Baked Meatloaf with Mushroom Gravy

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Inside: Learn how to make homemade meatloaf and the trick to keeping it moist from the inside out. Plus, enjoy the velvety mushroom gravy that makes it extra special.

When it comes to recipes for meatloaf with brown gravy, this is the best. The meat mince is richly seasoned, moist, and tender, pairing perfectly with the savory sauce. If you crave baked meatloaf with mushroom gravy, this recipe makes a big 2-lb. loaf to feed the family, and leftovers make the best sandwiches.

This meatloaf with gravy recipe combines several types of mince for a flavorful, satisfying take on a classic comfort food. The variety of proteins and seasonings topped with the sultry mushroom gravy creates an irresistible depth and savoriness you’ll love.

The key to this moist, tender meatloaf is the panade. A panade is a mixture of fresh bread soaked with milk.; adding it to the meat blend gives the loaf a tender chew. It’s an excellent option for family dinners and a step above the average recipe.

I make this meatloaf with mushroom gravy to serve with homey sides like Creamy Yukon Gold Mashed Potatoes, or Roasted Garlic Mashed Cauliflower and this simple Garlic Green Beans Recipe.

Why you’ll love this recipe:

It’s an easy recipe and can be assembled in about 15 minutes.
Three types of meat and a solid dose of fresh garlic and sage give this baked meatloaf a ton of flavor; however, you can consolidate and use just one or two types of ground meat for this recipe.
Meatloaf with mushroom gravy is a family favorite and they’ll run to the table when called.
Leftovers reheat well; they also make the best sandwiches.

Ingredients for Meatloaf with Mushroom Gravy:

Ground Veal–has a more mild flavor than ground beef.
Ground Pork–has a rich flavor that pairs well with veal and beef.
Ground Chuck–is a fattier blend that adds moisture to the meatloaf; however, you could also use ground round or lean beef mince.
Milk–for the panade to keep the meatloaf tender and juicy.
Fresh Breadcrumbs–breadcrumbs are the binder in the panade.
Onion–for aromatics and moisture.
Garlic–for seasoning. I chopped fresh garlic, but you can also use jarred garlic.
Dried Sage–for seasoning. Sage is an integral ingredient for sausage, but it also gives this veal, beef and pork meatloaf a deeper, more savory flavor.
Kosher Salt–I use Diamond Crystal kosher salt, which is less salty by volume than Morton’s. If you have Morton’s, cut back to ¾ teaspoon.
Black Pepper–freshly ground peppercorns (in your pepper grinder) will give you the best flavor.
Thin Sliced Prosciutto–for wrapping the loaf; it’s optional but makes an impressive presentation and helps to keep the meatloaf moist.
Whole Sage Leaves–optional; use if you’re wrapping the meatloaf in prosciutto.
Mushroom Gravy–this mushroom gravy recipe can be made in about 20 minutes while the meatloaf bakes. It uses fresh mushrooms of your choosing, with shallots, sage, butter, olive oil, Worcestershire sauce, vermouth (or other fortified wine) and beef stock or broth. Browning sauce (like Gravy Master or Kitchen Bouquet) gives it a darker, richer color.

Step-by-step instructions:

Blitz fresh breadcrumbs in a food processor.

Tear the bread into chunks and transfer them to a mini food processor. Pulse several times to create crumbs.

2. Combine the milk and breadcrumbs in a bowl until the bread has absorbed the liquid. This is the panade.

Combining meats with eggs and seasonings.

3. In a large bowl, combine the veal, pork and ground beef with chopped onions, garlic, sage, kosher salt, black pepper, the panade and an egg.

Use clean hands to combine the meatloaf mixture.

Combine the ingredients until they’re blended evenly. I recommend using clean hands–it’s the most effective method.

Arrange sage leaves in the bottom of a loaf pan.

5. Arrange the sage leaves in the bottom of a loaf pan. Pyrex loaf pans work well here.

6. Overlap the prosciutto over the sage leaves so it rims the bottom and sides of the loaf pan. You may need to cut the slices to fit.

