You need to allow time for this one. It takes well over an hour to cook so not something you can
knock together quickly.
It is an adapted recipe from a family heirloom ‘The Dairy Book of British Food’.
I hope you like it.
- 25g butter.
- 2 medium sized onions, peeled and finely chopped.
- 2 teaspoons paprika.
- 450g best minced beef (15% fat) you can get.
- 50g gluten free oats.
- 2 garlic cloves, peeled and crushed.
- 4 tablespoons tomato purée.
- 1 tablespoon dried mixed herbs.
- 1 egg, beaten.
- 15g gluten free flour.
- 300ml milk substitute.
- Grease and line a 1.5 pint (900ml) loaf tin with greaseproof paper.
- Pre-heat oven to 180C, 350F, gas mark 4.
- Melt 15g of the butter and gently fry half the onions until soft, but not browned. Add the paprika and cook for about 30 seconds, before removing from heat.
- Put mince in a bowl and add oats, garlic, tomato purée, herbs and onions. Season well (almost a bit too generously works for this) and bind with the egg. Use your hands if necessary!
- Spoon into the loaf tin and smooth over the top.
- Place the loaf tin in a roasting tin and fill to about half way with water. Bake for 1.5 hours.
- About 15 minutes before the cooking time is up, make the onion sauce.
- Melt the rest of the butter in a small saucepan and add the remaining onion and cook gently.
- Add the flour and cook over a low heat for about a minute stirring all the time.
- Gently add milk substitute a bit at a time making a smooth, sauce.
- Keep on stirring and bring to the boil before reducing heat and allowing to simmer for about 5 minutes until thick and smooth.
- Check for seasoning.
Serve slices of meat loaf with the onion sauce and piles of green vegetables.