Classic Meatloaf with Brown Gravy for those nights you’re feeling nostalgic and want an easy, filling meal.
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.
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.
- 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!
STEP ONE: Preheat the oven to 350° F and set out a 8 x 4 pan.
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.
STEP THREE: Bake for approximately 1 hour, or until internal temperature reaches 160°.
STEP FOUR: Prepare brown gravy to spoon over the top and serve!
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 it?
- 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.
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:
Click here to view my entire collection of beef recipes.
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Meatloaf with Brown Gravy
- 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.
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