7. Pack the meat mixture into the loaf pan and smooth out the top so it’s even. Transfer the loaf pan to a rimmed baking sheet lined with foil to catch any drips. Bake at 350° F for one hour and 10 minutes or until cooked.

8. Once baked, remove the meatloaf from the oven to rest. It will have given up a lot of juices and needs to sit for 10 minutes or so.

Additionally, you’ll notice a “grayish” residue around the rim. These are denatured proteins released when baking the meatloaf. Use a spoon to scoop them off and discard them.

9. Meatloaf renders fat and juices as it cooks; the vegetables also give off liquid. Therefore, tilt the loaf pan to pour out any excess liquid once the baked meatloaf has rested.

Place a serving platter over the loaf pan and invert it to release. The prosciutto and sage will look neatly wrapped around the loaf–like a present.

10. Assemble the mushroom gravy recipe -click this link for step-by-step instructions and the full recipe.

Sauté white mushrooms in olive oil until they give up their liquid.
Add butter and season the mushrooms with garlic, shallots, sage, salt and pepper. Cook for about a minute.
Sprinkle flour over the mushrooms and stir or whisk until the flour forms a pasty coating with no dry bits left.
Deglaze the pan with vermouth, stir in the beef broth, and bring to a boil. Simmer for one minute over medium-high heat for the mushroom gravy to thicken, and season with Worcestershire sauce.
For a darker sauce, add a bit of browning liquid (Gravy Master or Kitchen Bouquet).

Pro-Tips:

Place the oven rack in the center of the oven for even cooking.
Don’t rush it. Let the baked meatloaf rest for 10 minutes before draining and turning out onto a platter. This allows the meat to reabsorb some liquids again, keeping it moist.
Reserve some of the juices you drain off of the meatloaf for use in the gravy. Then, replace half a cup of the broth with them.
Cut mushrooms into chunks rather than slices. I roll the mushrooms on the cutting board, lopping off smallish bite-sized pieces with each rotation.
Keep fresh breadcrumbs in the freezer to always be on hand when needed. I use leftover bread, rolls, and even hot dog buns to make breadcrumbs, blitzing them in the food processor. Freeze them in a zip-top freezer bag–you can add to the bag whenever you have leftover bread.

wrapped veal, beef and pork meatloaf with fresh sage leaves on a platter.

Variations:

Instead of dried sage, use other herbs like rosemary, marjoram, thyme, or a combination. Just ensure that they measure one tablespoon in total.
To make a bacon-wrapped meatloaf, swap prosciutto and sage for thin-sliced bacon. Instead of lining the pan with the bacon, drape it over the top of the meatloaf before baking to crisp it. Drain it well; bacon is fattier than prosciutto, and the fat will render as it bakes.

Meatloaf with mushroom gravy on the side.

FAQs

Can I make the meatloaf with one type of meat?

Yes. Substitute 2 to 2½ pounds of ground meat (pork, veal or beef) and proceed with the recipe as shown.

What if I don’t like mushrooms?

Make the meatloaf with brown gravy instead. If you’re pressed for time, you can use a gravy mix like Knorr.

meatloaf with mushroom gravy on a plate with peas.

My daughter calls this my “fancy meatloaf.” She’s right. The taste is meaty, well-seasoned, and somehow sophisticated. It has the same satisfying quality as my traditional meatloaf recipe but with more finesse. The garlic and sage elevate the flavors, and the mushroom gravy is EXTRA.

Storage:

Store leftovers wrapped in foil in the refrigerator for up to 5 days.

Reheating:

You can reheat the meatloaf and mushroom gravy in the microwave in 30-40-second bursts.
Conversely, warm slices of the loaf in a single layer on a rimmed sheet pan at 325° for about 10 minutes until warmed through and heat the mushroom gravy in a skillet on the stovetop over medium heat.

Freezing:

This recipe freezes well. Double-wrap the leftovers in plastic wrap, then in freezer paper or aluminum foil, and keep in the freezer for up to 2 months—Defrost before reheating.

What to serve with meatloaf and mushroom gravy:

More comfort food recipes:

Baked meatloaf with mushroom gravy on a plate.

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