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Savory Meatloaf with Caramelized Onion Gravy

This easy, traditional, and comforting meatloaf recipe is perfect for weeknight dinners, Sunday family meals, and holiday menus, offering a nostalgic homemade taste with rich caramelized onion gravy.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 1.5 pounds ground beef (80/20 blend) For leaner option, use 1 lb ground beef + 1/2 lb ground turkey
  • 1 cup breadcrumbs (Panko or regular; use gluten-free breadcrumbs for GF)
  • 0.5 cup milk (or unsweetened almond milk for dairy-free)
  • 1 large egg, beaten
  • 1 medium yellow onion, finely diced (for the loaf)
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce (use gluten-free Worcestershire if needed)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 0.75 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 0.5 teaspoon smoked paprika (optional, for depth)
Glaze
  • 0.5 cup ketchup (swap: sugar-free ketchup or tomato paste + a touch of honey)
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon apple cider vinegar
Caramelized Onion Gravy
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 tablespoon brown sugar (optional — helps with faster caramelization)
  • 1 tablespoon tomato paste (optional, for color)
  • 2 cups beef broth (or vegetable broth for lighter or vegan option)
  • 2 tablespoons all-purpose flour (or 2 tablespoons cornstarch + 2 tablespoons cold water for GF)
  • 1 tablespoon Worcestershire sauce (optional)
  • Salt and pepper to taste
  • splash red wine or balsamic vinegar (optional, for deglazing)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly grease an 8×4 or 9×5 loaf pan or line with parchment.
  2. In a small bowl, soak breadcrumbs in milk for 3 minutes until softened.
  3. In a large bowl, combine ground beef, soaked breadcrumbs (with any remaining milk), beaten egg, diced onion, garlic, Worcestershire, Dijon, salt, pepper, thyme, and smoked paprika. Gently mix until just combined — don’t overwork.
  4. Shape mixture into a loaf and place into prepared pan (or form on a sheet). Smooth the top.
  5. Mix glaze ingredients (ketchup, brown sugar, apple cider vinegar) and spread evenly over the top of the loaf.
Cooking
  1. Bake uncovered for 55–65 minutes, or until the internal temperature reaches 160°F (70°C). If the top darkens too much, tent loosely with foil.
  2. While the meatloaf bakes, make the caramelized onion gravy: heat butter or oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, about 20–25 minutes until deeply golden and jammy.
  3. Add brown sugar in the last 5–7 minutes if you like a sweeter edge.
  4. Once onions are caramelized, stir in tomato paste (if using) and cook 1 minute. Deglaze pan with a splash of red wine or a couple tablespoons of broth, scraping up browned bits.
  5. Sprinkle flour over the onions and stir to cook the raw flour taste, about 1 minute. Gradually whisk in beef broth until smooth. Bring to a simmer and cook 5–8 minutes until slightly thickened.
  6. For gluten-free, whisk a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) into simmering broth and cook until thickened. Season with Worcestershire, salt, and pepper.
  7. When meatloaf is done, remove from oven and let rest 10–15 minutes before slicing — this keeps juices locked in. Spoon warm caramelized onion gravy over slices and serve.

Notes

Don’t overmix the meat — overworking makes a dense loaf. Keep it tender by mixing gently. A thermometer is worth it — 160°F is the safe target for ground beef per USDA. Let the meatloaf rest; juices redistribute and slicing becomes clean and beautiful.