Meatloaf with Brown Gravy

This Meatloaf with Brown Gravy recipe is so easy. The meatloaf is juicy and full of flavor, and the rich brown gravy is rich, tasty and simple to make.

Meatloaf with Brown Gravy on a plate with mashed potatoes.

I can’t tell you how much my whole family loves this hearty, flavorful dinner with so much cozy goodness. Served with a fluffy pile of mashed potatoes, it’s just the best comfort food.

  • The gravy is easy and delicious – it’s so rich and flavorful, you’ll want to pour it on everything.
  • And the meatloaf? It’s juicy, perfectly seasoned, and just hits the spot. It’s like the meatloaf your grandma used to make, but even better.
  • The steps? Just mix, shape, bake, and boom – you’ve got a delicious meal.
  • With solid tips like not overmixing the meat and checking the temperature, you’re set up for success.

The prep is straightforward and foolproof, ensuring a perfectly moist and flavorful meatloaf every single time. It’s foolproof, even if you’re not a whiz in the kitchen.

Meatloaf with Brown Gravy being poured over it.

Here’s What You Need For Meatloaf with Brown Gravy

When diving into this Brown Gravy with Meatloaf recipe, there are a few key things to keep in mind. You’ll need some basic ingredients, a few kitchen tools, and maybe consider a couple of variations to suit your taste.

Brown Gravy with Meatloaf Ingredients

Let’s break down what goes into this dish:

Raw meatloaf.

For the Meatloaf:

  • Bread crumbs: They absorb moisture and help bind the meatloaf together.
  • Milk: Adds moisture to the breadcrumbs, keeping the meatloaf moist.
  • Olive Oil: Used for sautéing onions, it adds flavor and richness.
  • Onion: Provides a sweet, savory depth to the meatloaf and adds tons of moisture.
  • Salt: You can cut back on the salt for a low sodium version but this recipe makes for a perfectly-seasoned meatloaf mixture.
  • Garlic: Adds a pungent, savory touch to the dish.
  • Ketchup: Offers a tangy sweetness and contributes to the glaze.
  • Worcestershire Sauce: Brings a unique, umami flavor.
  • Parsley: Fresh parsley adds a burst of color and fresh flavor.
  • Black Pepper: Adds a mild, spicy kick.
  • Large Eggs: Act as a binder, holding the meatloaf together.
  • Ground Beef: The main component, providing rich, meaty flavor and texture.
Brown Gravy Ingredients.

For the Brown Gravy (No Gravy Mix Here!):

  • Beef Broth: Forms the base of the gravy, adding a deep, meaty flavor.
  • Butter: Used to make the roux, adding richness and creaminess.
  • Flour: Thickens the gravy, giving it a smooth consistency.
  • Soy Sauce: Adds saltiness and depth.
  • Onion Powder: Provides a concentrated onion flavor.
  • Black Pepper: Enhances the gravy with a subtle, warm spice.

Variations and Substitutions

A few simple changes can make this recipe your own:

  • Ground Turkey or Ground Pork: Swap beef for turkey for a lighter meatloaf, or use half pork for a richer mixture (like I do in ultimate Best Meatloaf Recipe.
  • Gluten-Free Breadcrumbs: Use these for a gluten-free version.
  • Dairy-Free Milk: Substitute regular milk with any dairy-free option.
  • Mushrooms: Add finely chopped mushrooms for an earthy flavor.
  • Barbecue Sauce: Replace ketchup with BBQ sauce for a smokier taste.
  • Fresh Herbs: Try thyme or rosemary for a different herbal note.
Checking meatloaf temperature with an instant thermometer.

Grab these Tools

Here are the tools you’ll need to bring this recipe to life:

  • Large Bowl: For combining meatloaf ingredients.
  • Baking Sheet: To shape and bake the meatloaf. I prefer this to using loaf pans for meatloaf because the larger surface area exposed to the direct heat means more yummy browning and caramelization.
  • Foil or Parchment Paper Use this to line the baking sheet for easy cleanup.
  • Skillet: For cooking onions and making gravy.
  • Whisk: Essential for making a lump-free gravy.
  • Instant-Read Thermometer: Ensures the meatloaf is cooked perfectly.
  • Cutting Board and Knife: For prepping onions and garlic.
  • Measuring Cups and Spoons: To measure out all your ingredients accurately.
Mixing Meatloaf Mixture.

How to The Best Meatloaf with Make Brown Gravy: An Easy Guide

Making Brown Gravy with Meatloaf doesn’t have to be a daunting task. Follow this simple guide to create a comforting and delicious meal.

