Description
Meatloaf with Caramelized Onion Gravy
Ingredients:
For the Meatloaf:
1 lb (450g) ground beef
1 lb (450g) ground pork
1 cup breadcrumbs
1/2 cup milk
1 medium onion (finely chopped)
2 cloves garlic (minced)
2 large eggs
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1/4 cup ketchup (for topping)
For the Gravy:
2 medium onions (sliced thinly)
2 tbsp butter
1 tbsp olive oil
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp sugar
Salt and pepper to taste
Fresh parsley (for garnish)
For Serving:
Mashed potatoes (optional)
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Instructions:
1. Prepare the Meatloaf:
Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes until absorbed.
Add the ground beef, ground pork, chopped onion, garlic, eggs, Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture. Mix until combined.
Transfer the mixture to the loaf pan, pressing it into shape. Spread ketchup over the top.
Bake for 60-70 minutes, or until the internal temperature reaches 160°F (70°C). Let rest for 10 minutes before slicing.
2. Make the Caramelized Onion Gravy:
Heat butter and olive oil in a skillet over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, until golden and caramelized (about 20 minutes).
Sprinkle the flour over the onions and stir well. Cook for 1-2 minutes.
Gradually add the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and season with salt and pepper.
Simmer for 5-10 minutes until the gravy thickens.
3. Assemble:
Slice the meatloaf and serve it over a bed of creamy mashed potatoes.
Spoon the caramelized onion gravy generously over the meatloaf and potatoes.
Garnish with fresh parsley.
Step-by-Step Guide
Follow this detailed guide for perfect results. First, soak the breadcrumbs in milk; this is crucial for moisture. Combine all meatloaf ingredients gently—overmixing creates a dense loaf. Shape the mixture into your prepared pan. While it bakes, start the gravy. Caramelizing onions slowly is key; don’t rush this step over high heat. After adding flour to the onions, cook for a full minute to remove the raw taste. Whisk the broth in slowly to ensure a smooth gravy. Let the meatloaf rest after baking; this keeps it juicy when sliced.
Serving Suggestions
While classic with mashed potatoes, this dish pairs wonderfully with other sides. Try creamy polenta, buttered egg noodles, or a simple roasted vegetable medley. For a lighter option, serve with a crisp green salad dressed with a sharp vinaigrette to cut the richness. Leftover meatloaf makes excellent sandwiches the next day, especially with the gravy for dipping.
How-to Summary
Soak breadcrumbs. Gently mix meatloaf ingredients and bake at 375°F (190°C) for 60-70 minutes. Simultaneously, slowly caramelize sliced onions with sugar. Make a roux by adding flour to the onions, then whisk in beef broth to create a rich gravy. Rest meatloaf, slice, and serve topped with gravy.
Frequently Asked Questions
Can I use only ground beef? Yes, but using a pork-beef blend adds fat and flavor, keeping the loaf moist. If using only beef, choose an 80/20 lean-to-fat ratio.
How can I make this gluten-free? Use certified gluten-free breadcrumbs or rolled oats, and a 1:1 gluten-free flour blend for the gravy roux.
Can I prepare the meatloaf ahead? Absolutely. Assemble the meatloaf in the pan, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
How do I store and reheat leftovers? Store sliced meatloaf and gravy separately in airtight containers for up to 3 days. Reheat gently in a covered skillet with a splash of broth or in the microwave.
My gravy is too thin/thick. How can I fix it? If too thin, simmer longer to reduce or make a slurry with 1 tsp cornstarch and 1 tbsp cold water, then whisk in. If too thick, whisk in additional broth or water a tablespoon at a time.
Common Mistakes to Avoid
- Overmixing the meatloaf ingredients, which results in a tough, dense texture.
- Rushing the onion caramelization; low and slow is essential for sweetness.
- Not letting the meatloaf rest before slicing, causing it to crumble.
- Adding broth to the gravy all at once, which leads to lumps.
- Forgetting to season the gravy in stages—taste after adding the broth and again after simmering.
Conclusion
This meatloaf with caramelized onion gravy transforms a classic comfort food into a truly special meal. The detailed steps ensure a moist, flavorful meatloaf paired with a deeply savory, sweet onion gravy. By following the guide and avoiding common pitfalls, you can create a restaurant-worthy dish perfect for both weeknight dinners and entertaining. The versatility in serving and make-ahead potential makes it a reliable recipe to return to again and again.