Description
A classic and hearty meatloaf made with ground chuck and fresh herbs, baked to perfection and served with a rich brown mushroom gravy made from pan drippings, mushrooms, white wine, and beef stock. This comforting dish is perfect for a satisfying dinner and offers a flavorful twist on a traditional favorite.
Ingredients
Scale
Meatloaf
- 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
- 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 oven rack to the middle level for even cooking.
- Prepare Meatloaf Mixture: In a large bowl, gently combine all the meatloaf ingredients: ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, garlic, onion, eggs, salt, pepper, and milk. Mix just until incorporated to keep the meatloaf tender.
- Shape and Bake Meatloaf: Form the mixture into a loaf approximately 9 inches long and 5 inches wide. Place it into a baking dish and bake for 70 minutes or until the internal temperature reaches 160 degrees Fahrenheit using an instant-read thermometer.
- Rest Meatloaf: Remove the meatloaf from the oven and allow it to rest for 15-20 minutes. This resting period helps the loaf hold its shape when sliced.
- Cook Mushroom Gravy - Sear Mushrooms: While the meatloaf rests, heat a large pan over medium heat and add the 6 tablespoons of reserved pan drippings. Sear the sliced mushrooms until their moisture has evaporated and they begin to brown.
- Add Wine and Reduce: Pour in the dry white wine and cook over medium-high heat for about 2 minutes until the liquid reduces by half, concentrating the flavors.
- Create Roux: Reduce heat back to medium, then add the flour to the pan. Stir constantly and cook for 1-2 minutes, or until the flour turns a golden brown color, which will thicken the gravy.
- Add Stock and Simmer: Gradually whisk in the beef stock and add the fresh thyme. Bring the mixture to a boil, whisking to eliminate lumps. Then reduce the heat to low and simmer. Season with salt and pepper to taste. Adjust thickness by adding more stock or simmering longer as needed.
- Serve: Slice the rested meatloaf and serve it with the warm brown mushroom gravy spooned generously over the top. Enjoy your comforting meal!
Notes
- Use a food processor or clean coffee grinder to pulse stale bread into fresh breadcrumbs. Store-bought plain breadcrumbs (1 to 1 1/4 cups) work as well.
- If the meatloaf mixture feels too wet, add extra breadcrumbs a little at a time until it firms up.
- Letting the meatloaf rest for 15-20 minutes before slicing is crucial to keep it from falling apart.
- Use the resting time to prepare the mushroom gravy, making efficient use of time.
- Store leftovers in the refrigerator for up to 3 days or freeze 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: 650 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
