1 lb (450g) ground beef (80/20 blend recommended)
1 lb (450g) ground pork (adds moisture and depth)
1 cup (90g) breadcrumbs (plain or panko)
½ cup (120ml) whole milk
½ cup (120g) ketchup, divided (used in mix + optional glaze)
½ cup (75g) finely chopped onion
2 cloves garlic, minced
2 large eggs, room temperature
1 tbsp (15ml) Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
For the Luxurious Mushroom Gravy
8 oz (225g) sliced mushrooms (cremini, button, or shiitake)
2 tbsp (28g) unsalted butter
2 tbsp (16g) all-purpose flour
2 cups (480ml) beef broth, warmed
½ cup (120ml) heavy cream
Salt and freshly ground black pepper, to taste
✅ Optional Upgrades:
Add 1 tsp smoked paprika or a splash of red wine to the gravy
Top meatloaf with extra ketchup before baking for a sticky-sweet crust
Garnish with fresh parsley before serving
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C).
Lightly grease a standard loaf pan (8x4-inch) or line a baking sheet for a free-form loaf.
2. Mix the Meatloaf Base
In a large bowl:
Combine ground beef, ground pork, breadcrumbs, milk, ⅓ cup ketchup, onion, garlic, eggs, Worcestershire sauce, salt, pepper, thyme, and oregano.
Use clean hands or a spoon to mix just until combined—do not overmix, or the loaf will be dense.
✅ Let the mixture rest 5–10 minutes—this helps breadcrumbs absorb moisture.
3. Shape & Bake
Transfer mixture to prepared loaf pan, pressing gently to form an even shape.
Optional: Spread remaining 2–3 tbsp ketchup on top for a glossy finish.
Bake 1 hour, or until internal temperature reaches 160°F (71°C).
✅ Tent with foil after 45 mins if browning too fast.
4. Rest Before Slicing
Remove from oven and let rest 10 minutes—this allows juices to redistribute and prevents crumbling when sliced.
5. Make the Creamy Mushroom Gravy
While meatloaf rests:
In a skillet over medium heat:
Melt butter. Add mushrooms and sauté 5–7 minutes, until golden brown and tender.
Sprinkle flour over mushrooms and stir 1 minute to cook out raw taste.
Gradually whisk in warm beef broth, stirring constantly.
Bring to a gentle simmer and cook 3–5 minutes, until thickened.
Stir in heavy cream and season with salt and pepper to taste.
Simmer 1–2 more minutes—do not boil hard.
✅ For extra richness, add a splash of Dijon mustard or Worcestershire.
6. Serve Warm & Comforting
Slice meatloaf and arrange on warm plates.
Spoon generous amounts of creamy mushroom gravy over each serving.
Pair with:
Garlic mashed potatoes or buttered egg noodles
Steamed broccoli or roasted carrots
A crisp green salad or dinner rolls
✅ Leftovers? Reheat gently in the oven—the gravy only gets better!
You Must Know
Use both beef and pork —pork adds fat and flavor that keeps meatloaf moist.
Don’t skip resting —cutting too soon releases precious juices.
Warm broth = smoother gravy —cold liquid can cause lumps.
Tastes better the next day! Flavors deepen overnight.
Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may separate.
Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Ground pork
Italian sausage or turkey
For variation
Breadcrumbs
Crushed crackers, oats, or GF alternative
Binder options
Milk
Broth or dairy-free milk
For moisture
Heavy cream
Half-and-half or coconut cream
Lighter or dairy-free option
Beef broth
Mushroom or vegetable broth
Dietary needs
Serving Suggestions
Serve family-style right in the loaf pan.
Great for potlucks—bring the whole dish!
Double the batch and freeze half for future comfort.
Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American homestyle cooking and European farmhouse traditions, this recipe celebrates how simple ingredients—meat, mushrooms, butter, bread—can become something deeply satisfying. Found at Sunday tables, creative kitchens, and holiday feasts alike, it honors the joy of sharing food made with love.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
Want more veggies? Add grated zucchini or carrots to the meat mix.
Make ahead: Assemble unbaked meatloaf and refrigerate overnight. Bake when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use ground turkey or chicken?
A: Yes—but it may be drier. Add 1 extra egg or tbsp olive oil for moisture.
Q: Why did my meatloaf crack on top?
A: Likely due to overmixing or high heat. Mix gently and cover during first bake.
Q: Is this gluten-free?
A: Only if using GF breadcrumbs and verifying all ingredients.
Q: Can I make it in a slow cooker?
A: Yes! Cook on LOW 4–5 hours. Make gravy separately.
Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (milk, butter, cream), eggs, wheat (in breadcrumbs).
Gluten-free option: Use certified GF breadcrumbs.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths, sauces, and meats.
Nutrition Facts (Per Serving – Approximate)
Based on 8 servings (1 slice + gravy)
Calories: 480
Fat: 32g
Saturated Fat: 14g
Carbohydrates: 18g
Fiber: 2g
Sugar: 6g
Protein: 30g
Sodium: 780mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This meatloaf doesn’t whisper. It emerges golden from the oven, fragrant and inviting, saying everything a great meal should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with meat, mushrooms, and someone who says, “Let’s make it together.”