Baked Meatloaf on a serving plate.

Preparing the Meatloaf

Start with the Breadcrumbs: Combine breadcrumbs with milk and set aside. This helps to keep the meatloaf moist.

Soaking breadcrumbs for meatloaf.

Cook the Onions: Sauté onions with a part of the salt in olive oil until soft. Add garlic and cook briefly. Cool this mixture before using.

Cooking onions for meatloaf mixture.

Combine the Ingredients: To the breadcrumb mixture, add ketchup, Worcestershire sauce, parsley, remaining salt, and pepper. Stir in the cooled onion and garlic.

Add Meat and Eggs: Gently mix in eggs and ground beef to avoid overworking the meat.

Shape and Bake: Form the mixture into a loaf on a lined baking sheet. Bake at 350ºF until cooked through (read everything you know about meatloaf temperature when done).

Melting butter in saucepan for gravy.

Making the Brown Gravy for Meatloaf

Start with a Roux: Melt butter in a saucepan, then whisk in flour until it turns a deep caramel color.

The color of the roux when ready to add the broth to make gravy.

Add the Broth: Gradually pour in beef broth, whisking constantly to prevent lumps.

Season the Gravy: Include soy sauce, onion powder, and black pepper. Let it simmer until it reaches your desired consistency.

Adding broth to the roux for gravy.

Final Touches: Adjust the seasoning with salt as needed. If the broth was unsalted, you may need to add more.

Gravy in a pot with a spoon.

Resting Your Meatloaf and Gravy

Let the meatloaf rest for 10 minutes before slicing. This keeps the juices from running out, ensuring a super-juicy meatloaf.

Make Ahead and Storage

Planning and storing your Brown Gravy with Meatloaf correctly can save you time and ensure it tastes great whenever you’re ready to enjoy it.

  • Make Ahead: Assemble the meatloaf and keep it wrapped in the fridge up to a day before baking. This enhances the flavors.
  • Refrigerating: Store leftover meatloaf and gravy separately in airtight containers. They’ll last up to 3-4 days in the fridge.
  • Freezing Meatloaf: Wrap cooked meatloaf tightly in foil or a airtight container. It can be frozen for up to 3 months.
  • Freezing Gravy: Pour cooled gravy into a freezer-safe container. It’s good in the freezer for up to 3 months.
  • Reheating: Thaw in the fridge overnight. Reheat meatloaf in the oven and gravy on the stove until warmed through.
Meatloaf with Brown Gravy on a plate.

How to Serve this Brown Gravy Meatloaf Recipe

Serving Brown Gravy with Meatloaf is all about comfort and satisfaction. Here’s how to make it a memorable meal.

Toppings for Brown Gravy with Meatloaf

  • Extra Gravy: Who doesn’t love a bit more gravy on their meatloaf?
  • Fresh Herbs: A sprinkle of chopped parsley or chives adds freshness.
  • Crispy Onions: For a crunchy texture contrast.
  • Sautéed Mushrooms: A delicious addition for mushroom lovers.

Side Dishes for Brown Gravy with Meatloaf

Mashed potatoes in a bowl with butter.

Complement your meatloaf with sides that enhance its hearty flavors.

Need more inspo and recipes? Here’s my epic collection of the best sides for meatloaf as well as more than 30 healthy meatloaf sides to get your engine started.

Sliced meatloaf with gravy next to it.

5 Common Mistakes When Making Brown Gravy with Meatloaf

Here are the most frequent mix-ups to avoid when making Brown Gravy with Meatloaf:

  • Overworking the Meat: Handling the meat too much can make your meatloaf tough. Mix gently for a tender result.
  • Skipping the Resting Time: Resting the meatloaf for 10 minutes after baking is crucial for it to set and retain its juices. If you skip this step, your precious juices will run out of the meatloaf as soon as you cut into it, and the slices will be more likely to fall apart.
  • Rushing the Gravy Roux: The roux needs time to cook to develop flavor. Don’t rush it; a deep caramel color is key.
  • Ignoring Internal Temperature: Relying on cooking time alone can lead to under or overcooking. Use a meat thermometer to hit 160ºF.

FAQs About Meatloaf with Brown Gravy

Just skimming through? Here are some quick answers to commonly-asked questions about making Brown Gravy and Meatloaf.

