What's the best way to reheat a slice?

Place a thick slice on a microwave-safe plate with a little gravy. Cover with a damp paper towel. Microwave on 50% power until warm. This technique will help keep the beef from overcooking.

Why does my meatloaf fall apart when sliced?

A crumbly loaf should be cooled before serving. Incorporate eggs and panko into the meat mixture. Remove the meatloaf from the oven and let it rest for 10 to 15 minutes. Cooling helps keep the meatloaf from crumbling when sliced. Cooling redistributes juices in the meatloaf. Juices will be lost if the meatloaf is sliced while hot. Smooth the top and sides of the meatloaf before baking to avoid cracking and juice loss.

How do I brown cremini mushrooms deeply?

Heat a large skillet over medium-high heat. Melt butter in the skillet. Add sliced cremini mushrooms to the skillet and let them cook without stirring for 3 minutes. Cooking them without stirring for 3 minutes helps the mushrooms caramelize in the skillet. Add broth after the mushrooms have browned and softened.

Why is my gravy pale and cloudy?

Use cornstarch slurry and dark beef broth. A flour-based gravy will be more opaque. A cornstarch-based gravy will be thicker and dark brown and shiny.

Baked Meatloaf with Mushroom Gravy

By Jonah PikeOct 25, 2026

15 min

Prep

60 min

Cook

75 min

Total

Servings

Easy

Level

Jump to recipe

This mushroom gravy meatloaf recipe serves six for dinner. I portion leftovers from this meatloaf after it rests. I then serve free-form meatloaf, which is brown on the outside and moist on the inside. Mushroom gravy contains sautéed cremini mushrooms. (I like the darker brown color of the meatloaf.)

I make a binder with panko and milk for 5 minutes to thicken. I stir the beef mixture and binder by hand until incorporated. It is important not to overmix ground beef when making a loaf; I avoid overmixing by stopping once there are no loose patches left in the bowl.

Use a foil-lined baking pan and shape the dough into a 9 by 5-inch oval loaf. Baked loaf edges and top will brown, and excess fat will run off the loaf during baking. Brush baked loaf with ketchup glaze after 40 minutes of baking. Bake until loaf crust is darkly browned.

At the table, offer large servings of meat with mushroom gravy and parsley. Mashed potatoes are commonly served with this dish. Roasted sweet potatoes with garlic and parmesan cheese would pair well. On Sundays, I usually served stuffing with this dish. In cold weather, I sometimes served a soup made with potatoes and ham before the main course.

Why we keep this one around

Six thick slices can be saved for other meals if you prepare meals ahead of time.
Cook the gravy while the loaf is cooling. Both foods will be ready to eat.
Serve the gravy on the side. This will allow diners to add as much gravy as they like to their slices.
Rimmed baking pans leave the sides exposed and promote browning of the loaf crust.
Brown mushrooms for the gravy during the loaf's resting time. Mix broth with the browned mushrooms.

Instructions

Line a rimmed baking sheet with foil.

Whisk the panko breadcrumbs and whole milk in a large bowl, then let the mixture sit for 5 minutes until it forms a thick paste.

Add the ground beef, grated onion, minced garlic, egg, kosher salt, and black pepper, then gently mix with your hands until just combined.

Transfer the meat mixture to the prepared baking sheet and shape it into a 9×5-inch oval loaf, smoothing the top and sides.

Bake at 375°F (190°C) for 40 minutes.

Whisk together the ketchup, brown sugar, and Worcestershire sauce.

Brush the glaze over the top and sides of the loaf, then bake for another 15 to 20 minutes until a dark brown, slightly caramelized crust forms and the internal temperature reaches 160°F (71°C).

Let the meatloaf rest for at least 10 to 15 minutes before slicing.

Melt the butter in a wide skillet over medium-high heat, add the sliced cremini mushrooms in an even layer, and leave them untouched for 3 minutes until deeply browned and tender.

Pour the beef broth into the skillet and scrape up the browned bits from the bottom.

