Meatloaf With Mustard Pan Gravy

Caper and Olive
by Caper and Olive
6 servings
1 hr 15 min

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 hr 15 min
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For Meatloaf
  • 1 1/2 lbs ground meatloaf mix (beef, pork, veal)
  • 2 large eggs
  • 2 tbsp ketchup, divided
  • 1 tbsp dijon mustard
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 tsp garlic powder
  • freshly ground black pepper, to taste
  • 1/4 cup fresh flat leaf parsley, chopped
  • 4 large basil leaves, chopped
For the Mustard Pan Gravy
  • 1 tsp dijon mustard
  • 1 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 2 cups beef stock

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.
Caper and Olive
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  • Denise A. Calvaruso Denise A. Calvaruso on Jan 13, 2021

    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 on Jan 13, 2021

      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!