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Meatloaf with onion gravy

Name: Meatloaf with onion gravy
Prep time: 40 min
Cook time: PT45-50M
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: American recipes
Ingredients: 200g bacon lardons; 200g soft white breadcrumbs; 1 large, free-range egg; 150ml milk; 1 tbsp Dijon mustard; Pinch of dried thyme; Pinch of dried basil; 1/2 tsp ground nutmeg; 1 onion, finely chopped; 100g celery, finely chopped; Handful fresh curly parsley,; finely chopped; 700g minced beef; 200g minced pork; For the sauce; 2 onions, thinly sliced; 1 tbsp demerara sugar; 1 garlic clove, crushed; 1 tbsp tomato purée; 250ml beef stock, hot; 330ml ale; 1 tsp cornflour, combined with a little water to form a paste; To serve; Mashed potato; Steamed greens

By: Simon Rimmer

Published: 13 Jul 18
Updated: 18 Mar 24

An American classic. This filling meatloaf by chef Simon Rimmer is made with beef, pork and bacon, and served with a rich onion gravy.

From American-style pancakes to pulled pork, check out our best of the US, in our collection of 100+ American recipes.

Easy
May 2008

Test kitchen approved

Serves 6
Takes 40 min to make, 45-50 min in the oven, plus standing and chilling

An American classic. This filling meatloaf by chef Simon Rimmer is made with beef, pork and bacon, and served with a rich onion gravy.

From American-style pancakes to pulled pork, check out our best of the US, in our collection of 100+ American recipes.

Nutrition: per serving

Calories: 548kcals
Fat: 25g (9.2g saturated)
Protein: 46.8g
Carbohydrates: 37.3g (9.5g sugars)
Salt: 2.6g

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Ingredients

200g bacon lardons
200g soft white breadcrumbs
1 large, free-range egg
150ml milk
1 tbsp Dijon mustard
Pinch of dried thyme
Pinch of dried basil
1/2 tsp ground nutmeg
1 onion, finely chopped
100g celery, finely chopped
Handful fresh curly parsley,
finely chopped
700g minced beef
200g minced pork

For the sauce

2 onions, thinly sliced
1 tbsp demerara sugar
1 garlic clove, crushed
1 tbsp tomato purée
250ml beef stock, hot
330ml ale
1 tsp cornflour, combined with a little water to form a paste

To serve

Mashed potato
Steamed greens

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Method

Cook the lardons in a dry frying pan over a medium heat until well browned and crispy. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside. Put the breadcrumbs in a large bowl. Beat the egg and milk together in a jug, then pour over the breadcrumbs. Leave to stand for 10 minutes.
Stir in the mustard, dried herbs, nutmeg, onion, celery, parsley and cooked lardons. Add the minced meats, season and mix well. Pack the mixture into a 2kg loaf tin. Cover the whole tin with foil and chill for at least 4 hours or overnight to firm up.
Preheat the oven to 180C/fan160C/gas 4. Take the loaf tin out of the fridge, uncover and press down firmly. Re-cover and cook in the oven for 45-50 minutes.

Meanwhile, make the sauce. Fry the onions, stirring, for about 5 minutes or until soft and golden. Sprinkle over the sugar and cook for 5 minutes, stirring constantly. Add the garlic and tomato purée and cook for a further 5 minutes. Add the stock and ale, bring to the boil and bubble for about 6-7 minutes to reduce by a third. Finally, mix in the cornflour paste and simmer for 1 minute, stirring until thickened. Season to taste, then set aside and keep warm.
Take the meatloaf out of the oven and leave to stand for 10 minutes before turning out of the tin and slicing. Serve with a good dollop of mash and some steamed greens, and the sauce poured over the top.