Meatloaf with Mustard and Sour Cream Gravy Recipe

Name: Meatloaf with Mustard and Sour Cream Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 strips bacon; 2 eggs; 1/4 cup ketchup; 2 tablespoons sour cream; 3/4 cup plain breadcrumbs; 2 tablespoons minced yellow onion; 2 cloves garlic, minced; Kosher and freshly ground black pepper; 2 Italian sausages, casings removed (mild or spicy); 1 pound 80/20 ground beef; Mustard and Sour Cream Gravy, recipe follows; Special equipment: glass loaf pan; 2 tablespoons butter; 1/2 onion, minced; 1 tablespoon all-purpose flour; 1 cup beef stock; 3 tablespoons sour cream; 1 tablespoon Dijon mustard; 1/2 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper

Servings: persons

3 strips bacon
2 eggs
1/4 cup ketchup
2 tablespoons sour cream
3/4 cup plain breadcrumbs
2 tablespoons minced yellow onion
2 cloves garlic, minced
Kosher and freshly ground black pepper
2 Italian sausages, casings removed (mild or spicy)
1 pound 80/20 ground beef
Mustard and Sour Cream Gravy, recipe follows
Special equipment: glass loaf pan
2 tablespoons butter
1/2 onion, minced
1 tablespoon all-purpose flour
1 cup beef stock
3 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

1
Preheat the oven to 375 degrees F.
2
Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
3
Lightly beat the eggs in a large bowl.
4
Add the ketchup and sour cream and mix.
5
Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper.
6
Mix in the sausage, breaking it up to season the egg mixture evenly.
7
Mix in the ground beef, using your hands to mix gently but thoroughly.
8
Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape.
9
Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf.
10
Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet.
11
Bake until the meat registers 160 degrees F, 50 minutes.
12
Let rest 10 minutes before slicing.
13
Serve with Mustard and Sour Cream Gravy.
14
In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes.
15
Sprinkle the flour on top of the onions and cook for 1 minute, stirring.
16
Turn up the heat to medium-high and whisk in the stock and 1/2 cup water.
17
Cook at a simmer, whisking frequently, until the gravy begins to thicken.
18
Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce.
19
Taste before adding salt and pepper.
20
Serve on the meatloaf.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 strips bacon, 2 eggs, 1/4 cup ketchup, 2 tablespoons sour cream, and more.

Yes, Meatloaf with Mustard and Sour Cream Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatloaf with Mustard and Sour Cream Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions