Homestyle Meat Loaf Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly oil a 9x5-inch loaf pan or line with parchment leaving an overhang for easy removal.

Sauté aromatics

Heat 1 tsp oil in a small skillet over medium heat. Add the finely diced onion and celery and sauté until softened and transluscent, about 4–5 minutes. Add the minced garlic in the last 30 seconds, stir, then remove from heat and let cool slightly.

Mix meat loaf

In a large bowl combine ground beef and ground pork. Add the cooled sautéed vegetables, egg, milk, breadcrumbs, Worcestershire sauce, 2 tbsp tomato paste, chopped parsley, dried thyme, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Using clean hands or a sturdy spoon, gently mix until just combined — avoid overworking to keep loaf tender.

Shape or pan

Transfer mixture to the prepared loaf pan and press gently to an even top. Smooth with wet fingers or a spatula. Alternatively, shape into a free-form loaf on a rimmed baking sheet lined with parchment for a slightly crisp exterior.

Bake

Bake in the preheated oven until an instant-read thermometer inserted into the center reads 160°F (71°C), about 55–65 minutes depending on oven and pan. If top is browning too quickly, tent loosely with foil after 35–40 minutes.

Rest

Remove meat loaf from oven and let rest in pan for 10 minutes, then transfer to a cutting board. Carefully drain any excess fat from pan juices and reserve pan drippings for the gravy (see next section). Slice when ready to serve.

Prepare pan and aromatics

If you have pan drippings from the baked meat loaf, pour them into a heatproof container and let fat rise; spoon off about 1 tbsp fat into a medium saucepan and discard excess or reserve for another use. If you don't have drippings, melt 1 tbsp unsalted butter in the saucepan. Over medium heat, add 2 tbsp butter and the minced shallot and cook until softened, about 2–3 minutes. Add the minced garlic and cook 30 seconds more.

Make roux

Sprinkle 2 tbsp all-purpose flour over the softened shallot/garlic and stir to combine. Cook, stirring continuously, 1–2 minutes to remove the raw flour taste and form a light blonde roux.

Deglaze with wine

Carefully pour in 1/2 cup dry red wine (it will steam). Stir and scrape any browned bits from the pan. Cook until wine is reduced by about half, roughly 2–3 minutes.

Add stock and simmer

Whisk in 1 1/4 cups beef stock, 1 tsp fresh thyme (or 1/2 tsp dried), 1 bay leaf, and 1 tsp tomato paste. Bring to a gentle simmer and cook until the gravy thickens to a saucy consistency, about 6–8 minutes. If it becomes too thick, add a splash of stock or water to reach desired consistency.

Season and finish

Remove from heat. Stir in 1/2 tsp soy sauce or Worcestershire for depth, 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). For a glossy finish, whisk in 1 tbsp cold unsalted butter until melted. Discard the bay leaf. If you reserved meat loaf pan drippings, whisk a small amount into the gravy at the start of simmering to incorporate that flavor.

Strain (optional)

For a smooth burgundy gravy, strain through a fine-mesh sieve into a clean saucepan or bowl before serving.

Serve

Spoon warm Burgundy gravy over sliced meat loaf. Garnish with chopped parsley if desired.

Place slices of meat loaf on warmed plates, ladle hot Burgundy gravy over each slice, and sprinkle with chopped parsley. Serve immediately with mashed potatoes or roasted vegetables.