Save to Pinterest This old-fashioned meatloaf with tangy tomato gravy is as comforting as it gets. Richly flavored, tender on the inside and finished with a luscious, savory sauce, it is my favorite for chilly Sunday evenings when I want something familiar and deeply satisfying around the dinner table.
I first served this meatloaf during a particularly chilly weekend. The aroma filled up the house, and my neighbors asked for the recipe before dessert even hit the table. It has become a staple whenever I crave comfort and nostalgia.
Ingredients
- Ground beef: Pick one with a bit of fat think eighty percent lean for the juiciest results
- Onion and garlic: These build the essential flavor base Choose a heavy onion that feels firm and fresh cloves of garlic
- Milk and eggs: These keep the loaf tender and moist Large eggs and whole milk give the best texture
- Breadcrumbs: Bind the loaf together Go for fresh if you have them but store bought works in a pinch
- Worcestershire sauce: Adds that subtle background savoriness Essential for depth
- Ketchup and tomato paste: For both the loaf and gravy use a thick tomato paste and tangy ketchup for balanced sweetness
- Dijon mustard: Brings everything into focus and gives a little zip Use traditional Dijon for the perfect hit
- Parsley and thyme: Fresh is best if available but dried works in winter months
- Salt and black pepper: Classic for seasoning Grate the pepper fresh so it sings
- Butter and all purpose flour: For making a glossy roux in the gravy Choose unsalted so you control the flavor
- Chicken or beef broth: As the gravy's base Homemade or low sodium boxed both shine with all the aromatics
Instructions
- Prep the Aromatics:
- Finely dice your onion and mince the garlic Take your time so nothing turns bitter when cooked and everything blends into the loaf
- Sauté the Vegetables:
- Melt a tablespoon of butter in a pan and cook the onion and garlic over medium heat Stir until soft and almost sweet no color just golden about eight minutes
- Mix the Meatloaf:
- In a roomy bowl combine ground beef sautéed onion garlic eggs milk breadcrumbs Worcestershire ketchup mustard parsley thyme salt and pepper Use your hands to lightly bring it together Overmixing makes it tough
- Shape and Bake:
- Transfer the mix to a parchment lined loaf pan or shape it gently on a sheet pan Pat it even into a uniform loaf Wash your hands and smooth the top Bake at three hundred seventy five degrees Fahrenheit for about fifty minutes until cooked through but not dry
- Start the Gravy:
- Spoon off any pan drippings and set the hot meatloaf aside In a saucepan melt more butter add flour and whisk continuously Let this roux bubble for two minutes without browning for the silkiest base
- Build the Tomato Gravy:
- Stir tomato paste into the warm roux Until it is brick red and fragrant whisk slowly in your broth scraping any brown bits from the pan Whisk in ketchup and a splash more Worcestershire Bring to a simmer so the sauce thickens It should lightly coat the back of a spoon
- Finish and Serve:
- Slice the meatloaf carefully and arrange on plates Generously ladle over the hot tangy tomato gravy and scatter with extra fresh parsley
Save to Pinterest This dish comes with so many memories of family and laughter. The extra gravy was always ladled on by my dad, making sure no plate was left dry and every bite full of flavor.
Storage Tips
Let the meatloaf cool completely before wrapping slices individually in foil or in airtight containers It keeps well in the fridge for up to four days If freezing lay slices on a tray first until solid then tuck them in a freezer bag for up to three months The gravy freezes separately in small portions
Ingredient Substitutions
Swap ground turkey for beef if you want a lighter option Just remember to add a splash more milk to keep it juicy If you need gluten free go with gluten free breadcrumbs and double check your Worcestershire or use coconut aminos For a vegetarian twist try cooked lentils and chopped mushrooms instead of meat
Serving Suggestions
Classic mashed potatoes are a must but roasted carrots or garlicky green beans round it all out nicely For extra comfort pile it all onto soft sandwich rolls for a next day meatloaf sandwich My family swears by a dollop of horseradish cream on the side for a little kick
Cultural and Historical Context
Old fashioned meatloaf showed up on American tables in the early twentieth century turning budget cuts of meat into a feast Each cook’s version tells a story about what was in the pantry and what brought comfort I remember flipping through my mom’s handwritten recipe cards and hers always had ketchup and a pinch of thyme because that is what her mother grew on the windowsill
Seasonal Adaptations
Summer Make meatloaf with garden tomatoes and basil and serve with a simple salad Fall Swap in roasted butternut squash and sage in place of parsley Winter Use dried herbs and add a touch of smoked paprika for warmth
Success Stories
This recipe has made birthdays and snow days special in my family One friend brought slices to share with her new neighbors and now they have been swapping meatloaf secrets ever since The best response I heard was that it tasted exactly like home even to someone far away
Freezer Meal Conversion
Prepare the meatloaf through shaping and wrap tightly to freeze raw Thaw overnight in the refrigerator bake as usual and prepare the tomato gravy fresh It works perfectly for busy nights or when you want a home cooked meal without all the prep
Save to Pinterest Enjoy this classic meatloaf warm, piled with tomato gravy and plenty of fresh herbs. It is ideal for sharing; make extra because leftovers are just as delicious.
Recipe FAQs
- → How do I keep meatloaf moist?
Use a mix of ground meat, add fresh breadcrumbs, eggs, and sautéed onions for tenderness. Avoid overbaking to retain moisture.
- → What can I use instead of breadcrumbs?
Crushed crackers, rolled oats, or cooked rice work well as substitutes to help bind the meat mixture.
- → Can tomato gravy be made ahead?
Yes, prepare and refrigerate tomato gravy up to two days in advance. Reheat gently before serving for best flavor.
- → Which ground meat works best?
Beef is classic but mixing beef with a bit of pork or veal adds extra richness and improves texture.
- → How do I prevent meatloaf from falling apart?
Ensure the correct ratio of eggs and breadcrumbs, mix gently, and let the loaf rest before slicing to maintain shape.