Meatloaf and Brown Gravy Recipe

Dear friends, like many of you we enjoy a meatloaf every now and then. It’s a simple main course that needs little cooking supervision. A lot of cooks like to use ketchup or tomato sauce in and on the meatloaf. I do too. But my favorite is a meatloaf with brown gravy. Add mashed potatoes and your favorite veggie and well, let me say… you’ll make yummy noises when you eat it. (smile)

Helpful tips for making a meatloaf with brown gravy.

What is the best meat for a meatloaf?

Ground chuck has a good fat-to-lean ratio, typically around 70/30. This helps to keep the meatloaf moist and tender. Basically, the fat content is the secret to a moist meatloaf. The higher fat content in ground chuck compared to leaner cuts like sirloin helps prevent the meatloaf from drying out. Ground chuck provides a good texture for meatloaf, and all mixed together creates well made meatloaf. The fat also contributes to richer flavor.

How do you know if meatloaf is fully cooked?

A fully cooked meatloaf should have an internal temperature of 160°F (71°C) to confirm it is safe to eat. Always use a quality meat thermometer to check for proper “doneness”.”

Why should I use egg in my meatloaf?

Eggs help bind the meat together. They allow the loaf to set in a stable form without the need to overwork the meat.

What size loaf pan do I need?

For a 1-pound meatloaf use a metal 8.5″ x 4.5″ x 2.75″ loaf pan. If you’re cooking a larger meatloaf using 2 pounds of meat a 13” x 4” x 4” works well. Metal loaf pans conduct heat quickly and easily, which helps bake evenly. The heat passes easily through the pan and into the meat. Glass loaf pans take longer to heat up. Prolonging the time it takes to cook the meatloaf. I always line my loaf pan with parchment paper leaving about a 1/2 to 1-inch over-hang. I spray inside bottom and sides with non-stick spray. When your meatloaf is done, simple lift it out of the pan using the overhanging parchment paper.

Note! If you don’t have a loaf pan, mold your meat into a loaf shape with your hands. Cook it on a foil lined baking pan with at least a half inch lip around the pan.

Why should I let the meatloaf rest for 10 minutes when I take it out of the oven?

Letting it rest allows the temperature to stabilize and the juices to distribute, it also helps when slicing to serve. Loosely cover with foil for 10 minutes after cooking.

Now let’s make a very simple meatloaf recipe with brown gravy.

What You Need for the Meatloaf

• 2 Pounds ground beef (70/30)
• 1 Cup your favorite bread crumbs (I use Italian you can find my recipe here)
•  2 Large egg
•  ¼ tsp. salt
• ¾ tsp. black pepper
• Mixing Bowl
• Loaf pan 13” x 4” X 4”
• Parchment paper
• Nonstick cooking spray
• Baking sheet (optional) I use it to catch any spill over while cooking.
• Foil

Before You Start! Preheat oven to 350. Line the meatloaf pan with parchment paper and spray inside bottom and sides with nonstick cooking spray. Remember to leave some parchment paper hanging over the sides. (smile)

Let’s Make It! In a bowl combine meat, crumbs, eggs, salt and pepper. Mix well to combine (I use my clean hands). Press it into prepared loaf pan. Place loaf pan on a baking sheet and cook for 50-60 minutes. Test for “doneness” using a meat thermometer. It should be 160 °F or higher. Remove from oven. Using the parchment paper, carefully lift it out of the loaf pan. Set it aside for about 10-15 minutes. This allows for plenty of time to make the gravy. (smile)

What You Need for the Gravy

•   3 Cups beef broth
•   6 1/2 Tbsp. flour
•   4 Tbsp. butter
•   3/4 tsp. garlic powder
•   1/2 tsp. onion powder
•   Salt and pepper
•   1 tsp. Beef bouillon
•   4-6 Qt. saucepan
•  Whisk

Let’s Make it! In your saucepan, over medium high heat, add butter and 6 ½ Tbsp of flour. Whisk well to make a roux.  Add garlic and onion powder. Slowly pour in half the beef broth while stirring vigorously with a whisk. When gravy is smooth add the remaining broth, salt and pepper and bouillon, whisk well to combine. Return to heat whisking occasionally to incorporate the added ingredients. The gravy will thicken. When it reaches your preferred consistency, remove from heat. Drip 2 1/2 tablespoons of the gravy over the top of the meatloaf. And serve the remaining gravy with the meal.

Katies TidBits

Makes about 3 cups of gravy. If your gravy is to thick add 1/2 teaspoon of milk ( as many times as needed)and whisk. You can also add 1 tablespoon of dry instant mashed potato flakes.

Do you have any tips for making meatloaf? Do you make yours with tomato sauce or gravy?

I look forward to seeing you back here for the TFT blog hop on Thursday