Name: Classic American Meatloaf with Savory Onion Gravy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground beef (80/20); 1 cup plain breadcrumbs; 2 large eggs, lightly beaten; 1 small yellow onion, finely diced; 1/2 cup whole milk; 2 tbsp Worcestershire sauce; 2 cloves garlic, minced; 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried parsley; 2 tbsp pan drippings from the meatloaf; 2 tbsp unsalted butter; 1 medium yellow onion, thinly sliced; 2 tbsp all-purpose flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; Salt and black pepper to taste

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A timeless American comfort dish, this tender beef meatloaf is baked until perfectly juicy and crowned with a silky pan-style onion gravy. It's hearty, homey, and pairs beautifully with mashed potatoes or buttered egg noodles.

Prep Time20 mins

Cook Time60 mins

Total Time80 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
26 gFat
10 gSaturated Fat
22 gCarbs
1 gFiber
5 gSugar
38 gProtein
860 mgSodium
720 mgPotassium
95 mgCalcium
4.5 mgIron
3 mgVitamin C
180 mcgVitamin A

Ingredients

For the Meatloaf

2 lbs ground beef (80/20)
1 cup plain breadcrumbs
2 large eggs, lightly beaten
1 small yellow onion, finely diced
1/2 cup whole milk
2 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp salt, 1/2 tsp black pepper, 1 tsp dried parsley

For the Onion Gravy

2 tbsp pan drippings from the meatloaf
2 tbsp unsalted butter
1 medium yellow onion, thinly sliced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
Salt and black pepper to taste

Directions

Preheat the oven to 350°F (175°C) and line a rimmed baking sheet or loaf pan with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, eggs, diced onion, milk, Worcestershire, garlic, salt, pepper, and parsley. Mix gently with your hands just until combined—do not overmix.
Shape the mixture into a loaf about 9×5 inches and place on the prepared pan. Bake for 50-55 minutes, until an instant-read thermometer reads 160°F (71°C) in the center.
Transfer the meatloaf to a cutting board and tent loosely with foil. Carefully pour the pan drippings into a measuring cup, reserving 2 tablespoons for the gravy.
Make the gravy: melt the butter with the reserved drippings in a skillet over medium heat. Add the sliced onion and cook 6-8 minutes until soft and golden.
Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the beef broth and Worcestershire, scraping up any browned bits.
Simmer the gravy 4-5 minutes until thickened to a silky consistency; season with salt and pepper. Slice the meatloaf and spoon the gravy generously over each portion.

Cook’s Notes

Do not overmix the meatloaf—gently folding keeps the texture tender rather than dense.
Letting the meatloaf rest 10 minutes before slicing helps it hold together and stay juicy.
For extra richness, stir 1 tablespoon of tomato paste into the gravy along with the broth.
Use a meat thermometer to avoid overbaking; pull at 160°F since carryover heat will bring it to 165°F.
Freeze leftover slices in a small amount of gravy to prevent drying out when reheating.