Meatloaf With Mustard Pan Gravy

6 servings
1 Hours 15 Minutes

So we are officially in winter and comfort food mode! Meatloaf happens to be a favorite comfort food in our home. It is my sons favorite to eat hot with the mustard pan gravy, and while my daughter and husband enjoy their hot dinner, they both look forward to leftover meatloaf sandwiches the next day.

This recipe is super simple but has the most delicious flavor. Pantry staples like garlic powder, dijon mustard, breadcrumbs, grated pecorino cheese all combine to make this not your run-of-the-mill meatloaf.

You will see that in this particular recipe I use a combination of beef, pork and veal. It not only lightens the heaviness of a traditional all beef meatloaf but the flavor that the pork and veal bring to this dish is just perfect!

Try this recipe out with some steamed broccoli or roasted string beans and of course...a dollop of creamy mashed potatoes.

Sliced and ready to eat

Oven ready!

Look at that beautiful color

Meatloaf With Mustard Pan Gravy

Recipe details

  • 6 servings
  • Prep time: 15 Minutes|Cook time: 60 Minutes|Total time: 1 Hours 15 Minutes


For Meatloaf

For the Mustard Pan Gravy


Preheat the oven to 375 degrees. Lightly spray the bottom of a medium sized baking dish with cooking spray.
In a large mixing bowl, combine ground meat, eggs, 1 tablespoon ketchup, mustard, breadcrumbs, cheese, garlic powder, black pepper, parsley and basil. Mix all the ingredients well with your hands, making sure you can see the fresh parsley and basil evenly distributed throughout.
Shape into a loaf and place inside the baking dish. Take the remaining 1 tablespoon of ketchup and rub it all over the outside of the loaf. This will give the meatloaf a nice sweet crust. Cook for approximately 55-60 minutes.
Transfer the meatloaf to a cutting board and let rest for 5 minutes while you make the gravy.
Turn the heat on medium low and deglaze the bottom of the baking dish with the white wine, scrapping up all the bits.
Add the mustard and stir to combine. Sprinkle in the flour and cook it out, about 1 minute.
Then slowly stream in the beef stock, whisking continuously until the gravy starts to thicken. Turn off the heat and pour the gravy through a fine mesh strainer into a gravy boat.
Slice meatloaf and serve hot.


  • NOTE: when mixing the raw meat mixture, if it doesn't feel soft, add a tbsp at a time of warm water until you get the soft consistency you are looking for. This will keep the moisture in the meatloaf.

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Caper and Olive

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

  • Denise A. Calvaruso
    Denise A. Calvaruso
    8 days ago

    The Romano cheese sounds like an amazing addition. I have never tried this. I always substitute A-1 sauce for any recipe that calls for catchup. I always use Jumbo eggs too. Can't wait to try this!

    • Caper and Olive
      Caper and Olive
      7 days ago

      Hi! Yes, I love using pecorino Romano cheese! I hope you like it! I have never tried A-1 in place of ketchup...might have to try that next time!

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