We’ve taken this iconic dish and raised the ante…by quite a bit.
We realize that saying this is the ‘best-ever’ meatloaf is saying a lot. But wait until you try it. The ultimate in comfort. Right up there with our Ultimate Macaroni and Cheese. So delicious and surprisingly easy to make!
HOW TO MAKE BEST-EVER MEATLOAF
We’ve tweaked this recipe for many years and have come up with a meatloaf that is deeply flavorful, moist, and easy to prepare.
And the mushroom gravy is so good and can be made in advance.
Watch us show you how to bring this retro classic dish to modern culinary heights!
CHOOSING THE RIGHT MEAT
This meatloaf is loaded with so many layers of flavor that you can’t really go wrong with choosing the meat.
You’ll need a total of 2 lbs of meat. We like an even mix of ground beef and ground pork.
EXPERT TIP: We love using ground Wagyu, which has a delicious taste and the tenderness of highly marbled beef. It can be found in the meat department of most well-stocked supermarkets. If you can’t find Wagyu, no worries! Go with an 85% lean ground beef, and you’ll be just fine. You can also use a combination of beef, pork, veal, chicken, or turkey. As mentioned, we like the taste and texture of beef and pork combined.
The addition of seasoned panko bread crumbs, eggs, tomato sauce, onions, herbs, parmesan cheese, and balsamic sauce delivers a deeply flavorful meatloaf every single time!
HOW TO SHAPE THE LOAF
Of course, you can form the loaf with your hands and place it on a greased, rimmed baking pan. That’s no problem.
But we find placing the meatloaf mixture into a damp 8½”x4½” or 9″x5″ loaf pan helps to form the perfect loaf.
EXPERT TIP: Use a damp paper towel to wet the inside of the loaf pan. This helps the uncooked loaf to slip right out of the loaf pan when inverted onto the baking sheet. Again, make sure to use a baking sheet with a rim; there will be excess grease that comes from the meatloaf as it bakes.
After baking the best-ever meatloaf for 50 minutes, it’s time to brush on the topping.
We use balsamic throughout this recipe, and the sauce is a simple mixture of balsamic vinegar mixed with tomato sauce.
Brush a layer on and then return the loaf to the oven for another 20 minutes of baking. We add another layer once the loaf is finished cooking.
HOW TO SERVE THE BEST-EVER MEATLOAF
This meatloaf is so loaded with flavor, it’s just incredible.
Let the loaf rest for about 10 minutes to allow the juices to settle.
It slices very easily and beautifully serves a hungry family.
THE MUSHROOM GRAVY PUTS IT OVER THE TOP
We just can’t leave well enough alone, I mean, how could we?
The mushroom gravy is a simple yet deeply flavorful sauce that complements the sliced meatloaf perfectly.
EXPERT TIP: The gravy can quickly be made after you return the meatloaf back into the oven for the final cooking, or you can make it up to a day in advance and store in an air-tight container in the refrigerator.
THE ULTIMATE COMFORT DISH
So many meatloaves over the years have suffered from under-seasoning and over-cooking. Bland and dry.
Well, folks, we are so excited for you to make truly the best-ever meatloaf in the world. So loaded with flavor and super moist.
And just wait until the following day when you make Best-Ever Meatloaf Sandwiches! Wow!! Just look at this meatloaf!
Ready to take this classic dish to amazing new heights? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Best-Ever Meat Loaf with Mushroom Gravy
Video
Equipment
- 8½"x4¼" loaf pan and rimmed baking sheet
Ingredients
- cooking spray for greasing the baking sheet
- 1 lb ground beef 85% lean
- 1 lb ground pork
- 1 cup yellow onion chopped
- 1 cup Panko breadcrumbs seasoned
- ½ cup tomato sauce plus 3 more tablespoons (for the glaze)
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 3 tablespoon balsamic vinegar divided, 2 for the meat mixture, 1 for the glaze
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon flat-leaf parsley fresh, chopped
- ¼ cup Parmesan cheese grated
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
FOR THE MUSHROOM GRAVY
- 3 tablespoon unsalted butter
- ¼ cup shallot chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
- 3 tablespoon balsamic vinegar
- 2 cups beef stock
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon flat-leaf parsley fresh, for garnish, optional
Instructions
- Preheat the oven to 375°F.
