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Brown Gravy Meatloaf

Brown gravy meatloaf with a classic loaf baked until juicy, then sliced and topped with rich dark brown beef gravy made from pan drippings. The gravy thickens quickly with a butter-and-flour roux for a smooth, pourable finish over mashed potatoes.
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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 clove 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 (or sheet pan).
  2. Mix the ground beef with breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire, and salt and pepper until evenly combined; press into the greased pan.
  3. Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F, until the surface looks set and browned.
  4. Rest the meatloaf 10 minutes, then reserve any pan drippings for the gravy.
Make the brown gravy
  1. Melt butter in a saucepan over medium heat, then whisk in flour and cook 1–2 minutes until golden.
  2. Whisk in beef broth, Worcestershire sauce, garlic powder, and any reserved pan drippings, scraping up browned bits.
  3. Simmer for 5 minutes, whisking often, until thickened to a pourable gravy.
Serve
  1. Slice the meatloaf and serve with brown gravy poured over each slice, with a glossy dark-brown coating.

Notes

Pro tip: use a thermometer for doneness—160°F keeps the loaf moist instead of dry. Store leftovers in the refrigerator up to 3–4 days in a covered container; reheat slices gently in the oven at 325°F until warmed through and add a splash of broth to loosen gravy. Freezing is yes: freeze meatloaf portions (gravy separately if possible) for up to 2 months and thaw in the fridge overnight. For a lighter swap, choose lean ground beef (90% or leaner) and expect slightly less drippings, then add a little extra broth to the gravy.