• Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
• In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onions and cook until soft, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds. Remove from the heat and transfer the onions and garlic to a large bowl. Set the pan aside, it will be used later to make the gravy.
• To the bowl with the onions and garlic, add in the ground beef, eggs, breadcrumbs, milk, Worcestershire sauce, and all of the seasonings. Mix just until combined. Be careful to not overmix.
• Transfer the mixture to the prepared pan and shape into an even 8x4 loaf. Bake for 55-65 minutes, or until the internal temperature reaches 160°F.
• Remove from the oven and let rest for 10-15 minutes before slicing.

Brown Gravy

• While the meatloaf is resting, place the same saucepan you used earlier back over medium heat. Melt the 2 ½ tablespoons of butter, then whisk in the flour to form a roux. Cook for 1-2 minutes, whisking constantly.
• Slowly pour in the beef stock, whisking as you go until smooth. Continue cooking until the gravy reaches a medium thickness.
• For a thicker gravy, use 3 tablespoons of each butter and flour when making the roux.
• Season to taste with salt and pepper.
• Slice the meatloaf and serve it with the gravy spooned over the top. Serve the remaining gravy on the side. Enjoy!