Whisk the cornstarch with the cold water, slowly pour the slurry into the bubbling broth, and stir continuously for 2 minutes until the gravy is thick and glossy.

Slice the rested meatloaf thickly, smother each slice with mushroom gravy, and sprinkle with chopped parsley.

FAQ

Chill leftover meat and gravy separately in airtight containers in the refrigerator for up to 4 days. Separate meat and gravy to allow you to reheat desired portions of meat with gravy.

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Dinner Beef American Meal Prep Stovetop

Baked Meatloaf with Mushroom Gravy

Name: Baked Meatloaf with Mushroom Gravy
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 slices
Ingredients: 1 1/2 lb 80/20 ground beef; 1/2 cup panko breadcrumbs; 1/3 cup whole milk; 1/2 cup yellow onion (finely grated); 2 cloves garlic (minced); 1 large egg; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup ketchup (for the glaze); 1 tbsp brown sugar (for the glaze); 1 tbsp Worcestershire sauce (for the glaze); 8 oz cremini mushrooms (sliced); 2 tbsp butter; 2 cups beef broth (high quality); 1 1/2 tbsp cornstarch; 2 tbsp cold water (for the cornstarch slurry); 2 tbsp fresh green parsley (finely chopped, for garnish)

By Jonah PikeOct 25, 2026

15 min

Prep

60 min

Cook

75 min

Total

Servings

Easy

Level

Jump to recipe

Why we keep this one around

Six thick slices can be saved for other meals if you prepare meals ahead of time.
Cook the gravy while the loaf is cooling. Both foods will be ready to eat.
Serve the gravy on the side. This will allow diners to add as much gravy as they like to their slices.
Rimmed baking pans leave the sides exposed and promote browning of the loaf crust.
Brown mushrooms for the gravy during the loaf's resting time. Mix broth with the browned mushrooms.

Ingredients

Servings6

•1 ½ lb 80/20 ground beef
•½ cup panko breadcrumbs
•⅓ cup whole milk
•½ cup yellow onion (finely grated)
•2 cloves garlic (minced)
•1 large egg
•1 tsp kosher salt
•½ tsp black pepper
•¼ cup ketchup (for the glaze)
•1 tbsp brown sugar (for the glaze)
•1 tbsp Worcestershire sauce (for the glaze)
•8 oz cremini mushrooms (sliced)
•2 tbsp butter
•2 cups beef broth (high quality)
•1 ½ tbsp cornstarch
•2 tbsp cold water (for the cornstarch slurry)
•2 tbsp fresh green parsley (finely chopped, for garnish)

Instructions

1
Line a rimmed baking sheet with foil.
2
Whisk the panko breadcrumbs and whole milk in a large bowl, then let the mixture sit for 5 minutes until it forms a thick paste.
3
Add the ground beef, grated onion, minced garlic, egg, kosher salt, and black pepper, then gently mix with your hands until just combined.
4
Transfer the meat mixture to the prepared baking sheet and shape it into a 9×5-inch oval loaf, smoothing the top and sides.
5
Bake at 375°F (190°C) for 40 minutes.
6
Whisk together the ketchup, brown sugar, and Worcestershire sauce.
7
Brush the glaze over the top and sides of the loaf, then bake for another 15 to 20 minutes until a dark brown, slightly caramelized crust forms and the internal temperature reaches 160°F (71°C).
8
Let the meatloaf rest for at least 10 to 15 minutes before slicing.
9
Melt the butter in a wide skillet over medium-high heat, add the sliced cremini mushrooms in an even layer, and leave them untouched for 3 minutes until deeply browned and tender.
10
Pour the beef broth into the skillet and scrape up the browned bits from the bottom.
11
Whisk the cornstarch with the cold water, slowly pour the slurry into the bubbling broth, and stir continuously for 2 minutes until the gravy is thick and glossy.
12
Slice the rested meatloaf thickly, smother each slice with mushroom gravy, and sprinkle with chopped parsley.

FAQ

Chill leftover meat and gravy separately in airtight containers in the refrigerator for up to 4 days. Separate meat and gravy to allow you to reheat desired portions of meat with gravy.