serves
6-8
prep
10 minutes
cook
1:10 hour
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- 30 ml (1½ tbsp) olive oil
- 60 g unsalted butter
- 2 garlic cloves, minced
- 2 medium onions, finely diced
- 900 g (2 lb) beef mince (ground beef)
- 1 cup (135 g) breadcrumbs
- 1 cup ketchup, divided
- ½ cup finely chopped parsley
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 large eggs, lightly beaten
- Mashed potato and steamed broccoli, to serve
Gravy
- 5 thick rashers rindless bacon
- 1-2 tsp olive oil
- 1 tbsp butter
- 3 shallots, sliced
- 2 tbsp plain flour
- 1½ cups beef stock
- 6 button mushrooms, sliced
- 15 ml soy sauce
- A few sprigs thyme, leaves picked
Instructions
Heat the oven to 190°C / 375°F. Grease and line a 13 cm x 23cm (5x9-inch) loaf pan with parchment paper.
Heat the oil and butter in a large skillet over medium. Add the garlic and onion and cook until golden and translucent, about 10 minutes. Remove from heat and cool completely.
In a large bowl, mix the beef with the breadcrumbs, ½ cup ketchup, the parsley, salt, pepper and eggs. Stir in cooked onion and garlic mixture and mix until evenly incorporated. Pack the meat into the prepared loaf pan. Smooth the top and drizzle the remaining ketchup on the top of the loaf.
Bake until cooked through, about 1 hour. Let rest for 15 minutes before slicing.
Meanwhile, to make meatloaf gravy: Cut bacon into 1cm pieces. Add to a cold pan with olive oil and then turn up the heat to medium and cook until crisp. Drain the bacon fat through a strainer into a heat-proof jug and set the bacon aside.
To make a roux, return the bacon fat to the pan and butter and shallots. Cook, stirring, until the onions are soft, then add flour. Cook, stirring continuously, over medium heat for five minutes. Add stock and bring to the boil. It will begin to thicken. Return the bacon to the pan, along with sliced mushrooms, soy sauce and thyme leaves. Cook, stirring occasionally, until the mushrooms are cooked.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
