Meatloaf with Mushroom Gravy (Moist & Veggie-Packed)
A reader comment: “Made this unique and delicious meatloaf this evening. Different from any meatloaf I’ve ever made. The vegetables made it so moist.” Karyn
This meatloaf with mushroom gravy is packed with finely chopped vegetables for a moist, delicious, home-cooked meal – just a simple American classic and old-fashioned comfort food.
I didn’t grow up with meatloaf, but my husband is a big fan, so I’ve made my share over the years, working out a good balance of taste and a moist, light texture. The trick was getting the ratio right – too much filler and it turns mushy, too little and it falls apart.
I like sauce or gravy on almost anything, so a mushroom gravy was a no-brainer here. This meatloaf holds up just as well with a traditional ketchup-based glaze (instructions in the recipe), or a plain 5-minute beef gravy recipe without drippings if you want something even simpler.
What to expect
The meatloaf: I add lots of finely chopped vegetables – mixed right into the meat – for extra nutrition and moisture. And use oats instead of breadcrumbs for fiber and a lighter texture.
The gravy is a rich mushroom gravy made with beef broth and red wine. We also include a ketchup-glaze alternative in the recipe notes if you prefer the classic version.
Variations and tips are included, such as ways to use leftover meatloaf, other add-in options, and how to avoid meatloaf from falling apart.
Ingredients – tailored to your taste
- Ground beef: I prefer medium or lean ground beef as it makes the meatloaf moister and more flavorful. Extra tends to be drier.
- Vegetables: Onion, baby spinach, green or red bell pepper
- Fillers: Tomato sauce (or ketchup) and oats (or panko/bread crumbs)
- Seasonings & aromatics: Garlic, Worcestershire sauce, Dijon mustard, thyme, salt, black pepper
- Gravy:
- Mushrooms: Cremini (baby bella) or white button both work well for the gravy, but any mushrooms will do.
- Broth: Use beef broth (I use a can of Campbell’s undiluted broth or Better Than Bouillon beef base) + red wine (optional).
Substitutions
- Meat: Instead of ground beef, use ground turkey or any combination of veal, pork, and beef.
- Vegetables: Swap the spinach and bell pepper for shredded carrots, celery, mushrooms, or Swiss chard. Don’t skip the onion – it adds great flavor.
- Mushrooms: For a richer, more complex gravy, try portobello. shiitake and/or oyster mushrooms.
Variations
- Extra fillings: Stir in one or two of the following to the meat mixture – chopped sundried tomatoes, olives, crumbled bacon, or 1/2 to 1 cup (60-112 grams) shredded cheese.
- Swap the gravy: Skip the mushrooms and make an onion gravy instead. Or skip the gravy altogether and use the classic ketchup-based glaze from the recipe notes.
Step-by-step instructions
Here are the basic steps. Detailed instructions are in the recipe card below.
What to serve with meatloaf
Since we’re talking old-fashioned comfort food here, I love serving this vegetable meatloaf recipe with mashed potatoes and green beans.
Other side dishes that pair well:
- coleslaw (KFC copycat)
- quinoa and butternut squash salad
- root vegetable mash
- mashed potato pancakes (uses store-bought or leftover mashed potatoes for a shortcut)
- roasted zucchini
For a lighter option, try our low carb lemon-herb cauliflower rice.
Shortcuts
- Use a processor to finely chop the vegetables
- Skip the gravy and make a classic glaze topping that covers the meatloaf before baking (instructions in the recipe card). Or even quicker, use a bottle BBQ sauce for the glaze.
Recipe FAQs
Yes. Shape the loaf, cover well, and refrigerate for up to two days before baking. You can also freeze the unbaked loaf, tightly wrapped, for up to 6 months — thaw in the fridge overnight before baking, or bake straight from frozen (add about 45 minutes to the bake time).
Leftovers hold up well for a few days in the fridge. Try them warmed and cubed as an appetizer with mustard, sliced into a sandwich, crumbled into soup, or layered into a shepherd’s pie.
Meatloaf isn’t a health food – it’s generally high in saturated fat, calories, and sodium. This version makes a few swaps to lighten it up a little and add nutrition: lean ground beef (10% fat), a good amount of finely chopped vegetables mixed into the meat, tomato sauce instead of ketchup (less added sugar), oats instead of breadcrumbs (more fiber), and a reduced amount of salt. It’s not a low-calorie dish, but these choices trim it down somewhat compared to a traditional recipe.
This usually comes down to binding and handling. Make sure you’re not skipping the egg or oats – they hold the loaf together. Mix the meat mixture gently and only until combined; overmixing breaks down the texture and makes it more likely to crumble. Letting the meatloaf rest for 5 minutes before slicing also helps it hold together.
Meatloaf made with ground beef should reach an internal temperature of 160F/71C (or 165F/74C if made with chicken or turkey), checked with an instant-read thermometer in the center of the loaf.
Yes. Wrap the unbaked loaf tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 6 months. Thaw in the fridge overnight before baking 45-50 min, or bake straight from frozen for about 1.5 hours total.
Love meatloaf?
If you love meatloaf and want an even lighter version, try our chicken meatloaf with vegetables.
If you make this recipe, let us know how it went! A rating & comment below mean a lot to us.
