beauty of this dish is its flexibility—no need to run to the store for one missing ingredient!

Ingredients for This Meatloaf with Mushroom Gravy

Each ingredient in this recipe plays an important role in bringing flavor, structure, and that unbeatable comfort-food warmth to the table. Here’s what you’ll need and why:

Ground Beef: This is the hearty base of the meatloaf. Choose 80/20 for a juicy loaf, or leaner for a lighter version.
Ground Pork: Adds richness and tenderness to balance the beef.
Breadcrumbs: Essential for binding the meat mixture and soaking up juices for a moist interior.
Milk: Hydrates the breadcrumbs, adding to the tenderness of the loaf.
Eggs: Help bind the ingredients together, keeping the loaf intact when sliced.
Onion (finely chopped): Adds aromatic depth and a touch of sweetness to the meat.
Garlic (minced): Brings a punch of flavor that elevates the overall taste.
Worcestershire Sauce: Delivers umami and savory complexity.
Salt and Pepper: Foundational seasonings that bring all the flavors together.
Fresh Parsley: Offers a touch of brightness and freshness to the meat mixture.

For the Mushroom Gravy:

Mushrooms (sliced): The star of the gravy—earthy and savory.
Butter: Adds richness and forms the base of the roux.
Flour: Thickens the gravy to just the right consistency.
Beef Broth: Infuses the sauce with deep, meaty flavor.
Heavy Cream (optional): Adds extra creaminess if desired.
Salt and Black Pepper: To taste, rounding out the flavor.
Thyme (dried or fresh): Adds subtle herbaceous notes.

Step-by-Step Instructions for Meatloaf with Mushroom Gravy

Making this dish is easier than you might think. Each step builds flavor and texture, creating a meatloaf that’s tender on the inside, nicely browned on the outside, and blanketed in that glorious mushroom gravy.

Step 1: Prepare the Meat Mixture

In a large mixing bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, milk, eggs, Worcestershire sauce, chopped parsley, salt, and pepper. Use your hands or a spoon to gently mix everything together. Be careful not to overwork the mixture—this helps keep the meatloaf tender.

Step 2: Shape the Loaf

Transfer the meat mixture to a lined or greased baking sheet or loaf pan. Shape it into a compact loaf, roughly 8 inches long and 4 inches wide. If using a loaf pan, press the mixture evenly into the pan.

Step 3: Bake the Meatloaf

Preheat your oven to 375°F (190°C). Bake the meatloaf uncovered for 45 to 55 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing to retain juices.

Step 4: Make the Mushroom Gravy

While the meatloaf bakes, prepare the mushroom gravy. In a skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and begin to brown—about 6 to 8 minutes.

Sprinkle in the flour and stir constantly for about 1 minute to form a roux. Slowly pour in the beef broth while whisking to prevent lumps. Add thyme, salt, and pepper. Let it simmer for 5–7 minutes until thickened. Stir in a splash of heavy cream if using, for a richer finish.

Step 5: Serve

Once the meatloaf is rested and sliced, spoon generous amounts of mushroom gravy over each slice. Serve with mashed potatoes, roasted vegetables, or any of your favorite sides.

How Long to Cook the Meatloaf with Mushroom Gravy

The baking time for meatloaf can vary slightly based on the size and shape of your loaf. A standard meatloaf shaped by hand or made in a loaf pan typically takes:

Bake Time: 45 to 55 minutes
Oven Temperature: 375°F (190°C)
Internal Temperature: 160°F (71°C) – Use a meat thermometer to be sure it’s cooked through without drying out.

After baking, let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute and keeps each slice moist and flavorful.

Tips for Perfect Meatloaf with Mushroom Gravy

A few small details can make a big difference in how your meatloaf turns out. Here’s what I always keep in mind when making this recipe:

Soak the breadcrumbs in milk for a few minutes before mixing; it helps make the loaf extra moist.
Don’t overmix the meat. Use a gentle hand to prevent a tough, dense texture.
Use a mix of meats like beef and pork to get the best flavor and tenderness.
Chop your onions and garlic finely so they integrate into the meat evenly and cook properly.
Let it rest before slicing. This prevents the juices from spilling out and drying the meat.
Make the gravy fresh while the meatloaf is baking so it’s ready to pour as soon as the loaf is sliced.
Taste the gravy before serving and adjust seasoning if needed—especially salt and pepper.
Don’t skip the fresh herbs—even a small sprinkle of parsley on top makes the dish feel vibrant and finished.

