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Brown Gravy Meatloaf

Brown gravy meatloaf with a classic loaf baked until juicy, then topped with a rich dark brown beef gravy made from pan drippings. This beef gravy meatloaf uses a simple butter-and-flour roux and a 5-minute simmer for thick, pourable sauce over each slice.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire
  • Salt and pepper to taste
Brown Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the meatloaf
  1. Preheat the oven to 350°F and grease a loaf pan with a light coating. Use a pan you can easily pour pan drippings from after baking.
  2. Mix the ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, and Worcestershire until evenly combined. Press the mixture firmly into the greased pan.
  3. Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F. The loaf should look set on top with no wet spots in the center.
  4. Rest the meatloaf for 10 minutes and reserve any pan drippings. This helps the juices settle so slices stay intact.
Make the brown gravy and serve
  1. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook for 1–2 minutes until the roux turns golden and smells nutty.
  2. Whisk in the beef broth, Worcestershire sauce, garlic powder, and any reserved pan drippings. Bring to a simmer and cook for 5 minutes until thickened and glossy.
  3. Slice the meatloaf and serve immediately with the brown gravy poured over each slice. Spoon extra sauce around the edges so every bite is coated.

Notes

Pro tip: when you remove the loaf, scrape and add browned bits from the pan into the gravy for deeper color and flavor. Store leftover meatloaf (with gravy separate if possible) in the refrigerator up to 4 days; freeze meatloaf slices up to 2 months (thaw overnight in the fridge) and reheat in a 325°F oven until warmed through. For a lighter option, use 90–93% lean ground beef and keep the gravy’s roux the same for classic thickness.