Description
Juicy beef meatloaf topped with a tangy tomato-balsamic glaze and served with a rich, homemade mushroom gravy. A cozy, satisfying dish perfect for family dinners or meal prepping.
Ingredients
For the Meatloaf:
cooking spray for greasing the baking sheet
1 lb ground beef (85% lean)
1 cup yellow onion, chopped
1 cup seasoned Panko breadcrumbs
½ cup tomato sauce
2 large eggs
1 tablespoon Wan Ja Shan Vegan Worcestershire Sauce
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme, chopped
1 tablespoon flat-leaf parsley, chopped
¼ cup Parmesan cheese, grated
1 teaspoon Kosher salt
½ teaspoon ground black pepper
For the Glaze:
3 tablespoons tomato sauce
1 tablespoon balsamic vinegar
For the Mushroom Gravy:
3 tablespoons unsalted butter
¼ cup shallot, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon Wan Ja Shan Vegan Worcestershire Sauce
¼ cup all-purpose flour
3 tablespoons balsamic vinegar
2 cups beef stock
¼ teaspoon Kosher salt
¼ teaspoon black pepper
1 tablespoon parsley, chopped (optional for garnish)
Instructions
1. Preheat the oven to 375°F. Spray a lined baking sheet with cooking spray.
2. In a large bowl, combine beef, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire, vinegar, thyme, parsley, Parmesan, salt, and pepper.
3. Mix until fully combined with clean hands.
4. Rinse an 8½”x4¼” loaf pan with water and pack in the meat mixture.
5. Invert the pan over the baking sheet and lift gently to transfer the meatloaf.
6. Bake for 50 minutes.
7. While baking, mix 3 tablespoons tomato sauce with 1 tablespoon balsamic vinegar for glaze.
8. After 50 minutes, brush meatloaf with the glaze and return to oven for 20 more minutes.
9. Once done, brush with remaining glaze and let it rest for 5 minutes before slicing.
10.
11. To make the mushroom gravy:
12. In a skillet, melt butter over medium-high heat.
13. Add shallots and sauté for 2–4 minutes. Add garlic and cook for 1 minute.
14. Add mushrooms and Worcestershire, and cook until browned and liquid is released (about 8 minutes).
15. Stir in flour and cook for 3–4 minutes.
16. Add balsamic vinegar and beef stock. Whisk and simmer until thickened (4–5 minutes).
17. Season with salt and pepper. Garnish with parsley if desired.
18. Serve meatloaf slices topped with warm mushroom gravy.
Notes
If you don’t have a loaf pan, form the mixture by hand on the baking sheet.
The glaze adds a tangy contrast to the rich meat. Don’t skip the second brushing after baking.
Make the gravy a day ahead to save time. Reheat gently before serving.
Leftovers can be refrigerated for up to 1 week or frozen for up to 1 month.
Reheat in oven at 325°F, covered with foil, with a bit of gravy added for moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Method: Baking
- Cuisine: American