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!
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!
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.
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 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.
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.
a happy cyclist says
Thank you for this recipe! The mushroom gravy is the best - finally someone made a gravy that is flavorful. Your video is so entertaining. This is my first time on your website - will need to come back and learn new things from you.
Kris Longwell says
That is so wonderful to hear! We are thrilled that you made the meatloaf with mushroom gravy and had such great success! Please do come back and check out more recipes! We have a lot!! And please stay in touch! Best, Kris & Wesley
Jackie says
I really love this gravy! To make it gluten free I used 1/4 cup potato starch. You could use other starches but potato starch is reasonable and I like the flavor and the way it thickens.
Kris Longwell says
Awesome!! We'll have to try that, Jackie! Thanks for sharing. And thank you for the great review! We appreciate that so so much!!! xoxo Kris & Wesley
Dieter Theiss says
Great recipe - just with it 🙂
Kris Longwell says
Hey Dieter!! Awesome! We are so so happy you enjoyed the meatloaf! Thank you so much for sharing and for the great review! We truly appreciate that! Please stay in touch! Best, Kris & Wesley
Deborah Marti says
Hi Guys,
This was by far the best meatloaf I’ve ever made. I made it for dinner but it smelled so great that I didn’t even wait for my husband to come home to eat. The gravy was amazing!!! The only addition I made was baking soda slurry which I’m sure you’re familiar with but it was new for me. I just read it really helps meat to retain its moisture. I don’t know if it even needed it but my meatloaf was chronically dry so I experimented. Thank you so much for this recipe. I am putting into heavy weeknight rotation.
Kris Longwell says
Hi Deborah! Sorry for the delayed response! We are so so happy you had such great success with the meatloaf and gravy! Thank you so so much for sharing and for the wonderful review! That truly means the world to us Stay in touch!! xoxo Kris & Wesley
Leah says
Deborah,
I’m trying to get my teenage sons to eat meatloaf. Is this a good recipe? How did you add the slurry soda? What does it include? Did it make your meatloaf turn out better?
Thanks in advance for your help.
Deb says
Hi Leah, For the baking soda slurry you just mix 1/2 to 1 tsp of baking soda with 1 tablespoons of water and add it to the meat. It changes the pH of the meat allowing it to absorb more moisture. I don’t know if it made a difference in the recipe since this was the first time I’d ever made this but I can tell you it was delicious!!! This was so tasty I think your teen might really like it. I plan on following these guys and making more of their delicious recipes.
Kris Longwell says
Thanks, Deb!! We are so so happy you enjoyed the meatloaf recipe!! Please stay in touch!!! All the best, Kris & Wesley
Sandra Presutti says
Hi Guys, I absolutely love your cooking and interactions. Can this meatloaf be made in an air fryer?
Kris Longwell says
Hi Sandra!! Thank you so so so much! Yes! You can absolutely make this in your air fryer. We'd recommend forming two smaller loaves so they will fit in your air fryer basket. Cook for 20 minutes at 350. Don't put the sauce on until after the 20 minutes, and then slather it on, and cook for another 5 minutes. Let us know if you make it and how it turns out!
Jennifer Jeffers says
Great meatloaf and I don't like meatloaf generally. My kids and my husband loved it and wanted me to make it again the next day! I appreciate all the tips- you two are the best!
Kris Longwell says
Hi Jennifer! You just made our weekend! We are so so thrilled that you and your wonderful family enjoyed the meatloaf! We appreciate you sharing and the wonderful review so very much! Please stay in touch! All the best, Kris & Wesley
jane smith says
Have you ever considered putting the meatloaf on a rack over a sheet pan? I have been doing it that way for about 50 years! That way the fat drains away. Also, I have always used oatmeal instead of bread crumbs. Please try it!
Kris Longwell says
Awesome! We have used oatmeal before and it's great! Thanks for sharing, Jane!!
Abby says
I have to agree, BEST MEATLOAF EVER! I followed the recipe exactly, easy, and so delicious. I could easily just lap the gravy off my plate. After a very hearty serving, I made two servings I froze and have two servings for sandwiches. I made it with mashed potatoes and corn. Thank you Kris and Wesley, another fine recipe, you two are just the best!
