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Meatloaf with Creamy Mushroom Gravy

Meatloaf with mushroom gravy is a classic comfort meatloaf dinner with a rich, velvety mushroom cream gravy poured over each slice. Bake the loaf until 160°F and simmer the gravy until thick and silky for a hearty meatloaf and gravy meal.
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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 small onion, grated
  • 2 tbsp Worcestershire
  • 1 salt and pepper to taste
  • 1 pepper and salt to taste
Glaze
  • 0.333 cup ketchup
  • 1 tbsp brown sugar
Mushroom Gravy
  • 2 tbsp butter
  • 12 oz cremini mushrooms sliced
  • 3 garlic cloves, 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 oven to 350°F and grease a loaf pan for easy release.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper until just combined, then press into the loaf pan and spread evenly.
  3. Spread ketchup and brown sugar glaze over the top of the meatloaf.
  4. Bake for 60–70 minutes, until the center reaches 160°F, then remove and rest 10 minutes so the slices hold their shape.
Make creamy mushroom gravy
  1. Meanwhile, melt butter in a skillet over medium-high heat and cook sliced cremini mushrooms until golden, about 5–6 minutes, stirring as they brown.
  2. Add minced garlic and cook for 30 seconds, then sprinkle in flour and cook for 1 minute to remove the raw flour taste.
  3. Whisk in beef broth, heavy cream, and Worcestershire sauce, then simmer for 5 minutes until thickened and glossy.
Slice and serve
  1. Slice the meatloaf and serve with mushroom gravy poured generously over the top.

Notes

For juiciest slices, let the meatloaf rest the full 10 minutes before cutting; it prevents crumbling when you spoon on the mushroom sauce. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently in the microwave or oven. Freezing is yes—freeze meatloaf (sauce separately if possible) for up to 2 months and thaw in the fridge. For a lighter option, use half-and-half instead of heavy cream in the gravy (texture stays creamy, slightly less rich).