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Thick slice of tender meatloaf covered in dark brown gravy on a white plate

Meatloaf with Brown Gravy

This optimized classic meatloaf is developed using engineering principles to achieve a nostalgic flavor without the guesswork, resulting in a loaf that is perfectly sliceable yet fork-tender.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 407 kcal

Equipment

  • Large Bowl
  • 8 inch by 4 inch loaf pan
  • Small skillet or saucepan
  • Whisk
  • Digital probe thermometer

Ingredients
  

Optimized Meatloaf Ingredients

  • 2 pounds ground sirloin
  • ¾ cup bread crumbs
  • ½ cup Worcestershire sauce
  • 1 large egg Acts as the primary binder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon onion flakes
  • ¼ teaspoon Montreal steak seasoning

Scratch Brown Gravy Ingredients (Using Pan Drippings)

  • Pan drippings from the meatloaf pan Use as base for roux
  • 1 tablespoon butter Add if drippings are sparse
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 splash Worcestershire sauce To taste, for adjustment
  • 1 pinch black pepper To taste, for adjustment

Instructions
 

Meatloaf Preparation and Baking

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, gently combine all meatloaf ingredients (sirloin, breadcrumbs, Worcestershire sauce, egg, salt, pepper, onion flakes, and seasoning). Mix gently using your hands, folding until you can no longer see dry breadcrumbs, taking care not to overwork the meat to avoid developing tough myosin proteins.
  • Shape the mixture into a loaf, aiming for an 8 inch by 4 inch shape, and place it in a loaf pan.
  • Bake on the center rack for 1 hour, or until the internal temperature reaches 160 degrees Fahrenheit.
  • Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

Brown Gravy Construction

  • Carefully pour the drippings from the meatloaf pan into a small skillet or saucepan, reserving any excess fat if needed.
  • Add a tablespoon of butter to the drippings if the quantity seems sparse.
  • Whisk in the two tablespoons of all-purpose flour (this creates the roux) and cook over medium heat for 3 to 4 minutes until the mixture turns a deep copper penny color, developing a nutty flavor.
  • Slowly whisk in the two cups of beef stock, ensuring no lumps form as the mixture begins to incorporate.
  • Simmer the mixture until it thickens enough to coat the back of a spoon.
  • Taste the gravy and adjust seasoning with a splash of Worcestershire sauce or a pinch of black pepper, if desired.

Notes

For the most tender crumb, ensure your ground sirloin is very cold when mixing. Stop mixing the meat mixture the moment you can no longer see large pockets of dry breadcrumbs or unincorporated egg; do not mix until it forms a smooth paste. If the gravy is lumpy, pour it through a fine-mesh strainer before serving. This recipe yields 6 to 8 servings and the meatloaf tastes even better the next day.

Nutrition

Calories: 407kcalCarbohydrates: 14gProtein: 30gFat: 24g
Keyword baking, beef stock gravy, gentle mixing, ground sirloin, tender crumb
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