Meatloaf Recipe
beef & onion bacon meatloaf topped with onion gravy served with mashed potatoes
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Ingredients
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Meatloaf
Onion Gravy
Mashed Potatoes
Method
Meatloaf
- 1
Prepare bacon and aromatics
Preheat oven to 375°F (190°C). In a medium skillet over medium heat, add the chopped bacon and cook until fat renders and bacon pieces are mostly crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan. Add 1 tablespoon vegetable oil to the pan if needed. Add the finely diced onion to the hot bacon fat and cook over medium heat until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds more. Remove from heat and let cool slightly (5 minutes).
- 2
Mix meatloaf
In a large bowl combine the ground beef, cooked bacon (reserve any rendered fat for the gravy or discard), cooked onion and garlic, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, 1.5 tsp salt, and 1 tsp black pepper. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep the meatloaf tender.
- 3
- 4
Bake
Place the loaf pan on a rimmed baking sheet to catch any drips. Bake in the preheated 375°F (190°C) oven until an instant-read thermometer inserted into the center reads 160°F (71°C), about 55–65 minutes. If the top starts to brown too quickly, tent loosely with foil for the last 15 minutes. Let the meatloaf rest 10 minutes in the pan before turning out onto a cutting board to slice.
Onion Gravy
- 5
Caramelize onions
While the meatloaf bakes (or during resting), make the onion gravy. In a medium skillet over medium-low heat, melt 2 tablespoons butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and soft, about 12–18 minutes. Increase heat briefly to medium if the onions are not browning, but watch carefully to avoid burning.
- 6
Make roux and finish gravy
Push the onions to the side, add 2 tablespoons flour and cook for 1–2 minutes, stirring, to eliminate the raw flour taste. Gradually whisk in 2 cups beef broth until smooth and combined. Add 1 tsp Worcestershire sauce and 1 tsp soy sauce (if using). Bring to a simmer and cook until slightly thickened, about 3–5 minutes. Taste and season with 1/2 tsp salt and 1/2 tsp black pepper (adjust as needed). If the gravy is too thin, simmer a few minutes longer; if too thick, whisk in a splash of water or extra broth.
- 7
Finish
If desired, strain half the gravy for a smoother texture or leave as-is with onions. Keep warm until ready to serve. Spoon gravy over sliced meatloaf when plating.
Mashed Potatoes
- 8
- 9
Mash and season
Return drained potatoes to the hot pot to evaporate residual moisture for 1 minute. Add 3 tablespoons butter and 3/4 cup warm milk or cream. Use a potato masher or ricer to mash to your desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Stir in chopped chives if using. Keep warm until serving.
