Description
A classic, 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 family dinner.
Ingredients
Scale
For the meatloaf
- 2 1/2 pounds ground chuck
- 4-5 slices day old bread turned into 1 cup of breadcrumbs
- 1/4 cup parsley minced
- 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
- 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 the oven: Preheat oven to 400 degrees Fahrenheit and set the rack to the middle level to ensure even cooking.
- Mix the meatloaf: Gently mix all of the meatloaf ingredients together in a large bowl until just combined. Be careful not to overmix to keep the meatloaf tender.
- Shape and bake: Form the mixture into an approximately 9-inch long by 5-inch wide loaf and place it into a baking dish. Bake for 70 minutes or until the internal temperature reaches 160 degrees Fahrenheit when measured with an instant-read thermometer.
- Rest the meatloaf: Once cooked, remove the meatloaf from the oven and let it rest for 20 minutes. This resting time allows the juices to redistribute and helps the meatloaf hold together when sliced.
- Prepare the mushroom gravy: While the meatloaf is resting, heat a large pan over medium heat and sear the sliced mushrooms in 6 tablespoons of the meatloaf's pan drippings. Cook until the mushrooms release their water and it evaporates.
- Deglaze and reduce: Add 1/2 cup dry white wine and cook for 2 minutes on medium-high heat to reduce the liquid by about half, concentrating the flavors.
- Add flour: Reduce heat back to medium and sprinkle in the flour, stirring constantly for 1-2 minutes until the flour turns a golden brown color to form a roux.
- Add beef stock and thyme: Slowly whisk in the 3 cups of low sodium beef stock and 1 teaspoon fresh thyme leaves. Bring the mixture to a boil, then reduce heat to a simmer. Season with salt and pepper to taste.
- Adjust gravy consistency: If the gravy is too thick, add a little more beef stock or water to thin it out. If too thin, increase heat to reduce until desired consistency is reached.
- Serve: Slice the rested meatloaf and serve with the warm brown mushroom gravy on top or on the side. Enjoy your comforting meal!
Notes
- Pulse stale bread in a food processor or use a clean coffee grinder to make fresh breadcrumbs. Store-bought plain breadcrumbs (1 to 1 1/4 cups) may also be used.
- If the meatloaf mixture feels too wet, add more breadcrumbs to help bind it.
- Letting the meatloaf rest for at least 15-20 minutes before slicing ensures it stays intact and juicy.
- Use the resting time to prepare the mushroom gravy for a seamless serving experience.
- Leftovers can be refrigerated up to 3 days or frozen up to 3 months. Reheat in the oven at 350 degrees Fahrenheit or in the microwave until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
