Description
Classic meatloaf made with ground chuck, seasoned with herbs and Worcestershire sauce, baked to perfection and served with a rich brown mushroom gravy made from pan drippings, mushrooms, and beef stock. This hearty dish is perfect for a comforting dinner.
Ingredients
Scale
Meatloaf Ingredients
- 2 1/2 pounds ground chuck
- 1 cup breadcrumbs (from 4-5 slices day old bread)
- 1/4 cup parsley, minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, grated
- 1 medium onion, minced
- 2 large eggs, beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
Brown Mushroom Gravy Ingredients
- 6 tablespoons pan drippings from meatloaf
- 1 pound mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 6 tablespoons flour
- 3 cups low sodium beef stock
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and position the rack in the middle level to ensure even cooking.
- Mix Meatloaf Ingredients: In a large bowl, gently combine the ground chuck, breadcrumbs, minced parsley, fresh thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just combined without overmixing.
- Shape and Bake Meatloaf: Form the mixture into a loaf approximately 9 inches long by 5 inches wide and place it into a baking dish. Bake for 70 minutes or until the internal temperature reaches 160 degrees Fahrenheit when checked with an instant-read thermometer.
- Rest Meatloaf: Remove the meatloaf from the oven and allow it to rest for 15-20 minutes. This helps it hold together and keeps it juicy while you prepare the gravy.
- Prepare Mushrooms for Gravy: Heat a large pan over medium heat and add the 6 tablespoons of pan drippings from the meatloaf. Sear the sliced mushrooms until they release their moisture and it evaporates completely.
- Deglaze with Wine: Add the dry white wine to the pan and cook for 2 minutes over medium-high heat until the wine reduces by about half.
- Add Flour: Reduce heat to medium and sprinkle in the flour. Stir constantly and cook for 1-2 minutes until the flour turns a golden brown, forming a roux.
- Incorporate Beef Stock and Thyme: Gradually whisk in the beef stock and add fresh thyme leaves. Bring the mixture to a boil while whisking to prevent lumps, then reduce heat to a simmer.
- Simmer and Season Gravy: Let the gravy simmer until thickened to your desired consistency. Season with salt and pepper to taste. If too thick, add more stock or water; if too thin, increase heat to reduce.
- Serve: Slice the rested meatloaf and serve it topped with the warm brown mushroom gravy for a delicious, comforting meal.
Notes
- Pulse stale bread in a food processor or use a clean coffee grinder to make fresh breadcrumbs. Store-bought plain breadcrumbs (1 to 1 1/4 cups) can be used as a substitute.
- If the meatloaf mixture is too wet, add additional breadcrumbs a little at a time until the right consistency is achieved.
- Allow the meatloaf to rest for 15-20 minutes after baking to ensure it holds its shape when sliced.
- Use the resting time to prepare the flavorful brown mushroom gravy.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350 degrees Fahrenheit or in the microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