Meatloaf with Mushroom Gravy
Ingredients
- 1 small onion, cut in quarters
- 2 cups fresh baby spinach (or 3-4 ounces frozen spinach – about 1/3 of a 10 ounce frozen package – thawed and squeezed dry)
- 1 red or green pepper, cored and seeds removed, cut in large chunks
- 1 egg
- ¼ cup oats (or breadcrumbs)
- ¼ cup tomato sauce (or ketchup)
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- 1 pound medium or lean ground beef (or any mixture of beef, veal, turkey, pork)
Mushroom Gravy
- 2 tablespoon oil
- 2 cup chopped mushrooms (8 ounces)
- 2 tablespoon all purpose flour
- ¼ cup red wine (optional)
- 1 ½ cup beef stock or beef broth (I use 1 cup/237 ml of canned Campbell's undiluted broth plus 1/2 cup/118ml water)
- ¼ teaspoon dried thyme
Instructions
- PREHEAT OVEN to 350F/176.7C. Line a baking sheet with parchment paper or foil, sprayed with oil. Instead, you can use a 5-inch loaf pan (13 cm), sprayed with cooking spray or lined with parchment.
- PREP THE VEGGIES: Put onion, pepper and spinach in a food processor. Pulse until vegetables are finely chopped. Alternatively, you can finely chop the vegetables with a knife.
- MAKE THE MEATLOAF MIXTURE: In a large bowl, add all the rest of the meatloaf ingredients except the meat. Stir to combine well. Add the meat and chopped vegetables. Mix until fully combined using a light touch (I use my hands).
- BAKE THE MEATLOAF: Place the mixture onto the lined baking sheet and shape into a loaf, about 4 inches/10 cm high. Or place in loaf pan. Bake for 45-50 minutes or until an instant-read thermometer reads 155F/68.3C. Let sit for 5 minutes before slicing.
- MAKE THE GRAVY (Note 1): While the meatloaf is baking, heat oil to medium-high heat in a medium-size saucepan. Add mushrooms and sauté until water is evaporated and mushrooms are tender. Add flour and continue cooking for 3 minutes, stirring occasionally. Add some broth and whisk until smooth. Add the rest of the broth, wine and thyme. Cook for a few more minutes until thickened. Add a bit more broth or water if you prefer a thinner consistency. Serve over sliced meatloaf or pass the gravy on the side.
Recipe Notes
- Instead of gravy, use the classic ketchup glaze/topping: Combine 1/4 cup (60 ml) ketchup, 2 teaspoons brown sugar and 1 teaspoon Worcestershire in a small bowl. Brush or spoon on glaze over meatloaf, then bake. Or, for an even easier option, brush on your favorite bottled BBQ sauce.
- Variations and Substitutions
- Meat: Use any combination of different ground meats such as ground turkey, beef, veal or ground pork.
- Vegetable options: Shredded carrots, celery, mushrooms or swiss chard (keep the onion – it’s key for flavor)
- Other add-ins to meat mixture (choose 1-2): chopped sundried tomatoes, olives, crumbled bacon or 1/2-1 cup shredded cheese.
- Gravy options: Leave out the mushrooms or substitute them with 1 cup of onions, sautéed, for an onion gravy.
- Make Ahead:
- Make ahead without baking: Make the loaf. Cover it well with plastic wrap or foil and keep it in the fridge for up to two days. Then bake.
- Freeze without baking: If you are not using the meatloaf within two days, freeze it. Wrap unbaked loaf in plastic wrap then place in an airtight container or ziploc bag. Freeze for up to 6 months. When ready to use, thaw the meatloaf in the fridge overnight. Place on a lined pan and bake. If you forget to thaw the loaf, bake it for about 1.5 hours.
- Bake loaf to serve the next day: Bake the loaf for about 35-40 minutes. Reheat the next day for 15 minutes at 350F/177C. Or slice and reheat in the microwave for a minute or two.
What type of red wine do you recommend? Thank you!
Most drinking red wines (not cooking wines) would be fine. Some good medium body that pair well with mushrooms are Pinot Noir, Chianti, or a moderate Merlot. I even use a splash of sherry or Zinfandel sometimes. Hope that helps.
Wow! One of best meat loafs ever. Followed recipe exactly. Used ketchup and food processor for veggies. Having them so finely chopped made a lot of the flavor for me. Recipe is a keeper and I will definitely make again. Thanks!
Thanks so much for the kind words Bella – much appreciated. So glad you liked the meatloaf 🙂
I made this last night. My husband raved and said it’s the best meatloaf he’s ever had! I used frozen spinach, chopped carrots and celery. Served it with mashed potatoes and steam in bag frozen peas. Perfect comfort food dinner for a cold snowy night.
Please thank your husband for the high praise! With mashed potatoes, peas and gravy, you’re right – the best comfort food 🙂
Made this unique and delicious meatloaf this evening. Different from any meatloaf i’ve ever made. The vegetables made it so moist. Made it on a sheet pan but would try a loaf pan next time to get more height.
Glad you enjoyed it Karyn. I like that the veggies add extra nutrition too. Thanks for taking the time to leave a comment. Always appreciated!
Was so delicious ?
Was a huge hit
Happy to hear Janet! Thanks for the comment.
Easy and delicious recipe. Lots of flavour. Will be making this regularly! Thanks Cheryl!
So glad you liked it Silvia! Thanks so much for leaving a comment. ?