- Spray a lined baking sheet with the cooking spray.
- In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tablespoon balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
- Mix all the ingredients with clean hands until fully mixed.
- Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
- Invert the pan over the greased baking sheet and gently transfer onto the sheet.
- Bake for 50 minutes.
- Meanwhile, mix 3 tablespoon tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
- After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.
MAKE THE MUSHROOM GRAVY
- In a large skillet, melt the butter over medium-high heat.
- Add the shallots and cook until soft, about 2 to 4 minutes. Add the garlic and cook for another 1 minute.
- Add the mushrooms and Worcestershire sauce and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
- Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
- Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
- Season with salt and pepper. Keep warm over low heat.
SERVE IT UP!
- Transfer the meatloaf to a platter and slice.
- Drizzle the gravy over the top. Garnish with chopped parsley, if desired.
- Serve at once, passing the leftover gravy at the table.
Notes
Nutrition
POST UPDATE: This recipe was originally published in January 2017 but was updated with improved tweaks to the recipe, new photography, tips, and a fabulous new video in February 2020.
Gail ODonnell says
I hope this note finds you both very well and enjoying autumn 2021. I made this meatloaf tonight! It was excellent without, but the glaze and gravy puts it over-the-top delicious. Thank you both, so very much. I will make this again. I will look for more recipes from you two.
Kind regards,
Granny MeMa from Virginia
Kris Longwell says
Granny MeMa! Please forgive the delayed response!! We can’t even begin to tell you how much your note means to us!! We are so so happy you loved the meatloaf with the mushroom gravy! It is definitely one of our all-time favorite dishes! Comfort food at its best!! Thank you so much for letting us know your success with the recipe and for the wonderful review! That truly means so very much to us! Please stay in touch!! All the very best, Kris & Wesley
Ken Sumner says
Made this tonight and it was great! My wife of 30 yrs very surprised when I told her I was making Meatloaf due to the fact that neither of us liked it much as children. Turns out..our parents recipes were the problem. The loaf had excellent flavor and the Mushroom gravy was fabulous! Definitely adding this recipe to our favorites.
Kris Longwell says
Hi Ken!! Woo hoo!! We are THRILLED we helped you and your wife fall in love with meatloaf after all these years!! Honestly, we both were in the same boat. That’s why we were bound and determined to come up with a recipe that gives meatloaf a good name!! LOL! So glad you enjoyed the recipe and had such great success with it. And thank you so so much for letting us know and for the awesome review. That really means the world to us! Please stay in touch! All the best, Kris & Wesley
Lori Genovese says
Simply ahhhh mayyyy zing! My boyfriend and I were looking for a good meatloaf recipe and they all basically read the same…. Ketchup!!! I decided to try yours since it was very unique with the balsamic addition. It was absolutely FABULOUS and we ate it all (rarely do we eat leftovers). He also made a sandwich with the last piece and he raved about it. Here I am a week later making two more loaves! One to eat and one to freeze. Bravo!!! Thank you
ps. I barely ever ever ever leave comments 🙂
Kris Longwell says
Hi Lori!! This is just fantastic! We are SO THRILLED you and your bf loved the meatloaf! And we agree…meatloaf sandwiches with this loaf are to die for! We are so so so happy you enjoyed the recipe and THANK YOU so much for letting us know! That means the world to us!! Please stay in touch! All the very best, Kris & Wesley
Doug Kellam says
I have never commented on a recipe before and I have made hundreds, but this is the best meatloaf I have ever made or tasted, period. Ketchup will never smother my meat again! I just had to leave a comment for once. I made it exactly as the recipe specified, except I had already purchased two lbs. of ground beef. Luckily I had all of the ingredients besides the ground pork. Just delicious. Can’t wait for the leftover sandwich tomorrow. The balsamic vinegar was the key that unlocked my tastebuds. You guys are rockstars!
