Homemade Meatloaf with Creamy Onion Gravy

This dish is incredibly moist and juicy, and it can be prepped in advance. Serve with any starch worthy of cradling the onion gravy – think mashed potatoes, spaetzle, or homemade dumplings. I personally love almost any veg with this, but Brussels sprouts are my favorite 😉

Here Are the Flavors You’ll Taste

• Savory: The hearty, well-seasoned ground beef in the meatloaf brings a rich, savory depth that’s the heart of the dish.
• Creamy: The homemade creamy onion gravy provides a smooth, velvety texture with rich, caramelized onion notes.
• Sweet & Tangy: The unexpected addition of apple butter adds a subtle sweetness with a hint of tang, perfectly balancing the savory elements.
• Umami: A deep, savory flavor from the onions and chicken broth in the gravy that enhances the overall richness.
• Herbaceous: A hint of fresh rosemary or parsley adds a light, fresh note that cuts through the richness of the dish.

How to Make Homemade Meatloaf with Creamy Onion Gravy

Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.

Before beginning, gather all ingredients. Place eggs onto the counter to come to room temperature. Prepare (2) 4x6x12-inch loaf pans with cooking spray. Alternatively, line a large roasting pan that can fit 2 meatloaves side by side with parchment. Set aside.

1 Preheat your oven to 400°F and begin the mix by sauteing and softening your well chopped, finely shredded trilogy (1 large onion, 2 large carrots, and 1 rib of celery) in a medium skillet over moderate heat. I use 1 tablespoon of olive oil for sautéing the trilogy, but you may also use canola oil. I give mine 8 to 10 minutes before I scrape into a very large bowl for them to cool.

To the cooled trilogy, I add 4 room temperature eggs, 1 1/2 cups Panko, 2 tablespoons each of Dijon mustard, ketchup, and Worcestershire sauce, 1 teaspoon of hot sauce, a generous pinch of Kosher salt, and the same generous pinch of black pepper. Stirring using the tines of a fork helps to form these components into a paste.

2. From here, I add both 1-pound of fresh ground pork as well as 3-pounds of fresh beef chuck, breaking up with my fingers as I drop it into the bowl. A half pound of cubed Monterey Jack cheese follows, and my clean hands become the tool for LIGHTLY mixing everything together.

Evenly divide the meatloaf mixture loosely packing two loaf pans or patting two 10-inch-long loaves to fit a roasting pan (space them 3 inches apart). Cover with aluminum foil. Bake in the lower third of the oven for 1 hour 15 minutes or when an instant-read thermometer inserted in the center of each loaf registers 150°F.

3. This mixture makes enough glaze to evenly coat BOTH meatloaves. Simply whisk together 1 cup of apple butter, 4 tablespoons brown sugar, 4 tablespoons Dijon, 2 teaspoons pepper, 1 teaspoon minced garlic, a pinch of Kosher salt, 4 tablespoons champagne vinegar, and 2 tablespoons of Worcestershire sauce. What you end up with is a thick paste.

Liberally baste the loaf tops during final 15 minutes of baking time and place back in oven without foil to hasten browning and to develop a bit of a crust.

4. While the meatloaves bake, make the creamy onion gravy. Begin with thinly slicing 2 large white onions. They best way to achieve thin slices is by way of a mandolin. If you don’t own a mandolin, simply peel the onion back, cut in half from top to root, and use your best chef’s knife to get even thin slices.

In a large saucepan, melt 2 tablespoons of unsalted butter along with 2 tablespoons of olive oil. Add the onion slices and give the whole thing a good stir to coat the onions completely. You’re NOT looking for browned onions, just softened, so I go medium-low heat for 10 to 12 minutes, covered. Stir them around a couple of times in between and reduce the heat if they appear as though they are cooking to fast and browning.

After the onions are exactly where you want them, use a slotted spoon to remove onions to a bowl. DO NOT WIPE THE PAN. Stir 1/4-cup flour into the empty pan and cook for 2 to 3 minutes. The mixture will be dry. Just use a wooden spoon to keep things moving. Close your eyes and use your nose; sniff for ‘nutty‘ versus ‘raw flour.’

Add the onions back to the pan. Whisk in the chicken stock and cook until the mixture is thickened, about 8 to 10 minutes.

5. Next goes in the heavy cream and again the mixture simmers for another 5 or so minutes. During this time, the sauce will alter color slightly from golden to white and this is correct.

6. Set up a blender near your workstation. Transfer half the onion mixture to the blender and puree until smooth. Air bubbles during blending will cause the mixture to appear very light, however the caramel color will deepen as the gravy reduces.

