Homemade Meatloaf Recipe

Prepare and mix

Preheat oven to 375°F (190°C). In a large bowl, combine breadcrumbs and milk; let sit 2 minutes. Add ground beef, diced onion, grated carrot, minced garlic, egg, Worcestershire sauce, Dijon mustard, chopped parsley, salt, and pepper. Use clean hands or a spoon to mix gently until just combined; avoid overworking to keep loaf tender.

Shape and sear

Form the mixture into a compact loaf about 9x5 inches and place on a lightly oiled rimmed baking sheet or in a 9x5-inch loaf pan. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the loaf 2 minutes per side (optional) just to create a browned crust, then return to the baking sheet/pan.

Glaze (choose one)

For BBQ glaze: mix ketchup, brown sugar, apple cider vinegar, and smoked paprika; brush evenly over the top of the meatloaf. For mushroom gravy option: do not glaze; you will make gravy separately to serve on slices.

Bake

Bake in preheated oven for 45–55 minutes, or until internal temperature reaches 160°F (71°C). If using the BBQ glaze, brush a second thin coat in the final 10 minutes of baking. Let meatloaf rest 10 minutes before slicing to retain juices.

Sauté mushrooms

While meatloaf bakes or rests, make the mushroom gravy. Melt 2 tablespoons butter in a skillet over medium heat. Add sliced mushrooms and minced shallot; sauté 5–7 minutes until mushrooms are browned and liquid has evaporated.

Make gravy

Stir in 2 tablespoons flour and cook 1 minute to remove raw flour taste. Gradually whisk in beef broth until smooth. Add 1 teaspoon Worcestershire sauce, salt, and pepper. Bring to a simmer and cook 3–5 minutes until gravy thickens. Taste and adjust seasoning. Keep warm until serving.

Boil potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are very tender when pierced with a fork.

Mash and season

Drain potatoes well and return to the hot pot to dry for 1 minute. Add 3 tablespoons butter and 1/2 cup milk. Mash with a potato masher or use a hand mixer on low until smooth and creamy. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Keep warm until plating.

Prep vegetables

Preheat oven to 425°F (218°C) if roasting vegetables concurrently, or use a steamer/skillet. Toss trimmed green beans and carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.

Cook vegetables

Roast in the 425°F oven for 12–15 minutes until tender-crisp and lightly browned, tossing once. Alternatively, steam vegetables for 6–8 minutes until tender-crisp. Keep warm until serving.

Slice meatloaf into 1-inch thick pieces. Plate a serving of mashed potatoes, arrange a slice of meatloaf beside it, and spoon mushroom gravy over the meatloaf if using. Add roasted or steamed vegetables to the plate. If using the BBQ glaze option, serve additional glaze on the side if desired.