Description
A classic hearty meatloaf made with ground chuck, fresh herbs, and seasoned breadcrumbs, baked to perfection and served with a rich brown mushroom gravy made from pan drippings, mushrooms, dry white wine, and beef stock.
Ingredients
Scale
For the Meatloaf
- 2 1/2 pounds ground chuck
- 1 cup breadcrumbs (from 4-5 slices day old bread)
- 1/4 cup parsley, minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, grated
- 1 medium onion, minced
- 2 large eggs, beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
For the Brown Mushroom Gravy
- 6 tablespoons pan drippings (from meatloaf)
- 1 pound mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 6 tablespoons flour
- 3 cups low sodium beef stock
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and position the oven rack to the middle level for even cooking.
- Mix Meatloaf Ingredients: In a large bowl, gently combine ground chuck, breadcrumbs, parsley, thyme, Worcestershire sauce, grated garlic, minced onion, beaten eggs, kosher salt, black pepper, and whole milk until just mixed.
- Shape and Bake: Form the mixture into an approximately 9-inch long by 5-inch wide loaf and place it into a baking dish. Bake for 70 minutes or until an instant-read thermometer inserted into the thickest part registers 160 degrees Fahrenheit.
- Rest Meatloaf: Remove the meatloaf from the oven and let it rest for 20 minutes to allow juices to redistribute, which keeps it intact when slicing.
- Prepare Gravy - Sear Mushrooms: While the meatloaf rests, heat a large pan over medium heat. Add 6 tablespoons of the meatloaf's pan drippings and sear the sliced mushrooms until their liquid evaporates.
- Add Wine and Flour: Pour in 1/2 cup dry white wine and cook for 2 minutes on medium-high heat until reduced by half. Lower heat to medium and stir in 6 tablespoons flour, cooking constantly for 1-2 minutes until golden brown.
- Finish Gravy: Gradually whisk in 3 cups beef stock and 1 teaspoon fresh thyme leaves. Bring to a boil while whisking to combine and eliminate lumps, then reduce to a simmer. Season with salt and pepper to taste. Adjust consistency by adding stock or reducing over heat as needed.
- Serve: Slice the rested meatloaf and serve warm with the brown mushroom gravy poured over the top.
Notes
- Use a food processor or clean coffee grinder to pulse stale bread into fresh breadcrumbs or substitute with 1 to 1 1/4 cups store-bought plain breadcrumbs.
- If the meatloaf mixture feels too wet, gradually add more breadcrumbs to achieve the right consistency.
- Allow the meatloaf to rest 15-20 minutes before slicing to ensure it stays together and retains juiciness.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for 3 months. Reheat in a 350-degree Fahrenheit oven until warm or use a microwave.
- Dry white wine in the gravy is optional and can be omitted or replaced with an equal amount of beef stock for a non-alcoholic version.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
