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

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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.

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.
  • 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!

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!

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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Meatloaf with Brown Gravy

Melissa | Persnickety Plates
Classic Meatloaf with Brown Gravy for those nights you’re feeling nostalgic.
4.49 from 149 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 407 kcal


  • 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


  • 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.



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


Serving: 1gCalories: 407kcalCarbohydrates: 14gProtein: 30gFat: 24gSaturated Fat: 9gCholesterol: 130mgSodium: 449mgPotassium: 665mgSugar: 3gVitamin A: 60IUVitamin C: 3mgCalcium: 76mgIron: 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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  1. Chumkie says

    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.

  2. Carole says

    Thanks for linking this in to Food on Friday: Meatloaf. Have a great week.

  3. Lucas’ mom says

    5 stars
    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.

  4. Felicia says

    5 stars
    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

    • Melissa Williams says

      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!

  5. Terry Gawthrop says

    4 stars
    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?

    • Melissa Williams says

      Teaspoon 🙂
      little t = teaspoon, big T = Tablespoon

    • Tg says


  6. Ron says

    Wheres the gravy recipe?

  7. Doug Score says

    5 stars
    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.

    • Jennifer says

      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! 🙂

  8. Claudia says

    5 stars
    Easy and delicious my family loved it!

  9. Miriam says

    If I had a meatloaf that was just like my mom’s, I’d have an empty plate.

  10. Miriam says

    No, she never made meatloaf. So I’m open to any meatloaf recipe that looks good, and yours looks good.

    • Melissa Williams says

      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 🙂

  11. Bailey says

    How would I change measurements if I’m using 1 pound of meat to make a smaller meatloaf for my first try??

    • Melissa Williams says

      You can just halve the ingredients & cook for about 40 minutes. Two pounds doesn’t make a very large loaf though.

  12. working from home wife says

    5 stars
    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.

    • Melissa Williams says

      So happy to hear that! Thank you for reporting back 🙂

  13. Jacqueline Davis says

    5 stars
    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.

    • Melissa Williams says

      lol you know I love zucchini! That’s a really cool idea with the shaker, I never thought of that.

  14. Bj says

    1 star
    More like 2 tablespoons of Worcestershire sauce don’t add a half a cup you’ll regret it

    • Melissa Williams says

      Nope, we like 1/2 cup (as do all the other reviewers). To each their own.

  15. Nancy says

    5 stars
    We love this meatloaf! My husband hates ketchup so this version is perfect. Can you freeze it? Freeze baked or unbaked? Thanks!

    • Melissa Williams says

      I’m happy to hear that, Nancy! You can freeze it either way – I just added some notes to the post with tips 🙂

  16. Lauren says

    Can I prepare this earlier in the day to bake before dinner? I like to prepare everything while my girls are napping.

    • Melissa Williams says

      Yes, it should be fine in the fridge for a few hours.

  17. TM Borden says

    2 stars
    Way too much Worcestershire sauce.. even with gravy that’s all we could taste. Might try again but cut it way back. Loved the Montreal seasoning in it. Great addition.

    • Melissa Williams says

      Interesting. No one else has felt that way about the worcestershire.

  18. Mindy says

    What can you use besides the Worcester sauce? That won’t clash with the gravy?

  19. Susan A says

    3 stars
    I am not a picky eater and can drink Worcestershire sauce if I had to but……this meatloaf had too much of it in the recipe to make it taste vinegary if such a word. I made home made gravy from beef broth flour, sautéed mushrooms and onions and it still came though that as a strong vinegar taste. The guests I served it to asked if I put vinegar in it. Next time I would cut the W sauce in half at least, and substitute some with beef broth instead. I thought the steak seasoning is a good addition and put in another 1/4 tsp. Sorry to be critical. I will try more of your recipes as I am an experimental cook with lots of experience, always tweaking recipes to my taste and usually get good reviews from the eaters.

    • Melissa Williams says

      No need to apologize for being critical, I can take it lol I haven’t had anyone else tell me that but you should definitely adjust to suit your taste buds 🙂

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