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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.
[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.
- 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:
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.
Meatloaf with Brown Gravy
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
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.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!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! 🙂
I am concerned about using so much Worcestershire sauce as well—the flavor is so strong. Reading this comment gives me hope, but I think I’ll halve it just to be on the safe side. Abe add a little soy sauce instead. Thoughts?
Obviously everyone has their own preferences, but we like the recipe as listed 🙂
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.
More like 2 tablespoons of Worcestershire sauce don’t add a half a cup you’ll regret it
Nope, we like 1/2 cup (as do all the other reviewers). To each their own.
We love this meatloaf! My husband hates ketchup so this version is perfect. Can you freeze it? Freeze baked or unbaked? Thanks!
I’m happy to hear that, Nancy! You can freeze it either way – I just added some notes to the post with tips 🙂
Can I prepare this earlier in the day to bake before dinner? I like to prepare everything while my girls are napping.
Yes, it should be fine in the fridge for a few hours.
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.
Interesting. No one else has felt that way about the worcestershire.
What can you use besides the Worcester sauce? That won’t clash with the gravy?
I haven’t test but here are some ideas.
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.
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 🙂
The recipe is perfect made it tonight and omg it is to die for. Thank you