The Dinner BellLancaster, Pennsylvania
Mains

Classic Meatloaf with Brown Gravy

This is the dish our regulars order on meatloaf Thursdays, and it has never once been off the menu. Soaking the breadcrumbs in milk before they go into the meat is what keeps the loaf from drying out.

20 min prep
1 hr 5 min cook
Easy level
Serves 6

Method

  1. Soak the breadcrumbs

    Combine the breadcrumbs and milk in a large bowl and let sit 5 minutes until absorbed.

  2. Mix the loaf

    Add the ground beef, onion, eggs, Worcestershire, salt, and pepper to the breadcrumbs and mix gently with your hands until just combined. Overmixing makes the loaf dense.

  3. Shape

    Press the mixture into a loaf shape on a parchment-lined sheet pan, about 9 by 5 inches.

  4. Glaze

    Stir together the ketchup and brown sugar and brush half over the top of the loaf.

  5. Bake

    Bake at 350°F for 55 to 65 minutes, brushing with the remaining glaze halfway through, until the center reaches 160°F.

  6. Rest and serve

    Rest 10 minutes before slicing, then serve thick slices with the warm gravy spooned over the top.

From our kitchen

Resting the loaf before slicing matters more than it seems like it should. Cut too early and it falls apart on the plate instead of holding its shape.

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