Beef & Pork Meatloaf & Onion Gravy

Total Time
Prep 0 mins
Cook 0 mins

the classic comfort food. We like to serve this one with onion gravy.

Ingredients Nutrition

  • 2 cups breadcrumbs
  • 1 lb lean beef, ground
  • 1 lb lean pork, ground
  • 1 egg, slightly beaten
  • 3 tablespoons parsley, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped or pressed
  • 1 stalk celery, finely chopped
  • 12 teaspoon thyme
  • 12 teaspoon pepper
  • 1 12 teaspoons salt
  • Onion Gravy:

  • 12 cup onion, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 13 cups beef stock
  • 1 tablespoon parsley, minced
  • 14 cup dry red wine


  1. Preheat oven to 350 F.
  2. Mix all ingredients together.
  3. Shape into a loaf pan.
  4. Bake for 1 1/2 hours.
  5. If desired, spoon onion gravy over baked meatloaf slices.
  6. Onion Gravy Makes About 2 cups While this sauce was designed to be served on our Beef and Pork Meatloaf, it is amazingly versatile. Try it on mashed or baked potatoes, pork chops, steak or whatever! Use your imagination.
  7. Saute onion in butter for about 3-5 minutes, or until slightly browned.
  8. Stir in flour and add remaining ingredients.
  9. Simmer for 3-5 minutes, stirring constantly.


Most Helpful

My husband has been wanting meatloaf like mom used to make and after many failed attempts, THIS IS IT! I threw in 1/3 ground chicken and made it a Three Meat Loaf, topped off with the onion gravy....I'm going downstairs to make it again right now!

Karl's Wife May 14, 2008

Used my own meatloaf recipe so I can only rate the gravy and it was WONDERUL! Followed your recipe except I also added a little old fashioned Kitchen Bouquet and it was perfect!

Galley Wench September 25, 2007

I made this yesterday, having purchased a beef/pork ground meat mixture, although I have not made meatloaf for years. Since it would just be my husband & I, I decided to halve the recipe, which accommodated the approximately 1 pound package of ground meat. I also halved the breadcrumbs, but left the rest of the ingredients unchanged. As the mixture seemed a bit dry, I also added 1 more egg. Unfortunately, I didn't think to reduce the cooking time, with the result that the meatloaf was a bit blackened around the edges (the dog enjoyed those bits with his dinner). The gravy was excellent (I messed up the directions, but was able to salvage it). I would recommend this recipe unreservedly, with just a word of warning about the cooking time. We really enjoyed it!

BettyBoop330 December 13, 2015

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