This post may contain affiliate links, please see our privacy policy + disclosures for details.
Get ready for the ultimate Homemade Meatloaf with Creamy Onion Gravy! This classic comfort food, elevated by Chef Andrew Curren, is a meal your whole family will love. This meatloaf is so juicy and flavorful that you won’t want to use any other recipe than this one!
If you love easy ground beef dinners, check out my other recipes for French onion Salisbury steak and this beef and sour cream noodle casserole.
Introduction
If you’re craving classic, comforting meatloaf, you’re in for a treat! Chef Andrew Curren’s version takes it to the next level with a sweet and savory apple butter glaze and a rich, creamy onion gravy that puts canned versions to shame.
This dish is incredibly moist and juicy, making it the ultimate comfort food that’s perfect with mashed potatoes or spaetzle. Plus, the recipe makes two loaves, so you can enjoy one now and save the other for later (or share—no judgment!). For a complete meal, pair it with your favorite veggies—I’m partial to Brussels sprouts!
Why This Recipe Works
- Wholesome: Half of the ingredients are unprocessed foods, making this a fresh, fit recipe.
- Affordable: Meatloaf is a budget-friendly meal that can feed a crowd.
- Freezer Friendly: This recipe makes two loaves, one for now and one to freeze. Each loaf yields 8-10 slices, perfect for meal prepping and lunchtime meat loaf sandwiches.
- Versatility: Tailor to your own taste by adding different vegetables and herbs or swap out the creamy onion gravy for your favorite brown gravy.
Ingredients
This homemade meatloaf does take a lot of ingredients, but most of them are basic ones you probably already have in your fridge and pantry. Let me tell you about the key ingredients…
- Ground Beef & Pork: Fresh is best! Look for 80% lean ground beef for juicy, flavorful results, and mix in some ground pork for added richness. If you’re feeling fancy, opt for grass-fed beef or heritage pork for a cleaner, more robust taste. Remember, fat = flavor, so don’t go too lean!
- Chicken Broth: Adds balance to the creamy onion gravy. Beef broth works, but chicken broth makes the onions shine. Use homemade if you’re feeling fancy!
- Heavy Cream: It’s the key to silky, rich gravy. Half-and-half or whole milk works, but cream is the game-changer.
See recipe card for full information on ingredients and quantities.
Variations
- Ground Meat Substitute: Ground turkey or chicken works, but add olive oil or butter to keep it moist. Trying using ground lamb instead for a moist and delicious option!
- Mushrooms: Shiitake, Chanterelle, or Maitake mushrooms bring a deep, earthy flavor with a hint of smokiness. Dice and add 1/2-cup to the meatloaf mixture for additional moisture and flavor.
- Italian Meatloaf: Add 1/2-cup of chopped fresh parsley, 1/4 cup of grated Parmesan cheese, and 1 teaspoon of dried oregano to the meatloaf mixture.
How to Make 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.
1
Sauté Veggies & Mix
Preheat the oven to 400°F, then sauté the veggies in a medium skillet over moderate heat for 8-10 minutes. Set aside to cool, then add the eggs, Panko breadcrumbs, Dijon, ketchup, Worcestershire sauce, hot sauce, salt, and pepper. Stir with a fork to form these components into a paste.
2
Mixing & Baking
Add the ground pork and ground beef, breaking up with your fingers as you drop it into the bowl, then dump in the cubed Monterey Jack cheese and toss with your hands to lightly mix everything together.
Evenly divide the meatloaf mixture between two loaf pans, loosely packing it in. Cover with aluminum foil and bake in the lower third of the oven for 1 hour 15 minutes, or until they both have an internal temperature of 150°F on an instant-read thermometer.
3
Making the Meatloaf Sauce
Make the meatloaf glaze by whisking together apple butter, brown sugar, Dijon, pepper, minced garlic, a pinch of Kosher salt, champagne vinegar, and Worcestershire sauce. You’ll have enough of this thick paste to evenly coat both meatloaves.
Liberally baste on the loaves during final 15 minutes of baking, and bake uncovered to hasten browning and to develop a bit of a crust.
4
Cooking the Onions for the Gravy
While the meatloaves bake, make the creamy onion gravy. Sauté the sliced onions in butter and olive oil until softened, about 10-12 minutes. Remove the onions from the pan, leaving the fat behind.
Add the flour to the pan and cook for 2-3 minutes, or until the flour smells nutty. Add the onions back to the pan, then whisk in the chicken stock and cook until the mixture is thickened, about 8 to 10 minutes.
5
Adding Cream to the Gravy
Add the heavy cream and simmer for another 5 minutes. During this time, the sauce will alter color slightly from golden to white.
