Hearty Country Meatloaf with Sour Cream Gravy

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.

Ingredients Nutrition


  1. Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
  2. Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
  3. Let cool.
  4. Mix the vegetables and meat into the bread mixture with your hands.
  5. Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
  6. Form into a free-form 9" x 5" loaf.
  7. Drape with the bacon and place on a greased rack in a broiler pan.
  8. Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
  9. Lift off the rack and keep warm while making the gravy.
  10. Pour 1/4 cup of the pan drippings into a small saucepan.
  11. Stir flour into the drippings until smooth.
  12. Cook, stirring, over medium heat 3 minutes.
  13. Gradually stir in the stock and bring to a boil.
  14. Reduce the heat and cook until thickened.
  15. Stir in the sour cream; heat through but do not boil.
  16. Season with salt and pepper.
  17. Transfer to a heated sauce boat and sprinkle with parsley.
Most Helpful

I could've sworn that I'd reviewed this before, but I guess not, so here goes. This is THE BEST meatloaf I've ever had. I made it exactly as written, and it was excellent, and I've also made some changes/tweaks over time. I use super lean beef (~90 to 95% lean), multi-grain bread (with sunflower seeds, flax seeds, and walnuts in it), lean center-cut bacon, and a mixture of light sour cream with a tablespoon or two of creme fraiche for the gravy. Instead of ketchup, I use A-1 steak sauce (the bold and spicy is especially good), and I usually use at least a cup or more of the mushrooms (I prefer cremini). It's absolutely one of our favorite dishes (and until this recipe, I didn't even like meatloaf). There are other tweaks I may try (like flourpower's suggestion of adding chopped bacon in the meat mix), but this is just a great recipe. Thanks, Irmgard, for a real winner.

Lizzie-Babette November 14, 2010

Mmm, mmm, mmm!! This was my first time making meat loaf (though not my first time eating it) and I don't think I'll ever enjoy another meatloaf better than this! I suggest taking a little raw piece off and cooking it in the microwave to test the seasoning. I added a little extra ketchup and worcestershire sauce. I also added 3 strips chopped raw bacon in the meat mix. This one was a real hit!!

~*~flour*power~*~ August 26, 2007

I don't know what I did wrong, but I ended up with a nice and moist meatloaf, but it was VERY bland and the gravy as well. So I averaged at a 4, the moistness was a 5, blandness a 3. I had SUCH high hopes for this, but all I could really taste (and that was barely at that) the bacon topping. The gravy tasted like warm sour cream. I wish I could say this would be our meatloaf of choice from now on, but I doubt I will make it again, at least not without changes that would really change the recipe.

Michelle S. January 03, 2006