A classic meatloaf topped with the best ever meatloaf sauce. If you’re looking for the ultimate comfort food recipe, this is it.
Meatloaf is an American Classic for a reason. It’s stick to your ribs comfort food at it’s finest. Most of us probably have memories of our moms making it. Or going to our grandmas for Sunday supper and sitting down to a plate of meatloaf, homemade mashed potatoes and sautéed broccoli.
Meatloaf says home. And this recipe for Meatloaf with Herbed Cream Sauce is no different. With two kinds of meat, garlic, onions and herbs this meatloaf recipe results in a moist, flavorful meatloaf that your family will love.
Now that we have the tips for making the perfect meatloaf, let’s talk about the sauce. Traditionally, you’ll find meatloaves made with a ketchup based glaze. This recipe however, gets an upgrade with a creamy herb meatloaf sauce. And it is fabulous.
To make this sauce you’ll need to reserve some of the pan drippings from the meatloaf and whisk them with flour, beef broth, and cream as well as fresh chives, parsley and thyme.
It makes a thick, creamy gravy that is perfect for spooning over the top of a slice of meatloaf.
Looking for side dishes to serve with meatloaf? These are some of our family favorites!
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Note: this recipe was originally published in 2009. It was updated with new photos and tips in 2019.
Preheat oven to 350 degrees.
In a small sauce pan heat olive oil. Once warmed add onion, mushrooms and garlic. Cook for 5 minutes or until softened. Remove from heat and allow to cool.
In a bowl combine beef, sausage, eggs, bread crumbs, salt, pepper, ketchup, Worcestershire, horseradish and thyme. Once the mushroom mixture has cooled spoon that over the meat mixture. Using your hands, mix until well combined. Form into a loaf and place in a 9-inch loaf pan. Cook for 35-40 minutes or until top is firm and internal temperature is 160 degrees. Remove from oven and allow to rest for 15 minutes before slicing. Meanwhile make your sauce.
Heat 1 tablespoon meat loaf pan drippings in a small sauce pan over medium heat. After warmed, whisk in flour, cook 1 minute. Whisk in beef broth. Slowly whisk in cream. Allow to simmer for 3-5 minutes or until sauce thickens. It should coat the back of a spoon. Stir in chives, parsley and thyme. Cook for 1 minute. Season to taste with salt and pepper.
Slice meatloaf, place on serving platter and spoon the sauce over the top.
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