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Jack’s Meatloaf With Gravy

A classic recipe for moist, delicious meatloaf with gravy. A comfort food classic.

Here’s another variation on that classic comfort food: meatloaf.  This time we’re sharing Jack’s Meatloaf with Gravy prepared how he remembers it being served when he was growing up.   Our earlier meatloaf recipe turned out to be very popular among our readers so, not to be outdone, here is my husband’s version.  (As I mentioned here, we sometimes get a little competitive in the kitchen – but all in good fun of course!)

Jack’s meatloaf with gravy is a moist, classically seasoned version, simply flavored with onions, garlic, salt, and pepper, plus a little bit of thyme to enhance the beef.  And the gravy is really delicious – also with classic flavorings that marry well with the flavors of the meatloaf.

Let us know which meatloaf version you prefer!  (We promise – the competition is all in good fun!)

A classic recipe for moist, delicious meatloaf with gravy. A comfort food classic.


Jack’s Meatloaf

Jack's meatloaf
  • Prep Time: 1 hour 15 mins
  • Cook Time: 45 mins
  • Total Time: 2 hours
  • Yield: Serves 8-10


For the meatloaf

  • 4 slices white bread, crusts cut off
  • ½ cup milk
  • 2 pounds 80/20 ground beef
  • 2 eggs (FYI: 1 egg per pound of meat is almost always the rule for meatloaf)
  • ½ cup finely chopped onion
  • 2 garlic cloves, finely minced
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon thyme

For the gravy

  • 3 tablespoons butter
  • 1/3 cup flour
  • 1 14 ¾ ounce can low sodium beef stock (or your own stock if possible)
  • 1/3 cup milk
  • ¼ teaspoon dried thyme
  • Few dashes of hot sauce
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Kitchen Bouquet seasoning
  • Salt and black pepper to taste


  1. To prepare the meatloaf, begin by soaking the white bread in the milk.
  2. While bread is soaking, add all other ingredients to a large bowl.
  3. With your hands, work the soaked bread until mushed. Add bread and any milk left in the bowl to the beef mixture.
  4. Gently fold and mix all ingredients until blended. Do not over mix or meatloaf will come out tough.
  5. On a parchment lined sheet pan, shape mixture into a loaf. Use a spatula to square off all sides. With wet hands, smooth all surfaces of the loaf. This will stop it from cracking when it cooks.
  6. Place in the refrigerator for one hour to set up.
  7. Preheat oven to 350 degrees.
  8. Place meatloaf in preheated oven on center rack and bake for 45 minutes or until internal temperature reaches 150 degrees with a probe thermometer.
  9. Remove from oven and let rest 15 minutes before cutting and serving.
  10. To prepare the gravy, melt butter in a medium-sized sauce pan. When butter is completely melted, add flour and stir. Cook the flour and butter mixture stirring constantly for 3-5 minutes or until the raw flour smell is gone. (The smell will resemble cooked chestnuts when ready.)
  11. Add the entire can of stock and stir with a wire whisk until blended.
  12. Add milk, thyme, hot sauce, Worcestershire sauce and Kitchen Bouquet. Stir to blend.
  13. Adjust seasoning with salt and pepper to your taste and serve over meatloaf.















    Leave a Comment


  1. Jack wins this one!

  2. This is the best meatloaf I’ve ever had. It’s the perfect savory meatloaf, my quest for some time now. My hat is off to Jack for such a good recipe. I’ll be making this one for a long, long time.

  3. This is the best meatloaf recipe I’ve ever tried!!! I searched for a good recipe without the classic tomatoe/ketchup style for a crew of hungry hiker friends and family (two are allergic to tomatoes).
    It was a huge hit, moist, delicious and wishing there were more loaves to slice up for thirds!!
    I doubled the recipe and it was perfectly consistent .

    Thank you,

    WV Momma

  4. Hooray for this recipe! I too was looking for a meatloaf recipe heavy on the onions, moist, and with a beef gravy rather than tomato. This recipe fits the bill. I score it a perfect 10!

  5. The meat loaf was good. We found the gravy kind of bland though. I’d add garlic next time. Thanks for the recipe though!

  6. Can this just be baked in loaf pans instead of “formed” on a sheet pan? I wouldn’t mind doing it as described if necessary but just wondering if it was tried the other way. Thanks!

    • Hi Lainie – Absolutely – you can bake the meatloaf in the loaf pans. The timing will likely be different so you’ll have to keep an eye on when the meatloaf is cooked through. Enjoy!