Good meatloaf is about the panade — the bread-and-milk mixture that keeps the interior soft while the outside gets a proper crust. Skip it and you’re eating a brick. Use 80/20 beef, mix just until combined, and don’t compact the loaf when shaping it. The eggs bind everything; the breadcrumbs absorb moisture. That’s the whole formula.
The brown gravy is pan drippings plus flour plus stock. Nothing out of a packet. Pour it over thick slices and let it pool around the edges. Cold meatloaf sandwiches the next day are arguably better than the original dinner.
Classic Meatloaf with Brown Gravy
Total Time: 75 minutes
Yield: 6 servings 1x
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Description
This is the meatloaf that built American dinner tables — dense, savory, and glazed with a ketchup-brown sugar topping that caramelizes into something almost addictive. Forget every dry, flavorless slab you have been served. A good meatloaf is about fat ratio, seasoning, and not overworking the meat. Get those right and you have a centerpiece that grown adults will fight over leftovers for.
Ingredients
Units
- 2 lbs ground beef (80/20 blend)
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup plain breadcrumbs
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon soy sauce
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top, or use a loaf pan.
- In a large bowl, combine milk, eggs, breadcrumbs, onion, garlic, Worcestershire, mustard, salt, pepper, and paprika. Let stand 5 minutes so the breadcrumbs absorb the liquid.
- Add the ground beef and mix gently with your hands until just combined. Do not knead or compact — overworking makes it dense and tough.
- Shape the mixture into a loaf about 9 inches long and 5 inches wide on the rack. If using a loaf pan, press gently into the pan.
- Mix the ketchup, brown sugar, and vinegar together. Spread over the top of the meatloaf.
- Bake for 55 to 65 minutes until the internal temperature reaches 160°F. Let rest 10 minutes before slicing.
- While the meatloaf rests, make the gravy. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in beef broth and soy sauce. Simmer until thickened, about 4 minutes. Season to taste.
- Slice the meatloaf and serve with gravy spooned over the top.
Notes
- An 80/20 ground beef blend is essential — leaner meat produces a dry, crumbly loaf. Fat is flavor and moisture here.
- Letting the breadcrumb mixture hydrate before adding the meat is the secret to a tender texture.
- The meatloaf slices even better cold the next day for sandwiches — arguably its highest calling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Category: Main Course
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8
- Sodium: 780
- Fat: 26
- Carbohydrates: 28
- Fiber: 1
- Protein: 32
- Cholesterol: 95
Frequently Asked Questions
Can I make meatloaf ahead of time?
Yes. You can shape the loaf and refrigerate it up to 24 hours before baking. You can also bake it fully, refrigerate, and reheat slices in a 325°F oven covered with foil.
Is this meatloaf kid friendly?
Very much so. The mild seasoning and familiar flavors make it a reliable kid-pleaser. Most kids love the brown gravy on mashed potatoes too.
Why is my meatloaf dry?
Almost always a fat ratio problem. Use 80/20 ground beef, not lean. Also avoid overworking the meat. Mix gently until just combined, then stop.
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