Hearty Country Meatloaf with Sour Cream Gravy

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.”
1hr 50mins

Ingredients Nutrition


  1. Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
  2. Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
  3. Let cool.
  4. Mix the vegetables and meat into the bread mixture with your hands.
  5. Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
  6. Form into a free-form 9" x 5" loaf.
  7. Drape with the bacon and place on a greased rack in a broiler pan.
  8. Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
  9. Lift off the rack and keep warm while making the gravy.
  10. Pour 1/4 cup of the pan drippings into a small saucepan.
  11. Stir flour into the drippings until smooth.
  12. Cook, stirring, over medium heat 3 minutes.
  13. Gradually stir in the stock and bring to a boil.
  14. Reduce the heat and cook until thickened.
  15. Stir in the sour cream; heat through but do not boil.
  16. Season with salt and pepper.
  17. Transfer to a heated sauce boat and sprinkle with parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a