This meatloaf with brown gravy is perfectly seasoned, baked with a crispy outer layer, and then drizzled with savory brown gravy just before serving. It’s the quickest way to a flavorful comfort food.
Meatloaf Recipe With Brown Gravy
Everyone needs a go-to meatloaf recipe and this one hits the mark with tons of flavor, inexpensive ingredients, and minimal effort required.
Simply mix all the ingredients in a bowl, shape them into a loaf, bake it, mix, top with gravy, serve and enjoy!
Recipe Ingredients
- 1 ½ lbs lean ground beef – or ground beef / ground pork blend
- 1 cup finely chopped onions
- ¾ cup bread crumbs – you can also use panko crumbs, crushed crackers or tortilla chips
- ⅓ cup milk – beef broth or water
- 2 eggs
- 2 Tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp dried minced onion
- 1 tsp dried parsley
- 1 package brown gravy mix
How To Make Brown Gravy Meatloaf
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Line a baking sheet with aluminum foil then lightly spray the foil with nonstick cooking spray.
STEP 2: Add 1 ½ lbs lean ground beef, 1 cup finely chopped onions, ¾ cup bread crumbs, ⅓ cup milk, 2 eggs, 2 Tbsp tomato paste, 1 tsp garlic powder, 1 tsp onion powder, 1 Tbsp dried minced onion and 1 tsp dried parsley to a large bowl and mix thoroughly.
STEP 3: Lightly spray a loaf pan with non-stick spray and pack in the ground beef mixture. Flip the loaf pan and place it onto the baking sheet. This will create the perfect meatloaf shape.
STEP 4: Now bake the meatloaf uncovered and without gravy for 40-50 minutes.
STEP 5: While the meatloaf is baking mix, 1 package of brown gravy mix as per package instructions. Remove the meatloaf from the oven and check to see if its fully cooked. The best way is to use a meat thermometer. The internal temperature of the meatloaf should reach 160°F.
STEP 6: Pour gravy on top of cooked meatloaf. Let the meatloaf rest for 10 minutes before slicing and serving.
Recipe Tips
- Bake the meatloaf on a baking sheet (versus in a loaf pan). You’ll get a crispy top and sides. Cooking in a loaf pan causes the meatloaf to steam while it bakes.
- Chop the onion very small so the loaf sticks together evenly.
- Lean ground beef has enough fat to produce a moist and tender meatloaf. The extra-lean ground will result in a dry loaf so don’t use it.
- Mix the loaf ingredients thoroughly and evenly. This will ensure a moist and flavorful loaf.
- Make two meatloaves at once on one baking sheet. Cook at the same temperature for the same amount of time. If freezing, let it cool beforehand, then wrap in foil and a freezer bag.
- If you are freezing the meatloaf for a future meal, do not add the gravy. Add the gravy, after you’ve re-heated the meatloaf in the oven, then slice and serve.
How To Store Leftovers
- To Refrigerate – Allow the baked meatloaf to cool fully before placing in an airtight container or plastic wrap. Leftovers will keep for 3-4 days.
- To Reheat – Reheat in the microwave for 1-2 minutes until warmed through.
- To Freeze – This meatloaf freezes well! Consider making two and freezing one for later. Once the meatloaf has cooled, wrap it in foil then plastic wrap or inside a freezer bag. Remove as much air as possible to prevent freezer burn. Frozen meatloaf can be stored for up to 6 months.
- To Reheat from frozen – You can thaw the meatloaf in the fridge overnight or bake in the oven straight from frozen. Bake at 350°F for about 30-40 minutes wrapped in foil, or until it’s heated through. Pour the fresh gravy on top just before serving.
Get My Free Recipe Guides!
Grab the Free Recipe Guides of my most popular recipes (all in easy-to-print format)! Sign up for my free member’s library and you’ll get instant access to over 20 free recipe guides, plus I’m always adding more!
And follow me on Pinterest and Facebook!
Tried This Recipe? Please Share It With Your Friends!
Leave a review using the stars in the recipe card below, I love hearing your feedback! ⭐⭐⭐⭐⭐
Meatloaf With Brown Gravy
Ingredients
- 1 ½ lbs lean ground beef - or ground beef / ground pork blend
- 1 cup finely chopped onion
- ¾ cup bread crumbs - or use panko crumbs, crushed crackers or tortilla chips
- ⅓ cup milk
- 2 eggs
- 2 Tbsp tomato paste
- 1 Tbsp dried minced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 package brown gravy mix
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil then lightly spray the foil with nonstick cooking spray.
- Add 1 ½ lbs lean ground beef – or beef/pork blend, 1 cup finely chopped onions, ¾ cup bread crumbs – panko crumbs, crushed crackers or tortilla chips, ⅓ cup milk – beef broth or water, 2 eggs, 2 Tbsp tomato paste, 1 tsp garlic powder, 1 tsp onion powder, 1 Tbsp dried minced onion and 1 tsp dried parsley to a large bowl and mix thoroughly.
- Lightly spray a loaf pan with non-stick spray and pack in the ground beef mixture. Flip the loaf pan and place it onto the baking sheet. This will create the perfect meatloaf shape.
- Now bake the meatloaf uncovered and without gravy for 40-50 minutes.
- While the meatloaf is baking mix, 1 package of brown gravy mix as per package instructions. Remove the meatloaf from the oven and check to see if its fully cooked. The best way is to use a meat thermometer. The internal temperature of the meatloaf should reach 160°F.
- Pour gravy on top of cooked meatloaf. Let the meatloaf rest for 10 minutes before slicing and serving.
Recipe Notes:
- Allow the baked meatloaf to cool fully before placing in an airtight container or plastic wrap. Leftovers will keep for 3-4 days.
- This meatloaf freezes well! Consider making two and freezing one for later. Once the meatloaf has cooled, wrap it in foil then plastic wrap or inside a freezer bag. Remove as much air as possible to prevent freezer burn. Frozen meatloaf can be stored for up to 6 months.
Nutrition
The nutritional information provided is an estimate and is per serving.