Brown Gravy Meatloaf

Brown Gravy Meatloaf is a savoury American variation on classic meatloaf. Instead of a sweet ketchup glaze, the meatloaf is served with a rich brown onion gravy made with onion, beef stock and Worcestershire sauce. Serve with mashed potatoes and a simple vegetable for a classic American dinner meal.

Serves: 4
Preparation: 20 minutes
Cooking: 50–60 minutes
Total time: 1 hour and 20 minutes

Ingredients

• For the meatloaf
• 500 g minced beef, preferably not too lean
• 2 slices white bread, crusts removed
• 75 ml milk
• 1 small onion
• 1 garlic clove
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 tablespoon finely chopped parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• Butter or oil, for greasing
• For the brown onion gravy
• 2 medium onions
• 30 g butter
• 1 tablespoon flour
• 300 ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• Black pepper
• Salt, if needed

Preparation

1. Preheat the oven
   Preheat the oven to 180 °C.
2. Grease the dish
   Lightly grease an oven dish or small loaf tin with butter or oil.
3. Soak the bread
   Cut or tear the white bread without crusts into small pieces. Put the bread in a bowl, pour over the milk and leave to soak for 5 minutes. Then mash it loose with a fork.
4. Cut the onion and garlic
   Peel the onion and garlic for the meatloaf. Chop the onion very finely and finely chop the garlic.
5. Chop the parsley
   Wash the parsley, pat dry and chop finely.
6. Slice the onions for the gravy
   Peel the onions for the gravy and cut them into thin half-rings.
7. Mix the bread mixture
   Beat the egg with the Worcestershire sauce and yellow mustard. Mix this through the soaked bread.

Method

1. Mix the minced beef
   Put the minced beef in a large bowl. Add the finely chopped onion, garlic, parsley, salt, black pepper and the soaked bread mixture with egg.
2. Knead the meat mixture
   Mix everything briefly but thoroughly by hand. Do not knead for longer than necessary, otherwise the meatloaf will become too firm.
3. Shape the meatloaf
   Shape the meat mixture into a compact loaf and place it in the greased oven dish or loaf tin. Smooth the top.
4. Bake the meatloaf
   Bake the meatloaf for 45–50 minutes in the centre of the oven, until cooked through and firm. Aim for an internal temperature of about 70 °C if desired.
5. Rest the meatloaf
   Leave the meatloaf to rest for 10 minutes after baking before cutting it into slices.
6. Make the onion gravy
   Meanwhile, make the brown onion gravy. Melt the butter in a pan over medium-high heat. Add the onions and cook them gently until soft and light brown. Take your time, as this gives the gravy plenty of flavour.
7. Thicken the gravy
   Stir the flour through the cooked onions and cook for 1–2 minutes. Then add the beef stock little by little while stirring well, so a smooth gravy forms.
8. Season the gravy
   Add the Worcestershire sauce, yellow mustard and black pepper. Let the gravy simmer gently for 8–10 minutes until it thickens slightly. Taste and add extra salt only if needed.
9. Serve the meatloaf
   Cut the meatloaf into thick slices and serve with the warm brown onion gravy.
10. Plate the meatloaf
    Serve Brown Gravy Meatloaf in the classic way with mashed potatoes, glazed carrots, green beans, peas or a simple green salad. The gravy may be spooned generously over both the meatloaf and the mashed potatoes.
11. Add extra flavour
    For extra flavour, you can bake the meatloaf free-form in an oven dish instead of in a loaf tin. The outside will then develop a little more crust. Any browned bits from the dish can be loosened with a splash of stock and added to the gravy.