Meatloaf and Brown Gravy

This Meatloaf and Brown Gravy is a family favorite, this one is made a bit healthier than most, with a mix of half beef and ground turkey plus nutritious oats, topped with a delicious brown gravy – comfort food at its finest!

Meatloaf and Gravy with mashed potatoes and green beans.
Meatloaf and Brown Gravy

This Meatloaf and Brown Gravy is the best meatloaf recipe ever! When I crave comfort food, this meatloaf hits the spot. I have tons of turkey meatloaf recipes, but for this recipe I wanted it to taste more like a classic beef meatloaf. To keep it light, I used a blend of lean ground beef and turkey with oatmeal instead of breadcrumbs. And if you want some other meatloaf ideas, try Cheese-Stuffed Turkey Meatloaf and Bacon-Topped Petite Turkey Meatloaf with BBQ Sauce.

Meatloaf and Gravy with mashed potatoes and green beans.

Many traditional meatloaf recipes have a mix of beef, veal, and pork, so using a lean beef and turkey mix made sense. It turned out great and still had the beefy flavor I wanted.

How do you make meatloaf moist?

The eggs, milk, and sauteed onions and celery will make this meatloaf moist. Another tip for not drying it out is to make sure not to overmix the meat, which will make it tougher.

Also, you don’t want to overcook the meatloaf. Use a thermometer to check the temperature of the meatloaf. When it reads 160 degrees, the meatloaf is done. Let it rest for ten minutes before slicing.

How do you make meatloaf gravy from scratch?

If you’ve never made gravy before, it’s actually pretty simple.

1. Start by combining beef broth, thyme, and flour in a small saucepan, whisking over medium heat until it begins boiling.
2. Then simmer over medium-low heat until it thickens, occasionally stirring about 5 minutes.
3. Pour any drippings from the meatloaf on the sheet pan into the gravy and whisk for another minute.
4. Add salt and pepper to taste and remove the thyme.

What to Serve with Meatloaf and Brown Gravy

This meatloaf and brown gravy would be fantastic with macaroni and cheese, garlic mashed sweet potatoes, rice pilaf, or mashed potatoes. For a vegetable side, serve a salad, sauteed spinach, or roasted broccoli.

Meatloaf and GravyMeatloaf and Gravy with mashed potatoes and green beans.

More Meatloaf Recipes You’ll Love:

Meatloaf and Gravy with mashed potatoes and green beans.
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4.84 from 18 votes
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Meatloaf and Brown Gravy

7
7
5
SP
278 Cals 26.5 Protein 12 Carbs 13.5 Fats
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Yield: 12 servings
COURSE: Dinner
CUISINE: American
This Meatloaf and Brown Gravy is a family favorite, made a bit healthier than most with a mix of beef and ground turkey plus oats, topped with a delicious brown gravy – comfort food at its finest!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped fine
  • 2 medium celery stalks, minced fine
  • 1 1/2 pounds 90% lean ground beef
  • 1 1/2 pounds 93% lean ground turkey
  • 1 tablespoon chopped parsley, plus more for garnish
  • 1 tablespoon chopped fresh thyme leaves
  • 3 large eggs, lightly beaten
  • 1/2 cup fat free milk
  • 4 teaspoons kosher salt
  • 1 3/4 cups raw quick oats

Beef Gravy: (makes 3 cups)

  • 1/4 cup all purpose or gluten-free flour
  • 3 cups salted beef broth or stock
  • 1 thyme sprig
  • fresh black pepper, to taste

