Ingredients
For the Meatloaf:
- 1½ lbs (680g) ground beef (80/20 blend for moisture)
- 1 cup (90g) breadcrumbs (Panko or regular)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- ¼ cup (60ml) milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1½ tsp salt
- ½ tsp black pepper
- ¼ cup (60g) ketchup (for glaze)
For the Caramelized Onion Gravy:
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp flour
- 2 cups (480ml) beef broth
- 1 tsp soy sauce (optional, for umami)
- Salt & pepper to taste
Instructions
1. Make the Meatloaf:
- Prep: Preheat oven to 375°F (190°C). Line a loaf pan with parchment or grease a baking sheet for free-form loaf.
- Mix: In a bowl, combine beef, breadcrumbs, onion, garlic, egg, milk, Worcestershire, mustard, thyme, paprika, salt, and pepper. Use hands to mix gently (don’t overwork!).
- Shape: Transfer to loaf pan or form into a loaf on a baking sheet. Spread ketchup on top.
- Bake: 45-50 mins until internal temp reaches 160°F (71°C).
2. Caramelized Onion Gravy:
- Cook onions: Heat butter + oil in a skillet over medium-low. Add onions; cook 25-30 mins, stirring occasionally, until deep golden.
- Thicken: Sprinkle flour over onions; cook 1 min. Gradually whisk in broth and soy sauce. Simmer 5-10 mins until thickened. Season to taste.
3. Serve:
- Slice meatloaf, smother with gravy, and pair with mashed potatoes or roasted veggies.
Pro Tips
Moisture hack: Soak breadcrumbs in milk for 5 mins before mixing.
Freeze: Wrap unbaked loaf in plastic; freeze for up to 3 months. Bake from frozen (+20 mins).
Gravy boost: Add a splash of red wine with the broth for depth.