Classic Beef Meatloaf with Brown Gravy
Why this recipe works
- Classic comfort-food structure: A tender beef loaf and glossy brown gravy give the dish its familiar, hearty appeal.
- Savoury depth: Tomato purée, Worcestershire sauce, beef stock and pan juices build a rich, well-rounded flavour without a long ingredient list.
- Straightforward method: The loaf is simply mixed, shaped and baked, while the gravy comes together in a saucepan after the meatloaf rests.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the meatloaf rest for 10 minutes after baking so it firms slightly and cuts into cleaner slices.
- Mostly oven time: The active preparation is short; most of the recipe time is baking, which leaves space to prepare sides.
Texture tips
- Soften the breadcrumbs: Letting the breadcrumbs soak in milk before adding the beef helps create a softer, less compact loaf.
- Mix gently: Combine the beef just until evenly mixed; overworking the mixture can make the finished meatloaf dense.
Common mistakes
- Add stock gradually: Whisk the beef stock into the flour and pan juices a little at a time to keep the gravy smooth.
- Watch the gravy thickness: Simmer until the gravy coats the back of a spoon, then loosen with a little extra stock if it becomes too thick.
Make-ahead tips
- Store meatloaf and gravy separately: Chilling the slices and gravy in separate containers keeps the meatloaf easier to portion and the gravy easier to reheat.
- Reheat with gravy: Warm slices with gravy in a 180°C (355°F) oven until piping hot, or reheat gently in a saucepan.
- Freeze cooked portions: Cooked meatloaf and gravy can be frozen for up to 2 months, then defrosted overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Meatloaf
Brown gravy
Instructions
- Heat the oven to 180°C (355°F). Finely chop the onion.
- In a large bowl, mix the milk and breadcrumbs and leave for 5 minutes to soften. Beat in the egg, tomato purée, Worcestershire sauce, fine sea salt and black pepper.
- Add the minced beef and chopped onion, then mix gently until evenly combined. Shape into a neat loaf and place in a baking dish.
- Bake for 55 to 60 minutes, until browned and the juices run clear. Rest the meatloaf for 10 minutes so it slices cleanly.
- Carefully pour the pan juices into a saucepan, leaving any solid bits behind if you prefer a smoother gravy. Whisk in the flour and cook over medium heat for 1 minute.
- Gradually whisk in the beef stock and bring to a gentle simmer. Cook for 3 to 5 minutes, whisking, until glossy and thick enough to coat the back of a spoon.
- Slice the meatloaf and serve with the brown gravy spooned over. Season with a little extra black pepper at the table if you like.
Recipe notes
Tips
- Mix the meatloaf just until combined; overmixing can make it dense.
- If the gravy thickens too much, whisk in a splash more beef stock and warm gently.
- If serving vulnerable groups, make sure the meatloaf is cooked until piping hot throughout.
Substitutions
- Replace Breadcrumbs with gluten-free bread crumbs for a gluten-free version.
- Replace Whole milk with lactose-free milk for the same richness.
- Replace Tomato purée with Tomato sauce for a slightly looser, milder flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate meatloaf and gravy in separate airtight containers. Reheat slices with gravy in a 180°C (355°F) oven until piping hot, or warm gently in a saucepan; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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