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Meatloaf with Onion Gravy

Meatloaf with Onion Gravy

Meatloaf with Onion Gravy



  • 450g/1lb lean beef mince
  • 225g/8oz beef sausages, skinned
  • 1 large onion, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 15-30ml/1-2tbsp Dijon or wholegrain mustard
  • 2.5ml/½tsp dried thyme
  • 2.5ml/½tsp ground nutmeg
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 30ml/2tbsp tomato purée
  • 50g/2oz fresh breadcrumbs, soaked in 90ml/6tbsp milk
  • Salt and freshly milled black pepper
  • For the onion gravy:
  • 15ml/1tbsp sunflower oil
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 15ml/1tbsp Demerara sugar
  • 25g/1oz plain flour
  • 850ml/1½pint good, hot beef stock
  • Large dash Worcestershire sauce

Serves 6

Difficulty Rating:

Prep Time:

35 mins

Total Time:

125 mins


Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

n 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/2lb loaf tin and cover with foil. Stand the tin in a large roasting tin containing about 2.5cm/1inch 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.

Images courtesy of AHDB.

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