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thick slices of browned beef meatloaf with a fine oat-bound interior and smooth brown gravy spooned across them on an ordinary plate, with no side dishes or garnish
Andre Lewis

Classic Meatloaf with Brown Gravy

Brown gravy belongs on a thick, tender slice, not a tightly packed brick that needs sawing. Quick oats soften in the milk and hold the beef together without making the cut face look like a bread stuffing. Cook the onion first so it brings sweetness instead of crunchy pieces. The gravy gets its color from a patiently browned flour-and-butter base. Let the loaf stand while you finish that pan, then spoon the gravy across the slices so the browned edges stay visible.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 3/4 cup quick oats
  • 2/3 cup whole milk
  • 2 large eggs
  • 1 cup finely diced yellow onion
  • 1 tbsp neutral oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tsp Dijon mustard

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Cook onion in oil in a skillet over medium heat for 7 minutes, then spread on a plate to cool for 5 minutes.
  2. Soak oats in milk for 10 minutes. Stir in eggs, cooled onion, Worcestershire, salt and pepper, then fold in beef just until evenly combined.
  3. Shape into a 9-by-5-inch loaf about 2 1/2 inches high on the pan. Bake for 55 to 65 minutes until the center reaches 160°F.
  4. Rest the loaf for 10 minutes. Melt butter in a saucepan over medium heat, whisk in flour and cook for 4 to 5 minutes until nut brown without black specks.
  5. Gradually whisk in broth and mustard. Simmer for 5 to 7 minutes, stirring, until the gravy lightly coats a spoon.
  6. Cut the rested loaf into 8 thick slices and spoon the hot gravy over them.