Meatloaf with Ale Gravy

by Simon Rimmer
from Great Food Live
Comfort cooking doesn't get better than this – sit down to a classic meat loaf
with Simon Rimmer’s flavoursome dish
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour

Ingredients
300g soft white bread, roughly cubed
1 egg
150ml Milk
1 tbsp Dijon mustard
salt and pepper
pinch dried thyme
pinch grated nutmeg
pinch dried basil
handful Parsley, finely chopped
1 onion, finely chopped
100g Celery, finely chopped
200g bacon lardons, cooked
700g minced beef
200g minced pork

For the sauce

2 Onions, roughly chopped
1 green chilli, sliced
3 tbsp tomato puree
100ml tomato ketchup
330ml dark ale
150ml beef stock
dash of Worcestershire sauce
dash of a little gravy browning

For the potatoes

450g Potatoes, boiled, mashed
75g Butter
salt and pepper
100g mature Cheddar cheese, grated

Method
1. For the meatloaf, preheat the oven to 180C/gas 4. Combine the egg and milk
together with a fork, and pour over the bread cubes. Leave to stand for 15
minutes, before mashing.

2. Add the mustard, seasoning, herbs, onion, celery and bacon; mix well. Add the
meat and chill overnight.

3. Turn the mixture into a 20x13cm loaf tin, and bake for about an hour. Remove
the meatloaf from the oven and leave to stand for 5 minutes before slicing.

4. For the sauce, fry the onion and chilli over a gentle heat until soft. Add
the tomato puree and cook for 2-3 minutes.

5. Stir in all the other ingredients, and simmer for 20 minutes, or until the
sauce is well reduced. Blend with an electric stick blender until smooth.

6. Put the mashed potatoes back in a saucepan and, on a low heat, beat in the
butter and fold in the cheese.

7. Serve the sliced meatloaf with the ale gravy, and accompany with mashed
potato.