Meatloaf With Gravy

Meatloaf With Gravy
Meatloaf With Gravy. Photo: Diana Rattray
  • 70 mins
  • Prep: 10 mins,
  • Cook: 60 mins
  • Yield: 8 Servings
Ratings (61)

This meatloaf is a basic combination of ground beef, bread crumbs, and seasonings. The simple purchased brown gravy makes it stand out, and it is absolutely delicious with mashed potatoes and steamed vegetables.

Or serve the meatloaf slices on slices of bread with the gravy for fabulous open-face sandwiches. Add some sliced tomatoes for a satisfying lunch.

Use a jar of prepared roast beef gravy or make gravy with two envelopes of dry brown gravy mix. Or use mushroom or onion gravy mix.

Related: Meatloaf With Barbecue Glaze

What You'll Need

  • 2 pounds 85% lean ground beef
  • 3/4 teaspoon salt or seasoned salt blend, or a Creole seasoning blend
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup soft bread crumbs*
  • 1/3 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon dried leaf thyme, crumbled
  • 1 jar (12 ounces) prepared brown gravy or two envelopes (.87 ounce each) of dry gravy mix

How to Make It

  1. Mix ground beef, salt, pepper, eggs, bread crumbs, milk, Worcestershire, onion, thyme, and rosemary. Pack into a lightly greased or foil-lined loaf pan or shape into a loaf and place on a lightly greased foil-lined baking sheet with sides, such as a jelly roll pan. Bake at 350 F for 1 hour and 10 minutes.
  2. About 15 minutes before the meatloaf is done baking, heat the jar or can of gravy in a saucepan or prepare gravy following the instructions on the packets of dry gravy mix.
  1. Let the meatloaf rest for 10 minutes before slicing. 
  2. Slice the meatloaf and serve it with the gravy, along with potatoes and a side vegetable or salad.

* Quick Tip: Make bread crumbs in the food processor with your day-old bread and keep them in a food storage bag in the freezer. You'll always have bread crumbs when you need them for meatloaf, burgers, casserole topping, and many other uses.


  • If you make meatloaf often, consider a meatloaf pan. It includes an insert that keeps the meatloaf out of the fat drippings. Or carefully drain off the excess grease about 10 minutes before the meatloaf is finished baking.
  • What do do with the excess grease? Keep a sealable jar or can for grease and drippings. When it's full, throw it in the garbage. Don't be tempted to pour it down the drain or you — and possibly your neighbors — could end up with clogged drains.