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Blue-Plate Meatloaf with Brown Gravy
Melissa Hart

Blue-Plate Meatloaf with Brown Gravy

A diner meatloaf should slice cleanly but stay tender enough to surrender to a fork. The milk-soaked crumbs matter more than a complicated seasoning list. Brown gravy, not a thick ketchup cap, makes this the blue-plate version.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup plain breadcrumbs
  • 3/4 cup whole milk
  • 2 lbs 85-percent lean ground beef
  • 1 cup finely diced yellow onion
  • 2 large eggs
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth

Method
 

  1. Stir the breadcrumbs and milk together and let them stand for 5 minutes until the milk is absorbed.
  2. Mix in the beef, onion, eggs, Worcestershire, salt and pepper just until combined, then shape the mixture into one free-form loaf on a rimmed sheet pan.
  3. Bake at 350°F for 55 to 65 minutes until the center reaches 160°F, then rest for 15 minutes before slicing.
  4. Melt the butter in a saucepan, stir in the flour for 1 minute and whisk in the broth until smooth.
  5. Simmer the gravy for 5 minutes until it coats a spoon and serve it over thick meatloaf slices.