Name: Classic Meatloaf with Rich Mushroom Gravy Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
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; 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

There’s something so comforting about the aroma of a freshly baked meatloaf wafting through your kitchen, especially when it’s paired with a luscious, savory sauce. This Classic Meatloaf with Rich Mushroom Gravy Recipe hits all those cozy notes and brings that extra depth with its homemade mushroom gravy that’s simply irresistible.

A white plate holds a sliced meatloaf with a slightly rough brown crust and a speckled, moist inside in shades of light to dark brown. The meatloaf is topped with creamy light brown mushroom sauce that has visible whole and sliced mushrooms scattered on top. Fresh green thyme sprigs rest next to the meatloaf on the left side of the plate. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Meatloaf with Rich Mushroom Gravy Recipe
Top Tip
How to Serve Classic Meatloaf with Rich Mushroom Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Meatloaf with Rich Mushroom Gravy Recipe

Why You'll Love This Recipe

This isn’t just meatloaf; it’s an experience. Every time I make this recipe, it reminds me of slow Sundays with family, the kind of dish that feels like an edible hug. Plus, the rich mushroom gravy takes it from good to unforgettable. You’re going to want to add this to your regular dinner rotation.

Hearty and Flavorful: Ground chuck creates a juicy, tender base that keeps every bite satisfying.
Perfect Texture: Using day-old bread for breadcrumbs helps bind the loaf without making it dense or dry.
Rich Mushroom Gravy: This makes the recipe stand out – earthy mushrooms paired with a silky gravy elevate every slice.
Simple Ingredients: Most of these are pantry staples or easy to find, making it approachable even on a busy weeknight.

Ingredients & Why They Work

I love how straightforward this Classic Meatloaf with Rich Mushroom Gravy Recipe is, but the magic really happens because of these well-chosen ingredients. Each one plays a vital role — from the ground chuck’s fat content keeping the meatloaf juicy, to the parsley and thyme that brighten things up. Here’s a quick rundown of what’s what:

Flat lay of fresh ground chuck shaped into a rough mound, a small white ceramic bowl filled with golden homemade breadcrumbs, a sprig of vibrant green parsley leaves, a few fresh thyme sprigs with delicate green leaves, a small white ceramic bowl holding deep brown Worcestershire sauce, two whole brown eggs with clean uncracked shells, two cloves of fresh garlic with papery white skins, a medium yellow onion halved to show its layers, a small white ceramic bowl with creamy whole milk, a quarter of white button mushrooms thinly sliced, a small white ceramic bowl containing pale flour, a small white ceramic bowl with rich brown pan drippings, a small white ceramic bowl filled with dark reddish-brown beef stock, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chuck: A great balance of meat and fat ensures the meatloaf stays moist and flavorful.
Day-old bread (breadcrumbs): Acts as a binder and prevents the meatloaf from becoming tough. I always use stale bread pulsed in my food processor for the best texture.
Parsley: Adds fresh herbal notes that lighten each bite.
Fresh thyme: This little herb brings an earthy aroma that pairs beautifully with the mushroom gravy.
Worcestershire sauce: Brings umami depth and a subtle tang that wakes up the meat.
Garlic and onion: Classic aromatics that boost flavor without overpowering.
Eggs: Bind everything together so the loaf holds its shape.
Kosher salt & black pepper: Enhance and balance all the flavors in the meat and gravy.
Whole milk: Helps keep the meatloaf tender by adding moisture and gentle richness.
Mushrooms: The star of the gravy; they bring that deep, savory earthiness.
Dry white wine (optional): Used for deglazing and adding complexity to the gravy, but you can skip it if you prefer.
Flour: Thickens the gravy to that perfect velvety consistency.
Beef stock: The flavorful base for the gravy — using low sodium lets you control the salt level better.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Classic Meatloaf with Rich Mushroom Gravy Recipe is how easy it is to tweak it for your tastes or dietary needs. I often experiment depending on what’s in my fridge or what season it is – and you should totally play around too!

Variation: Sometimes I swap ground beef for a half-and-half mix with ground pork for an even juicier, slightly sweeter loaf — it’s fantastic if you want to mix things up.
Vegetarian twist: If you're feeling adventurous, swapping the meat for lentils and mushrooms can create a superb meatless version. The gravy, of course, stays!
Spice it up: Add a pinch of smoked paprika or cayenne if you like a subtle kick.
Breadcrumb substitute: Gluten-free? Use oats or gluten-free crackers crushed finely instead of bread.

Step-by-Step: How I Make Classic Meatloaf with Rich Mushroom Gravy Recipe

A white plate holds three main parts: two slices of brown meatloaf covered with smooth brown gravy rest on one side, next to a mound of creamy white mashed potatoes with the same brown gravy drizzled over the top, and on the other side is a pile of bright green cooked green beans mixed with golden brown sliced almonds. The plate sits on a blue, beige, and black checkered cloth placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Ingredients Gently but Thoroughly

Start by preheating your oven to 400°F and setting a rack in the middle. Then, in a large bowl, gently mix all the meatloaf ingredients together — ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, garlic, onion, eggs, salt, pepper, and milk. I like to use my hands here, but don’t overwork the mixture or it can turn dense. Just enough to combine everything evenly.

