We’ve taken this iconic dish and raised the ante…by quite a bit.
We realize that saying 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!
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-stocked 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 delivers a deeply flavorful meatloaf every single time!
HOW TO SHAPE THE LOAF
Of course, you can form the loaf with your hands and place it 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.
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.
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.
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 complements 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 store in an air-tight container in the refrigerator.
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!
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!
Best-Ever Meat Loaf with Mushroom Gravy
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
Nutrition
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.
JONATHAN CAIRNS says
WAAAAYYY too much Balsemic in the gravy! The meat loaf itself and the glaze could use a bit less also, by half. I should have realized it but I was making this a bit late and not in a frame of mind to second guess the recipe. Overall the recipe is okay, but after dinner we tossed the rest of the gravy (a financial tragedy, as we made 1.5 times the stated amount, so 12 oz. of mushrooms, 3 cups of beef stock, etc.), and will work out something else as a topping or gravy for the leftover meat loaf.
Kris Longwell says
That’s so odd! We make the meatloaf with the gravy at least once a month, often for family and/or guests, who absolutely love it. We also have dozens and dozens of comments from home cooks who have made it (along with the gravy) and have had nothing but rave reviews (btw…a bad review with one or two stars hurts content creators because it sends a negative signal to Google…which is where we get traffic, and which is how we’re able to offer our recipes for free). Not sure what went wrong! And we’re really sorry for the financial tragedy you experienced. We hope you were able to salvage the leftovers in some way.
Diane says
Kris, you are way too kind! Most people don’t understand a thing about Google ratings. Just comment and don’t leave a rating if you don’t like it. Each recipe is a great template at times to make it your own. Clearly someone doesn’t like balsamic vinegar? I’m still trying to figure out the financial tragedy here! That was a good chuckle and maybe a “happy meal” would’ve been cheaper and gross. If the above made 1.5X the gravy recipe then that was 4.5 TBSP of balsamic, which he/she should spell check BTW. I certainly don’t think that is excessive. Anyway, I’ve made this recipe at least 10 times for family and guests and I receive glowing reviews. Keep on cooking and sharing with us. You guys are awesome.
Kris Longwell says
❤️❤️❤️
Claire says
I agree with Diane. Someone’s dislike of an ingredient should be reflective in a review. This is one of my favorite recipes.
Claire says
My apologies. Should NOT be reflective in a review
Kris Longwell says
❤️❤️❤️
Claire says
My apologies. Should NOT be reflective in a review. Attempting to correct my post.
Deb says
Can the mushroom gravy be frozen?
Kris Longwell says
Yes, it can be!
Ellen says
Could you add chopped mushrooms to this recipe?
Kris Longwell says
Absolutely! That will make the meatloaf even more moist! Finely chop the mushrooms. Let us know how it turns out!
Gigi says
Oh my gosh, this is so amazingly delicious. Definitely putting this on repeat. It’s easy to assemble, uses ingredients I already have on-hand. Good stuff.
Steve says
This is a new favorite recipe, well done!
Kris Longwell says
Steve!! Woo hoo! We are sooo happy you made our meatloaf and loved it!! It’s one of our favorites, too! Thanks so much for sharing and for the awesome review. That means a lot to us! Keep on cookin’! Kris & Wesley
Heather Clark says
The best meatloaf we’ve ever had! I’ve made it over and over now. Everyone loves it and it’s just perfect as is! Thank you gentlemen!!
Kris Longwell says
Hi Heather! You just made our day! Yay! We are thrilled you had such great success with our meatloaf recipe! Thank you SO MUCH for sharing and for the awesome review. That means the world to us!!! xo Kris & Wesley
Christy McCabe says
Could you make this with gluten free panko bread crumbs?
Kris Longwell says
Absolutely!!! Let us know if you try it and how it turns out! GF breadcrumbs will work great!
Lnda says
Made this tonight. Best meatloaf ever! The he mushroom gravy put it over the top with mashed potatoes. Yumm. Thanks so much.
Kris Longwell says
Yay!!! We are so thrilled you made the meatloaf and loved it! We agree about the mushroom gravy!!! Thanks so much for sharing and for the awesome review. That means the world to us! Please stay in touch! Best, Kris & Wesley
Janet says
Made the meatloaf tonight family loved it served with white rice and poured mushroom gravy on rice very tasty and easy to make.
Kris Longwell says
Yay!! We are so so happy you had success with the meatloaf!! Woo hoo! Thank you for letting us know and for the awesome review. That means so much to us! Please stay in touch!
Debb says
This is the absolute BEST Meatloaf recipe! I make this often at the request of my husband! Mahalo!
Kris Longwell says
Hi Debb! Yay!!! We are THRILLED you and your hubby love the meatloaf! We do, too, and make it often!! Thank you so much for sharing and for the wonderful review. That means the world to us! Stay in touch! xo Kris & Wesley
Laurie Sheriff says
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.
Kris Longwell says
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
Tdog says
There is no cheese in the recipe how is it leaking out?
Kris Longwell says
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!).
Chuck Bauer says
Freshly grated Parmesan is cheese.
Charles Bauer says
In the notes, Kris, is states “ 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.”
Kris Longwell says
You are correct, Charles! I had our cheese-stuffed meatloaf on my mind when I replied with the previous comment. Parm cheese certainly is cheese! Thanks for pointing that out!
Kaylee says
Amazing! Delicious recipe! This is going into my normal rotation. Thank you!!
Kris Longwell says
Yay!! This makes us so happy! Thanks so much for sharing and the awesome review. Stay in touch! Best, Kris & Wesley
Anna says
I made this for friends. Everyone loved it. The meatloaf was moist and the gravy was excellent. Overall, it’s a win!
Kris Longwell says
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
Lynn says
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
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