Michael Davis
Brown mushroom gravy and meatloaf is a classic comfort food combination that pairs the rich, savory flavors of a hearty meatloaf with a creamy, earthy mushroom gravy. To make this dish, start by preparing the meatloaf using a blend of ground beef, breadcrumbs, eggs, and seasonings, then bake it until it’s juicy and golden. While the meatloaf cooks, create the brown mushroom gravy by sautéing fresh mushrooms in butter until they’re tender and caramelized, then whisking in flour to form a roux before gradually adding beef broth to achieve a smooth, velvety consistency. Seasoned with herbs like thyme and a touch of Worcestershire sauce, the gravy adds depth and complements the meatloaf perfectly. Together, they create a satisfying and flavorful meal ideal for a cozy dinner.
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What You'll Learn
- Gather Ingredients: Mushrooms, beef, breadcrumbs, eggs, onion, garlic, broth, flour, butter, salt, pepper, Worcestershire sauce
- Prepare Meatloaf: Mix ground beef, breadcrumbs, egg, onion, garlic, and seasonings. Shape and bake
- Sauté Mushrooms: Cook mushrooms in butter until golden. Add flour, broth, and seasonings for gravy
- Bake Meatloaf: Cook meatloaf in oven at 375°F for 45-60 minutes until fully cooked
- Serve Together: Slice meatloaf, pour mushroom gravy on top, and garnish with fresh herbs
Gather Ingredients: Mushrooms, beef, breadcrumbs, eggs, onion, garlic, broth, flour, butter, salt, pepper, Worcestershire sauce
To begin crafting your brown mushroom gravy and meatloaf, gather your ingredients with precision and care. Start with the star of the show: mushrooms. Opt for fresh brown mushrooms, such as cremini or button mushrooms, for their rich flavor and texture. Ensure they are firm and free of blemishes. Next, select ground beef with a decent fat content (around 80/20) to keep the meatloaf moist and flavorful. Breadcrumbs are essential for binding the meatloaf, so have a cup of plain or seasoned breadcrumbs ready. Eggs, preferably at room temperature, will act as the primary binder, so crack two large ones into a bowl. Finely chop onion and garlic to add depth and aroma to both the meatloaf and the gravy. These aromatics are key to building a robust flavor profile.
For the broth, choose a high-quality beef or vegetable broth to form the base of your gravy. It should be rich and savory to complement the mushrooms and meatloaf. Flour is crucial for thickening the gravy, so measure out a few tablespoons and set it aside. Butter will be used to sauté the mushrooms and create a roux for the gravy, so have a few tablespoons ready. Seasonings are vital: salt and pepper should be within reach for both the meatloaf and gravy. Lastly, Worcestershire sauce will add a tangy, umami kick to the meatloaf mixture, so ensure you have a small bottle on hand.
As you gather these ingredients, organize them on your countertop for easy access. Pre-measure and prep what you can, such as chopping the onion and garlic, to streamline the cooking process. Having everything ready before you start cooking ensures a smooth and efficient workflow. The mushrooms, for instance, should be cleaned and sliced uniformly to cook evenly. Similarly, ensure the beef is at room temperature for better mixing and cooking.
Don’t overlook the importance of quality ingredients. Fresh, high-quality mushrooms and broth will elevate the dish, while a good balance of seasonings will bring out the best in both the meatloaf and gravy. The breadcrumbs should be dry and fine to integrate seamlessly into the meat mixture. Eggs should be well-beaten before combining with the other ingredients. Every component plays a role in creating a cohesive and delicious final dish.
Finally, double-check your pantry and fridge to ensure you haven’t missed anything. The last thing you want is to realize you’re out of flour or butter mid-recipe. Once all ingredients are gathered and prepped, you’re ready to move on to mixing, cooking, and savoring your homemade brown mushroom gravy and meatloaf. This step may seem simple, but it’s the foundation of a successful dish, setting the stage for a flavorful and satisfying meal.
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Prepare Meatloaf: Mix ground beef, breadcrumbs, egg, onion, garlic, and seasonings. Shape and bake
To prepare the meatloaf, begin by gathering your ingredients: 1 ½ pounds of ground beef, ½ cup of breadcrumbs, 1 large egg, ½ cup finely chopped onion, 2 cloves of minced garlic, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried thyme. Preheat your oven to 375°F (190°C) to ensure it’s ready when your mixture is prepared. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, salt, pepper, and thyme. Use your hands or a spatula to mix the ingredients thoroughly, ensuring the seasonings are evenly distributed throughout the meat. Avoid overmixing, as this can make the meatloaf dense.
