Meatloaf with Onion Gravy
1 hour 30 minutes
- 450g lean beef mince
- 225g beef sausages, skinned
- 1 large onion, peeled and finely chopped
- 2 sticks celery, finely chopped
- 1-2 tablespoon Dijon or wholegrain mustard
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons tomato purée
- 50g fresh breadcrumbs, soaked in 90ml/6tbsp milk
For the onion gravy:
- 1 tablespoon sunflower oil
- 2 large onions, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 1 tablespoon demerara sugar
- 25g plain flour
- 850ml good, hot beef stock
- Large dash Worcestershire sauce
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- In a large bowl mix together the mince and sausage meat. Heat a large non-stick frying pan and dry fry the mince mixture for 5 minutes until brown. Add the onion and celery and continue to cook for 3-4 minutes. Season and stir in the mustard, thyme, nutmeg, parsley, tomato purée and breadcrumbs.
- Mix well, spoon into a 900g loaf tin and cover with foil. Stand the tin in a large roasting tin containing about 2.5cm boiling water.
- Cook in a preheated oven for 40 minutes. Remove the foil, return to the oven and continue to cook for a further 40 minutes. Allow to firm up in the tin for 10-15 minutes before transferring to a warm plate.
- Meanwhile prepare the onion gravy; heat the oil in a large frying pan and cook the onions, garlic and sugar for 3-4 minutes until golden brown.
- Stir in the flour and cook for 3-4 minutes. Add the stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
- Slice the meatloaf and serve with jacket potatoes, green vegetables and the onion gravy.