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Meatloaf with Creamy Mushroom Gravy

Meatloaf with mushroom gravy that bakes up juicy and sliceable, then gets smothered in a velvety mushroom cream sauce. This classic meatloaf dinner features a ketchup-brown sugar glaze and a rich gravy poured generously 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 small onion, grated
  • 2 tbsp Worcestershire
  • 0.25 Salt and pepper to taste
Glaze
  • 0.33 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

Method
 

Bake the Meatloaf
  1. Preheat oven to 350°F and grease a loaf pan. Keep the pan ready so the meatloaf can go in immediately after mixing.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated small onion, Worcestershire, salt, and pepper. Press the mixture into the loaf pan so it holds together in a tight loaf.
  3. Stir ketchup and brown sugar together, then spread the glaze over the top. Make an even layer so it caramelizes as the loaf bakes.
  4. Bake at 350°F for 60–70 minutes until the center reaches 160°F. The loaf should be set and sliceable when checked at the thickest part.
  5. Rest the meatloaf for 10 minutes before slicing. This helps the juices redistribute for clean slices.
Make the Creamy Mushroom Gravy
  1. Melt butter in a skillet over medium-high heat. Once foamy, add cremini mushrooms to start browning.
  2. Cook mushrooms until golden, about 5–6 minutes. Stir occasionally and look for browned edges and reduced volume.
  3. Add garlic and cook for 30 seconds. Keep it moving so it becomes fragrant without browning too much.
  4. Sprinkle flour over the mushrooms and cook for 1 minute. The mixture should look slightly dry and smell nutty.
  5. Whisk in beef broth, heavy cream, and Worcestershire sauce. Simmer for 5 minutes until the gravy thickens to a velvety consistency.
Serve
  1. Slice the meatloaf and serve with mushroom gravy poured generously over the top. Use extra sauce so every bite gets creamy mushroom coverage.

Notes

Pro tip: grate the onion finely so it disappears into the meatloaf, helping it stay tender and evenly seasoned. Store cooked meatloaf and gravy in the refrigerator up to 4 days in a sealed container; reheat in a covered dish until warmed through. Freezing is yes—freeze slices and gravy separately up to 2 months, then thaw overnight and reheat gently. For a lighter option, swap heavy cream for half-and-half, simmering a minute or two longer to thicken.