How do I make mushroom gravy for meatloaf from scratch?

To make mushroom gravy for meatloaf, start by melting butter in a skillet over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes. Stir in minced garlic and cook for another minute. Sprinkle in flour and whisk constantly for 2 minutes to form a roux. Gradually add beef broth, whisking to remove lumps, and bring to a simmer until thickened, about 5 minutes. Season with salt, pepper, and herbs like thyme or parsley. Pour the gravy over freshly baked meatloaf or serve on the side for a rich, flavorful complement.

Can I use canned mushrooms for mushroom gravy with meatloaf?

Yes, canned mushrooms can be used for mushroom gravy but fresh mushrooms are preferred for better texture and flavor. If using canned mushrooms, drain them thoroughly and add them toward the end of cooking just to warm through, as they are already cooked. Fresh mushrooms provide a more robust taste and firmer bite, which enhances the gravy. Adjust seasoning as canned mushrooms may alter the flavor or add extra salt.

What types of mushrooms work best in mushroom gravy for meatloaf?

Common white button mushrooms and cremini mushrooms are great choices for mushroom gravy as they have a mild, earthy flavor that complements meatloaf. For a deeper, richer taste, you can use shiitake or portobello mushrooms. Avoid very strong-flavored mushrooms like morels unless you want a distinctive taste. Slicing mushrooms evenly helps them cook uniformly and develop a nice caramelized flavor that enhances the gravy.

How do I thicken mushroom gravy if it’s too thin for meatloaf?

If your mushroom gravy is too thin, you can thicken it by making a slurry using 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Slowly whisk this mixture into the simmering gravy until it reaches your desired thickness. Alternatively, you can simmer the gravy uncovered to allow excess liquid to evaporate. Avoid adding too much flour at once as it can cause lumps; add thickening agents gradually while stirring continuously.

Can mushroom gravy be made ahead and reheated for meatloaf?

Yes, mushroom gravy can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over low heat, stirring frequently to prevent sticking or burning. If the gravy thickens too much after refrigeration, add a splash of beef broth or water to loosen it to your preferred consistency. This makes it convenient to prepare mushroom gravy in advance for a quick meatloaf dinner.

Meatloaf Mushroom Gravy Recipe For Classic Comfort Food

Name: Meatloaf Mushroom Gravy
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 lb (about 450g) ground beef (85% lean); 1 lb ground pork; 1 cup chopped yellow onion; 1 cup seasoned Panko breadcrumbs; ½ cup tomato sauce; 3 tablespoons tomato sauce for glaze; 2 large eggs; 1 tablespoon Worcestershire sauce; 2 tablespoons balsamic vinegar for the meat mixture; 1 tablespoon fresh thyme (chopped); 1 tablespoon fresh flat-leaf parsley (chopped); ¼ cup grated Parmesan cheese; 1 teaspoon Kosher salt; ½ teaspoon ground black pepper; 3 tablespoons unsalted butter; ¼ cup chopped shallot; 2 cloves garlic (minced); 8 oz (225g) sliced mushrooms; 1 teaspoon Worcestershire sauce; ¼ cup all-purpose flour; 3 tablespoons balsamic vinegar; 2 cups beef stock; ¼ teaspoon Kosher salt; ¼ teaspoon ground black pepper; 1 tablespoon fresh flat-leaf parsley optional for garnish

Description

🍖 Meat Loaf with Savory Mushroom Gravy offers a classic comfort food experience with rich flavors and tender texture.
🍄 This recipe is great for family dinners, combining hearty meatloaf with a delicious homemade mushroom gravy for a satisfying meal.

Ingredients

Scale

1 lb (about 450g) ground beef (85% lean)

1 lb ground pork

1 cup chopped yellow onion

1 cup seasoned Panko breadcrumbs

½ cup tomato sauce

3 tablespoons tomato sauce for glaze

2 large eggs

1 tablespoon Worcestershire sauce

2 tablespoons balsamic vinegar for the meat mixture

1 tablespoon fresh thyme (chopped)

1 tablespoon fresh flat-leaf parsley (chopped)

¼ cup grated Parmesan cheese

1 teaspoon Kosher salt

½ teaspoon ground black pepper

3 tablespoons unsalted butter

¼ cup chopped shallot

2 cloves garlic (minced)

8 oz (225g) sliced mushrooms

1 teaspoon Worcestershire sauce

¼ cup all-purpose flour

3 tablespoons balsamic vinegar

2 cups beef stock

¼ teaspoon Kosher salt

¼ teaspoon ground black pepper

1 tablespoon fresh flat-leaf parsley optional for garnish

Instructions

1-First, preheat your oven to 375°F (190°C) and gather your ingredients. Start by combining the ground beef, ground pork, chopped yellow onion, seasoned Panko breadcrumbs, tomato sauce, eggs, Worcestershire sauce, balsamic vinegar, fresh thyme, fresh parsley, Parmesan cheese, salt, and pepper in a large bowl. Mix everything thoroughly until it’s well blended, but don’t overdo it to keep the meat tender.

2-Next, pack the mixture into an 8” x 4” loaf pan or shape it by hand on a rimmed baking sheet for a rustic look. This step ensures your meatloaf holds its form while baking. Pop it in the oven for about 50 minutes, then prepare the glaze by mixing the remaining 3 tablespoons of tomato sauce with 1 tablespoon of balsamic vinegar.

3-After 50 minutes, brush the glaze over the meatloaf and bake for another 20 minutes. Brush with the remaining glaze when it’s done to add a shiny finish. While the meatloaf cooks, you can make the mushroom gravy to save time.

Making the Mushroom Gravy: To start the gravy, melt the unsalted butter in a pan over medium heat. Add the chopped shallot and sauté for 2-4 minutes until it’s soft. Then, toss in the minced garlic and cook for another minute to release its aroma.

Making the Mushroom Gravy: Now, add the sliced mushrooms and Worcestershire sauce. Cook them uncovered until they’re browned and any liquids evaporate, which takes about 8 minutes. Whisk in the all-purpose flour and cook for 3-4 minutes to create a smooth base.

Making the Mushroom Gravy: Finally, stir in the balsamic vinegar and beef stock, keeping the mixture moving until it thickens, about 4-5 minutes. Season with salt and pepper, then keep it warm until serving. Once everything is ready, slice the meatloaf and top it with the gravy, garnishing with fresh parsley if you like.

Notes

🍞 Use seasoned or plain Panko breadcrumbs based on preference.
🍽️ Wetting the loaf pan with water helps with easy removal of the meatloaf.
❄️ Store cooked meatloaf in the refrigerator for up to one week or freeze for up to one month; mushroom gravy reheats well.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Main Dish
Method: Baking and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 449
Sugar: 5 g
Sodium: 792 mg
Fat: 17 g
Saturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 147 mg

Keywords: meatloaf with mushroom gravy, classic meatloaf, comfort food casserole, savory meatloaf