MEAT LOAF WITH ONION SAUCE

Preparation Method :

• Grease a 900 ml loaf tin, then line the base with greased greaseproof paper. Set aside.
• Melt 15 g of the butter in a frying pan. Add half of the onions and cook until softened.
• Add the paprika and cook for 1 minute, stirring. Remove from the heat.
• Add the beef, breadcrumbs, garlic, tomato puree and herbs. Season to taste.
• Stir thoroughly until evenly mixed, then bind with the beaten egg.
• Spoon the mixture into the loaf tin, level the surface and cover tightly with foil.
• Stand the tin in a roasting tin and pour in water to a depth of 2.5 cm. Bake the meat loaf at 180°C (350°F) mark 4 for 1½ hours.
• Meanwhile, melt the remaining butter in a saucepan.
• Add the rest of the onion and cook over low heat, stirring occasionally, for 10 minutes until soft but not coloured.
• Add the flour and cook over low heat, stirring, for 1-2 minutes.
• Remove the pan from the heat and gradually stir in the milk, stirring after each addition to prevent lumps forming.
• Bring to the boil slowly and continue to cook, stirring continuously, then simmer for 2-3 minutes until thick and smooth.
• Simmer very gently for a further 2-3 minutes. Add salt and pepper to taste.
• To serve, turn out the meat loaf on to a warmed serving plate and peel off the lining paper.
• Serve with the hot onion sauce.
• Accompany with creamed potatoes and courgettes.