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Home » Recipe Index » Comfort Food

Best-Ever Meatloaf with Mushroom Gravy

Published: Feb 9, 2020 · Modified: Mar 7, 2025 by Kris Longwell · This post may contain affiliate links

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Two slices of meatloaf on a white plate with mushroom gravy poured over the top.

We’ve taken this iconic dish and raised the ante…by quite a bit.

We realize to say this is the ‘best-ever’ meatloaf is saying a lot. But wait until you try it. The ultimate in comfort. Right up there with our Ultimate Macaroni and Cheese. So delicious and surprisingly easy to make!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Two slices of best-ever meatloaf sitting on top of each other on a white plate with mushroom gravy on top.

HOW TO MAKE BEST-EVER MEATLOAF

We’ve tweaked this recipe for many years, and have come up with a meatloaf that is deeply flavorful, moist, and easy to prepare.

And the mushroom gravy is so good and can be made in advance.

Watch us show you how to bring this retro classic dish to modern culinary heights!

CHOOSING THE RIGHT MEAT

This meatloaf is loaded with so many layers of flavor, that you can’t really go wrong with choosing the meat.

You’ll need a total of 2 lbs of meat. We like an even mix of ground beef and ground pork.

EXPERT TIP: We love using ground Wagyu, which has a delicious taste and the tenderness of highly marbled beef. It can be found in the meat department of most well-stock supermarkets. If you can’t find Wagyu, no worries! Go with an 85% lean ground beef, and you’ll be just fine. You can also use a combination of beef, pork, veal, chicken, or turkey. As mentioned, we like the taste and texture of beef and pork, combined.

The addition of seasoned panko bread crumbs, eggs, tomato sauce, onions, herbs, parmesan cheese, and balsamic sauce deliver a deeply flavorful meatloaf every single time!

A glass bowl holding ground meat with eggs, bread crumbs, cheese and fresh herbs.

HOW TO SHAPE THE LOAF

Of course, you can form the loaf with your hands and place on a greased, rimmed baking pan. That’s no problem.

But we find placing the meatloaf mixture into a damp 8½”x4½” or 9″x5″ loaf pan helps to form the perfect loaf.

EXPERT TIP: Use a damp paper towel to wet the inside of the loaf pan. This helps the uncooked loaf to slip right out of the loaf pan when inverted onto the baking sheet. Again, make sure to use a baking sheet with a rim, there will be excess grease that comes from the meatloaf as it bakes.

Two hands lifting a metal loaf pan away from an uncooked meatloaf on a baking sheet.

After baking the best-ever meatloaf for 50 minutes, it’s time to brush on the topping.

We use balsamic throughout this recipe, and the sauce is a simple mixture of balsamic vinegar mixed with tomato sauce.

Brush a layer on and then return the loaf to the oven for another 20 minutes of baking. We add another layer once the loaf is finished cooking.

A hand using a brush to apply a tomato sauce to the top of the best-ever meatloaf, partially cooked.

HOW TO SERVE THE BEST-EVER MEATLOAF

This meatloaf is so loaded with flavor, it’s just incredible.

Let the loaf rest for about 10 minutes to allow the juices to settle.

It slices very easily and beautifully serves a hungry family.

A best-ever meatloaf on a white platter next to a bowl of mushroom gravy.

THE MUSHROOM GRAVY PUTS IT OVER THE TOP

We just can’t leave well enough alone, I mean, how could we?

The mushroom gravy is a simple, yet deeply flavorful sauce, that compliments the sliced meatloaf perfectly.

EXPERT TIP: The gravy can quickly be made after you return the meatloaf back into the oven for the final cooking, or you can make it up to a day in advance and stored in an air-tight container in the refrigerator.

A spoon drizzling mushroom gravy over slices of a meatloaf on a white platter.

THE ULTIMATE COMFORT DISH

So many meatloaves over the years have suffered from under-seasoning, and over-cooking. Bland and dry.

Well, folks, we are so excited for you to make truly the best-ever meatloaf in the world. So loaded with flavor and super moist.

And just wait until the following day when you make Best-Ever Meatloaf Sandwiches! Wow!! Just look at this meatloaf!

Two slices of meatloaf on a white plate with mushroom gravy poured over the top.

Ready to take this classic dish to amazing new heights? Go for it!

And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

Two slices of meatloaf on a white plate with mushroom gravy poured over the top.

