Classic Meatloaf Recipe with Brown Gravy

Ground beef with a moderate fat percentage, say 15-20% fat, is ideal for meatloaf. The meatloaf would be dry and flavourless without the fat. Chuck or round can be processed into a fine ground meat. Meatloaf can be made with ground sirloin or another lean cut of meat, although the end product may be on the dry side.

Common fillers for meatloaf include breadcrumbs, oats, crushed crackers or soaked bread. Gravy can be made by combining pan drippings from cooking the meatloaf with beef broth or stock and flour to thicken.

Use eggs or another binding agent to keep the meatloaf components together and prevent the loaf from crumbling. Binding can also be aided by using filler materials like breadcrumbs or grains.

Use components like grated veggies (such as onions, carrots or zucchini) that release moisture while cooking to keep the meatloaf moist. To improve the meatloaf’s texture and flavour, try using some sauce, such as ketchup, Worcestershire, or broth.

To boost the meatloaf’s flavour, by all means, add a packet of brown gravy mix. However, it’s vital not to overuse it, as it can make the meatloaf overly salty. You only need a few tablespoons of brown gravy mix.

Use a binding agent (such eggs), add moisture-rich ingredients, and avoid overmixing the meat to ensure a juicy meatloaf. The meatloaf will retain its moisture if it is cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).

Meatloaf is traditionally baked without any covering. This will let the outside get crispy while the inside finishes cooking. However, if you find the top is browning too soon, you can cover it with aluminium foil for part of the baking period.

The amount of time needed to bake meatloaf with gravy depends on both the recipe and the size of the meatloaf. A typical meatloaf takes 1 to 1.5 hours to bake at 350 degrees Fahrenheit (175 degrees Celsius). A safe internal temperature for meatloaf is 160 degrees Fahrenheit (71 degrees Celsius). Gravy is usually a separate hob preparation.

Gravy for meatloaf usually consists of rendered fat, beef broth or stock, flour (to thicken), and spices. The flavour can be enhanced by adding salt, pepper, or other seasonings like Worcestershire sauce or herbs.

Meatloaf is best served with a brown sauce that is both hearty and savoury. It goes quite well with the meatloaf. The gravy’s flavour can be enhanced by adding mushrooms or onions.

Meatloaf can be served with a tangy, sweet sauce made from tomatoes (such as ketchup or barbecue sauce) instead of the traditional gravy. To further enhance the flavour, try using other glazes or chutneys.

Mash potatoes, green beans, roasted vegetables, coleslaw, and even a simple salad are all great complements to meatloaf. This recipe is adaptable and can be served with a variety of accompaniments.

Wrap any leftover meatloaf in plastic wrap or foil to keep it fresh in the fridge. Another option is to store it in a container that prevents air from getting in. Meatloaf leftovers keep well in the fridge for up to four days.

Gravy-topped meatloaf can be stored in the fridge for up to 4 days, the same as plain meatloaf. The quality can be maintained with proper storage and reheating as needed.

Meatloaf can be frozen. Seal it in plastic wrap or aluminium foil to keep out air, or store it in a container that won’t let in air. Date it and store it in the freezer for a maximum of two to three months. Defrost in the fridge first, then reheat in a microwave.

Both the oven and the microwave are suitable for reheating meatloaf. Put it on a baking pan and bake it at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 30 minutes. Avoid overcooking by using the microwave for shorter periods of time. To prevent the food from drying out while reheating, add some liquid (such as broth).