Meatloaf with Onion Gravy

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Ingredients

For the Meatloaf:

  • 2 lbs (900 g) ground beef (80/20 blend for juiciness)
  • 1 cup breadcrumbs (plain or seasoned)
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup parsley, chopped (optional)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika (optional)
  • 1 1/2 tsp salt
  • 1 tsp black pepper

For the Onion Gravy:

  • 2 tbsp butter
  • 2 large onions, thinly sliced
  • 2 tbsp flour
  • 2 cups beef broth (or stock)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • Salt & pepper, to taste

Instructions

Step 1 – Prepare the Meatloaf Mixture

  1. In a bowl, combine the breadcrumbs and milk; let soak for 5 minutes to soften.
  2. Add eggs, onion, garlic, parsley, Worcestershire sauce, ketchup, mustard, paprika, salt, and pepper. Mix well.
  3. Add ground beef and mix gently with your hands until just combined (do not overmix, or the loaf will be dense).

Step 2 – Shape and Bake

  1. Preheat oven to 375°F (190°C).
  2. Shape the meat mixture into a loaf on a lined baking sheet or loaf pan.
  3. Bake uncovered for 50–60 minutes, or until internal temperature reaches 160°F (70°C).
  4. Remove from oven and let rest 10 minutes before slicing.

Step 3 – Make the Onion Gravy

  1. In a skillet, melt butter over medium heat.
  2. Add sliced onions and cook until golden and caramelized (about 10–12 minutes).
  3. Sprinkle flour over onions, stir well, and cook for 1–2 minutes.
  4. Slowly whisk in beef broth and Worcestershire sauce until smooth.
  5. Simmer until thickened (5–7 minutes). Season with garlic powder, salt, and pepper.

Step 4 – Serve

  • Place the meatloaf on a platter.
  • Pour onion gravy over the top.
  • Garnish with parsley.

🍽️ Serving Suggestions

  • Mashed potatoes or creamy polenta
  • Steamed green beans or roasted vegetables
  • Fresh garden salad

Benefits

  • High protein meal that’s satisfying and filling.
  • Comfort food that’s budget-friendly.
  • Leftovers taste even better the next day.

History of Meatloaf

Ancient Roots

  • The idea of mixing ground meat with other ingredients to stretch it further is very old.
  • In Ancient Rome (around 5th century AD), there are records in Apicius (a Roman cookbook) of ground meat mixed with bread, wine, and seasonings, shaped into loaves.

German & European Influence

  • Meatloaf as we know it traces its European heritage, especially in Germany, Belgium, and Scandinavia.
  • In Germany, a similar dish called Falscher Hase (“false hare”) dates back to the 18th century. It was shaped like a hare and often served with gravy and boiled potatoes.
  • In the 19th century, Germans and other European immigrants brought these recipes to America.

Meatloaf in America

  • By the late 1800s, cookbooks in the U.S. included recipes for meatloaf.
  • It became especially popular in the Great Depression (1930s), because families could stretch a small amount of meat with breadcrumbs, oatmeal, or other fillers.
  • After World War II, meatloaf was a staple of American home cooking—served with ketchup or tomato glaze, or with onion gravy like in your photo.

Onion Gravy Style

  • The gravy-topped meatloaf likely evolved from German “Falscher Hase” and French-inspired gravies, combining caramelized onions with a roux-based sauce.
  • It became a diner favorite in mid-20th-century America, especially as a “comfort food” served with mashed potatoes.

Modern Popularity

USA → Classic glazed or onion-gravy versions.

Today, meatloaf has global variations:

Italy → Polpettone (stuffed meatloaf, sometimes with eggs or cheese inside).

Philippines → Embutido (steamed meatloaf with sausage and vegetables).

Middle East → Kafta (ground meat with spices, sometimes loaf-shaped).

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