6
Blending the Gravy
Transfer half the onion mixture to a blender and purée until smooth. (Air bubbles during blending will cause it to look very light, but its color will deepen as the gravy reduces.)
Return the purée back into the saucepan with the rest of the mixture, then add the sprigs of rosemary. Reduce down slowly, thickening the mixture over medium-low heat for 20 – 30 minutes. You should end up with 4 to 4 1/2 cups of gravy by the end.
7
Serving the Meatloaf
By now, the meatloaf should be cooked. Let it rest briefly, then plate it on a large serving dish and slice it. 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.
Recipe FAQs
Be sure not to over-bake your loaves. Bake to an internal temperature of 160°F ONLY, then rest the meatloaf for 5 to 10 minutes allowing the juices time to reabsorb.
In this recipe, eggs and Panko act as binders to keep the meat from crumbling and cracking.
350°F is the rule of thumb for meatloaf as it is too low to dry the meatloaf out, while remaining hot enough to hasten the caramelizing crust on the top.
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.
Serving Homemade Meatloaf with Onion Gravy
Homemade meatloaf with onion gravy pairs perfectly with classic comfort food sides that soak up all that rich, savory goodness. Creamy Browned Butter Mashed Potatoes are a natural choice, offering a buttery base for the gravy. Add a bit of color and crunch with these brown butter French green beans or Jamie Oliver’s ‘mothership’ salad. For an indulgent Southern twist, serve it alongside a slice of Sweet Buttermilk Cornbread to round out the meal.
Looking for drink pairings? Rosé wines such as Vin de Pay’s d’Oc, Rosé Corbières, and Saint Chinian are readily available, won’t drain your wallet, and compliment the sugars in the onion gravy magically! Brown Ale or Stout like Guinness beer works beautifully with meatloaf and onion gravy. If you prefer cocktails, try my Iced Apricot Bourbon Fizz. It’s a refreshing balance to all that rich, savory goodness!
Expert Tips
- The best way to achieve thin onion slices is by using 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.
- Cube Monterrey Jack string cheese to save yourself the hassle of having to cube a giant block.
- Make Ahead: The meat mixture, glaze, and gravy may be made ahead and refrigerated up to 1 day ahead. When ready to assemble loaves, add to loaf pans or baking sheet and bake.
- Store Leftovers: Wrap in foil and refrigerate up to 3 days, or place a 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 in a saucepan, stirring frequently.
More Main Dish Ground Beef Recipes
If you liked this recipe and found it helpful, give it some love by sharing!
Follow me on Pinterest and Flipboard for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated!
Homemade Meatloaf with Creamy Onion Gravy
Ingredients
For the Glaze
- 1 cup apple butter
- 1/4 cup light brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup champagne vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons black pepper
- 1 clove garlic, minced
- 1 large pinch kosher salt
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, at room temperature
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 large pinch kosher salt
- 1 large pinch black pepper
- 3 pounds ground beef chuck
- 1 pound ground pork, not pork sausage
- 1/2 pound Monterey Jack cheese, cut in 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
- 4 cups low sodium chicken broth, or homemade chicken stock if on hand
- 1 cup heavy whipping cream, room temperature
- 7-10 sprigs fresh rosemary
- 1 large pinch kosher salt
- 1 large pinch black pepper
Instructions
Making the Glaze & Meatloaves
- Preheat oven to 400°F. Adjust rack to lower third of oven. Prepare two 4x6x12-inch loaf pans with cooking spray. Alternatively, line a large roasting pan that can fit 2 meatloaves side by side with parchment in between. Set aside.
- Whisk together all the glaze ingredients and set aside.
- Add olive oil to a large skillet over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and sauté until softened, about 8 to 10 minutes. Add the garlic and cook for 1 minute, then set aside to cool.
- Once the veggies have cooled briefly, add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, salt and pepper and stir with a fork to form a paste. Using your hands, gently work in the ground meats and cheese until combined.
- Evenly divide the meatloaf mixture between the prepared loaf pans, packing it loosely in the pan. Cover with foil and bake in the lower third of the oven for 1 hour 15 minutes, or until an instant-read thermometer inserted in the center of each loaf registers 150°F. During the last 15 minutes of baking, liberally baste the loaf tops with the glaze and bake uncovered to hasten browning.
- Rest loaves for 15 minutes before removing from pans to serving platters. Cut into thick slices and serve with creamy onion gravy, plenty of fluffy mashed potatoes, homemade spaetzle, or homemade dumplings.
Making the Creamy Onion Gravy
- Melt the butter and heat olive oil in a large saucepan. Add the onion slices and sauté covered over medium-low heat, about 10 to 12 minutes. Lower the heat if the onions begin to brown. Remove the onions from the pan with a slotted spoon and set aside.
