Old-Fashioned Meatloaf with Brown Gravy – Classic Cozy Dinner

Ingredients You’ll Need

For this old-fashioned meatloaf with brown gravy, you’ll build two simple components: the meatloaf and the gravy.

For the Meatloaf

• 2 lbs ground beef
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

For the Brown Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Tools You’ll Need

You don’t need anything fancy for old-fashioned meatloaf with brown gravy:

• Loaf pan (or small baking dish)
• Large mixing bowl
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Cutting board and knife
• Spoon or spatula

How to Make Old-Fashioned Meatloaf with Brown Gravy

1. Prep the oven and pan

First, preheat your oven to 350°F (175°C). Then grease a loaf pan lightly with oil or cooking spray. This helps your old-fashioned meatloaf with brown gravy release cleanly after baking.

2. Mix the meatloaf

In a large bowl, add the ground beef, finely chopped onion, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, garlic powder, and dried parsley. Then use clean hands or a sturdy spoon to mix everything just until combined. Don’t overmix, or the meatloaf can feel dense.

3. Shape and bake

Next, shape the mixture into a loaf and place it in the prepared pan. Smooth the top a bit so it bakes evenly. Then bake for 55–65 minutes, or until the meatloaf is cooked through and reaches 160–165°F in the center. Let it rest for at least 10 minutes before slicing so it stays juicy.

4. Start the brown gravy

While the meatloaf bakes, set a medium saucepan over medium heat. Add the butter and let it melt. Then whisk in the flour to form a smooth paste (roux). Cook this mixture for about 1 minute, whisking constantly, to remove the raw flour taste and start a light golden color.

5. Add broth and season

Slowly pour in the beef broth while whisking. Keep whisking until the mixture looks smooth. Then add the Worcestershire sauce, plus a pinch of salt and pepper.

6. Simmer until thickened

Let the gravy simmer for a few minutes, whisking occasionally, until it thickens to your preferred consistency. If it gets too thick, you can add a splash more broth or water. Taste and adjust seasoning so the brown gravy tastes rich, savory, and balanced.

7. Slice and serve

Finally, slice the old-fashioned meatloaf with brown gravy into thick slices. Arrange on plates or a serving platter, then spoon that warm brown gravy over the top. Serve extra gravy on the side for true comfort-food energy.

Quick Ingredient Swap Table

Ingredient	Easy Swap	What Changes
Ground beef	Half beef, half ground pork	Richer flavor, extra tenderness
Breadcrumbs	Crushed crackers or oats	Slightly different texture, same binding
Milk	Beef broth or unsweetened oat milk	Less creamy, still moist
Beef broth	Beef stock or bouillon + water	Deeper gravy flavor if using stock
Dried parsley	Italian seasoning mix	More herby, slightly bolder flavor

Tips for Perfect Results

• Mix gently
  Combine the meatloaf mixture just until it comes together. Because overmixing can pack the meat too tightly and make your old-fashioned meatloaf with brown gravy feel dense.
• Let it rest before slicing
  Give the meatloaf at least 10 minutes to rest. This helps the juices redistribute so your slices stay moist and hold their shape.
• Taste the gravy as you go
  Always taste the brown gravy and adjust salt, pepper, or Worcestershire. The gravy should taste slightly stronger than you think, since it spreads over each slice.

Storage Instructions

The leftovers from old-fashioned meatloaf with brown gravy are a total gift.

• Fridge: Store sliced meatloaf and gravy in separate airtight containers for 3–4 days.
• Freezer: Wrap slices tightly and freeze for up to 2–3 months. Freeze gravy separately in small containers.
• Reheat: Warm meatloaf slices in a 300°F oven or microwave. Then reheat gravy gently on the stovetop with a splash of water or broth if it’s too thick.

Leftover meatloaf also makes legendary sandwiches the next day.

FAQ – Old-Fashioned Meatloaf with Brown Gravy

1. How do I keep old-fashioned meatloaf with brown gravy from drying out?

To keep old-fashioned meatloaf with brown gravy moist, use the full amount of milk, eggs, and breadcrumbs, and avoid overbaking. Pull it when the center reaches about 160–165°F and let it rest before slicing.

2. Can I make old-fashioned meatloaf with brown gravy ahead of time?

Yes, you can. You can assemble the meatloaf mixture, shape it, and refrigerate it (covered) for up to 24 hours before baking. You can also bake the meatloaf, chill it, and reheat slices with fresh or reheated gravy.

3. Can I use turkey instead of beef in old-fashioned meatloaf with brown gravy?

You can swap ground beef for ground turkey, but the flavor and texture will change a bit. Add a touch more seasoning and maybe an extra tablespoon of oil to keep a turkey version of old-fashioned meatloaf with brown gravy from feeling dry.

4. How thick should the brown gravy be?

The gravy for old-fashioned meatloaf with brown gravy should coat the back of a spoon and slowly drip off. If it’s too thin, simmer a bit longer. If it’s too thick, whisk in a splash of broth or water.

5. Can I bake old-fashioned meatloaf without a loaf pan?

Yes. You can shape the mixture into a freeform loaf on a lined baking sheet. It may cook a little faster, and you’ll get more browned edges on your old-fashioned meatloaf with brown gravy.

6. What’s the best way to reheat old-fashioned meatloaf with brown gravy?

Reheat slices in a low oven (about 300°F) or in the microwave at 50% power so they warm gently. Then heat the gravy on the stove, thinning it with a bit of broth if needed, and spoon it over the warmed meatloaf.