Classic Meatloaf with Brown Gravy for those nights you’re feeling nostalgic and want an easy, filling meal.
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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.
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.
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.
WHAT SHOULD I SERVE WITH MEATLOAF?
- Brown Gravy – If you don’t want to use a packet, this easy 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.
- 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.
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Meatloaf with Brown Gravy
Ingredients
- 2 lbs ground sirloin
- 3/4 cup bread crumbs
- 1/2 cup Worcestershire sauce
- 1 egg
- 1/4 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 t. onion flakes
- 1/4 t. Montreal steak seasoning
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients & mix well.
- 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
Nutrition
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published August 15, 2011
Your meatloaf recipe looks delicious! I am a brand new follower of your blog and plan to check back every time you post a new entry.
Chumkie of
My Favourite Recipes.
Thanks for linking this in to Food on Friday: Meatloaf. Have a great week.
This was delicious. I sautéd a Vidalia onion in a bit of bacon drippings. Used Heinz savory brown gravy. As a recipe it is a definite keeper.
Yay, thanks Lucas’s mom 🙂
This was delicious in the oven, I’m wondering if I can use the same recipe in an instant pot?? Any suggestions? There are many alternatives obviously but I liked this recipe. Thanks
I’m glad you like it! I’ll admit that I’m an IP novice, but after some googling, you can use the same recipe and do the following for the instant pot:
Add the prepared loaf to a aluminum foil “bowl” (just use a sheet of aluminum foil and form it into a bowl shape) with sides tall enough to catch any grease
Add a cup of water to the bottom of the IP then put in a wire trivet to set the aluminum foil bowl on top
Close lid & cook on high pressure for 25 mins, natural release for 10 minutes
Let me know if you try it!
Ingredients call for: 1/4 t. salt, 1/4 t. pepper… etc.
Since I’m a new “follow the recipe” type cook, I am wondering if the “t.” is teaspoon or tablespoon?
Teaspoon 🙂
little t = teaspoon, big T = Tablespoon
Thanks!
Wheres the gravy recipe?
Here you go > https://www.persnicketyplates.com/brown-gravy/
Awesome recipe!!! The only one I will make now. The only thing I did was use diced onions and added some diced green pepper. I was a little Leary about using that much Worcestershire sauce, but it was perfecto👍 Thanks for sharing.
Yay thanks for reporting back!
Thanks for your comment! I wasn’t going to make this unless someone else commented on the Worcestershire sauce! Now I guess I’ll get cooking! 🙂
Easy and delicious my family loved it!
Happy to hear that!
If I had a meatloaf that was just like my mom’s, I’d have an empty plate.
Do you have her recipe?
No, she never made meatloaf. So I’m open to any meatloaf recipe that looks good, and yours looks good.
Got it. I wasn’t sure if the plate was empty bc it was so good it didn’t last OR she never made it 😉 I hope you try mine 🙂
How would I change measurements if I’m using 1 pound of meat to make a smaller meatloaf for my first try??
You can just halve the ingredients & cook for about 40 minutes. Two pounds doesn’t make a very large loaf though.
Thanks for the recipe! As I do all recipes I look for the basics and then add my twist to it. This definitely is a favorite at our house. And the brown gravy to go over it as well. Thanks for all your great ideas and recipes.
So happy to hear that! Thank you for reporting back 🙂
You and your zucchini! I’m going to try this. I love a good meatloaf.
We keep our Lipton’s onion soup in a powdered sugar shaker. When we make dip, we shake the powder into the sour cream. We use the dried onion flakes when cooking. The shaker, from Pampered Chef, holds two envelopes of the soup mix. It has a lid so the flakes that remain inside the shaker until needed are still fresh.
lol you know I love zucchini! That’s a really cool idea with the shaker, I never thought of that.