Jul 14 2026
Restaurants›The Hill Cafe›Homemade Meatloaf Recipe

Homemade Meatloaf Recipe

Inspired by The Hill Cafe
Time1h 30m
Serves6

beef gravy

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Ingredients

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Meatloaf

Glaze

Beef gravy

Method

Meatloaf

  1. 1

    Preheat and prep

    Preheat oven to 375°F (190°C). Lightly oil a shallow loaf pan (8x4 or 9x5) or line a baking sheet with foil and leave a rim for drippings.

  2. 2

    Soak breadcrumbs

    In a small bowl, combine breadcrumbs and milk. Let sit for 3–5 minutes until milk is absorbed and mixture is moistened.

  3. 3

    Combine ingredients

    In a large bowl, add ground beef, soaked breadcrumbs, egg, finely diced onion, minced garlic, Worcestershire sauce, mustard, chopped parsley, salt, and pepper. Use clean hands or a fork to gently combine until just mixed — avoid overworking to keep meatloaf tender.

  4. 4

    Shape or place in pan

    Transfer mixture into the prepared loaf pan or shape into a compact loaf on the lined baking sheet. Smooth the top with a spatula or your hands.

  5. 5

    Apply glaze

    Stir together ketchup, brown sugar, vinegar, and Worcestershire sauce in a small bowl. Spoon or spread about half the glaze evenly over the top of the meatloaf, reserving the rest for later.

  6. 6

    Bake

    Bake in the preheated oven for 45–55 minutes, until internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer in the center. If using a loaf pan, check after 40 minutes and tent with foil if the top browns too quickly.

  7. 7

    Finish with glaze

    During the last 8–10 minutes of baking, brush the reserved glaze over the top and return to the oven. This will create a sticky, caramelized finish.

  8. 8

    Rest

    Remove the meatloaf from the oven and let rest for 10–15 minutes before slicing. Reserve any pan drippings for the gravy (see next section).

Beef gravy

  1. 9

    Collect drippings

    If you baked the meatloaf on a sheet or in an uncovered pan, spoon off any excess fat from the reserved pan drippings so you have about 1–2 tablespoons of fat plus flavorful juices. If drippings are limited, use 1 tablespoon butter from the ingredient list.

  2. 10

    Make roux

    In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until the mixture is bubbly and takes on a very light golden color (this cooks out the raw flour taste).

  3. 11

    Add liquids

    Slowly whisk in the beef broth and reserved pan drippings (if using) a little at a time to avoid lumps. Continue whisking until smooth.

  4. 12

    Simmer and season

    Bring the gravy to a gentle simmer, whisking frequently, until it thickens to your desired consistency (about 4–6 minutes). Stir in Worcestershire sauce, soy sauce (if using), salt, and pepper. Taste and adjust seasoning as needed.

  5. 13

    Finish and strain (optional)

    For an extra-smooth gravy, strain through a fine-mesh sieve into a serving bowl to remove any solids. Stir in chopped fresh thyme or parsley if desired.

  6. 14

    Serve

    Slice the rested meatloaf and spoon hot beef gravy over each slice. Serve remaining gravy on the side.

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