This pork meatloaf with savory onion gravy is a dependable comfort-food favorite—tender, flavorful, and satisfying. Ground pork combines with panko or breadcrumbs, herbs, and a touch of mustard and Worcestershire sauce to create a moist, well-seasoned loaf. The onion gravy is savory and silky, enriching each slice and pairing beautifully with mashed potatoes to soak up the sauce. It uses simple pantry ingredients and comes together quickly, making it ideal for a cozy family dinner or easy meal prep during busy weeks.
Why You’ll Love Pork Meatloaf with Gravy
- Comforting flavors: Classic, hearty flavors that satisfy when you want a warming, home-cooked meal.
- Rich gravy: A savory onion gravy adds depth and moisture to every bite.
- Great for planning: The loaf reheats well and can be made ahead, ideal for lunches or dinners later in the week.
- Family-friendly: Familiar seasonings like mustard and Worcestershire sauce appeal to kids and adults alike.
- Simple pantry ingredients: No specialty items required—most ingredients are staples you likely already have.
Ingredients Needed To Make Pork Meatloaf with Gravy
Scroll to the recipe card below for exact measurements and a full ingredient list.
- Ground pork
- Panko or breadcrumbs
- Dried parsley
- Thyme (dried or fresh)
- Kosher salt and black pepper
- Eggs
- Milk or milk substitute
- Ground mustard
- Worcestershire sauce
- Onion
- Green bell pepper
- Butter
- Beef broth
- Cornstarch
- Prepared mustard (for the gravy)
Substitutions + Alternatives
Can I use regular panko breadcrumbs?
Yes. Regular panko or traditional breadcrumbs both work well. If you prefer gluten-free options, use gluten-free panko or breadcrumbs instead.
Can I use regular dairy?
You can use any milk you prefer. Dairy, lactose-free, or thicker plant-based milks (such as oat or a thicker almond alternative) will work. Very thin plant milks can make the mixture looser, so opt for a slightly thicker substitute if possible.
Oven Temperatures
Oven temperatures vary between models. For consistent results, use an oven thermometer to confirm the actual internal oven temperature. That helps prevent underbaking or overbaking and ensures the meatloaf cooks evenly.
How To Make Pork Meatloaf with Gravy
- Preheat the oven and prepare a loaf pan by spraying it with nonstick spray or lining it lightly with oil.
- Sauté the onions and bell pepper in butter over medium heat until softened and the onions are translucent. Allow the vegetables to cool before adding to the meat mixture.
- In a large mixing bowl, combine the ground pork, breadcrumbs, herbs and seasonings, eggs, milk, mustard, Worcestershire sauce, and the cooled sautéed vegetables. Mix gently until just combined—avoid overworking the meat to keep the loaf tender.
- Transfer the mixture to the prepared loaf pan and press it in evenly.
- Bake until the internal temperature reaches 160°F (71°C), typically about 50–60 minutes depending on your oven and loaf size. Let the meatloaf rest for 10–15 minutes before slicing.
- While the meatloaf rests, make the onion gravy: sauté diced onion in butter until translucent, whisk beef broth with cornstarch until smooth, pour into the pan, add mustard, Worcestershire, thyme, salt, and pepper, and simmer until thickened. Taste and adjust seasoning as needed.
- Serve slices of meatloaf topped with plenty of onion gravy. Mashed potatoes and roasted vegetables make excellent accompaniments.
Commonly Asked Questions
How do I know when the meatloaf is done?
The most reliable method is a meat thermometer. The center should reach 160°F (71°C). If you don’t have a thermometer, slice into the center to check that the meat is no longer pink and the juices run clear.
Can I make the meatloaf ahead of time?
Yes. You can prepare the meat mixture up to 24 hours in advance and keep it refrigerated. Chilling briefly before baking lets the flavors meld and can make the loaf hold its shape better.
How should I store leftovers?
Once cooled, store sliced meatloaf in an airtight container in the refrigerator for 3–4 days. Freeze portions in airtight containers or wrapped tightly for longer storage.
Best way to reheat leftovers?
Reheat slices gently in the oven (covered with foil to retain moisture) or in the microwave. Warm the gravy on the stovetop before serving for the best texture and flavor.
Can I freeze the meatloaf before baking?
Yes. Form the loaf, wrap it tightly in plastic wrap and foil, and freeze. Bake from frozen, allowing extra time in the oven; check the internal temperature to ensure it reaches 160°F (71°C).
This pork meatloaf with savory onion gravy is an easy, satisfying meal that works well for family dinners, potlucks, and meal prep. The balance of tender pork, gentle seasonings, and glossy gravy makes it a recipe people return to time and again.
Pork Meatloaf with Gravy
10 mins
1 hr
15 mins
Ingredients
Pork Meatloaf
- 3 lbs ground pork
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 tbsp dried parsley
- 1/4 tsp thyme leaves
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 tsp ground mustard
- 1 tbsp Worcestershire sauce
- 1 onion, diced (for the loaf)
- 1 green bell pepper, diced
- 2 tbsp butter
Onion Gravy
- 1 onion, diced
- 2 tbsp butter
- 2 cups beef broth
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 1 tsp prepared mustard
- 1 tbsp Worcestershire sauce
- 1/4 tsp thyme leaves
Instructions
Pork Meatloaf
- Preheat the oven to 400°F (200°C). Spray a 9″ loaf pan with nonstick spray or lightly oil it.
- Heat a sauté pan over medium heat and melt 2 tablespoons butter. Add the diced onion and bell pepper and cook until the onion is translucent. Remove from heat and let cool.
- In a large bowl, combine ground pork, breadcrumbs, parsley, thyme, salt, pepper, eggs, milk, ground mustard, Worcestershire sauce, and the cooled vegetables. Mix gently until just combined.
- Transfer the mixture to the prepared loaf pan and press it evenly.
- Bake for 50–60 minutes or until the internal temperature reaches 160°F (71°C). Remove from the oven and let rest for 15 minutes before slicing.
Onion Gravy
- Heat a saucepan over medium heat and add 2 tablespoons butter. Sauté the diced onion until translucent.
- Whisk the cornstarch into the beef broth until smooth, then pour into the saucepan.
- Add mustard, Worcestershire sauce, thyme, salt, and pepper. Simmer, stirring occasionally, until the gravy thickens, about 8–10 minutes. Adjust seasoning to taste.
- Serve slices of meatloaf topped with warm onion gravy. Enjoy!
Notes
To keep the meatloaf tender, mix the ingredients only until they are combined. Overmixing can make the loaf dense. Letting the meatloaf rest after baking helps juices redistribute and makes slicing easier.
Nutrition
Calories: 820 kcal • Carbohydrates: 25 g • Protein: 43 g • Fat: 60 g