Once the mixture is well combined, transfer it to a lightly greased 9x5-inch loaf pan or shape it into a loaf directly on a baking sheet lined with parchment paper. Form the mixture into a compact, even shape, ensuring it’s not too thick in the center to allow for even cooking. If desired, you can create a slight dome on top to promote even browning. Place the meatloaf in the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
While the meatloaf bakes, you can prepare the brown mushroom gravy to accompany it. However, the focus here remains on the meatloaf preparation. After removing the meatloaf from the oven, let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful meatloaf. Use this time to finish the gravy or prepare any side dishes.
For added flavor, consider brushing the top of the meatloaf with a mixture of ketchup and brown sugar during the last 15 minutes of baking to create a glossy, tangy glaze. Alternatively, you can omit the glaze for a simpler, more savory meatloaf. Once rested, slice the meatloaf into even portions and serve with the brown mushroom gravy poured over the top or on the side.
Finally, ensure proper storage if you have leftovers. Allow the meatloaf to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the oven or microwave, and pair them with additional gravy for a delicious meal. This straightforward method for preparing meatloaf yields a classic, comforting dish that pairs perfectly with the rich, earthy flavors of brown mushroom gravy.
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Sauté Mushrooms: Cook mushrooms in butter until golden. Add flour, broth, and seasonings for gravy
To begin crafting your brown mushroom gravy, start by preparing the mushrooms. Select fresh brown mushrooms, such as cremini or button mushrooms, and clean them thoroughly by gently wiping them with a damp cloth or brushing off any dirt. Slice the mushrooms evenly to ensure they cook uniformly. In a large skillet, melt a generous amount of butter over medium heat. The butter not only adds richness but also helps the mushrooms develop a beautiful golden color. Once the butter is frothy, add the sliced mushrooms to the skillet in a single layer, being careful not to overcrowd them, as this can cause steaming instead of browning. Cook the mushrooms, stirring occasionally, until they are golden brown and have released their moisture, which should take about 8-10 minutes.
As the mushrooms sauté, their natural juices will enhance the flavor of the gravy. Once they are golden, sprinkle an equal amount of all-purpose flour over the mushrooms, stirring continuously to combine. The flour will absorb the mushroom juices and butter, creating a roux that will thicken the gravy. Cook the flour for about 2 minutes to eliminate the raw taste, ensuring the gravy doesn’t have a pasty flavor. This step is crucial for achieving a smooth, velvety texture in your gravy.
Next, gradually pour in the broth, which can be beef, chicken, or vegetable broth depending on your preference. Whisk the broth into the mushroom and flour mixture to prevent lumps from forming. As you stir, the gravy will begin to thicken and take on a rich, brown color. If you prefer a smoother gravy, you can use an immersion blender to puree the mushrooms slightly, but leaving them in slices adds a hearty texture that complements the meatloaf.
Add seasonings to enhance the flavor of the gravy. Start with salt and pepper to taste, then consider incorporating garlic powder, onion powder, or a pinch of thyme for depth. A splash of Worcestershire sauce can also add a savory umami note that ties the flavors together. Allow the gravy to simmer gently for 5-7 minutes, stirring occasionally, until it reaches your desired consistency. The gravy should be thick enough to coat the back of a spoon but still pourable.
Finally, taste the gravy and adjust the seasonings as needed. If it’s too thick, add a little more broth to thin it out. If it’s too thin, let it simmer a bit longer to reduce. This sautéed mushroom gravy will serve as a flavorful accompaniment to your meatloaf, adding moisture and richness to every bite. Its earthy mushroom flavor and smooth texture will elevate the dish, making it a comforting and satisfying meal.
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Bake Meatloaf: Cook meatloaf in oven at 375°F for 45-60 minutes until fully cooked
To bake the meatloaf, start by preheating your oven to 375°F (190°C). This temperature is ideal for cooking the meatloaf thoroughly while ensuring it remains juicy and tender. While the oven heats up, prepare your meatloaf mixture by combining ground beef or a mix of ground meats, breadcrumbs, eggs, milk, finely chopped onions, garlic, and your choice of seasonings such as salt, pepper, and herbs like parsley or thyme. Mix the ingredients gently until just combined, being careful not to overmix, as this can make the meatloaf dense.
Once your meatloaf mixture is ready, shape it into a loaf on a baking sheet or place it in a loaf pan. If using a baking sheet, consider lining it with parchment paper or aluminum foil for easy cleanup. For added flavor, you can top the meatloaf with a glaze made from ketchup, brown sugar, and a dash of mustard before baking. This step is optional but adds a tangy, caramelized crust to the finished dish.
Place the meatloaf in the preheated oven and set a timer for 45 minutes. Baking time can vary depending on the size and thickness of your meatloaf, so plan to cook it for 45 to 60 minutes. To ensure it’s fully cooked, use a meat thermometer inserted into the center of the loaf—it should read at least 160°F (71°C). If you don’t have a thermometer, you can check by slicing into the center; the meat should be cooked through with no pink remaining.
While the meatloaf bakes, this is a great time to prepare the brown mushroom gravy. Sauté sliced mushrooms in butter until golden brown, then add flour to create a roux. Gradually whisk in beef broth, allowing the mixture to thicken into a rich, savory gravy. Season with salt, pepper, and a touch of Worcestershire sauce for depth of flavor. Keep the gravy warm on low heat until the meatloaf is ready.
Once the meatloaf is fully cooked, remove it from the oven and let it rest for 5–10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. Serve the meatloaf with the brown mushroom gravy generously poured over the top or on the side. Pair it with mashed potatoes, roasted vegetables, or a side salad for a hearty, comforting meal.
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Serve Together: Slice meatloaf, pour mushroom gravy on top, and garnish with fresh herbs
To serve your meatloaf with brown mushroom gravy in a way that’s both visually appealing and delicious, start by allowing the cooked meatloaf to rest for about 10 minutes. This resting period helps the juices redistribute, ensuring each slice holds together perfectly. While the meatloaf rests, keep the mushroom gravy warm over low heat, stirring occasionally to maintain its smooth consistency. Once the meatloaf is ready, use a sharp knife to slice it into even portions, aiming for slices about ¾-inch thick. This thickness allows the meatloaf to hold its shape while also providing a hearty bite.
Next, arrange the sliced meatloaf on a serving platter or individual plates. The goal is to create a presentation that invites diners to dig in. Pour the warm brown mushroom gravy generously over the top of the meatloaf slices, allowing it to cascade down the sides. The gravy not only adds moisture but also enhances the savory flavors of the meatloaf. Ensure each slice is well-coated, as the gravy acts as the star accompaniment, tying the dish together.
To elevate the dish further, garnish with fresh herbs just before serving. Chopped parsley, thyme, or chives work exceptionally well, adding a pop of color and a burst of freshness that contrasts the richness of the gravy and meatloaf. Sprinkle the herbs evenly over the plated dish, focusing on the exposed areas of the meatloaf and the gravy. This final touch not only enhances the visual appeal but also introduces a subtle aromatic note that complements the earthy flavors of the mushrooms and meat.
For a complete meal, consider serving the meatloaf and gravy alongside mashed potatoes or roasted vegetables, as these sides pair beautifully with the gravy. The creamy texture of mashed potatoes, in particular, acts as a perfect canvas for soaking up the mushroom gravy. If serving family-style, place the platter of meatloaf and gravy in the center of the table, allowing everyone to help themselves while enjoying the enticing aroma of the dish.
Finally, encourage diners to savor the combination of tender meatloaf, rich brown mushroom gravy, and fresh herbs in each bite. The interplay of textures and flavors—the hearty meatloaf, the silky gravy, and the crisp herbs—creates a satisfying and comforting dining experience. This serving method not only highlights the effort put into preparing the dish but also ensures that every element shines, making it a memorable meal for any occasion.
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Frequently asked questions
For the meatloaf, you’ll need ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. For the brown mushroom gravy, gather butter, flour, beef broth, mushrooms, onion, garlic, thyme, salt, and pepper.
To keep the meatloaf moist, avoid overmixing the ingredients, as it can make the loaf dense. Also, adding milk to the breadcrumbs and using a combination of lean and fatty ground beef helps retain moisture. Baking it on a rack allows excess fat to drip away without drying it out.
Yes, you can prepare the gravy ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of beef broth if it thickens too much.
