Tuck in to Simon Rimmer's recipe for this American classic.
Ingredients
- 200g bacon lardons
- 200g soft white breadcrumbs
- 1 large, free-range egg
- 150ml milk
- 1 tbsp Dijon mustard
- Pinch each of dried thyme and dried basil
- ¼ 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
Method
- 1. 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.
- 2. 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.
- 3. Preheat the oven to 180°C/fan160°C/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.
- 4. 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.
- 5. 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.
Nutritional info
Per Serving: 548kcals, 25g fat (9.2g saturated), 46.8g protein, 37.3g carbs, 9.5g sugar, 2.6g salt
Wine Recommendation
Grab a no-nonsense, fruity red. Try a Rhône Valley red such as Châteauneuf-du-Pape or a less expensive Côtes du Rhône Villages.