Introduction

Oh, the smell of meatloaf baking! Does it bring back memories of cozy family dinners and that unmistakable feeling of home? I know it does for me. There’s something so incredibly heartwarming about a classic Salisbury steak, and when you pair it with a rich, savory mushroom gravy… well, it’s pure magic. This recipe takes all those nostalgic flavors and makes them incredibly easy to whip up any night of the week. You won’t believe how quickly this comes together, and the result is so satisfying, it’ll become your new go-to for a truly comforting meal.

Why You’ll Love This Recipe

Fast: You can have this delicious meal on the table in under an hour, making it perfect for busy weeknights.
Easy: Simple steps and common ingredients mean even beginner cooks can achieve fantastic results.
Giftable: Make a batch and freeze portions for quick, homemade meals for friends or family.
Crowd-pleasing: This is a meal that everyone, from kids to adults, will absolutely devour.

Ingredients

For the Meatloaf:

2 lb (1 kg) ground beef (85% lean): This ratio gives you a flavorful and moist meatloaf without being too greasy.
1 small onion, quartered: We’ll blend this for maximum flavor distribution.
⅓ cup fresh parsley, chopped: For a burst of freshness and color.
3 garlic cloves: Because what’s comfort food without garlic?
½ green bell pepper: Adds a subtle sweetness and a hint of savory goodness.
1 cup panko breadcrumbs: These Japanese-style breadcrumbs create a lighter, crispier texture than regular breadcrumbs.
2 large eggs: The binder that holds all our delicious ingredients together.
½ cup marinara sauce: A secret ingredient for extra moisture and a touch of tanginess.
1 tablespoon Worcestershire sauce: This adds a deep, umami flavor that’s just irresistible.
3 tablespoons Dijon mustard: For a little zing and complexity.
½ teaspoon cracked black pepper: Just a touch of warmth.
Salt, to taste: Don’t forget to season generously!

For the Mushroom Gravy:

2 tablespoons olive oil: Our base for sautéing the aromatics and mushrooms.
1 small onion, sliced: Adds sweetness and depth to the gravy.
2 garlic cloves, minced: For that essential garlic punch.
8 oz (250 g) brown mushrooms, sliced: Cremini mushrooms are perfect for their earthy flavor.
3 tablespoons all-purpose flour: This is what will thicken our luscious gravy.
2 cups (500 ml) beef broth: The heart of our savory gravy.
¾ cup water: To get the perfect consistency.
2 tablespoons Dijon mustard: Brings a lovely sharpness that cuts through the richness.
2 tablespoons Worcestershire sauce: Reinforces that deep, savory flavor.
Salt and pepper, to taste: Adjust to your liking.
2 tablespoons fresh parsley, finely chopped (for garnish): A beautiful sprinkle of green to finish.

How to Make It

Alright, let’s get cooking! This is going to be so much fun.

Preheat and Prep: First things first, preheat your oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper or foil for easy cleanup – trust me on this one!
Meatloaf Magic (Part 1 – The Blend): In a food processor, combine the quartered onion, chopped parsley, and garlic cloves. Pulse until everything is finely chopped. If you don’t have a food processor, no worries! You can finely mince the onion and garlic, and chop the parsley really small.
Meatloaf Magic (Part 2 – Mixing): In a large bowl, add your ground beef. Toss in the chopped onion-parsley-garlic mixture, the panko breadcrumbs, eggs, marinara sauce, Worcestershire sauce, Dijon mustard, cracked black pepper, and a good pinch of salt. Now, here’s where you get your hands in there! Gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough. We want tender, juicy goodness!
Shape it Up: Turn the mixture out onto your prepared baking sheet. Shape it into a classic loaf or, for a quicker cook and more surface area for that delicious gravy, divide it into 4-6 oval-shaped patties, like individual Salisbury steaks. I love making them as patties because they cook a little faster and the gravy clings to them perfectly!
Bake to Perfection: Pop your meatloaf (or patties) into the preheated oven and bake for about 25-30 minutes for patties, or 40-50 minutes for a loaf, or until the internal temperature reaches 160°F (71°C).
Gravy Time (While the Meatloaf Bakes): While the meatloaf is doing its thing, let’s make that glorious gravy. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook until softened and slightly golden, about 5-7 minutes.
Aromatics and ‘Shrooms: Stir in the minced garlic and cook for another minute until fragrant. Now, toss in your sliced mushrooms. Cook them, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
Thicken it Up: Sprinkle the flour over the mushroom mixture and stir it all around. Cook for about 1-2 minutes, letting the flour toast slightly. This helps to cook out that raw flour taste.
The Savory Swirl: Gradually whisk in the beef broth and water, making sure to scrape up any browned bits from the bottom of the pan – that’s where all the flavor is!
Flavor Boost: Stir in the Dijon mustard and Worcestershire sauce. Bring the gravy to a simmer, then reduce the heat to low. Let it gently bubble away, stirring occasionally, until it thickens to your desired consistency, about 5-10 minutes. Season with salt and pepper to taste.
Serve and Enjoy: Once your meatloaf is cooked, let it rest for a few minutes. Spoon that luscious mushroom gravy generously over the top of your meatloaf or patties. Garnish with fresh parsley and serve immediately. Oh, the joy!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No problem! This recipe is super forgiving.