Kris Longwell says
Hi Doug! We can’t even find the words to tell you how much your comment has meant to us! We are THRILLED you had such great success with the meatloaf! And you are right…the leftover meatloaf sandwiches are the bomb! Thanks so much for letting us know and for the awesome review! That means the world to us!! All the best, Kris & Wesley
Robert Anderson says
IT was a big hit, Absolutely delicious!! Definitely the best meatloaf ever!!
Kris Longwell says
Hi Robert!! YES!!! We are sooo happy you had such great success with the meatloaf! We’re kinda partial to it, too!! Thanks for letting us know and for the GREAT review. That means so much to us!! Stay in touch! All the best, Kris & Wesley
Auntylene says
Holy smokes this is so delicious. That gravy is over the top relish with the balsamic vinegar in it. This recipe took meat loaf to a new level. Thanks for sharing.
Kris Longwell says
Woo hoo!!! We are THRILLED you enjoyed the meatloaf with mushroom gravy! That balsamic really adds a lovely layer of flavor, right? Thanks so much for letting us know and for the wonderful review! We can’t express enough how much we appreciate that!! All the very best, Kris & Wesley
Emily says
Hello,
I want to attempt individual or mini meatloaves from this recipe. Any tips regarding cooking time, or how to form? Thanks!
Kris Longwell says
Hi Emily! We LOVE mini-meatloaves! If you don’t have mini meatloaf casseroles (and who really does?), then you can just shape them with your hands. Bake for 45 minutes, or until an internal temp reaches 160°F. Let us know how they turn out!! And have FUN!! Best, Kris & Wesley
LThies says
I made this tonight & its going to move to my all time favorite for meat loaf.
Thanks for sharing your recipe delicious & easy to make. Loved the water in the loaf pan idea!
Kris Longwell says
Thank you so much!! We are so thrilled you had such great success with the meatloaf! We love it so much, too!! Thank you for letting us know and for the great reveiw! That means the world to us!
Claire says
My husband and I hate meatloaf!! Meatloaf reminds of a Roseanne episode where she dumped a box of corn flakes into the ground beef mix. Yuk! I do love balsamic vinegar and decided to take a chance and try this recipe. It was absolutely delicious and we both thoroughly enjoyed it. The addition of the balsamic vinegar throughout the recipe is nothing short of genius. I definitely will be making this again! Great job on changing our minds about meatloaf.
Kris Longwell says
Claire!! We can’t even begin to tell you how happy this makes us!! You and your hubby found the meatloaf love! (okay, that sounded weird! LOL!)…Anyway, we are thrilled you both loved the recipe and thank you so much for letting us know and for the GREAT review. That means the world to us!
Erica Derobbio says
Loved this meal it was delicious. Recipe was easy to follow, only thing I noticed was on the gravy section you never say when to add the Worchershier sauce. I just put it in in order of ingredients and everything came out wonderful. I am old school, would love a book.
Kris Longwell says
Hi Erica! We are so happy you enjoyed our meatloaf recipe and thanks for the heads up on the Worchestershire sauce! We’ve updated the recipe to include that in the instructions. Thanks again and please stay in touch! All the best, Kris & Wesley
ROSA MCLAWHON says
Hello from Naples, Italy!!
We are stationed here and of course the food here is troppo delicious but every once in a while, we crave good ole American comfort food. I googled meatloaf recipes and came upon yours and not only got one of the best recipes ever but one of the best cooking shows too!! I love the way you take these recipes and add warmth, laughter and just a contagious joyfulness to cooking! Grazie from Bella Napoli!!