Instructions

  • Preheat the oven to 350F degrees. Place a piece of parchment paper or foil on a sheet pan.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook stirring occasionally, until the vegetables are soft, about 7 minutes.
  • Set aside to cool slightly.
  • In a large bowl combine the beef, turkey, parsley, thyme, eggs, milk, salt, and pepper.
    raw meatloaf ingredients
  • Add the onion mixture and the oats and combine with clean hands until mixed well.
  • Form into 1 long or 2 smaller rectangle loafs. Bake 50 minutes, or until a thermometer inserted in the middle reads 160 degrees.
    raw meatloaf ingredients
  • Remove from the oven and rest for 10 minutes.
  • Meanwhile, when the meatloaf is almost ready, combine the cold beef broth, thyme and flour in a small saucepan and whisk well over medium heat until it comes to a boil, then simmer over medium-low heat until it thickens, stirring occasionally about 5 minutes.
  • Pour the pan drippings, if any into the gravy and continue to whisk another minute. Adjust salt and pepper to taste, as needed, then discard thyme.
  • Slice the loaf into 24 slices (if making 1, or 12 slices each if making this into 2 loaves) and serve hot with the gravy. Garnish with parsley if desired.

Video

Notes

Without gravy this one is 7 green points, 6 blue points, and 5 purple points.

Nutrition

Serving: 2slices meatloaf, 1/4 cup gravy, Calories: 278kcal, Carbohydrates: 12g, Protein: 26.5g, Fat: 13.5g, Saturated Fat: 4g, Cholesterol: 125mg, Sodium: 688.5mg, Fiber: 1.5g, Sugar: 2g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 5
Keywords: beef meatloaf, best meatloaf, meatloaf, meatloaf and gravy

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54 comments

  1. Could I sub riced cauliflower for bread crumbs?

  2. This was delicious!! Loved the difference between my normal ketchup meatloaf. I didn’t even need to use the gravy, the meatloaf was that good! My kids and husband loved it too so win, win, win!! Thank you for the great recipe which will now be on repeat

  3. I love this recipe!  I am not typically a fan of Turkey, but combining it with the beef makes this meatloaf moist and delicious.  I also love the celery and onions, makes it taste like Thanksgiving.  Adding this one to the regular rotation for sure!

  4. I would make this as two loafs. Can I freeze the second loaf? Do I freeze before or after baking?

  5. This hit the spot for comfort food. I served it with mashed potatoes and green beans. The gravy is a must for full flavor. It’s a huge portion. You won’t be hungry after this meal!

  6. Oh my goodness this was so good. Hubby is not a turkey fan so I did not tell him ingredients. He loved this recipe and so did I. I followed recipe exactly, baked two loaves. Put one in the freezer for another time. Amazing. We will get 4 meals out of this recipe. Thank you Gina.

  7. We tried this recipe with beck and bulow buffalo meat. the taste was yummy delicious. and my kids are really liked the recipe.

  8. I have decided I will not leave negative comments regarding anything due to all the negativity in the world. I don’t think this is negative, just a taste preference and someone may appreciate my opinion. I thought the texture of the meatloaf was great. I just thought the meatloaf and gravy lacked flavor. I really enjoy the Turkey Meatloaf recipe w glaze on Skinnytaste but this recipe not so much. I added butter and lots of salt to the gravy and it still didn’t taste as expected. I have made gravy many times without pan juices and it usually is great. So back to the Turkey Meatloaf recipe or my old school 1970 Hunts recipe.(:

  9. Another 5 star recipe, Gina. Followed it to a “T” and it was delicious! Gravy was great and perfect with leftover, boiled, lightly smashed redskins. Served with roasted vegetables. Thank you!!

  10. Made as is. Delicious!  Gravy did not thicken but I am never good with gravy.  Even though it was thin gravy still yummy. Thanks. 

  11. This was delicious! For some reason, I wasn’t too confident that it was going to be good. I had never mixed meats like this really, and had not made meatloaf without a pan. It was really, really good, and a big hit with the family. It had a very Thanksgiving-y vibe with the celery and onions. The gravy was a perfect addition.

  12. Maybe a silly question, but if you wanted to make 2…, 1 to freeze for later. Would you freeze it uncooked or cooked?

  13. Is it fine not making this in a pan?

  14. This was so good!! My normal go-to is Ina’s meatloaf and this recipe was better!  We had so much leftover for sandwiches, which was awesome but we may half the recipe next time. 

