Classic Meatloaf with Brown Gravy – just like Mom’s!

Classic Meatloaf with Brown Gravy for those nights you’re feeling nostalgic and want an easy, filling meal.

Last night I sat down & made a meal plan/grocery list. Hopefully I stick to it.

Do you have a meal your mom used to make a lot & you kinda got burnt out on it? That’s meatloaf for me.

But, Bob has been requesting it for months. He specifically said he wanted the kind with gravy, not ketchup/BBQ sauce.

[If you want a barbecue sauce version, try my slow cooker meatloaf.]

I hadn’t eaten meatloaf in probably 15 years (I’m not really happy that I can say I haven’t done something in 15 years..), but I was pleasantly surprised. It’s good.

Meatloaf Ingredients

• Ground Sirloin – Sirloin is my cut of choice, but if you have ground round or chuck, those will work too. Sirloin, however, is lean and has a great flavor
• Bread Crumbs – I just use plain bread crumbs but you can switch it up and use Italian or other flavored to change the taste.
• Worcestershire sauce – A super savory sauce, Worcestershire is perfect for meatloaf.
• Egg – The egg helps act as the glue to hold your meatloaf together.
• Salt & pepper – the basics, but so important!
• Onion flakes – Dried onion is great to keep on hand for those days you run out of fresh onion. Or you just don’t feel like peeling, chopping, crying (me!)
• Montreal steak seasoning – Typically a blend of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt, Montreal steak seasoning adds a lot of flavor.

How to make Classic Meatloaf

Making meatloaf is so easy!

1. STEP ONE: Preheat the oven to 350° F and set out a 8 x 4 pan.
   
2. STEP TWO: To a large bowl, add the sirloin, breadcrumbs, Worcestershire sauce, and seasonings. Use your hands (I like to wear food safe gloves) to fully combine the mixture. Shape it into a log and place into the pan.
   
3. STEP THREE: Bake for approximately 1 hour, or until internal temperature reaches 160°.
   
4. STEP FOUR: Prepare brown gravy to spoon over the top and serve!

Helpful Tools

• Large Mixing Bowl – I’ve had these OXO mixing bowls with grips on the bottoms for years (they were actually a wedding shower gift from my grandma) and they’re my favorite.
• 8″ x 4″ Loaf Pans – I like that this set comes with two pans – one of meatloaf, one for a cinnamon quick bread for dessert.
• Meat Thermometer – You need to make sure that your meat reaches an internal temperature of 160 degrees and it’s safest to check it with a meat thermometer.
• Gravy Boat – You need a gravy boat to pour gravy ALL over your meat and potatoes.

What should I serve with it?

• Brown Gravy – If you don’t want to use a packet, this easy brown meatloaf gravy recipe only has FIVE ingredients. If you want to make it with drippings, here’s a “how to make gravy” recipe that uses drippings. Or you could use mushroom gravy.
• Mashed Potatoes – You have to have mashed potatoes with meat loaf. HAVE TO.
• Loaded Cauliflower Casserole – If you’re watching your carbs and want to skip the potatoes, I highly recommend loaded cauliflower casserole.
• Roasted Zucchini – I love roasting veggies and zucchini pairs perfectly with meatloaf.
• Slow Cooker Mac and Cheese – with only three ingredients and basically zero prep time, this macaroni and cheese is the perfect side dish.

Can I freeze it?

You can freeze meatloaf either raw and ready to bake or fully cooked.

If raw, shape the meatloaf in the pan, freeze for approximately 1 hour. Once frozen, wrap in plastic wrap, place in a freezer bag, press out any air, and freeze. Use it within three months.

If fully cooked, let it cool to room temperature, then wrap tightly with plastic wrap, place in a freezer bag, and freeze.

Either way, make sure you defrost the meatloaf overnight in the refrigerator before baking or reheating.

Need more beef recipes? Try these:

Crockpot Hot Dog Chili
Mini Meatloaf Muffins
Easy Garlic Butter Steak Bites
Slow Cooker Lasagna
Guinness Irish Beef Stew

Click here to view my entire collection of beef recipes.

4.54 from 264 votes

Meatloaf with Brown Gravy

Created by Melissa Williams

Servings: 6 servings

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

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Classic Meatloaf with Brown Gravy for those nights you’re feeling nostalgic.

Video

Ingredients

 

1x2x3x

• ▢ 2 pounds ground sirloin
• ▢ ¾ cup bread crumbs
• ▢ ½ cup Worcestershire sauce
• ▢ 1 large egg
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon onion flakes
• ▢ ¼ teaspoon Montreal steak seasoning

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients & mix well.
  2 pounds ground sirloin, ¾ cup bread crumbs, ½ cup Worcestershire sauce, 1 large egg, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon onion flakes, ¼ teaspoon Montreal steak seasoning
• Shape into an 8″ x 4″ pan.
• Bake on the center rack for 1 hour or until internal temperature is 160 degrees. Meat should be well done with no traces of pink.
• Let rest for 10 minutes before slicing.

Notes

• Meatloaf can be frozen either raw or after it’s fully cooked.
• For raw meatloaf: shape it in the pan, freeze for 1 hour, then wrap well and place in a freezer bag—use within 3 months.
• For cooked meatloaf: let it cool completely, then wrap tightly and freeze in a freezer-safe bag.
• Always thaw in the fridge overnight before baking or reheating.
• Either use a brown gravy packet or serve with homemade brown gravy.

 

Adapted from Allrecipes

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 14g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 449mg | Potassium: 665mg | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 5.1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published August 15, 2011; photos and text updated November 3, 2018