- Add the flour to the grease remaining in the pan and cook for 2 to 3 minutes, stirring constantly with a wooden spoon. It will be dry and crumbly.
- Add the onions back to the pan, then whisk in the chicken stock, reduce the heat, and simmer until the mixture is thickened, 8-10 minutes. Add the heavy cream and simmer for another 5 minutes.
- Purée half the onion mixture in a blender until smooth, then pour it back into the saucepan and add the fresh rosemary. Cook over medium-low heat to thicken and reduce it, about 20-25 minutes. Add salt and pepper as desired. You will end up with roughly 4 to 4 1/2 cups of gravy. Serve hot with the meatloaf.
Notes
- The best way to achieve thin onion slices is by using 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.
- Cube Monterrey Jack string cheese to save yourself the hassle of having to cube a giant block.
- Make Ahead: The meat mixture, glaze, and gravy may be made ahead and refrigerated up to 1 day ahead. When ready to assemble loaves, add to loaf pans or baking sheet and bake.
- Store Leftovers: Wrap in foil and refrigerate up to 3 days, or place a 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 in a saucepan, stirring frequently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With much gratitude and appreciation, this recipe adapted from Chef Andrew Curren of 24 Diner in Austin, Texas!
the best meatloaf ever! the gravy was so awesome, i will be using the gravy for a lot of other things
Pam, I’m happy to hear this! Usually if I have leftover of this gravy, I repurpose it for topping off mashed potatoes or smothering thick boneless pork chops. Regardless, the gravy just rocks, doesn’t it? Thank you for coming back to the website to let me know this, Pam! x – Jenny 😉
I used the onion gravy for a base for broccoli cheese soup w/ mushrooms. Boy did that work very well. Thank you so much for your recipes!
Pam, my gosh! That is brilliant! It was tasty? I imagine it had to be based on what I know of the gravy (which is exactly like a cream soup base!) and BOOM…add cheese! I love this! x – Jenny
Family loved it !! Moist meatloaf & yummy gravy !!
Sherry, I’m telling ya, it’s something about this recipe! Thanks for taking time to circle back and let me know that everybody enjoyed it!! x – Jenny
Can you tell me what size a meat loaf pan is, please?
Carol, I am using this pan and it is approximately 12 x 5.75 x 3. I like it because it has an insert that allows the loaf to not only drain grease naturally, but also pulls out of the pan looking pretty. If you are not keen to purchase a pan, any bread loaf pan will generally work. Let me know how you enjoy this should you end up assembling it! x – Jenny
Hello my name is June
I made your Onion Gravy I usually don’t do gravies but I love onions and wanted to try it. It was delicious I make my own meat loaf But the gravy was GREAT Thanks
Well hello Miss June, and THANK YOU! I agree it IS a great recipe for gravy, so much so that I have assembled it for other dishes aside from this meatloaf! If you’re ever in the market, over hamburger steak, salmon loaf, or homemade baked meatballs 😉 !!! x – Jenny
Oh my! This is the best meatloaf I have ever had! I love meatloaf, my comfort food, and have tried so many recipes but this beats them all and that onion gravy is perfect. My husband & mother-in-law loved it as well. This has now taken over my #1 spot. Thank You!!!
Carol, I couldn’t agree with you more! And for me, I love the second loaf because it means dinner is made for a future evening OR I’ve got meatloaf sandwiches for lunches 😉 Thank you dropping back by to tell me! x – Jenny
Delicious!!! I will make it again!
Sandy, SO, SO GLAD! And the extra loaf is FAB for sandwiches throughout the week or frozen for later, eh? Be sure to try this meatloaf next – it’s killer! x – Jenny
OH.MY.GOSH…I made this recipe yesterday and followed it exactly. Yielded two very nice-looking loaves. Had planned to freeze one and eat one. Between my husband and I and our three young children, we ate the entire first loaf and then half of the second loaf. The kids just kept saying “the gravy, the gravy!” Thank you! On permanent rotation here in Milwaukie, WI forever!
My husband loves meatloaf and this looks like a great recipe!
Donna, if your hubby likes meatloaf, this is one heck of a fabulous recipe to try on him! Hats off to Chef Curren for inventing P-E-R-F-E-C-T-I-O-N-!!!
This is real comfort food, Jenny! I do love a recipe that makes two meat loaves – it’s so nice to have leftovers! Thank you for sharing with the Hearth and Soul Link Party – sharing in the Hearth and Soul Community Group on Facebook!
Oh Miss April, thank you for your kind words! And thank you even more so for sharing!!! 😉
This looks incredibly delicious!! It reminds me of the meatloaf my mother always made (and I loved it). I’m saving your recipe and will definitely be making it. Thank you for sharing.
Angie thank you! Please let me know how you enjoy it is you decide to make it 🙂