Mama's Meatloaf Recipe

Prep

Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with nonstick spray or 1 tsp olive oil.

Sauté vegetables

Heat 1 tsp olive oil in a small skillet over medium heat. Add the diced onion, bell pepper, and chopped mushrooms. Sauté, stirring occasionally, until softened and most moisture has evaporated, about 5–7 minutes. Remove from heat and let cool 5 minutes.

Mix meatloaf

In a large bowl combine 1.25 lbs ground Angus, cooled sautéed vegetables, 0.75 cup breadcrumbs, 1 large egg, 0.25 cup milk, 0.25 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp garlic powder. Use your hands or a spatula to mix gently until combined — avoid overworking the meat to keep the loaf tender.

Shape and place

Transfer the mixture into the prepared loaf pan, pressing gently to remove large air pockets and smoothing the top. Alternatively, shape into a free-form loaf on a rimmed baking sheet if preferred.

Glaze

In a small bowl whisk together 0.25 cup ketchup (glaze), 1 tbsp brown sugar, and 1 tsp Dijon mustard until smooth. Brush about two-thirds of the glaze evenly over the top of the meatloaf, reserving the rest for later serving.

Bake

Place the loaf pan on a baking sheet (to catch drips) and bake in the preheated 350°F oven for 50–60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If the top begins to brown too quickly, loosely tent with foil.

Finish glaze

During the last 5 minutes of baking, brush the reserved glaze over the meatloaf and return to oven. When done, remove from oven and let rest 10 minutes in the pan before slicing. Resting helps retain juices and makes slicing neater.

Make roux

While the meatloaf rests, make the brown gravy. In a medium saucepan melt 1 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture turns a light golden brown and loses the raw flour smell.

Finish gravy

Gradually whisk in 2 cups beef stock, making sure to break up any lumps. Add 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook 3–5 minutes until thickened to a gravy consistency. Taste and adjust seasoning. If the gravy is too thick, thin with a tablespoon or two of additional stock or water.

Strain (optional)

For an extra-smooth gravy, strain through a fine-mesh sieve into a serving vessel. Keep warm until serving.

Slice the rested meatloaf into 1-inch thick slices. Arrange on plates, spoon house brown gravy over each slice (or serve gravy on the side), garnish with chopped fresh parsley if using, and serve with two choice sides (mashed potatoes and steamed green beans recommended).