Meatloaf with Mushroom Gravy

5 from 28 votes

This meatloaf is packed with finely chopped vegetables - moist and flavorful - topped with a rich mushroom gravy. Simple, old-fashioned comfort food.

Prep Time15

Cook Time45

Resting time5

Total Time1 5

Course: Main Course

Cuisine: American

Servings (change as needed):

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)

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

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.

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.

Nutritional information includes the mushroom gravy.