This Salisbury steak meatloaf with mushroom gravy is tender and juicy inside and topped with the most amazing mushroom gravy that adds so much flavor to the meatloaf.
This is one of those comfort foods that are easy, inexpensive and quick to make. Kids and adults love it!
If you like Salisbury steak, you should try this recipe. This meatloaf is our new go-to recipe for busy weeknights when you don’t have energy but you want a delicious family meal.
The recipe was adapted from our Bobby Flay Salisbury steak. Be sure check it out.
It is simple and takes all the flavors of Salisbury steaks and transforms them into a meatloaf.
Salisbury Steak Meatloaf ingredients
- Ground beef: It shouldn’t be super lean. You want to use ground beef that is 85%-90% lean. It helps to hold the meatloaf together MUCH better. Don’t worry about dry meatloaf- other ingredients like green bell pepper, onion, garlic, and marinara sauce will keep it super juicy and moist.
- Onion, parsley, bell pepper and garlic: We like to chop the veggies in a food processor with a blade attachment. It takes about 1 minutes for this job to be done. You can chop them using a sharp knife if desired.
- Panko breadcrumbs: We usually use Panko crumbs, but feel free to experiment with other substitutes (Ritz crackers, oats, rice).
- Large eggs: They work as a binder.
- Marinara sauce: It adds flavor and makes the meatloaf juicy.
- Worcestershire sauce: It is savory and tangy and adds a unique flavor.
- Dijon mustard: If you can’t get Dijon mustard at your local grocery store, use regular yellow mustard.
- Black pepper and salt
How to make meatloaf
- Preheat your oven to 375 F (190 C). Grease a loaf pan with oil or spray with a cooking spray generously. Keep aside.
- Add the garlic, onion, ½ of green bell pepper and parsley to a food processor. Pulse until minced, scraping down the sides if needed. This method guarantees the softer and tastier meatloaf and prevents it from falling apart if the veggies are not finely chopped. And it is faster than sautéing the veggies (chopped with a knife) before adding to the meatloaf.
- In a large bowl combine the minced veggies together with ground beef, panko breadcrumbs, eggs, marinara sauce, Worcestershire sauce, Dijon mustard, crack pepper and salt. Mix JUST until combined. Don’t over mix because it can result in a tough ( dense) meatloaf.
- Transfer the meat mixture into the prepared loaf pan, pressing down gently. Bake in the preheated oven for 1 hour 10 minutes or until it is done. Use an instant-read thermometer to check its doneness. Once the internal temperature is 160 degrees F (70 degrees C), it is cooked through.
- Heat oil in a large skillet over medium high heat. Add the sliced onion and cook until slightly golden brown. Allow the meatloaf to rest for 10-15 minutes before serving.
- Add the mushrooms and garlic; cook for 3-4 minutes or until golden.
- Turn the heat to medium. Stir in flour and cook for 30 seconds, stirring constantly.
- Pour the beef broth into the skillet. Keep stirring until lump free.
- Add the remaining ingredients (water, Worcestershire sauce, salt and pepper); cook until gravy is thickened. Garnish with parsley.
How long to cook meatloaf
We usually cook our Meatloaf with Ritz Crackers, Southern meatloaf, Classic meatloaf, BBQ Meatloaf on a baking sheet or grill skillet, but this is not the case with our Salisbury steak meatloaf. We don’t glaze it and it can become dry. So the best way is to use a loaf pan to keep all the juices inside.
Cooking time may vary, depending on the size of the pan. If using a pan that is smaller than 9″x5″, it will take longer.
Cook it for 1 hour and 10 minutes at 375 F (190 C).
Good Side Dishes For Meatloaf
- Garlic Mashed Potatoes-so easy and delicious
- Steamed Broccoli-healthy and easy to make in 10 minutes
- Sauteed Spinach
- Roasted Brussels Sprouts
- Naan Bread- a delicious buttery bread
Can you freeze meatloaf?
Absolutely! This meatloaf freezes really well. You can freeze it before cooking or the leftovers. Make sure to use a freezer safe container and write down date; cover tightly with plastic wrap and freeze.
Defrost in the refrigerator overnight.
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