Beef and Pork Meatloaf with Onion Gravy
A classic two-meat meatloaf combining ground beef and pork with breadcrumbs, herbs, and aromatics, baked until golden. Rich and savory with a deep beef and wine-based onion gravy finished with butter and fresh parsley. Perfect for family dinners or meal prep, this version stands out with its wine-enriched sauce that's versatile enough for potatoes, steaks, or pork chops.
Ingredients
- 2 cup breadcrumbs
- 1 lb beef, ground, lean
- 1 lb pork, ground, leanground turkey1:1protein
leaner
- 1 egg, slightly beaten
- 3 tablespoon parsley, chopped
- 1 medium onion, chopped
- 3 clove garlic, chopped or pressed
- 1 stalk celery, finely chopped
- ½ teaspoon thyme
- ½ teaspoon pepper
- 1 ½ teaspoon salt
- ½ cup onion, minced
- 3 tablespoon butter
- 3 tablespoon flour
- 1 ⅓ cup beef stock
- 1 tablespoon parsley, minced
- ¼ cup dry red wine
Instructions
- 1
Preheat oven to 350F.
- 2
Combine beef, pork, breadcrumbs, egg, parsley, onion, garlic, celery, thyme, pepper, and salt in a bowl.
- 3
Press mixture into a loaf pan.
- 4
Bake for 1 hour 30 minutes until cooked through.
- 5
For gravy: saute minced onion in butter until slightly browned, about 3-5 minutes.
- 6
Stir in flour and cook briefly.
- 7
Add beef stock, wine, and minced parsley.
- 8
Simmer 3-5 minutes, stirring constantly, until thickened.
- 9
Spoon gravy over meatloaf slices before serving.
Tips
Do not overmix the meatloaf mixture to avoid a dense, tough texture; gently combine ingredients until just incorporated.
For deeper onion flavor in the gravy, cook the onions until golden brown rather than just slightly browned.
The gravy freezes well for up to 3 months, making it ideal to prepare ahead and reheat gently over low heat.
Good to Know
Cover and refrigerate cooked meatloaf up to 4 days. Gravy keeps separate for up to 3 days. Both freeze for up to 3 months.
Prepare meatloaf mixture up to 24 hours ahead, refrigerated. Gravy can be made 2 days in advance and reheated gently.
Slice meatloaf and top with warm onion gravy. Serve with mashed potatoes, roasted vegetables, or crusty bread.
Common Mistakes
Do not skip mincing the onion for gravy to avoid chunks that won't incorporate into the sauce
Do not skip browning the onion; this develops the depth of flavor that distinguishes the gravy
Do not rush simmering the gravy; constant stirring prevents lumps and ensures proper thickening
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this meatloaf without breadcrumbs?
Yes, substitute crushed crackers, panko, or oats at a 1:1 ratio. Breadcrumbs absorb moisture and bind the mixture, so omitting them entirely may result in a crumbly loaf; add an extra egg if skipping binder.
What if my gravy is too thin or too thick?
If too thin, simmer longer or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in. If too thick, add stock 1 tablespoon at a time until desired consistency is reached.
How long can I keep this dish, and can I freeze it?
Cooked meatloaf and gravy keep refrigerated for up to 4 days separately. Both freeze for 3 months. Thaw in the refrigerator overnight and reheat gently at 325F for 20-30 minutes covered.