What’s a comfort food with gourmet twist? Meatloaf Mush Imagine your grandma’s classic meatloaf, but instead of ketchup, it is swimming in a luscious, tangy sauce. What is a mushroom gravy that makes your taste buds sing? It’s got that familiar, warm hug feeling of traditional meatloaf, but with a depth of flavor that’s all about meat. What is totally unexpected about If you love Salisbury steak but want something a bit more impressive (and, dare I say it, I can’t eat it) then you should go for the steak. I remember the first time I made this. (This is your new go-to.) My husband, who claims he doesn’t like mushrooms, licked his plate clean. I knew I was onto something special! This is a family favorite that I know yours will love too.

What is meatloaf mushroom gravy?

What is meatloaf mushroom gravy? a tender, flavorful meatloaf served with rich and savory mushroom gravy. Think of it as a comfort meal. What is the perfect combination of a classic American meatloaf and savory mushroom? Bringing together familiar tastes with a touch of elegance. The meatloaf is made with ground beef, breadcrumbs, and seasonings, ensuring a moist and tender meat. Is it smothered in a creamy mushroom gravy? What is your favorite part of a cozy night in? What are some of the best gravy recipes? Is it good for a weeknight dinner?

Why do I love this recipe?

I love meatloaf mushrooms gravy! First and foremost, the flavor is incredible. The meatloaf is seasoned just right, so it’s incredibly savory and moist, and the mushroom gravy is delicious. Adds an earthy richness that complements the meat perfectly. I always add Worcestershire sauce to my favorite foods. It really bumps up the flavor. Second, it’s surprisingly easy to make. Seriously, don’t let the “gravy” part intimidate you. It’s simpler than you think! Third, it’s a budget-friendly meal. Is ground beef and mushrooms cheap? What are some of the other ingredients in your pantry? Is it incredibly versatile? Serve it with mashed potatoes, egg noodles, or a simple side salad – it’s delicious any way you like. What I love most about this is how it transforms a simple meatloaf into something truly special. Is meatloaf getting a makeover? If you like pot roast or beef stroganoff, you’ll definitely want to try it. Add this to your rotation. Is it a winner?

How do I make meatloaf mushroom gravy?

Quick Overview

How do I make meatloaf mushroom gravy? First, you’ll prepare the meatloaf mixture and shape it into a loaf. While that’s baking, you’ll whip up the mushroom gravy on the stovetop. Once the meatloaf is done, you’ll slice it and serve it smothered in that delicious gravy. Can you get the meatloaf prepped ahead of time, making this a great option for busy weeknights. I often mix the meatloaf ingredients in the morning and pop it into the oven when I get home from work. I don’t know why. Is it a lifesa

Ingredients

For the Meatloaf
* 2 pounds ground beef (I prefer 80/20 for flavor and moisture)
* 1 cup breadcrumbs (I use plain, but Italian works too) – 1 teaspoon a day.
* 1/2 cup milk (whole milk or 2% is best, but I’ve even used almond milk in a pinch!
* 1 large egg, lightly beaten
* 1/2 cup finely chopped onion
* 2 cloves garlic, minced
* 2 tablespoons Worcestershire sauce (don’t skip this!)
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

For the Mushroom Gravy: What are some
* 2 tablespoons butter
* 1 pound mushrooms, sliced (cremini or button work great; I like a mix)
* 1/2 cup finely chopped onion
* 2 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 3 cups beef broth (low-sodium is best so you can control the salt)
* 1/4 cup heavy cream (optional, but it adds a lovely richness)
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste

How do I get

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan (about 9×5 inches) with cooking spray. I always line a pan with parchment paper, leaving an overhang on the sides, so it’s super easy to clean. Lift meatloaf out later. How does this make cleanup a breeze?

Step 2: Mix Meatloaf Ingredients

In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire, and salt. Set aside. What are the ingredients for sauce, thyme, salt, Gently mix everything together with your hands until just combined. Be careful not to overmix. How can you make meatloaf tough? Is there a way to make the mixture evenly distributed but still loose? I always make sure to break up any large chunks of ground beef to keep the meatloaf tender.

Step 3: Shape the Meatloaf

Transfer the meat mixture to the prepared loaf pan and gently shape it into an even loaf. I like to make a slight indentation down the center of the loaf, which helps it cook more evenly. Is it good to brush the top with barbecue sauce? Is gravy necessary?

Step 4: Bake the Meatloaf

Bake meatloaf in the preheated oven for 60-75 minutes, or until it’s cooked through and the meat is tender. Internal temperature reaches 160°F (71°C). I always use a meat thermometer. It’s the best way to avoid overcooking. Let the meatloaf rest for 10 minutes before slicing.

Step 5: Make the Mushroom Gravy

While the meatloaf is baking, prepare the mushroom gravy. In a large skillet, melt the butter over medium heat. Add the salt and pepper to taste. Add the sliced mushrooms and cook, stirring occasionally, until they’re softened and browned, about 5 minutes. The mushrooms should release their liquid and then reabsorb it, becoming nice and caramelized. Where does magic happen, so don’t rush this step!

Step 6: Sauté Aromatics

Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes. The onion should be translucent, and the garlic fragrant. Be careful not to burn it. Why is burnt garlic bitter?

Step 7: Make a Roux

Sprinkle the flour over the mushrooms and onions and cook, stirring constantly, for 1-2 minutes. This will create a roux, which will thicken the gravy. Make sure to cook the flour long enough to get rid of the raw taste.

Step 8: Add Broth and Simmer

Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened to your desired desired consistency. What is consistency, about 5-7 minutes. If the gravy is too thick, add a little more broth. If it’s too thin, continue simmering until it thickens up.

Step 9: Finish the Gravy

Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste. I always give it a taste and adjust the seasoning as needed. Remember, you can always add more, but you cannot take it away!