Watch Out for These Mistakes While Cooking

Even a classic like meatloaf has its quirks, and a few common missteps can lead to a dry or underwhelming result. Here are the pitfalls to avoid:

Skipping the resting time: Cutting into the meatloaf too soon causes the juices to spill out, leaving it dry.
Overmixing the meat: This is the fastest way to make your meatloaf tough. Mix just until the ingredients are combined.
Using too lean meat: Lean beef or turkey can dry out. That’s why mixing in pork or using higher-fat ground beef is ideal.
Undercooking or overcooking: Always use a meat thermometer to ensure it hits 160°F without going too far.
Neglecting seasoning: Underseasoned meatloaf will taste bland, no matter how good the gravy is. Taste your gravy and don’t be shy with the salt in the loaf mix.
Skipping the binder: Breadcrumbs and eggs are crucial to holding everything together and maintaining the right texture.
Not caramelizing mushrooms: Mushrooms should be browned well in the skillet for the richest flavor in your gravy.
Making gravy too thin or too thick: Keep an eye on the consistency and adjust with broth or a bit more flour if needed.

What to Serve With Meatloaf with Mushroom Gravy?

The beauty of this dish is how well it pairs with a variety of comforting sides. Here are eight delicious options to round out your meal:

Mashed Potatoes

Creamy, buttery mashed potatoes are a classic pairing. They soak up the mushroom gravy beautifully and bring a perfect contrast to the meat.

Roasted Green Beans

Tossed with olive oil and garlic, green beans add a fresh crunch and some needed green to the plate.

Buttered Egg Noodles

These mild noodles are great at catching extra gravy, making them an ideal alternative to potatoes.

Steamed Broccoli

Lightly steamed or sautéed with lemon, it adds balance and color to your plate.

Honey Glazed Carrots

The natural sweetness of the carrots plays well with the savory depth of the meatloaf and gravy.

Cauliflower Mash

A lower-carb option that still gives you that creamy satisfaction, especially with a ladle of gravy.

Crusty Bread

Fresh, warm bread is perfect for sopping up every last drop of that mushroom gravy.

Garden Salad

A crisp salad with a vinaigrette dressing brings brightness and a welcome contrast to the richness of the dish.

Storage Instructions

One of the best things about this Meatloaf with Mushroom Gravy is how well it keeps. Whether you’re meal prepping or saving leftovers, proper storage ensures it stays just as delicious the next day.

Refrigerator: Store leftover slices in an airtight container for up to 4 days. Keep the gravy separate if possible to maintain the loaf’s texture.
Freezer: Meatloaf freezes beautifully. Wrap slices individually in plastic wrap, then foil, and store in a freezer-safe bag or container for up to 3 months. Freeze the gravy separately in a small container.
To Reheat: For best results, reheat in the oven at 325°F (160°C) covered with foil until warmed through. Gravy can be reheated gently in a saucepan over low heat—add a splash of broth or water if needed to loosen the consistency.

Estimated Nutrition

Here’s a rough estimate per serving, based on a meatloaf that yields about 8 servings and includes the mushroom gravy:

Calories: 410
Protein: 25g
Carbohydrates: 12g
Fat: 29g
Saturated Fat: 11g
Cholesterol: 120mg
Fiber: 1g
Sodium: 580mg
Sugar: 2g

Note: These values can vary based on the type of meat and exact ingredients used. For a lighter version, opt for lean meats and use less cream in the gravy.

Frequently Asked Questions

Can I make the meatloaf ahead of time?

Absolutely! You can prepare the meat mixture and shape the loaf a day in advance. Wrap it tightly and refrigerate it uncooked. When you’re ready, just bake it as directed—add 5–10 extra minutes to account for the chill.

Can I freeze the meatloaf before baking?

Yes. Wrap the uncooked loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as usual.

What’s the best way to reheat leftovers?

Reheat slices in the oven at 325°F (160°C), covered with foil to retain moisture. The microwave works in a pinch, but it’s best to reheat low and slow to keep the meat juicy.

Is this recipe gluten-free?

Not as written, but you can easily make it gluten-free by using gluten-free breadcrumbs and substituting flour in the gravy with a GF alternative like cornstarch or rice flour.

Can I make this without eggs?

Yes. Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or a commercial egg replacer. Just note that the texture may be slightly softer.

What if I don’t like mushrooms?

No worries! You can skip the mushrooms and make a simple onion or brown gravy instead. Or try caramelized onions for a different depth of flavor.

Can I cook this in a slow cooker?

You can. Shape the loaf and cook on low for 6–7 hours. The texture will be very tender, though it won’t get the same crispy crust as oven-baked.

What internal temp should meatloaf reach?

Meatloaf is fully cooked when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to be sure—it’s the most reliable method.

Conclusion

This Meatloaf with Mushroom Gravy is pure comfort on a plate—familiar, filling, and incredibly satisfying. The juicy, well-seasoned meat paired with that velvety, umami-packed mushroom gravy turns a simple dish into something unforgettable. Whether you’re making it for a weeknight dinner or a cozy weekend meal, it’s a recipe that never fails to warm hearts and fill bellies.

Craving comfort food that delivers every time? This one’s ready to become your new favorite.