That recipe sounds great! But I'm pretty lazy when it comes to gravy, but I do make my own. I get a beef base product made by Tones at Sams and use it. I don't have any exact measurements...sorry...but I make a beef broth first (basically following the beef base instructions) then I thicken it with rice flour...works better than cornstarch or flour because once the gravy is cold it still is smooth and doesn't clump when reheated. Once it is at the consistency I want, I add a can of drained sliced mushrooms and season to taste.
Sometimes when I'm in a hurry and don't feel like making a big meatloaf, I'll make small burger sized ones and cook them on top of the stove...just like burgers...then remove from skillet...make the gravy...add the mini meatloaves back and simmer for about 10 mins. I think most people call it salisbury steak...never have quite figured out the difference other than when I was growing up, Mom's meatloaf always had ketchup on top of it and salisbury steak always had the brown gravy with it.
Oh, well, hope this helps! It's easy and always have the ingredients on hand.