Meat Loaf and Onion Sauce
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.
Serves 4.
Ingredients
- 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.
- Seasoning.
- 1 egg, beaten.
- 15g gluten free flour.
- 300ml milk substitute.
Method
- 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.