Step 10: Slice & Serve

What is the best way to serve meatloaf with mushroom gravy? What are some good ways to garnish with parsley?

What to Serve It With

This Meatloaf Mushroom Gravy is incredibly versatile and pairs well with a variety of sides. For a classic comfort meal, serve it with creamy mashed potatoes. The gravy is perfect for soaking into the potatoes! Roasted vegetables, like broccoli, carrots, or Brussels sprouts, also make a great accompaniment. A simple side salad with a vinaigrette dressing can provide a nice contrast to the richness of the meatloaf and gravy. I also love serving it with buttered egg noodles or rice. For a complete meal, add a side of crusty bread to soak up all that delicious gravy. When I have leftover meatloaf, I love making meatloaf sandwiches the next day. It’s a perfect way to enjoy it again! My family loves when I pair this with some garlic bread, too! It’s a great option any night of the week and is sure to be a crowd pleaser!

Top Tips for Perfecting Your Meatloaf Mushroom Gravy

Want to make the best Meatloaf Mushroom Gravy ever? Here are a few tips I’ve learned over the years:

Ground Beef Choice: Use ground beef with a bit of fat (around 80/20) for the most flavorful and moist meatloaf. Lean ground beef can result in a dry meatloaf. You could use ground turkey or even a mix of ground beef and pork!

Breadcrumb Tip: If you don’t have breadcrumbs on hand, you can use crushed crackers or even rolled oats as a substitute. I always keep a bag of breadcrumbs in the freezer so they’re always ready to go.

Worcestershire Sauce: Don’t skip the Worcestershire sauce! It adds a depth of flavor that really enhances the meatloaf.

Mushroom Prep: When slicing the mushrooms, aim for even slices so they cook at the same rate. Also, don’t overcrowd the skillet when sautéing the mushrooms; this will cause them to steam instead of brown. Cook them in batches if necessary.

Broth Choice: I prefer using low-sodium beef broth so I can control the saltiness of the gravy. You can also use vegetable broth or chicken broth in a pinch, but beef broth will give you the most authentic flavor. I like to add a splash of red wine to the gravy, too. This is something you could also try!

Gravy Thickness: If your gravy is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and adding it to the gravy while it simmers. If it’s too thick, add a little more broth.

Resting Time: Let the meatloaf rest for 10 minutes before slicing; this will allow the juices to redistribute, resulting in a more moist and flavorful meatloaf. Don’t skip this step!

Storing and Reheating Tips

Proper storage and reheating will ensure that your Meatloaf Mushroom Gravy tastes just as good the next day. Here’s how to do it:

Room Temperature: I would not recommend storing the meatloaf and gravy at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature, so it’s best to refrigerate or freeze it as soon as possible.

Refrigerator Storage: Store leftover meatloaf and mushroom gravy in separate airtight containers in the refrigerator for up to 3-4 days. Make sure the meatloaf and gravy have cooled completely before refrigerating. It’s also important to make sure your fridge is cold enough! The best temp for your fridge is below 40 degrees fahrenheit.

Freezer Instructions: For longer storage, you can freeze the meatloaf and gravy separately. Wrap the meatloaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. The gravy can be frozen in a freezer-safe container. Both can be stored in the freezer for up to 2-3 months. Thaw the meatloaf and gravy in the refrigerator overnight before reheating.

Reheating Meatloaf: To reheat the meatloaf, you can slice it and microwave it for 1-2 minutes, or until heated through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes. Make sure to add a little bit of water or broth to the bottom of the dish to keep the meatloaf moist.

Reheating Gravy: To reheat the gravy, simply heat it in a saucepan over medium heat, stirring occasionally, until heated through. If the gravy has thickened too much, add a little more broth to thin it out. I like to reheat the gravy first and then add the sliced meatloaf to the gravy to warm it up. This also prevents the meatloaf from drying out.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this meatloaf and mushroom gravy gluten-free. Simply substitute gluten-free breadcrumbs for the regular breadcrumbs in the meatloaf. For the gravy, use a gluten-free all-purpose flour blend or cornstarch to thicken it. Make sure to check the labels of your ingredients to ensure they are certified gluten-free.

Can I use different types of mushrooms?

Absolutely! Feel free to experiment with different types of mushrooms for the gravy. Cremini, shiitake, or oyster mushrooms would all be delicious. A combination of different mushrooms can add even more depth of flavor to the gravy. I once tried a combination of all three, and it was so good!

Can I add vegetables to the meatloaf?

Yes, you can definitely add vegetables to the meatloaf. Finely chopped carrots, celery, or bell peppers would be great additions. Just make sure to chop them very finely so they cook evenly and don’t affect the texture of the meatloaf. I like to add some chopped spinach for a boost of nutrients.

Can I make this in a slow cooker?

Yes, you can make this meatloaf in a slow cooker! Shape the meatloaf and place it in the slow cooker. Pour the mushroom gravy over the meatloaf. Cook on low for 6-8 hours or on high for 3-4 hours. The meatloaf will be very tender and moist. This is a great option for busy weeknights!

Can I freeze the meatloaf before baking?

Yes, you can freeze the meatloaf before baking. Shape the meatloaf and wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw the meatloaf in the refrigerator overnight and then bake as directed.

Final Thoughts

This Meatloaf Mushroom Gravy is truly a standout dish. Its ease of preparation and incredible taste make it a must-try for any home cook. The combination of familiar comfort with elevated flavors makes it a dish that will surely impress your family and friends. If you enjoyed this recipe, I recommend exploring other comforting dishes like shepherd’s pie or chicken pot pie. And I really can’t wait to hear how yours turns out! Please leave a comment below with your variations and if you have any serving suggestions! Happy cooking!