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Meatloaf with Creamy Mushroom Gravy

Meatloaf with mushroom gravy that bakes into a juicy loaf and finishes with a rich, velvety mushroom cream gravy. Bake until 160°F inside, then rest and serve with generously poured sauce over each slice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 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 onion, grated
  • 2 tbsp Worcestershire
  • 1 salt to taste
  • 1 pepper to taste
Glaze
  • 0.3333333333 cup ketchup
  • 1 tbsp brown sugar
Mushroom Gravy
  • 2 tbsp butter
  • 12 oz cremini mushrooms, sliced
  • 3 garlic, minced
  • 2 tbsp flour
  • 2 cup beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the Meatloaf
  1. Preheat the oven to 350°F and grease a loaf pan. Keep the pan ready so the loaf bakes evenly from the start.
  2. In a large bowl, mix ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper until just combined. Press the mixture firmly into the greased loaf pan and spread the glaze (ketchup and brown sugar) over the top.
  3. Bake for 60–70 minutes, until the center reaches 160°F. The surface should look set and browned, and juices should run clear.
  4. Rest the meatloaf for 10 minutes before slicing. This helps the loaf hold its shape and keeps the texture tender.
Make the Creamy Mushroom Gravy
  1. Melt butter in a skillet over medium-high heat. Add the sliced cremini mushrooms and cook 5–6 minutes, stirring, until golden.
  2. Add the minced garlic and cook for 30 seconds. You should smell garlic aroma immediately, without browning it.
  3. Sprinkle the flour over the mushrooms and cook for 1 minute. The mixture should look slightly sandy and smell nutty.
  4. Whisk in beef broth, heavy cream, and Worcestershire sauce, then bring to a simmer. Simmer for 5 minutes, stirring, until thickened to a creamy gravy consistency.
Serve
  1. Slice the meatloaf and serve with the mushroom gravy poured generously over the top. For the same layered look as the hero element, spoon extra sauce so mushroom slices are visible.

Notes

Resting matters: let the loaf sit 10 minutes before slicing so it stays juicy instead of crumbling. Refrigerate leftovers in a covered container up to 3–4 days; reheat slices and gravy separately or together until hot. Freezing is yes for the meatloaf (up to 2–3 months), but for best texture keep gravy frozen separately and reheat to loosen with a splash of broth. For a lighter swap, use low-fat milk and reduce the heavy cream to 1/4 cup while adding extra broth to keep the gravy thick.