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

meatloaf with brown gravy on a white plate with mashed potatoes

Brown Gravy Meatloaf

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.

sliced meatloaf with brown gravy pouring over top

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

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • 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.
  • EggThe 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.
ground sirloin and seasonings prepped to make meatloaf

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!

meatloaf with brown gravy in loaf pan

Tools to help you make Meatloaf

  • 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.
slice of meatloaf with brown gravy being spooned over top

What should I serve with it?

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.

slice of meatloaf with brown gravy spooned over on mashed potatoes

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.

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4.54 from 262 votes

Meatloaf with Brown Gravy

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Classic Meatloaf with Brown Gravy for those nights you’re feeling nostalgic.

Ingredients
  

  • 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.

Video

Notes

Adapted from Allrecipes
Either use a brown gravy packet or serve with homemade brown gravy.

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

meatloaf, mashed potatoes & gravy, and zucchini on a plate


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63 Comments

  1. 5 stars
    I cooked this meatloaf for my family for dinner I made homemade brown gravy and there were none left they truly enjoyed it and it will be on the menu quite often

  2. Love your recipe, have done it a few times. any suggestions how to do it on a smoker, what tempature and how long

  3. I’m making this for my men tonight, fingers crossed they’re both picky eaters. But do I bake the meatloaf covered or uncovered?

  4. Hi there! I haven’t made this yet, but want to. I’m wondering if I could use onion soup mix in place of onion flakes? I’m not sure how that would mesh with the Worcestershire sauce and Montreal steak seasoning. Any thoughts? Thanks!