Step 2: Shape and Bake

Form the meat mixture into a loaf about 9 inches long and 5 inches wide, then place it in a baking dish. Pop it into your preheated oven for about 60–70 minutes. The key to a perfect meatloaf here is using an instant-read thermometer — when it hits 160°F in the deepest part, it’s done. No guessing!

Step 3: Rest and Prepare the Mushroom Gravy

Once your meatloaf reaches the perfect temperature, remove it from the oven and let it rest for 15–20 minutes. This pause is crucial for keeping the loaf together when slicing. Meanwhile, heat a large pan to medium, add 6 tablespoons of the pan drippings, and sear sliced mushrooms until their moisture evaporates. Deglaze with white wine (if using), then stir in flour, cooking until golden. Slowly whisk in beef stock and thyme, simmer until thickened, and season with salt and pepper. This brown mushroom gravy is the crowning glory!

Top Tip

Over the years, I've found a few little tweaks that make this Classic Meatloaf with Rich Mushroom Gravy Recipe foolproof every time. Here’s what helped me avoid pitfalls and level up this comforting dish:

Don’t skip the resting time: Letting the meatloaf sit after baking keeps all the juices inside, so the slices hold together beautifully instead of crumbling.
Make your own breadcrumbs: Using day-old bread pulsed in a food processor gives soft texture and better flavor control than store-bought crumbs.
Use an instant-read thermometer: This simple tool ensures your meatloaf is perfectly cooked, moist, and safe to eat, taking away any guesswork.
Mushroom gravy magic: Don’t rush the flour cooking step — browning the flour adds depth and prevents a raw flour taste in your gravy.

How to Serve Classic Meatloaf with Rich Mushroom Gravy Recipe

meatloaf with mushroom gravy - Serving Suggestion

Garnishes

I usually top the meatloaf slices with a sprinkle of fresh parsley or a few thyme leaves for a pop of color and freshness. Sometimes a dollop of creamy horseradish sauce on the side adds a delightful zing that cuts through the richness beautifully.

Side Dishes

My go-to sides are classic mashed potatoes or creamy polenta, which soak up that rich mushroom gravy perfectly. Roasted seasonal vegetables like carrots or Brussels sprouts add some crunch and color to the plate, balancing the hearty meatloaf nicely.

Creative Ways to Present

For special occasions, I like to turn this classic into a meatloaf “loaf ring” by shaping it around a bundt pan and serving the mushroom gravy in the center. It’s festive and fun to share around the table, plus it makes slicing easier when everyone’s ready to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover meatloaf keeps beautifully in an airtight container in the fridge for up to three days. I always make sure to pour some extra mushroom gravy over the slices before storing — it helps keep the meat moist and ready to reheat.

Freezing

This recipe freezes really well. I like to slice the meatloaf first, then layer the slices between sheets of parchment paper in a freezer-safe container or bag. The mushroom gravy freezes separately in a sealed container. Defrost overnight in the fridge and reheat gently.

Reheating

To maintain moisture and flavor, I reheat leftover meatloaf slices in the oven at 350°F wrapped in foil with a little bit of gravy poured over. It takes about 15 minutes and brings it back to just-baked perfection. Microwave works in a pinch, but watch the time to avoid drying out.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

You can, but ground turkey and chicken tend to be leaner, which might result in a drier meatloaf. To keep it moist, consider adding a little extra fat like olive oil or using bacon, and be sure not to overbake. The mushroom gravy helps add moisture too!

What if I don’t have white wine for the gravy?

No worries! You can substitute the wine with an equal amount of beef stock or even water with a splash of lemon juice or vinegar for acidity. The gravy will still taste delicious, just slightly less complex.

How do I prevent the meatloaf from falling apart?

The key is the binding agents: breadcrumbs, eggs, and milk. Don’t skip these, and mix gently but thoroughly. Also, letting the meatloaf rest for 15-20 minutes after baking helps the juices redistribute, which keeps it intact when slicing.

Can I prepare the meatloaf mix a day ahead?

Absolutely! You can mix everything the day before, cover tightly, and refrigerate overnight. Just shape it and bake when you’re ready. This can save you time on a busy day and actually helps flavors meld.

Final Thoughts

This Classic Meatloaf with Rich Mushroom Gravy Recipe isn’t just a meal; it’s a little tradition waiting to happen in your home. Whenever I make it, I’m reminded of how simple ingredients and a bit of patience can create something truly special. I hope you enjoy making (and eating!) it as much as I do. Trust me, once you try this, it’s going to be your go-to comfort food—perfect for family dinners and chilly evenings alike.