Cozy Classic Meatloaf with Brown Gravy

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Is there anything more comforting than a cozy plate of delicious meatloaf with brown gravy? If meatloaf is made right, it’s one of my absolute favorite winter meals. Do you feel the same? This classic meatloaf recipe is incredibly hearty and oozing with comfort. I love the feel of brown gravy on meatloaf, but if you prefer a tomato sauce, that certainly works too! Made with ground beef, ground pork, onions, Worcestershire sauce, and stone ground mustard this easy to make meatloaf will leave you begging for seconds.

ingredients for cozy meatloaf:

I love adding new ingredients to make a perfect meatloaf! There are so many options to create a truly delicious flavor, and these are my favorite for a truly cozy comforting dinner.

• GROUND BEEF. Ground beef is the base of this meatloaf recipe, and I like to use 80/20 beef for meatloaf as the fat really brings extra moisture and flavor to the final loaf.

• GROUND PORK. I love to combine ground pork with the ground beef for meatloaf! It’s incredibly flavorful and adds some depth to the loaf. The fat from the ground pork also adds plenty of moisture and flavor, keeping everything well bound.

• ONIONS & GARLIC. For a boost of flavor, fresh minced onion and garlic is the perfect addition to a meatloaf. A slight bit of crunch and subtle flavor make this a staple for a delicious meatloaf.

• EGGS. Eggs help bind the meatloaf together, but they also add more flavor to loaf!

• WORCESTERSHIRE SAUCE. If you want that classic hamburger taste, then you have to include Worcestershire sauce in your recipe! It’s sweet and tangy and perfectly salty, giving it the perfect umami taste.

• STONE GROUND MUSTARD. Stone ground mustard is what really brings this dish to life and makes it different from all the rest! The sweet and tanginess of the mustard is the perfect additional flavoring. The whole grains in the mustard also give the meatloaf a beautiful presentation.

how to make a flavorful meatloaf:

To create a meatloaf that is truly full of flavor, there is one little trick that I use: making sure that the meat and fat are cold!

For the fat to truly work its magic while cooking, the meat should be cold. When you are initially mixing together the ingredients, the warmth from your hands can begin to melt the fat.

After mixing the loaf ingredients together, shape it into your prepared pan, cover it with plastic wrap, and chill the loaf in the fridge for about 30 minutes and up to 24 hours.

the steps to making perfect meatloaf:

• Combine all of the ingredients. The first step to making a perfect meatloaf is to bring all of your delicious ingredients together! In a large bowl, combine everything and mix it together with your hands. You want to make sure that all of the ingredients are spread out evenly in the meat.

• Chill your meatloaf. After everything has been combined, shape the meatloaf into your loaf pan. Then, cover the pan with plastic wrap and place it into the fridge. This chilling period really helps the flavor to soak into the meat and it helps keep the fat solidified before baking.

• Bake your meatloaf. After the chilling period, bake your meatloaf in a 350° F (177° C) oven for about 50 to 60 minutes. Then, serve it with a delicious homemade brown gravy!

what to serve with meatloaf:

If you are looking for some yummy sides dishes to serve with your meatloaf, here are some of my favorites from the blog:

• Pillowy Soft Potato Bread Dinner Rolls

• Sage, Sausage, and Apple Stuffing

• Au Gratin Winter Squash & Potatoes

final thoughts:

This meatloaf recipe is truly the perfect winter comfort food! I love the tangy flavor from the Worcestershire sauce and stone ground mustard. It has the slightest crunch from the minced onion and it doesn’t crumble and fall apart while still being incredibly moist and delicious. Enjoy cooking this supper in your cozy cottage kitchen!

xoxo Kayla

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similar recipes:

• Shire Shepherd’s Pie

• Beef and Barley Stew: A Hobbit’s Winter Supper

• Rotisserie Chicken and Mashed Potatoes

Yield: 8

Author: Kayla Lobermeier

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Cozy Meatloaf with Brown Gravy

Is there anything more comforting than a cozy plate of meatloaf in brown gravy? This classic meatloaf recipe is warm and the perfect winter comfort meal! Made with lean ground beef, ground pork, Worcestershire sauce, and a delicious brown beef gravy.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

Cozy Classic Meatloaf:

• 1 lb (454 g) lean ground beef
• 1 lb (454 g) ground pork
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 1/2 cups (162 g) bread crumbs
• 2 large eggs
• 2 tbsp (30 ml) Worcestershire sauce
• 2 tbsp (30 ml) stone ground mustard
• 1 tbsp (2 g) dried parsley
• 1 tbsp (2 g) dried oregano
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp black pepper

Brown Gravy:

• 2 tbsp (29 g) salted butter
• 2 tbsp (30 ml) beef bouillon paste
• 4 tbsp (50 g) all-purpose flour
• 1 1/2 to 2 cups (480 ml) water

Instructions

To Make the Meatloaf:

1. Begin by preheating your oven to 350° F (177° C). Lightly grease a 9 x 5-inch (23 x 13-cm) loaf pan and set this aside for now.
2. In a large bowl, combine the ground beef, ground pork, onion, garlic, bread crumbs, eggs, Worcestershire sauce, mustard, parsley, oregano, garlic powder, salt, and pepper. It is best to do this with your hands to make sure that everything is well combined.
3. To the best of your ability, shape the meat into a loaf that is not lumpy and place it into the loaf pan. Press it down into the pan so that it is flat on top.
4. Bake the meatloaf for 50 to 60 minutes or until done. When tested with a meat thermometer, it should read 165° F (74° C) and it should no longer have any pink areas.
5. Let the meatloaf rest for at least 15 minutes before slicing and serving.

To Make the Brown Gravy:

1. In a small saucepan, melt the butter over medium-low heat. Stir in the beef bouillon paste, melting the two together slightly.
2. Sprinkle in the flour and whisk to combine, making a roux. It should be thick and pasty and smell a bit nutty after cooking for 1 to 2 minutes.
3. Slowly pour in the water, adding about 1/2 cup (120 ml) at a time, whisking as your pour. Let the gravy thicken a bit before adding the next amount of water, cooking it until it is as thick or thin as you prefer.
4. Serve the gravy immediately over the meatloaf. If you need to save the gravy for later, cover it with plastic wrap touching the surface so that it does not form a skin.

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