Hearty and warming, this meatloaf recipe will satisfy the whole family and can be on the table in under two hours, leaving plenty of time to cook your favourite roast veggies to serve along with your meatloaf.
Ingredients
- For the meatloaf:
- 750g (11/2lb) minced beef
- 1 medium egg, beaten
- 1 medium onion, peeled and finely chopped
- 2 tablespoons freshly chopped thyme or 2 level teaspoons dried thyme
- 125g (4oz) medium oatmeal
- 2 level tablespoons horseradish sauce
- Salt and freshly ground black pepper
- For the onion gravy:
- 30g (1oz) butter
- 1 tablespoon sunflower oil
- 2 medium onions, peeled and sliced
- 1 level teaspoon caster sugar
- 2 level tablespoons plain flour
- 1 beef stock cube
- Gravy browning or gravy salt
- 1kg (2lb) loaf tin, buttered
Method
To make the meatloaf:
- Set the oven to 180 degrees or gas Mark 4
- Put the minced beef into a bowl with the remaining ingredients and mix well
- Press mixture into the loaf tin and place this in a deep roasting tin
- Pour boiling water into larger tin, to come about halfway up the loaf tin.
- Place in the centre of the oven and bake for 1 1/2-1 3/4 hours, or until the juices are clear when the loaf is pierced with a skewer
To make the gravy:
- Melt the butter in a large pan and add the oil
- Add the sliced onions and sprinkle the sugar over
- Cook the onions over a low heat for 15-20 mins, stirring occasionally, until a pale golden colour
- Add the flour and mix well
- Gradually pour in 600ml (1 pint) boiling water, stirring well to give a smooth sauce
- Crumble in the stock cube and add gravy browning or gravy salt to colour as desired
- Bring to a gentle simmer, and cook for 2-3 mins, then season to taste with salt and pepper
- Remove the pan from the heat
To serve:
- When the loaf is cooked, remove it from the oven and lift the loaf tin out of the roasting tin
- Leave for about 10-15 minutes, then tip out any excess juices from the tin
- Turn the loaf out on to a plate and cut it into slices to serve
- Reheat the gravy, bring to the boil and pour it over the slices.
Top tip for making Beef and horseradish meatloaf
Any leftover meatloaf may be sliced, and the cold slices wrapped in freezer bags and frozen for up to 1 monthAllow the meatloaf to defrost before reheating itThe onion gravy may be frozen in an ice-cube tray making it easy to defrost just a small amount of gravy to serve with each slice that has been frozen.
