Description
This classic meatloaf recipe combines ground chuck with fresh herbs, breadcrumbs, and savory seasonings to create a moist and flavorful dish. Baked to perfection and served with a rich brown mushroom gravy made from pan drippings, white wine, and beef stock, it’s a comforting meal perfect for family dinners.
Ingredients
Scale
For the Meatloaf
- 2 1/2 pounds ground chuck
- 1 cup breadcrumbs (from 4-5 slices day old bread)
- 1/4 cup minced parsley
- 2 teaspoons fresh thyme leaves only
- 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
For the 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 only
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and position the rack in the middle of the oven to ensure even baking.
- Mix Meatloaf Ingredients: In a large bowl, gently combine ground chuck, breadcrumbs, minced parsley, fresh thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just mixed to avoid overworking the meat.
- 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 an instant-read thermometer inserted into the center reaches 160 degrees Fahrenheit.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 15-20 minutes before slicing. This resting period helps the loaf retain its shape and juiciness.
- Prepare Mushroom Gravy: While the meatloaf is resting, heat a large pan over medium heat. Add the 6 tablespoons of pan drippings from the meatloaf and sear the sliced mushrooms until they release their water and it evaporates.
- Add Wine and Flour: Pour in 1/2 cup of dry white wine and cook for 2 minutes on medium-high heat until reduced by half. Lower heat to medium and sprinkle in the flour, stirring constantly to cook for 1-2 minutes until it turns golden brown.
- Simmer Gravy: Gradually whisk in the beef stock and fresh thyme. Bring the mixture to a boil while whisking to prevent lumps, then reduce to a simmer. Season with salt and pepper to taste. Adjust the thickness by adding more stock if too thick, or simmering longer to reduce if too thin.
- Serve: Slice the rested meatloaf and serve hot topped with the rich brown mushroom gravy.
Notes
- Use stale bread processed in a food processor or clean coffee grinder to make fresh breadcrumbs, or substitute with 1 to 1 1/4 cups store-bought plain breadcrumbs.
- If the meatloaf mixture feels too wet, add a small amount of additional breadcrumbs to achieve the right consistency.
- Allow the meatloaf to rest at least 15-20 minutes after baking before slicing to help it hold together well.
- Leftover meatloaf 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 until warmed through or use a microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 140 mg
