Southern Meatloaf with Brown Gravy
This hearty Southern Meatloaf is made with ground beef and pork, topped with rich brown gravy. It’s the perfect blend of comfort and flavor — ideal for Sunday supper or a cozy weeknight meal.
Equipment
- Large mixing bowl
- Loaf pan or baking dish
- Small saucepan
- Whisk
- Measuring cups and spoons
- Meat thermometer
Ingredients
- 1 lb ground beef (80/20 blend)
- 0.5 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 large eggs
- 0.25 cup milk
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 1 tsp Worcestershire sauce (for gravy)
- 0.25 tsp garlic powder
- Salt and pepper, to taste (for gravy)
- 0.25 cup ketchup (for optional glaze)
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
Instructions
- Set oven to 350°F and lightly grease a loaf pan with butter or cooking spray.
- In a large bowl, combine ground beef, pork, onion, garlic, breadcrumbs, eggs, milk, Worcestershire sauce, ketchup, thyme, salt, and pepper. Mix gently by hand until just combined.
- Form into a loaf and place in the prepared pan. Bake for 55–60 minutes, or until internal temp reaches 160°F.
- Optional: Mix ketchup, brown sugar, and Dijon mustard in a bowl. Spread over loaf halfway through baking for a glaze.
- While baking, melt butter in a saucepan. Whisk in flour and cook 1–2 minutes until golden. Slowly whisk in beef broth, Worcestershire, garlic powder, and simmer until thickened.
- Let meatloaf rest 10 minutes after baking. Slice and pour warm brown gravy over top before serving.
Notes
For a leaner version, swap pork for turkey. Don’t skip the rest time after baking — it keeps the meatloaf juicy. The glaze is optional but adds a sweet tangy finish. Leftovers are perfect for sandwiches the next day!