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meatloaf with mushroom gravy from The Jewish Kitchen
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Meatloaf with Mushroom Gravy

This delicious meatloaf is savory, zesty, and topped off with a luscious mushroom gravy that takes it over the top. Serve it with mashed or roasted potatoes and a green vegetable for a scrumptious, hearty meal.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

For the Meatloaf

  • 2 lbs. Kosher ground beef, 90% lean
  • 1 egg, slightly beaten
  • 1 small onion, finely chopped
  • 1 tbsp. lemon zest (approx. 1 large lemon)
  • 2 tbsp. chopped fresh parsley
  • 1 tsp. Kosher salt
  • pinch of freshly ground black pepper

For the Gravy

  • 1/2 lb. fresh white mushrooms, wiped clean and sliced
  • 3 tbsp. extra virgin olive oil
  • 2 tsp. freshly squeezed lemon juice
  • 1/2 cup all-purpose flour
  • 1 beef bouillon cube
  • 1/2 tsp. Kosher salt
  • pinch of freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine beef, egg, onion, lemon zest, parsley, salt, and pepper with your hands. Mix until just combined. Do not over mix. Form a loaf with the meat mixture in a baking dish (approx 9 x 13).
  3. Place in oven and on the shelf underneath the meatloaf, place a larger baking pan or roasting pan filled at least halfway with water. This will help prevent the meatloaf from cracking (although it still may crack a little on top). Not to worry if it does, the gravy will cover most of the cracks. Bake for 30 minutes.
  4. While the meatloaf is baking, prepare the gravy: Boil 3 cups of water in a saucepan and when the water reaches a boil, place the bouillon cube in the saucepan to dissolve. Take 1 cup of the bouillon and water mixture and use it to baste the meatloaf during the cooking process. Reserve the other 2 cups.
  5. In a medium saucepan, heat olive oil on medium heat and saute mushrooms for 10 minutes or until they are softened and brown. Add lemon juice. Add the flour slowly and the remaining beef bouillon liquid. Stir until the gravy is thickened and smooth. Add salt and pepper. Taste and adjust seasonings as necessary.
  6. Remove meatloaf from oven and let rest for a few minutes, pour the mushroom gravy over the top. Garnish with extra parsley if desired.