Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Medium skillet
- Small whisk
- Measuring cups and spoons
- Instant-read thermometer (the best tool for perfect doneness!)
Step-by-Step Instructions
First, I start by preheating my oven to 375°F (190°C). Then, in my large mixing bowl, I combine the breadcrumbs and milk, letting them sit for a good five minutes until the milk is fully absorbed. This little soak creates a magical paste that binds everything together without toughness. While that rests, I dice my onion and mince the garlic. Here’s a tip I learned the hard way: take your time dicing the onion finely. Big chunks won’t soften fully during baking and can create awkward texture pockets in your finished slice.
Now, for the fun part: bringing it all together. To the soaked breadcrumbs, I add the ground beef, beaten eggs, diced onion, garlic, parsley, Worcestershire, tomato paste, salt, pepper, and thyme. Then, I roll up my sleeves and use my clean hands to mix it. This is the only way to do it properly! You want everything evenly incorporated, but stop as soon as it’s mixed. Overworking the meat will make the loaf dense. I gently press the mixture into my ungreased loaf pan—the fat from the beef will prevent sticking beautifully.
While the meatloaf bakes (set your timer for 50 minutes), I start the gravy. In my skillet, I melt the butter over medium heat and whisk in the flour. I cook this roux, stirring constantly, for about 3-4 minutes until it turns a lovely golden brown color. This step is vital for that nutty, deep flavor in your gravy—don’t rush it! Then, I slowly pour in the beef broth and Worcestershire sauce, whisking vigorously to avoid any lumps. I let it simmer and thicken for 5-7 minutes, stirring often, until it coats the back of a spoon. The smell at this point is absolutely divine.
Back to the oven. At the 50-minute mark, I pull out the meatloaf and carefully pour off any excess fat that has rendered out. This is key for a non-greasy result. Then, I insert my instant-read thermometer into the center. We’re aiming for 160°F (71°C). If it’s not there yet, I return it to the oven in 5-minute increments. Once it hits temp, I let it rest in the pan for a full 10 minutes. This rest period is non-negotiable; it lets the juices redistribute so they end up in your mouth, not on your cutting board.(See the next page below to continue…)