For the Meatloaf:
- Ground Turkey or Chicken: You can swap out the beef for ground turkey or chicken for a lighter option, but you might want to add a little extra fat like a tablespoon of olive oil to keep it moist.
- Breadcrumbs: If you don’t have panko, regular dried breadcrumbs will work, but use a little less as they can be denser.
- Veggies: Feel free to add finely grated carrots or zucchini to the meatloaf mixture for extra nutrients and moisture.
For the Gravy:
- Mushrooms: Shiitake, portobello, or even a mix of wild mushrooms will add fantastic flavor.
- Broth: Vegetable broth or chicken broth can be used in a pinch, but beef broth provides the most classic flavor.
- Thickeners: If you’re gluten-free, you can use a gluten-free flour blend or even a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added at the end to thicken the gravy.
- Creamy Gravy: For an extra decadent gravy, stir in a tablespoon or two of heavy cream or sour cream at the very end.

Tips for Success

A few little tricks to make your Salisbury steak meatloaf absolutely perfect:

Don’t Overmix the Meat: I can’t stress this enough! Gentle mixing is key to a tender meatloaf.
Food Processor Power: Using a food processor for the onion, parsley, and garlic ensures they are finely incorporated, meaning you won’t get big chunks of raw onion in your meatloaf.
Season Generously: Taste your ingredients as you go, especially the gravy, and don’t be afraid to add salt and pepper until it tastes just right.
Prep Ahead: You can mix the meatloaf mixture up to a day in advance and store it covered in the refrigerator. Just shape and bake when you’re ready to cook. The gravy can also be made ahead and reheated.
Perfect Patties: If making patties, try to make them uniform in thickness so they cook evenly.

How to Store It

Leftovers are always a good thing, right? This Salisbury steak meatloaf keeps wonderfully.

Once cooled, store any leftover meatloaf and gravy in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave. For an even quicker meal, portions can be frozen! Once completely cooled, wrap individual portions tightly in plastic wrap and then in foil, or place in freezer-safe containers. They’ll keep in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Is it better to make Salisbury steak meatloaf as a loaf or patties?

Both are delicious! Patties cook faster and allow for more surface area for the gravy to cling to, which is fantastic. A loaf is more traditional and might be slightly easier to slice for serving larger groups. For this recipe, I lean towards the patties for speed and maximum gravy coverage!

Can I make the mushroom gravy ahead of time?

Absolutely! The gravy can be made a day or two in advance and stored in the refrigerator. Gently reheat it on the stovetop, adding a splash more broth or water if it has thickened too much.

What should I serve with Salisbury steak meatloaf?

This is pure comfort food, so classic pairings are best! Mashed potatoes are a dream for soaking up all that gravy. Other great sides include buttered egg noodles, steamed green beans, corn on the cob, or a simple side salad for a touch of freshness.

Why is my meatloaf dry?

Dry meatloaf is usually a sign of overmixing the meat or overcooking it. Be sure to mix the ingredients only until they are just combined, and use a meat thermometer to ensure you don’t bake it past 160°F (71°C).

Easy Salisbury Steak Meatloaf with Savory Mushroom Gravy

A nostalgic and comforting Salisbury steak meatloaf served with a rich, savory mushroom gravy. This recipe is designed to be fast, easy, and crowd-pleasing, perfect for weeknight dinners.

