Classic Meatloaf with Mushroom Gravy

There’s something timeless about a Classic Meatloaf with Mushroom Gravy. Born from humble beginnings in Europe and perfected in American diners, meatloaf has always been about comfort, economy, and making the most of simple ingredients. Our version celebrates those roots while adding an Avohaven twist: earthy Black Forest seasoning woven through the mince and finished with a rich mushroom gravy. It’s the kind of meal that fills the kitchen with warmth, slices beautifully, and feels right at home on a Kiwi table alongside mashed potato and green beans.

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Classic Meatloaf with Mushroom Gravy

Ingredients:

500 g beef mince

300 g pork mince

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 ½ cups fresh breadcrumbs (from day-old bread)

1 egg, lightly beaten

1 tbsp wholegrain mustard

2 tsp Worcestershire sauce

¾ cup tomato sauce (standard Kiwi style, not reduced sugar)

2 tbsp brown sugar

2–3 tbsp Avohaven Black Forest Seasoning

For the Mushroom Gravy

2 tbsp butter

2 tbsp plain flour

2 cups beef stock

1 tbsp Avohaven Black Forest Seasoning

½ cup finely chopped mushrooms

Instructions:

Preheat the oven to 180°C (fan bake). Lightly grease a loaf tin (about 9 x 19 cm base) and line it with baking paper for easy lifting.

Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring now and then, until the onion is soft and sweet. Remove from the heat and let it cool slightly.

In a large bowl, combine the onion mixture, breadcrumbs, beef mince, pork mince, egg, mustard, Worcestershire sauce, ½ cup of tomato sauce, and the Black Forest seasoning. Mix gently with clean hands or a wooden spoon until just combined—don’t overwork it or the loaf will be dense.

Spoon the mixture into the prepared tin, pressing it in lightly and smoothing the top. In a small bowl, stir together the remaining ¼ cup tomato sauce with the brown sugar. Spread this glaze evenly over the top of the meatloaf.

Place the tin in the oven and bake for about 1 hour, or until the meatloaf is cooked through, browned on top, and beginning to pull away from the edges. Tip off any excess juices from the pan. Leave the loaf to rest in the tin for 5 minutes before lifting out and slicing.

While the loaf is resting, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until golden. Gradually whisk in the beef stock, then add the mushrooms and Black Forest seasoning. Simmer for 5–7 minutes, stirring, until thickened and glossy.

Slice the meatloaf and serve with creamy mashed potato, steamed green beans, and plenty of mushroom gravy.