Meatloaf with Guinness Gravy

sliced meatloaf topped with gravy sliced on white dish

This meatloaf with Guinness gravy starts with a base 3-pound meatloaf recipe that can be easily multiplied to feed 25, 50, or even 100 people.

5 from 2 votes

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Course: Dinner, Main Course

Cuisine: American

Keyword: 3 lb meatloaf, Guinness gravy, meatloaf for 50, meatloaf for a crowd

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Calories: 599kcal

Author: Erica

Servings: 8

Equipment

Ingredients

For the meatloaf

2 lbs ground beef preferably (80/20) ground round
1 lb ground pork
3 cups crushed herb stuffing (150 grams)
2 eggs
0.5 cup milk
1 tsp kosher salt
0.5 tsp black pepper
2 Tbsp steak sauce
1 Tbsp dried minced onion
2 tsp Worcestershire sauce

For the Guinness gravy

2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 clove garlic minced
1 bottle Guinness stout lager (11.2 oz bottle)
12 oz purchased beef gravy (see Notes)
1 tsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 tsp black pepper

Instructions

Assemble meatloaf

Heat oven to 350℉.
Working in batches as necessary, loosely combine the meatloaf ingredients. A paddle attachment on a stand mixer works well. Alternatively, gloved hands work. Take care to not overwork the meat, or the loaf will come out dense.
Assemble meatloaf mixture into loaves or approximately 6-inch diameter in 13x9 bake dishes or full-size hotel pans, depending how much is being made.

Bake meatloaf

Bake meatloaf at 350℉ for 1 hour and 15-20 minutes, or until internal temperature of the center reads 160℉.

Make Guinness gravy

While meatloaf is cooking, make the gravy: melt butter in pan over medium heat. Whisk in the flour until smooth. Let it bubble 1-2 minutes to cook the flour.
Add the garlic and cook 1 minute until fragrant.
Whisk in the beer and cook, stirring constantly, until just slightly thickened.
Add the beef gravy, Dijon mustard, Worcestershire sauce, and pepper. Reduce heat to low and cook, stirring, if it still needs to thicken. Otherwise, remove from the heat.

Slice meatloaf and serve

Once meatloaf is done, remove from the oven and rest 5 minutes before slicing.
Serve meatloaf topped with gravy.

Notes

This recipe calls for purchased prepared gravy, not gravy packets. I have tested McCormick and Heinz brands of beef gravy for this recipe. Both work very well; though I find McCormick has a bit of an edge for flavor.

The Guinness Gravy makes enough for a 1/4 cup per person. A 2-ounce ladle works best for serving.

Once sliced, if the meat is going to sit for any length of time before serving, spoon some gravy overtop to prevent drying.

Nutrition