Mediterranean Salisbury Steak Meatloaf with Mushroom Gravy
This Mediterranean-inspired Salisbury Steak Meatloaf combines the comforting flavor of a traditional meatloaf with the rich, savory notes of classic Salisbury steak. Ground beef is blended with herbs, Dijon mustard, and marinara sauce for depth, while the creamy mushroom gravy adds a luxurious touch. It’s a hearty, restaurant-quality dish that’s perfect for cozy dinners or special occasions, pairing beautifully with mashed potatoes or roasted vegetables.
Time
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Serves: 6–8
Ingredients
For the Salisbury Steak Meatloaf:
2 lb (1 kg) ground beef (85% lean)
1 onion, quartered
⅓ cup fresh parsley
3 garlic cloves
½ green bell pepper
1 cup panko breadcrumbs
2 large eggs
½ cup marinara sauce
1 tablespoon Worcestershire sauce
3 tablespoons Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
For the Mushroom Gravy:
4 tablespoons butter
1 lb sliced mushrooms
1 onion, diced
2 cloves garlic, minced
4 tablespoons all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Grease or line a loaf pan with parchment paper.
Prepare the Aromatic Base
In a food processor, pulse the onion, parsley, garlic, and green bell pepper until finely minced (not puréed).
Mix the Meatloaf
In a large bowl, combine the ground beef, processed vegetables, panko breadcrumbs, eggs, marinara sauce, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently with your hands or a fork until just combined.
Shape and Bake
Transfer the mixture to the loaf pan, pressing lightly to shape. Bake uncovered for 55–60 minutes or until the internal temperature reaches 160°F (70°C).
Rest the Meatloaf
Remove from the oven and let it rest for 10 minutes before slicing. This helps retain moisture.
Make the Mushroom Gravy
While the meatloaf bakes, melt butter in a large skillet over medium heat. Add mushrooms and cook until browned, about 6–8 minutes. Add diced onion and cook another 3 minutes, then stir in garlic.
Thicken the Sauce
Sprinkle in the flour and stir for 1 minute to coat the mushrooms. Slowly pour in the beef broth while whisking. Add Worcestershire sauce, thyme, and season with salt and pepper. Simmer until thickened, about 6–8 minutes.
Serve
Slice the meatloaf and spoon the warm mushroom gravy over each serving. Garnish with fresh parsley.
Tips
Don’t overmix the meat. Overworking the mixture makes it dense—mix gently until ingredients are just combined.
Use 85% lean beef. It keeps the loaf juicy without being greasy.
Pulse vegetables finely. They add moisture and Mediterranean flavor without chunks.
Let it rest. Cooling allows juices to redistribute for cleaner slices.
Deglaze the pan. Add a splash of wine or broth after sautéing mushrooms to lift flavorful bits.
Use homemade broth. It deepens the mushroom gravy flavor and adds natural richness.
Add a touch of balsamic vinegar. A teaspoon at the end of the gravy enhances depth and adds a Mediterranean note.
Serve with mashed potatoes or couscous. Both absorb the rich gravy beautifully.
Variations
Mediterranean Twist: Add chopped sun-dried tomatoes or olives to the meat mixture.
Herb Upgrade: Mix in fresh basil or oregano with the parsley for extra aroma.
Cheesy Center: Add a layer of mozzarella or feta in the middle before baking.
Gluten-Free: Substitute panko with gluten-free breadcrumbs or crushed rice cakes.
Low-Carb: Replace breadcrumbs with almond flour or ground flaxseed.
Mushroom Mix: Use a blend of cremini, shiitake, and oyster mushrooms for a deeper gravy flavor.
Mini Loaves: Form smaller individual loaves and reduce baking time to 25–30 minutes.
Wine-Infused Gravy: Add a splash of dry red wine for richness and complexity.
Q&A
Q: Can I make this ahead of time?
A: Yes. Assemble the meatloaf, cover tightly, and refrigerate for up to 24 hours before baking.
Q: Can it be frozen?
A: Absolutely. Freeze cooked slices or the whole loaf. Reheat in the oven at 350°F (175°C) until warm.
Q: How do I keep it from drying out?
A: Use enough sauce and avoid overbaking. A meat thermometer helps ensure the perfect temperature.
Q: Can I use ground turkey instead of beef?
A: Yes, though the flavor will be lighter. Add 1 tablespoon olive oil for moisture.
Q: What can I use instead of marinara sauce?
A: Tomato paste mixed with 2 tablespoons water or roasted red pepper purée works well.
Q: What sides go best?
A: Mashed potatoes, roasted vegetables, or a light couscous salad pair beautifully.
Q: Can I make the gravy vegetarian?
A: Yes—swap beef broth for vegetable broth and use olive oil instead of butter.
Nutrition
(Per Serving)
Calories: ~420 kcal
Protein: 32 g
Fat: 26 g
Carbohydrates: 14 g
Fiber: 2 g
Sodium: 650 mg
(Values vary based on ingredients and portion size.)
Conclusion
This Mediterranean Salisbury Steak Meatloaf with Mushroom Gravy is the perfect blend of hearty comfort and refined flavor. The tender, juicy beef infused with herbs and mustard delivers rich depth, while the silky mushroom gravy adds elegance and warmth. Whether for a family dinner or a special night in, this dish feels both classic and fresh—a true Mediterranean comfort food favorite.