Kris Longwell says
Rosa!!!! You have no idea how happy this makes us!!!! Good ole American comfort food is good every now and then and we are SO THRILLED you loved our meatloaf recipe!! We love it, too!! And it just makes us all warm and happy that you’re sending us this message from beautiful Naples!!!! We are SO GLAD you found us and we found YOU!!! Please stay safe and stay in touch!!!!!!! Grazie!!!!! All the very best, Kris & Wesley
Renee says
We are in day 44 of quarantine and I really wanted something comforting. When I suggested meatloaf to my finance he just said eww, I don’t like meatloaf. He then agreed to try it since he’s never disliked anything I’d made before. That sent me on the hunt for the perfect recipe. When I read yours I knew I needed to make it. Needless to say he loved it, so did I. As he ate a second serving he asked, can I have leftovers for lunch tomorrow
Kris Longwell says
Renee!! You have no idea how happy that makes us to hear!! Times are tough, no doubt, and we are thrilled that our little meatloaf recipe made a life a tad more comforting for you and your fiance! So so glad you both enjoyed it and thank you SO MUCH for letting us know. We really appreciate that so very much!! Stay in touch! All the best, Kris & Wesley
Dawn Boyce says
I was looking for something different to make for my “quarantine cooking”. I’ve used the Better Homes and Gardens meatloaf recipe for 30 plus years, but was looking for something with a mushroom gravy as a change of pace. This did not disappoint. There are currently five of us “sheltering in place” in our home and we all enjoyed this so much. There was not a morsel left. I’ll definitely be making this again. Thank you!
Kris Longwell says
Hi Dawn!! As we are quarantined, too, nothing makes us feel better than to read a comment like yours!! We are so thrilled you enjoyed our meatloaf recipe with mushroom gravy!! And thank you SO MUCH for letting us know. That truly means the world to us. Please stay and stay in touch! All the very best, Kris & Wesley
Karen McIntyre says
Thank you for this delicious BEST EVER meatloaf with gravy! I’ve had a favourite meatloaf recipe that I’ve been making for years BUT your recipe will replace it. My husband & I loved it! Actually every recipe I have tried of your is definitely a keeper! Thanks so much.
Kris Longwell says
Hi Karen! Wow!! That makes us so happy to hear! We are thrilled that you had such great success with our best-ever meatloaf recipe. We’re pretty crazy about it, too. And thank you SO MUCH for letting us know and for the great review! That means the world to us!! Stay in touch!! All the best, Kris & Wesley
Sam says
This was insanely good. I thought the amount of balsamic was going to be a little much, but it was friggin perfect. Since I was missing a couple things, I just used ground turkey instead of pork, and onion powder instead of shallot. Tossed in a tsp of sugar into the glaze cuz I typically like it a bit sweeter.
Those aren’t major changes, this recipe will be great as written. The gravy was the best I’ve made, had, and will dream about. Served it with mashed Yukon golds. My oh my. Thank you x10!
Kris Longwell says
That’s the best news we’ve heard in a while, Sam!!! So glad you loved it! And sounds great about sweetening up the glaze a bit! And THANK YOU for letting us know and the great review!! That means the world to us!! Stay in touch! Best, Kris & Wesley
Sarah Bailey says
Oh great – thank you – I didn’t realize that. I LOVE your recipes and videos!!!
Sarah
Kris Longwell says
Thank you, Sarah!!!
Marie Davis says
I am loving your website! I don’t always watch the videos, but they’re fun, too. This meatloaf sounds great. We will try it.
Kris Longwell says
Thank you, Marie!! Let us know if you try the meatloaf and what you think. We really love it so much!! All the best, Kris & Wesley
Sarah Bailey says
The last several emails with recipes have had what looks like where the video would be but no video. Is it me? I love the videos!! Help!!
Thx,
Sarah
Kris Longwell says
We are so sorry to hear that Sarah! I have forwarded your comment to our video hosting company to see if they can help identify what the problem may be. We’ll get back to you once we hear from them. You can also see all of our videos on our YouTube Channel. If you don’t see the video you’re looking for, just search for it within our channel.