Return the mixture back into the saucepan and add the reserved onions and sprigs of rosemary. Reduce down slowly, thickening the mixture over medium-low heat for 20 – 30 minutes. You want to end up with roughly 4 to 4 1/2-cups of gravy when all is said and done.

7. After a brief rest, load the meatloaf onto a large serving dish and slice. Garnish with fresh chopped rosemary and/or parsley. Pass the gravy tableside. Be sure to serve with whipped potatoes, parmesan-crusted potatoes, or any variety of vegetable side dishes.

Beer, Wine and Cocktail Pairings

Offer a well-chilled Rosé such as Vin de Pay’s d’Oc, Rosé Corbières, and Saint Chinian. They are readily available, will not drain your wallet, and compliment the sugars in the onion gravy magically!

In terms of beer, a Brown Ale would be a great match. Its malty sweetness and nutty flavor complement the savory meatloaf and the subtle sweetness from the apple butter in the gravy. The beer’s slight bitterness also balances the richness of the dish. A Stout like Guinness beer works beautifully with meatloaf and onion gravy because its rich, roasted malt flavor and smooth finish complement the savory meat and balance the creamy, sweet onion gravy with just the right amount of bitterness. 

As for a cocktail, try my Iced Apricot Bourbon Fizz. The bourbon pairs perfectly with the meaty dish, while muddled apricots offer a touch of sweetness that seamlessly brightens up the creamy gravy without overpowering the meal. It’s a refreshing balance to all that rich, savory goodness.

Make Ahead and Storage Instructions

If you’re not serving both meatloaves at once, wrap one in foil and refrigerate for up to three days, or place the foil-wrapped loaf in a freezer bag and freeze for up to three months. When ready to serve, slice the baked and chilled meatloaf thick and brown each slice on both sides in a skillet with unsalted butter for a next-level touch. Leftover gravy can be stored in an airtight container in the fridge for up to three days and reheated over medium-low heat on the stovetop, stirring frequently. Table leftovers, including the gravy, will keep just as well in airtight containers.

More Main Dish Ground Beef Recipes

4.22 from 32 votes

Meatloaf With Creamy Onion Gravy

By Jenny DeRemer

Chef Andrew Curren of 24 Diner fame in Austin Texas serves an elevated version of his mom's Meatloaf with Creamy Onion Gravy to ovation.

Prep: 30 minutes mins

Cook: 1 hour hr 15 minutes mins

Resting Time: 15 minutes mins

Total: 2 hours hrs

Servings: 16 servings

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Equipment

• 2 removable insert meatloaf pans or 2 loaf pans or 1 large roasting pan that can fit 2 meatloaves side by side
• large mixing bowl
• large saucepan
• blender or immersion blender

Ingredients 

1x2x3x

For the Glaze

• ▢ 1 cup apple butter
• ▢ 4 tablespoons light brown sugar
• ▢ 4 tablespoons Dijon mustard
• ▢ 2 teaspoons black pepper
• ▢ 1 clove garlic, minced
• ▢ generous pinch Kosher salt
• ▢ 4 tablespoons champagne vinegar
• ▢ 2 tablespoons Worcestershire sauce

For the Meatloaves

• ▢ 1 tablespoon olive oil
• ▢ 1 large onion, chopped
• ▢ 2 large carrots, peeled and chopped
• ▢ 1 rib celery, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 1/2 cups panko breadcrumbs
• ▢ 4 large eggs, room temperature
• ▢ 2 tablespoons Dijon mustard
• ▢ 2 tablespoons ketchup
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 1 teaspoon Tabasco
• ▢ healthy pinch Kosher salt
• ▢ healthy pinch black pepper
• ▢ 3 pounds ground beef chuck
• ▢ 1 pound ground pork, not pork sausage
• ▢ 1/2 pound Monterey Jack cheese, diced into 1/2 inch cubes

For the Creamy Onion Gravy

• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons olive oil
• ▢ 2 jumbo onions, about 6 cups, thinly sliced
• ▢ ¼ cup all-purpose flour
• ▢ 1 quart low sodium chicken broth, or homemade chicken stock if on hand
• ▢ 1 cup heavy cream, room temperature
• ▢ 7 to 10 sprigs rosemary
• ▢ healthy pinch Kosher salt
• ▢ healthy pinch black pepper

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Instructions 

• Preheat oven to 400°F. Adjust rack to lower third of oven. Prepare (2) 4x6x12-inch loaf pans with cooking spray. Alternatively, line a large roasting pan that can fit 2 meatloaves side by side with parchment. Set aside.

