Herbed Meatloaf with Creamy Beef Gravy

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Category: dinner

Yield: 6 servings

Calories/serving: 450

Preparation time: 90 minutes

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  • 1.5 kg ground beef and pork mix
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/4 cup chopped cilantro
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 2 cups beef stock
  • 1 cup half and half cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 yellow onions, finely diced


Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine the ground beef and pork mix, breadcrumbs, eggs, chopped cilantro, table salt, and ground black pepper. Mix well until all ingredients are evenly distributed.

Transfer the meat mixture into a loaf pan, pressing it down to ensure it's packed evenly.

Place the loaf pan in the preheated oven and bake for 60 minutes, or until the meatloaf is cooked through and has an internal temperature of 160°F (71°C).

While the meatloaf is baking, prepare the gravy. In a saucepan, heat the olive oil over medium heat. Add the finely diced yellow onions and sauté until they are soft and translucent, about 5 minutes.

Sprinkle the all-purpose flour over the onions, stirring constantly, and cook for 2 minutes to remove the raw flour taste.

Gradually whisk in the beef stock, ensuring there are no lumps. Bring the mixture to a simmer and cook until it begins to thicken, about 5 minutes.

Reduce the heat to low and stir in the half and half cream. Continue to cook, stirring occasionally, until the gravy reaches a creamy consistency, about 5 more minutes. Season with additional salt and pepper to taste.

Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes before slicing.

Serve the meatloaf slices topped with the creamy beef gravy.


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