Kris Longwell says
Abby! You literally just made our day! We are thrilled you are enjoying our recipes and we can't thank you enough for sharing and for always being so kind!! That means the world to us! xoxo Kris & Wesley
Diane says
This was just incredible. I have been making yummy meatloaf for years but I thought that I would try this as I’m your biggest fan and reviewer (hopefully 🙂
I was intrigued by the balsamic in it and wanted to try it. Other than sautéing onion, celery and green pepper, I followed exactly. Oh my, what a winner. The mushroom gravy was drinkable on its own. But slathered over the meatloaf and your best mashed potatoes recipe was over the top. Well done, guys. Thanks for giving me another meatloaf to try. And thanks always for making me look like a way better cook than I am. I’m sure my husband thanks you as well. Still LOVING your membership site as well.
Kris Longwell says
That is one of our favorite dishes to prepare! We couldn't be happier that you made it (and the gravy) and LOVED it! You are amazing! And we so much appreciate you keeping us in the loop! That's why we do what we do!! xoxo
Margie H Rosewater says
Well, this is the recipe for the Best Meatloaf ever. I made both the meatloaf and gravy and at the first bite everyone commented on the meatloaf - melt in your mouth. The gravy was a hit as well. This will now be my go to recipe for meatloaf. The only change I made was to sauté the onions with the garlic for about 10 minutes. I let them cool before adding to the mix. Thankyou for sharing this fantastic recipe!!!
Vicki says
Thank you for sharing this delicious recipe! I’ve made it MANY times because it’s become a favorite. I’m making it tonight to take to my son’s house for dinner.
Kris Longwell says
Hi Vicki! Nothing makes us happier to hear than that! We hope you had a wonderful time with your son! No doubt you did! Thank you so so much for sharing and for the wonderful review! It means so much to us! xoxo Kris & Wesley
Jeanne Lovelace says
I made this recently and it is hands down the best meatloaf I have ever tasted!!! Absolutely delicious
My son follows you exclusively and suggested I follow do follow you as well!!! All of your recipes are over the top!!! Thank you for sharing your talents with others!!
Kris Longwell says
Hi Jeanne! You have no idea how much you just made our day! We are thrilled you and your son are enjoying our recipes and having such great success with them! Thank you so much for sharing and please give our best to your son!! Kris & Wesley
Roo says
I haven' tried the recipe yet.
I was looking for a mushroom gravy recipe--but the gravy ingredients calls for Worcestershire sauce but that isn't in the directions. Did I miss it?
Kris Longwell says
Hi Roo! Thanks for bringing that to our attention. Add the Worcestershire sauce at the same time you start to sauté the mushrooms. We've updated the recipe to reflect this. Let us know if you try it and what you think! All the best, Kris & Wesley
Roo says
I did make the mushroom gravy and added the worchestershire sauce with the broth and vinegar. I'm sure it's not important when added---I just wasn't sure it was suppose to be in there. I adjusted the amount of broth and vinegar alittle for our taste. We enjoyed the gravy with a lentil loaf. Thanks for the recipe.
Marcia says
The meatloaf was delicious! I did hold off on the mushroom gravy...too many calories.
Kris Longwell says
The meatloaf is great with (OR withOUT) the gravy! LOL! So so happy you enjoyed it and thank you so very much for letting us know and for the wonderful review! That means the world to us! Please stay in touch!! Kris & Wesley
Kathlene R. Fisher says
My Husband and I Love this! Thank you for sharing the recipe!
Kris Longwell says
Hi Kathlene! We are so so thrilled you and your hubby loved our meatloaf recipe! And thank you so so much for letting us know and for the GREAT review! That means the world to us! Please stay in touch! Best, Kris & Wesley
Cassie says
I don’t eat dairy so is it okay to leave out the Parmesan? Will I need to replace it with something?
Kris Longwell says
Hi Cassie, you could just omit it. You'll still get a very delicious meatloaf. Let us know if you make it and how it turns out!