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Prep Time 20

Cook Time 40

Servings 6 patties

Equipment

Food processor optional, for finely chopping aromatics
Baking Sheet
Parchment paper or foil for lining baking sheet
Large bowl
large skillet or Dutch oven
Whisk
Meat thermometer

Ingredients

For the Meatloaf

2 lb ground beef (85% lean) This ratio gives you a flavorful and moist meatloaf without being too greasy.
1 small onion, quartered We'll blend this for maximum flavor distribution.
0.33 cup fresh parsley, chopped For a burst of freshness and color.
3 cloves garlic cloves Because what's comfort food without garlic?
0.5 green bell pepper Adds a subtle sweetness and a hint of savory goodness.
1 cup panko breadcrumbs These Japanese-style breadcrumbs create a lighter, crispier texture than regular breadcrumbs.
2 large eggs The binder that holds all our delicious ingredients together.
0.5 cup marinara sauce A secret ingredient for extra moisture and a touch of tanginess.
1 tablespoon Worcestershire sauce This adds a deep, umami flavor that’s just irresistible.
3 tablespoons Dijon mustard For a little zing and complexity.
0.5 teaspoon cracked black pepper Just a touch of warmth.
to taste Salt Don't forget to season generously!

For the Mushroom Gravy

2 tablespoons olive oil Our base for sautéing the aromatics and mushrooms.
1 small onion, sliced Adds sweetness and depth to the gravy.
2 cloves garlic, minced For that essential garlic punch.
8 oz brown mushrooms, sliced Cremini mushrooms are perfect for their earthy flavor.
3 tablespoons all-purpose flour This is what will thicken our luscious gravy.
2 cups beef broth The heart of our savory gravy.
0.75 cup water To get the perfect consistency.
2 tablespoons Dijon mustard Brings a lovely sharpness that cuts through the richness.
2 tablespoons Worcestershire sauce Reinforces that deep, savory flavor.
to taste Salt and pepper Adjust to your liking.
2 tablespoons fresh parsley, finely chopped For garnish.

Instructions

Preheat your oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper or foil for easy cleanup.
In a food processor, combine the quartered onion, chopped parsley, and garlic cloves. Pulse until everything is finely chopped. If you don't have a food processor, you can finely mince the onion and garlic, and chop the parsley really small.
In a large bowl, add your ground beef. Toss in the chopped onion-parsley-garlic mixture, the panko breadcrumbs, eggs, marinara sauce, Worcestershire sauce, Dijon mustard, cracked black pepper, and a good pinch of salt. Gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough.
2 lb ground beef (85% lean)
Turn the mixture out onto your prepared baking sheet. Shape it into a classic loaf or divide it into 4-6 oval-shaped patties.
Pop your meatloaf (or patties) into the preheated oven and bake for about 25-30 minutes for patties, or 40-50 minutes for a loaf, or until the internal temperature reaches 160°F (71°C).
While the meatloaf is baking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook until softened and slightly golden, about 5-7 minutes.
2 lb ground beef (85% lean)
Stir in the minced garlic and cook for another minute until fragrant. Toss in your sliced mushrooms. Cook them, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
2 lb ground beef (85% lean)
Sprinkle the flour over the mushroom mixture and stir it all around. Cook for about 1-2 minutes, letting the flour toast slightly.
2 lb ground beef (85% lean)
Gradually whisk in the beef broth and water, making sure to scrape up any browned bits from the bottom of the pan.
2 lb ground beef (85% lean)
Stir in the Dijon mustard and Worcestershire sauce. Bring the gravy to a simmer, then reduce the heat to low. Let it gently bubble away, stirring occasionally, until it thickens to your desired consistency, about 5-10 minutes. Season with salt and pepper to taste.
2 lb ground beef (85% lean)
Once your meatloaf is cooked, let it rest for a few minutes. Spoon that luscious mushroom gravy generously over the top of your meatloaf or patties. Garnish with fresh parsley and serve immediately.
2 lb ground beef (85% lean)

Notes

This recipe is very forgiving and has several substitution options for both the meatloaf and the gravy. For best results, do not overmix the meatloaf mixture and ensure it's cooked to an internal temperature of 160°F (71°C).