Make the Glaze

• To make the glaze, whisk together 1-cup of apple butter, 4 tablespoons brown sugar, 4 tablespoons Dijon, 2 teaspoons pepper, 1 teaspoon minced garlic, a pinch of Kosher salt, 4 tablespoons champagne vinegar, and 2 tablespoons of Worcestershire sauce. Set aside.
  1 cup apple butter, 4 tablespoons light brown sugar, 4 tablespoons Dijon mustard, 2 teaspoons black pepper, 1 clove garlic, generous pinch Kosher salt, 4 tablespoons champagne vinegar, 2 tablespoons Worcestershire sauce

Make the Meatloaves

• Add olive oil to a large skillet over medium heat. Once the oil is shimmering, add the onion, carrot, and celery. Sauté 8 to 10 minutes or until softened. Add the garlic and cook 1 minute more. Scrape into a large mixing bowl for the mixture to cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, salt and pepper. Stir to form a paste. Using your hands, work in ground meats and cheese until combined.
  1 tablespoon olive oil, 1 large onion, 2 large carrots, 1 rib celery, 2 cloves garlic, 1 1/2 cups panko breadcrumbs, 4 large eggs, 2 tablespoons Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon Tabasco, healthy pinch Kosher salt, healthy pinch black pepper, 3 pounds ground beef chuck, 1 pound ground pork, 1/2 pound Monterey Jack cheese
• Evenly divide the meatloaf mixture loosely packing two loaf pans or patting two 10-inch-long loaves to fit a roasting pan (space them 3 inches apart). Cover with aluminum foil for the first 45 minutes. Bake in the lower third of the oven for 1 hour 15 minutes or when an instant-read thermometer inserted in the center of each loaf registers 150°F. Liberally baste loaf tops during final 15 minutes without foil to hasten browning. Rest loaves for 15 minutes before removing from pans to platter(s). Cut into thick slices and serve with Creamy Onion Gravy.

For the Creamy Onion Gravy

• While the meatloaves bake, make the creamy onion gravy. In a large saucepan, melt butter with the olive oil. Add the onion slices and sauté over medium-low heat, 10 to 12 minutes, covered. Reduce the heat if they appear as though they are browning; we only want them softened.
  2 tablespoons unsalted butter, 2 tablespoons olive oil, 2 jumbo onions
• Use a slotted spoon to remove onions to a bowl. DO NOT WIPE THE PAN. Stir 1/4-cup flour into the empty pan; cook 2 to 3 minutes. Use a wooden spoon to keep the mixture moving. Mixture will be dry and crumbly. Add the onions back to the pan. Whisk in the chicken stock, reduce the heat, and cook until the mixture is thickened, 8 to 10 minutes. Add heavy cream and simmer an additional 5 minutes.
  ¼ cup all-purpose flour, 1 quart low sodium chicken broth, 1 cup heavy cream
• Remove half the onion mixture to a blender. Puree until smooth. Return the mixture back into the saucepan and add fresh rosemary. Reduce slowly, thickening the mixture over medium-low heat for 20 – 25 minutes. Taste for seasoning and add salt and pepper as needed. You will end up with roughly 4 to 4 1/2-cups of gravy.
  7 to 10 sprigs rosemary, healthy pinch Kosher salt, healthy pinch black pepper
• Garnish the meatloaf with additional fresh chopped rosemary (and/or parsley). Pass the gravy tableside. Serve with plenty of fluffy mashed potatoes, homemade spaetzle, or homemade dumplings.

Notes

Make Ahead – the meat mixture may be combined, covered, and refrigerated by up to 1 day. When ready to assemble loaves, add to loaf pans or baking sheet and bake. The glaze, too may be assembled, covered, and refrigerated until ready to baste meatloaves. The onion gravy may also be made ahead in full and refrigerated until ready to use. To reheat, pour into a saucepan and heat over low heat until the gravy is warmed through, about 35 minutes. 

Store Leftovers – wrap in foil and refrigerate up to 3 days.

To Freeze – place foil-wrapped loaf into a freezer bag and freeze up to 3 months.

To Reheat – use a small amount of unsalted butter or oil to brown both sides of leftover meatloaf slices in a skillet. Reheat onion gravy over medium-low heat directly on your stovetop stirring frequently.

 

Special Tools – (affiliate links) 2 Removable Insert Meatloaf Pans Large Mixing Bowl | Large Saucepan | Blender or Immersion Blender

 

Find It Online: https://notentirelyaverage.com/homemade-meatloaf/

 

Nutrition

Serving: 1serving | Calories: 553kcal | Carbohydrates: 22g | Protein: 28g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 393mg | Potassium: 563mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 4mg | Calcium: 181mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Jenny DeRemer

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Resting Time: 15 minutes minutes

Total Time: 2 hours hours

Course: Main Course

Cuisine: American, Southern

Servings: 16 servings

Calories: 553

Keyword: meatloaf recipe, onion gravy

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