Blue Plate Meat Loaf with Mushroom Pan Gravy
Experience a hearty, homestyle classic with this Blue Plate Meat Loaf with Mushroom Pan Gravy. Packed with a flavorful blend of ground beef and pork, enriched with breadcrumbs, onion, garlic, and a touch of Worcestershire sauce, this meat loaf is perfectly moist and tender. What sets it apart is the rich, velvety mushroom pan gravy made from caramelized cremini mushrooms, savory beef broth, and a splash of creamy decadence. This comforting dish is baked to perfection, then topped with a generous drizzle of gravy for a meal that’s as nostalgic as it is satisfying. Perfect for weeknight dinners or Sunday suppers, it pairs beautifully with mashed potatoes or roasted vegetables. With a quick prep time and big payoff in flavor, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.75 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 8 ounces Cremini mushrooms, sliced
- 2 cups Beef broth
- 2 tablespoons All-purpose flour
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently using your hands until the ingredients are just combined.
Transfer the meat mixture into the prepared loaf pan, pressing it down evenly. Smooth the top with a spatula.
Bake the meat loaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Remove from the oven and let it rest for 10 minutes before slicing.
While the meat loaf bakes, prepare the mushroom pan gravy. Heat the olive oil and butter in a large skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, or until they are golden and tender.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef broth while whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 4-5 minutes, or until the gravy thickens.
Stir in the heavy cream and season the gravy with additional salt and pepper to taste.
Slice the rested meat loaf and serve with the mushroom pan gravy spooned over the top. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
