Mains
Southern Smothered Meatloaf
A hearty beef and pork meatloaf simmered in a rich brown onion gravy instead of baked with ketchup on top.
Smothering a meatloaf in gravy rather than glazing it is an old trick that keeps the whole thing moist from edge to edge. This version came from years of adjusting a family recipe until the gravy was thick enough to coat a spoon. It's weeknight food that eats like a Sunday dinner.
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 egg, beaten
- 1/2 onion, finely diced
- 2 tsp salt, divided
- 1 tsp black pepper, divided
- 1 tsp smoked paprika
- 3 tbsp vegetable oil
- 1 large onion, sliced
- 2 cups beef broth
- 2 tbsp all-purpose flour
Instructions
-
1
Mix the loafIn a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, diced onion, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika, mixing gently just until combined.
-
2
Shape and searForm the mixture into a firm loaf, then sear it on all sides in hot oil in a wide oven-safe skillet or Dutch oven until browned, about 8 minutes total.
-
3
Build the gravy baseRemove the loaf and set aside, then add the sliced onion to the same pan and cook for 6 to 8 minutes until softened and golden.
-
4
Thicken the gravySprinkle the flour over the onions, stir for 1 minute, then whisk in the beef broth along with the remaining salt and pepper until smooth.
-
5
Braise the loafReturn the meatloaf to the pan, spoon gravy over the top, cover, and simmer on the stovetop over low heat for 40 minutes, or bake at 350°F, covered, for the same time.
-
6
Baste and check donenessBaste the loaf with gravy every 15 minutes and check that the internal temperature reaches 160°F before removing from heat.
-
7
Rest and sliceLet the meatloaf rest for 10 minutes before slicing, then spoon extra gravy over each portion.
Okra & Oak Tip
Searing the loaf before braising locks in a nice crust that keeps the meatloaf from falling apart in the gravy.
Storage
Store leftovers covered in the fridge for up to 4 days; slices reheat well in a skillet with a spoonful of gravy.
Frequently Asked Questions
Yes, use 1 1/2 pounds ground beef in place of the beef and pork mix, though the pork adds extra moisture.
Yes, after searing on the stovetop, cover the pan tightly with foil and bake at 350°F for about 40 minutes.
Nutrition
Per serving. Values are estimates.
460
Calories
28g
Protein
20g
Carbs
28g
Fat
