Brown gravy Meatloaf is one of those meals that you can eat time and time again and never grow weary of it. I love how easily this entree comes together. If you can mix a bunch of savory ingredients together in a bowl you can certainly make this delicious brown gravy meatloaf. Plus, once you get it into the oven you get to bask in the delicious scent of it cooking for a few hours. Talk about making your mouth water!
I bet your curiosity is piqued about this recipe, yes? Flip on over to the next page for the yummy details!
I love me a good brown gravy meatloaf recipe, don’t you? There’s just something warm and comforting about this particular meal that makes me have feelings of nostalgia. it’s probably due to the fact that my mother would quite often make our family a hot and hearty meatloaf meal on those cold Michigan winters. There was nothing better than coming home from school to the aroma of mom’s meatloaf baking in the oven.
I enjoy making this meatloaf on Sunday afternoons. It’s the perfect after-church meal and you can let it bake in the oven at a low temperature. The food will be ready when you get back.
Famous Brown gravy Meatloaf Recipe
2 large eggs
2 cups beef broth
1 cup Heinz ketchup
1/2 cup finely chopped, fresh flat leaf parsley
2 Tablespoons Dijon mustard
2 teaspoons dried rosemary, crumbled
2 teaspoons freshly ground black pepper
2 teaspoons McCormick garlic powder
1 and 1/2 teaspoons Morton salt
2 cups finely chopped onions
1 large, heavy red bell pepper, finely chopped (1 and 1/2 cups)
1 cup finely chopped celery
3 to 4 oz. medium-sharp cheddar cheese, grated (3/4 cup to 1 cup)
2 and 1/2 to 3 lb. ground chuck (I used 3)
1 cup fine, dry seasoned bread crumbs
Drippings from meatloaf pan
2 Tablespoons Kerrygold butter
2 Tablespoons warm water
2 Tablespoons cornstarch
salt and pepper, to taste
Preheat oven to 375
Position rack in middle of the oven. In a large mixing bowl, whisk eggs. Whisk in broth, ketchup, parsley, mustard, rosemary, pepper, garlic powder, and salt. Stir in onions, bell pepper, celery, and cheese. Crumble meat over egg mixture, followed by the dry bread crumbs. Using your hands, mix gently but thoroughly until all ingredients are evenly incorporated. Transfer meat mixture to a large, glass, rectangular baking dish (I use one that measures 10 x 15.) Spread the meat mixture into the pan as you would a cake, smoothing the top with a spoon.
Bake uncovered for 1 and 1/4 hours, or until the top is crusty and well-browned and a meat thermometer reads 145 degrees F. when inserted into the center of the loaf. Allow loaf to stand at room temperature for 10 to 15 minutes prior to cutting it into pieces.
Cut into pieces and transfer pieces to a large serving platter. Cover with heavy-duty aluminum foil while you make the gravy.
Place meatloaf drippings in a medium saucepan. Heat until gently simmering. Add butter. Combine water and cornstarch in a cup, using a fork to whisk them together. Slowly add the cornstarch mixture to the bubbling gravy and whisk in, stirring constantly, until thickened. Salt and pepper to taste. Serve over meatloaf and mashed potatoes.