Made with a classic meatloaf base, and then drizzled with savory brown gravy just before serving. Make your own brown gravy from scratch or use a store-bought package to save time.
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 on to the baking sheet. Alternatively, you can add the mixture straight to the pan and form it into a loaf shape with your hands.
Bake the meatloaf uncovered and without gravy for 40-50 minutes.
While meatloaf is baking, mix 1 package brown gravy mix as per package instructions. Remove meatloaf from the oven, using a meat thermometer the internal temperature should reach 160°F. Pour gravy on top of cooked meatloaf.
Let the meatloaf rest for 10 minutes before slicing and serving.
Recipe Notes:
How to store leftovers
Refrigerate - Allow the baked meatloaf to cool fully before placing it in an airtight container or plastic wrap. Leftovers will keep for 3-4 days.
Reheat from fridge - Reheat in the microwave for 1-2 minutes until warmed through.
Freeze - This meatloaf freezes well! Consider making two and freezing one for later. Once the meatloaf has cooled, wrap it in foil and 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.
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. Drizzle fresh gravy on top just before serving.