  1. Can I make this meatloaf with a different type of meat?
    Yes, you can use different meats like ground turkey or chicken for a lighter version.
  2. How do I know when the meatloaf is fully cooked?
    Use a meat thermometer for accuracy. Here’s my Meatloaf Temp Guide: From the best meatloaf cooking temperature to the internal temperature of meatloaf when done, here’s everything you need to know for perfect meatloaf every time.
  3. Can the meatloaf and gravy be made ahead of time?
    Yes, prepare the meatloaf ahead and store it in the fridge. The gravy can also be made in advance.
  4. What are the best sides to serve with this dish?
    Mashed potatoes, steamed vegetables, and dinner rolls are great sides for this dish.
  5. How long can leftovers be stored?
    Store leftovers in the refrigerator for up to 3-4 days.
  6. Can I freeze the cooked meatloaf and gravy?
    Both can be frozen for up to 3 months. Wrap them well or use airtight containers.
  7. Can you over mix meatloaf?
    Yes, over mixing can make the meatloaf tough. Mix just until the ingredients are combined.
  8. What is the secret to moist meatloaf?
    Using milk-soaked breadcrumbs and not overcooking are secrets to a moist meatloaf.
  9. What does adding milk to meatloaf do?
    Milk softens the breadcrumbs, which helps keep the meatloaf moist.
  10. What makes meatloaf not fall apart?
    Eggs and breadcrumbs help bind the ingredients and keep the meatloaf from falling apart.
  11. What happens if you don’t add milk to meatloaf?
    Without milk, the meatloaf may be drier and less tender.
  12. What ingredient keeps meatloaf from falling apart?
    Breadcrumbs and eggs act as binding agents to prevent the meatloaf from falling apart.
  13. What makes meatloaf mushy?
    Too much moisture, like extra milk or overworked meat, can make meatloaf mushy.
Meatloaf with Glaze.

Next Reading:

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Meatloaf with Brown Gravy on a plate.

The Ultimate Meatloaf with Brown Gravy Recipe

Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Keyword Meatloaf Gravy, Meatloaf with Brown Gravy


For Meatloaf:

  • 1 cup breadcrumbs regular or panko
  • cup milk
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 ½ tsp kosher salt divided use
  • 3 large cloves garlic minced
  • ¼ cup ketchup
  • 3 tbsp Worcestershire sauce
  • 2 tbsp minced fresh parsley or 2 tsp dried
  • 1 ¼ tsp ground black pepper
  • 2 large eggs
  • 2 lb ground beef

For Meatloaf Gravy:

  • 2 cups regular beef broth
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • ½ tsp black pepper
  • Salt to taste


To Make Meatloaf:

  • Mix breadcrumbs with milk in a bowl and set aside. Preheat the oven to 350ºF and line a baking sheet with foil.
  • Sauté the onion with 1 tsp salt in olive oil until soft. Add garlic and cook for another minute. Let it cool.
  • Add ketchup, Worcestershire sauce, parsley, remaining salt, and pepper to the breadcrumb mix. Once cool, mix in eggs and meat gently.
  • Shape the mix into a 9×5 inch loaf on the baking sheet. Bake for about 1 hour or until it reaches 160ºF internally. Rest for 10 minutes before slicing.

To Make Gravy:

  • Melt butter in a saucepan over medium heat. Sprinkle the all-purpose flour over the melted butter. Cook, whisking constantly, until it turns a deep caramel color.
  • Gradually add the beef broth to the roux while constantly whisking to avoid lumps.
  • Add soy sauce, onion powder, and pepper. Bring the mixture to a simmer and allow it to cook, stirring occasionally, until it thickens to your desired consistency, about 5 to 10 minutes.
  • Taste and adjust the seasoning. Add another pinch of kosher salt (about ⅛ tsp) if needed. If using unsalted broth, add 1 tsp of kosher salt to season it.



Gravy Consistency: For a thicker gravy, cook it longer; for thinner, add more broth.


Calories: 469kcalCarbohydrates: 18gProtein: 25gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 134mgSodium: 1429mgPotassium: 514mgFiber: 1gSugar: 4gVitamin A: 338IUVitamin C: 4mgCalcium: 89mgIron: 4mg
Keyword Meatloaf Gravy, Meatloaf with Brown Gravy

Last Updated on February 23, 2024 by Jennifer Pallian BSc, RD

4 4 votes
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5 days ago

5 stars
This recipe reminds me of Sunday dinners at my grandma’s house.

5 days ago

5 stars
I can’t resist a good meatloaf with gravy! 

5 days ago

5 stars
A warm and comforting meal. Loved it.

5 days ago

5 stars
Do you think I could use ground turkey instead of beef in this recipe?

5 days ago

5 stars
This recipe reminded me of the meatloaf my grandma used to make. Thanks for sharing!

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