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Homemade Salisbury Steak Meatloaf with Rich Gravy

Homemade Salisbury Steak Meatloaf with Rich Gravy - featured image
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This hybrid recipe combines classic meatloaf with old-school Salisbury steak, featuring a pan-seared crust and velvety mushroom gravy. It’s hearty comfort food that comes together in about 45 minutes.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian)
  • 1 large egg, lightly beaten
  • 1 envelope (about 1 ounce) onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8 ounces mushrooms (cremini or white button), sliced
  • 1 medium onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 1/4 cup heavy cream (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, beaten egg, onion soup mix, 2 tablespoons Worcestershire sauce, minced garlic, and a pinch of black pepper. Mix gently with your hands until just combined (about 30 seconds).
  3. Transfer mixture to prepared baking sheet and shape into a loaf about 8 inches long, 4 inches wide, and 1.5 inches thick.
  4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place meatloaf in hot pan and sear without moving for 4-5 minutes until deep brown crust forms. Flip gently using two spatulas and sear other side for 4 minutes.
  5. Transfer seared meatloaf back to baking sheet. Do not clean the pan.
  6. Reduce heat to medium. Add butter to same pan. Once melted, add sliced mushrooms and onions. Cook, stirring occasionally, for 6-8 minutes until mushrooms are golden and onions are soft.
  7. Sprinkle flour over mushrooms and onions. Stir constantly for 1-2 minutes until flour is incorporated and smells slightly nutty.
  8. Slowly pour in beef broth while whisking to prevent lumps. Add 1 tablespoon Worcestershire sauce, Dijon mustard, and thyme sprigs. Bring to a simmer.
  9. Gently place seared meatloaf back into skillet with gravy. Spoon some gravy over top. If using heavy cream, stir it into gravy now. Cover skillet with lid or foil.
  10. Transfer to preheated oven and bake for 20-25 minutes until internal temperature reaches 160°F (71°C) on a meat thermometer.
  11. Let meatloaf rest in gravy for 5 minutes before slicing. Slice into 1-inch thick pieces and serve with extra gravy.

Notes

Don’t skip the sear—it builds flavor. Use a meat thermometer to avoid overcooking (160°F is target). Let meatloaf rest 5 minutes before slicing. Watch salt intake as onion soup mix and Worcestershire sauce are salty. For gluten-free, use gluten-free breadcrumbs and thicken gravy with cornstarch slurry. Can be made in slow cooker: sear meatloaf, transfer to slow cooker, prepare gravy in skillet, pour over meatloaf, cook on low 4-6 hours or high 2-3 hours.

Nutrition

Keywords: Salisbury steak, meatloaf, gravy, comfort food, ground beef, mushroom gravy, weeknight dinner

Find it online: https://lyrafeast.com/homemade-salisbury-steak-meatloaf-with-rich-gravy/