Old-Fashioned Meatloaf Tomato Gravy (Printable)

Satisfying beef meatloaf topped with tangy tomato gravy. Hearty comfort ideal for any dining occasion.

# Ingredient List:

→ Meatloaf Mixture

01 - 2 pounds ground beef, 80/20 ratio
02 - 1 cup finely diced yellow onion
03 - 2 large eggs, beaten
04 - 1 cup whole milk
05 - 1 cup panko breadcrumbs
06 - 2 tablespoons Worcestershire sauce
07 - 2 teaspoons kosher salt
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried thyme

→ Tangy Tomato Gravy

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups beef broth
14 - 1 cup tomato sauce
15 - 2 tablespoons apple cider vinegar
16 - 2 tablespoons brown sugar
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon ground black pepper

# Steps:

01 - Set oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan with nonstick spray.
02 - In a large bowl, combine ground beef, onion, eggs, milk, panko breadcrumbs, Worcestershire sauce, salt, pepper, garlic powder, and dried thyme. Mix gently by hand until just incorporated.
03 - Transfer mixture to prepared loaf pan, pressing lightly to eliminate air pockets. Smooth the top. Bake uncovered for 55–65 minutes, until firm and an internal temperature of 160°F (71°C) is reached.
04 - Remove the meatloaf from the oven and allow to rest in the pan for 10 minutes before slicing.
05 - While meatloaf rests, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Gradually add broth and tomato sauce, whisking constantly. Stir in vinegar, brown sugar, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally, until gravy is smooth and slightly thickened.
06 - Slice meatloaf and arrange on a serving platter. Ladle warm tomato gravy over slices and serve immediately.

# Expert Advice:

01 -
  • Simple ingredients from your pantry and fridge are all you need
  • The tomato gravy is both bright and savory and takes just a few minutes to make
  • Makes amazing leftovers and is perfect for meal prepping
  • The smell alone takes me back to my grandmother's kitchen One forkful and I am reminded how she always made extra gravy because everyone wanted seconds
02 -
  • Packed with protein and iron
  • Great for freezing and reheats beautifully
  • Served with mashed potatoes or fresh bread this meal feels like home
  • Hands down my favorite part is the tangy tomato gravy I often double the batch because everyone spoons extra over potatoes or even sops it up with a heel of bread Growing up my dad would sneak a spoonful right out of the pan before it even made it to the table
03 -
  • Always sauté your onions first Raw onions in meatloaf make it taste harsh
  • Do not overwork the beef as it can get dense gentle hands make tender meatloaf
  • After baking let it rest for ten minutes before slicing so it holds together and stays juicy
  • Toast a thick slice in a skillet with a little butter for an unbeatable leftover lunch

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