Hearty Country Meatloaf with Sour Cream Gravy

READY IN: 1hr 50mins
Recipe by Irmgard

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.

Top Review by Lizzie-Babette

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.

Ingredients Nutrition

Directions

  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.

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