Homemade Meatloaf with Creamy Onion Gravy

Sliced meatloaf topped with creamy onion gravy and herbs on a decorative plate, with a side of mashed potatoes.

4.27 from 34 votes

Homemade Meatloaf with Creamy Onion Gravy

Chef Andrew Curren of 24 Diner fame in Austin, Texas created this elevated version of his mom's homemade meatloaf with onion gravy. It's such a moist and juicy comfort food that it deserves a standing ovation!

Prep Time30

Cook Time1 15

Resting Time15

Total Time2

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $1.16 per serving

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

US Customary - Metric

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.

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