  15. Haven’t eaten meatloaf in years, but this looked so delicious I had to try it. It was fantastic, flavourful, but not overpowering. Just yummy, comfort food! I’m a WW lifetime member and have been back at goal since July 2019. I am able to maintain my 50 lb. loss in no small part thanks to your tasty, healthy recipes. Enjoying every bite in PEI, Canada!  

  16. Hi! Why does the recipe include the gravy but you mention the point value without it? What is a serving with the gravy?
    Thanks 💜

    • The points with the gravy are listed with the nutritional info (7B, 7G, 5P) I listed just the points for those who may want it without the gravy.

  17. Ok we were legit blown away by the flavor of this meatloaf! We have some favorite meatloaf recipes and this is at the top now, AMAZING!!!

  18. A favorite and comfort food at its best. I used unsweetened almond milk, egg beaters and just broth to saute onion and celery. Cut oats to 1.5 cups and used 96 percent beef 2 pounds and 93 percent turkey one pound. This is a first for me to go ahead and use oatmeal, always did crumbs before and we loved the oatmeal, so glad I tried it. The consistency was perfect and light. This could be a go to meat loaf, I am so pleased to have one ready to freeze too. We loved it, thank you.

  19. By far the tastiest meatloaf I’ve made in a long time. I didn’t make the gravy, glazed it with a combo of ketchup and spicy Korean sauce.  

  20. Any thought on the smart points without the gravy. I really don’t like gravy on anything. 

  21. I only have old fashioned oats. Is that okay to substitute?

  22. This really was delicious!!! I made it last night, exactly as written, with the gravy! Will be making again!

  23. This is a delicious meatloaf! Very satisfying, two slices is almost too much to eat, with sides. My meatloaf took an additional 20 minutes to get to temp and I did add a sprinkle of pepper. Will definitely make again.

  24. I’m making this right now and it says to add “cold beef broth”. Do I need to put the broth in the fridge until it’s time to use it, or is room temperature fine? 

  25. This was excellent! My family loved it. The flavor reminds  me of Thanksgiving! 

  26. 4 teaspoons salt??? Typo???

  27. Can dairy-free (oat) milk sub for the fat-free milk?

  28. Can I do this in air fryer and if so how long? I’m thinking just half the recipe and do one loaf pan. 

  29. Do you think this would be okay to make ahead and keep in the fridge for a few hours until it’s time to bake?

  30. I cannot thank you enough for reformatting your PRINT recipe option to fit on a single page — AND include a photo!!! That was such a time saver for me because I used to have to reformat the recipes in Word and then print. I guess I’m old-fashioned but I like to make notes all over my recipes when I’m making them and paper is just a better medium for me than a tablet or netbook. Again, THANK YOU!!

  31. Looks amazing, must try it tonight. I think you meant slice into 12 pieces 😉

    • It’s 3 lbs of meat. She meant 24 slices 😉

      • However, the recipe says 12 servings. That would mean 2 slices per serving….or cut 12 slices in the first place. 
        I had to double check the servings. 

      • It says 2 slices per serving and 13 servings in the recipe. So I need to slice the meatloaf 24 times? That sounds like a really big meatloaf. Making sure I have this right.

      • This makes 2 loaves. Makes 12 servings at 2 slices each. 🙂

  32. Can’t wait to try this recipe. I’ve used oatmeal in meatloaf for years and prefer to breadcrumbs. This will definitely be one I can have now and freeze half for later.

  33. I’m soooo bummed. Your emails are no longer coming to me. When I try to fix it or subscribe again it says error. HELP!  Your my favorite blogger!  

  34. This is a fabulous recipe !! I’ll definitely be making this one again !! Thank you so much for the recipe !!

  35. Could I bake this in a loaf pan? And if yes, would it be two loaf pans? Thanks!