Savory Meatloaf with Caramelized Onion Gravy – Page 2

Mixing bowls: For combining the meatloaf ingredients.
Loaf pan: To shape and bake your meatloaf.
Large skillet: For caramelizing the onions and making the gravy.
Whisk: For ensuring a smooth, lump-free gravy.
Knife and cutting board: For prepping your vegetables.
Measuring cups and spoons: Precision is key!

Kitchen Equipment Needed

To whip up this meatloaf masterpiece, you’ll need the following kitchen tools:

Let’s walk step by step through this recipe to ensure every bite is bursting with flavor.

Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper for easy cleanup.
In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper.
Use clean hands to gently mix the ingredients until just combined—avoid overmixing, as this can result in a dense meatloaf.
Transfer the mixture to your prepared loaf pan, pressing it down lightly to shape. Smooth the top for even cooking.

Place the meatloaf in the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf bakes, heat butter and olive oil in a large skillet over medium heat.
Add the sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized—this should take about 20-25 minutes. Lower the heat if the onions are browning too quickly.

Once the onions are caramelized, sprinkle in the flour and stir to coat the onions. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, whisking continuously to create a smooth gravy.
Stir in Worcestershire sauce and thyme (if using), then season with salt and pepper to taste. Simmer for a few minutes until the gravy thickens.

Remove the meatloaf from the oven, let it rest for 5 minutes, then slice and serve with a generous ladle of caramelized onion gravy on top.