Old-Fashioned Meatloaf with Brown Gravy

A Classic Comfort Food That Never Goes Out of Style

Few dishes capture the heart of home cooking quite like old-fashioned meatloaf with brown gravy. It’s the kind of meal that feels like a warm hug—simple, hearty, and deeply comforting. Whether it reminds you of Sunday dinners, school nights at the kitchen table, or handwritten recipe cards passed down through generations, meatloaf holds a special place in many homes.

This recipe is all about honoring tradition. No fancy ingredients, no complicated steps—just honest, flavorful food made the way it’s been made for decades. Tender, juicy meatloaf paired with rich, savory brown gravy creates a meal that satisfies on every level. Served with mashed potatoes, green beans, or buttered peas, it’s the definition of classic comfort food.

In this post, we’ll walk through everything you need to know to make the perfect old-fashioned meatloaf with brown gravy, including tips for keeping it moist, variations you can try, make-ahead instructions, and answers to common questions. Whether you’re making meatloaf for the first time or looking to recreate a familiar flavor from your childhood, this recipe is for you.

---

Why Old-Fashioned Meatloaf Still Matters

In a world full of fast meals and trendy recipes, old-fashioned meatloaf remains a staple for a reason. It’s affordable, filling, and endlessly adaptable. More importantly, it’s rooted in home cooking—stretching ingredients, feeding families, and bringing people together around the table.

Traditional meatloaf recipes were born out of practicality. Cooks used what they had on hand: ground meat, bread or crackers, milk, eggs, and seasonings. Over time, these simple ingredients came together to form a dish that’s far greater than the sum of its parts.

Adding brown gravy takes this classic to another level. While some versions rely on ketchup or tomato-based toppings, brown gravy gives the meatloaf a savory depth that feels especially comforting. It’s rich without being heavy and ties the entire plate together beautifully.

---

What Makes This Meatloaf “Old-Fashioned”?

An old-fashioned meatloaf is defined by its simplicity and balance. This isn’t a gourmet or experimental version—it’s the kind your grandparents might have made. Here’s what sets it apart:

• Ground beef as the main protein

• Milk and breadcrumbs for moisture

• Eggs to bind everything together

• Onion for flavor

• Simple seasonings like salt, pepper, and Worcestershire sauce

• Homemade brown gravy, made from pan drippings or beef broth

No obscure ingredients. No complicated techniques. Just classic flavors done right.

---

Ingredients for Old-Fashioned Meatloaf

For the Meatloaf

• 2 pounds ground beef (80/20 works best for moisture)

• 1 cup milk

• 1 cup breadcrumbs or crushed saltine crackers

• 2 large eggs

• 1 medium onion, finely chopped

• 2 tablespoons Worcestershire sauce

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder (optional but recommended)

• 1 tablespoon ketchup (optional, for subtle sweetness)

For the Brown Gravy

• 2 tablespoons pan drippings or butter

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• Salt and black pepper, to taste

---

Step-by-Step: How to Make Old-Fashioned Meatloaf

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper if you prefer a free-form loaf.

Step 2: Soak the Breadcrumbs

In a large bowl, combine the milk and breadcrumbs. Let the mixture soak for a minute or two until the breadcrumbs absorb the milk. This step is crucial—it ensures the meatloaf stays moist and tender instead of dense or dry.

Step 3: Add the Remaining Ingredients

To the breadcrumb mixture, add the eggs, chopped onion, Worcestershire sauce, salt, pepper, garlic powder, and ketchup (if using). Mix gently until combined.

Step 4: Add the Ground Beef

Add the ground beef to the bowl. Using clean hands or a fork, gently mix everything together just until combined. Avoid overmixing—this is one of the most important tips for tender meatloaf.

Step 5: Shape and Bake

Transfer the mixture to your prepared pan or shape it into a loaf on the baking sheet. Bake uncovered for 60–75 minutes, or until the internal temperature reaches 160°F (71°C).

Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps it hold together and keeps the juices inside.

---

How to Make Classic Brown Gravy

While the meatloaf rests, it’s the perfect time to make the gravy.

Step 1: Start with Fat

If you baked the meatloaf in a pan, carefully pour off most of the fat, leaving about 2 tablespoons behind. If you didn’t have pan drippings, butter works just fine.

Step 2: Make a Roux

Place the pan over medium heat and sprinkle in the flour. Stir constantly for 1–2 minutes until the mixture turns light brown. This cooks out the raw flour taste and builds flavor.

Step 3: Add the Broth

Slowly whisk in the beef broth, making sure there are no lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3–5 minutes.

Step 4: Season to Taste

Add salt and pepper as needed. If you like, a dash of Worcestershire sauce can deepen the flavor even more.

---

Tips for the Best Meatloaf Every Time

1. Don’t overmix.
Overmixing compacts the meat and leads to a tough texture.

2. Use milk, not water.
Milk adds richness and tenderness.

3. Let it rest.
Resting keeps the meatloaf from falling apart when sliced.

4. Choose the right meat.
A little fat equals flavor. Lean meat can result in dryness.

---

Variations You Can Try

While this recipe stays true to tradition, there’s room to personalize it:

• Meat blend: Try half beef and half pork for extra juiciness.

• Onion swap: Use finely diced sautéed onions for a sweeter flavor.

• Seasoning boost: Add a pinch of paprika or dried thyme.

• Gravy upgrade: Stir in mushrooms for a classic Salisbury-style twist.

---

What to Serve with Old-Fashioned Meatloaf

This dish shines brightest with simple, classic sides:

• Creamy mashed potatoes

• Buttered green beans

• Peas or carrots

• Macaroni and cheese

• Dinner rolls or sliced bread

And of course, don’t forget to drizzle extra brown gravy over everything.

---

Make-Ahead and Storage Tips

Make Ahead:
You can assemble the meatloaf up to 24 hours in advance and store it covered in the refrigerator. Bake when ready.

Leftovers:
Store cooked meatloaf in an airtight container for up to 4 days in the fridge.

Freezing:
Meatloaf freezes beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.

---

Frequently Asked Questions

Why is my meatloaf dry?
Usually from overcooking, using meat that’s too lean, or not enough liquid.

Can I cook meatloaf without a loaf pan?
Yes! A free-form loaf on a baking sheet works well.

Can I use store-bought gravy?
You can, but homemade brown gravy adds a depth of flavor that’s hard to beat.