There’s a moment, right when the aroma of onions sautéing in butter meets the earthy scent of baking beef, that my kitchen feels like a time machine. It transports me straight to my grandmother’s Formica-topped table, where a slice of this humble meatloaf, smothered in rich brown gravy, wasn’t just dinner—it was a hug on a plate. I’ve tweaked her handwritten recipe over the years, making it my own, but the soul of it remains: deeply comforting, utterly satisfying, and proof that the simplest dishes, made with care, are often the ones we cherish most. This is my old-fashioned meatloaf, and it’s a love letter to cozy nights in.
Why You’ll Love This Recipe
If you’re craving a meal that feels like a warm embrace, this is it. You’ll love how the straightforward ingredients transform into something greater than the sum of their parts, creating a juicy, flavorful loaf that’s perfectly spiced and never dry. The homemade brown gravy is a game-changer—it elevates the entire dish from simple supper to a memorable, gravy-drenched comfort food experience. Trust me, once you taste this version, with its perfect texture and savory depth, you’ll understand why it’s stayed in my family’s rotation for decades.
Ingredients
- For the Meatloaf:
- 2 lbs ground beef (80/20 blend for best flavor and moisture)
- 1 cup plain breadcrumbs (I prefer panko for a lighter texture)
- 1 cup whole milk
- 1 large yellow onion, finely diced
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp dried thyme
- For the Brown Gravy:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef broth (good quality, low-sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- Salt and pepper to taste
Let me talk about a few key players here. Don’t be tempted to use extra-lean beef; the 80/20 blend is crucial for a moist, tender loaf. I’ve tried it leaner, and trust me, it makes a huge difference. Soaking the breadcrumbs in milk (we call this a panade) is the secret weapon against dryness—do not skip this step! For the gravy, a good beef broth is non-negotiable; it’s the foundation of flavor. I like to use low-sodium so I can control the salt level myself.(See the next page below to continue…)