Best-Ever Meat Loaf with Mushroom Gravy

This truly is the Best-Ever Meat Loaf with Mushroom Gravy. Moist and exploding with flavor. The mushroom gravy puts it over the top. And you won't believe the meatloaf sandwiches the next day! So good!
5 from 38 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8 people
Calories: 449kcal
Author: Kris Longwell

Video

Equipment

  • 8½"x4¼" loaf pan and rimmed baking sheet

Ingredients

  • cooking spray for greasing the baking sheet
  • 1 lb ground beef 85% lean
  • 1 lb ground pork
  • 1 cup yellow onion chopped
  • 1 cup Panko breadcrumbs seasoned
  • ½ cup tomato sauce plus 3 more tablespoons (for the glaze)
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoon balsamic vinegar divided, 2 for the meat mixture, 1 for the glaze
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon flat-leaf parsley fresh, chopped
  • ¼ cup Parmesan cheese grated
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

FOR THE MUSHROOM GRAVY

  • 3 tablespoon unsalted butter
  • ¼ cup shallot chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 teaspoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • 3 tablespoon balsamic vinegar
  • 2 cups beef stock
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon flat-leaf parsley fresh, for garnish, optional

Instructions

  • Preheat the oven to 375°F.
  • Spray a lined baking sheet with the cooking spray.
  • In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tablespoon balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
  • Mix all the ingredients with clean hands until fully mixed.
  • Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
  • Invert the pan over the greased baking sheet and gently transfer onto the sheet.
  • Bake for 50 minutes.
  • Meanwhile, mix 3 tablespoon tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
  • After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

MAKE THE MUSHROOM GRAVY

  • In a large skillet, melt the butter over medium-high heat.
  • Add the shallots and cook until soft, about 2 to 4 minutes. Add the garlic and cook for another 1 minute.
  • Add the mushrooms and Worcestershire sauce and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
  • Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
  • Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
  • Season with salt and pepper. Keep warm over low heat.

SERVE IT UP!

  • Transfer the meatloaf to a platter and slice.
  • Drizzle the gravy over the top. Garnish with chopped parsley, if desired.
  • Serve at once, passing the leftover gravy at the table.

Notes

We love seasoned Panko breadcrumbs, but regular breadcrumbs, seaoned or plain, will work just fine, too. 
If you don't have an 8"x4" loaf pan, simply form the loaf with your hands onto the rimmed baking sheet.  
When you remove the pan after the first 50 minutes of baking, some of the cheese may have exuded from the loaf and starting to brown along the edges of the loaf.  Just take a small knife to cut it away and discard.  
The mushroom gravy can be made up to a day in advance.  Simply reheat on the stove before serving.  
The meatloaf mixture can be made up to 3 or 4 hours before baking.  Keep covered in the refrigerator until ready to bake.
The cooked meatloaf will keep in the refrigerator for up to 1 week and freezes beautifully for up to 1 month.

Nutrition

Calories: 449kcal | Carbohydrates: 16g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 792mg | Potassium: 673mg | Fiber: 1g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in January 2017 but was updated with improved tweaks to the recipe, new photography, tips, and a fabulous new video in February 2020.

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Comments

  1. Laurie Sheriff says

    March 27, 2025 at 6:18 pm

    5 stars
    This meatloaf recipe was delicious! We cooked it on the Green Egg BBQ in a cast iron loaf pan. I didn’t add the sauce on top bc I thought the mushroom gravy was enough. I will definitely make this recipe again. The meatloaf was moist not dry.

    Reply
    • Kris Longwell says

      March 28, 2025 at 3:32 pm

      Hi Laurie! Yay!!! We LOVE that you made the meatloaf and had such great success! And how awesome that you cooked it on the Green Egg!!!! That’s gonna add even more flavor!! Thank you so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! Best, Kris & Wesley

      Reply
    • Tdog says

      April 07, 2025 at 5:27 pm

      There is no cheese in the recipe how is it leaking out?

      Reply
      • Kris Longwell says

        April 07, 2025 at 6:00 pm

        Hi Travis, where are you seeing leaking cheese? We have cheese in our cheese-stuffed smoked meatloaf, but, not this recipe (although, it would be tasty!).

  2. Anna says

    March 20, 2025 at 11:39 pm

    5 stars
    I made this for friends. Everyone loved it. The meatloaf was moist and the gravy was excellent. Overall, it’s a win!

    Reply
    • Kris Longwell says

      March 22, 2025 at 11:16 am

      Hi Anna! Yay!! We are thrilled you made the meatloaf with gravy and had such success with it!! Thank you so much for sharing and for the wonderful review. That means the world to us!! xoxo Kris & Wesley

      Reply
      • Lynn says

        May 24, 2025 at 10:34 am

        5 stars
        Excellent meatloaf. I made this last night for dinner with guests. It had so much flavor and everyone loved it!

        Previously I had always baked meatloaf in the pan. Always hated that it was cooking in it’s own grease. Flipping this onto the cookie sheet is genius!
        I

        I have decided to receive your emails after looking at this site. So many interesting and yummy recipes to try! Thank you!

      • Kris Longwell says

        May 24, 2025 at 11:32 am

        Yay!!! That is so great, Lynn! We are thrilled you had such great success with the meatloaf! Thank you so much for sharing, for the wonderful review, and signing up for our newsletter!! Please stay in touch!! All the best, Kris & Wesley

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