Imagine the smell of sizzling ground beef mingling with rich, earthy mushrooms bubbling away on the stove—exactly the kind of meal that feels like a big, warm hug after a long day. This Salisbury Steak Meatloaf with Mushroom Gravy is one of those classic comfort foods that make your kitchen feel cozy and your belly incredibly happy. The tender meatloaf soaks up every bit of that velvety gravy, which you’ll want to spoon straight over mashed potatoes (and maybe even sneak a little bite before serving). Whether it’s a weeknight dinner or a weekend treat, this recipe never fails to feel just right.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
1 ½ lbs ground beef (80/20 for best flavor)
1 cup breadcrumbs
½ cup milk
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp Dijon mustard
1 tsp dried parsley
For the Mushroom Gravy:
8 oz cremini or button mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 tsp Worcestershire sauce
Salt and pepper, to taste
How I Make It
Step 1:
Start by soaking the breadcrumbs in milk while you prep the other ingredients—this keeps the meatloaf tender and moist. In a large bowl, combine the ground beef with soaked breadcrumbs, egg, chopped onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and dried parsley. Mix gently until everything is just combined; you don’t want to overwork the meat or it could get tough.
Step 2:
Shape the mixture into a loaf about 8 inches long and place it in a greased baking dish. Pop it into a preheated 375°F oven for about 35-40 minutes while you get started on the gravy.
Step 3:
In a skillet over medium heat, melt the butter and add the sliced mushrooms. Sauté until they’re golden and soft, releasing that delicious umami aroma. This step really builds the flavor base.
Step 4:
Sprinkle the flour over the mushrooms and stir to coat. It’ll look dry at first, but keep stirring for 1-2 minutes until the flour cooks off and creates a roux.
Step 5:
Slowly whisk in the beef broth and Worcestershire sauce, bringing the gravy to a gentle simmer. Let it thicken until it reaches your desired consistency, stirring often to avoid lumps.
Step 6:
Once the meatloaf is done (an internal temp of 160°F is ideal), slice it up and serve smothered in that plush mushroom gravy. The combination of juicy, tender meatloaf with the silky sauce is absolute comfort food magic.
Variations & Tips
Swap ground beef for ground turkey or a mix of pork and beef for different flavor profiles.
For extra richness, stir a tablespoon of sour cream into the gravy just before serving.
Add finely chopped bell peppers or carrots to the meat mixture for a subtle veggie twist.
If you prefer a thicker gravy, mix 1 tsp cornstarch with cold water and stir in during the last minute of cooking.
Use fresh herbs like thyme or rosemary in the meatloaf for more aromatic depth.
Don’t skip letting the meatloaf rest 10 minutes before slicing—it helps it hold together beautifully.
How I Like to Serve It
I love pairing this Salisbury Steak Meatloaf with creamy mashed potatoes and steamed green beans. It’s such a classic combo that feels like a warm embrace at the dinner table. On chillier nights, I’ll throw in some roasted carrots or a simple side salad dressed with a tangy vinaigrette to balance out the richness. And hey, don’t forget a crusty bread roll to sop up that luscious gravy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
If you want to make it ahead, you can assemble the meatloaf the day before and bake it fresh when ready to serve.
Closing: This Salisbury Steak Meatloaf with Mushroom Gravy always feels like a winning dinner because it’s tender, hearty, and packed with flavors that make coming home worthwhile.
