Mean Chef's Meatloaf With Mushroom Gravy

"I adopted this recipe from Mean Chef. He and I made it together one cold spring in 2005 "Just your basic fabulous meatloaf with mushroom gravy. Great serve cold on a sandwich.""
photo by ltdsaloon16r photo by ltdsaloon16r
photo by ltdsaloon16r
photo by Oliver1010 photo by Oliver1010
photo by MEAN CHEF photo by MEAN CHEF
Ready In:
1hr 30mins




  • Preheat the oven to 350 degrees.
  • Pour the oil into a sauté pan and set over medium-high heat.
  • Add the onion and garlic and saute until translucent, about 5 minutes.
  • Remove from heat and allow to cool.
  • In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
  • Place the ground meat into another bowl and pour the egg mixture over the meat.
  • Add the saltines, parsley, onion, and garlic to the bowl.
  • Season with salt and pepper.
  • Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
  • Transfer to a cookie sheet and form into a loaf.
  • If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
  • Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
  • If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
  • Remove from the oven and set aside to rest for 5 minutes.
  • Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
  • Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
  • Add the mushrooms and sauté until brown, about 7 minutes.
  • Stir in the flour; it will become very pasty.
  • Cook this roux for 2 minutes, stirring constantly.
  • It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
  • Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
  • Serve in a sauceboat.

Questions & Replies

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  1. Absolutely the best meatloaf recipe ever. I didn't saute the onions and garlic. Just threw everything together and put it in a loafpan as I didn't want to wrap it in the bacon. It took about 1.5 hours to get to the right internal temperature. The gravy was delicious as well. I used beef broth since I used all beef for the meat. Have given the recipe to many others since last weekend and even those that normally hate meatloaf have loved this one. It's on the menu again tonight for us. Will put in different types of mushrooms this time to change it up a bit but we are both salivating waiting for dinner time.
  2. AMAZING!!!! I think my husband fell back in love with me after eating this. The mushroom gravy was fabulous and I will never make gravy with cornstarch again. The only change I would make is to cut back on the thyme. Thank you for a recipe I will continue to make for years to come.
  3. Good flavour in general, but too salty for my family's liking. And 1 cup of milk was way too much liquid. I had to add tons of bread crumbs to make the mix solid enough and even then I needed to use a loaf pan. After letting it sit for 10 minutes the loaf fell apart when I turned it out. I probably will not make this again.
  4. Made this last night - the best meatloaf I ever had. I had to use whole-grain mustard as it was what I had, but the end result was great!<br/><br/>This will be a regular dish on our table from now on. Thank you Mean Chef and ~Bekah~
  5. I'm not a big meatloaf fan, but I liked this because it didn't have the traditional ketchup glaze. However, I was not too fond of the gravy. Added some sour cream and it was more to my liking. I used 2.75 lbs. of ground chuck and kept all the seasoning measurements the same and it still had a nice flavor....maybe would be too much if only used 2 lbs of beef???


  1. 5 stars for taste. I used a combination of ground pork and extra lean ground beef. I had to add more crushed saltines as the mixture was too wet. Next time I would cut back on the milk and not add the entire cup. I substituted beef stock for the vegetable stock in the sauce, as I had some handy. If I was serving meat loaf to company, this is the recipe I would prepare.



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