Ingredients (to serve 6)

We stock the majority of the ingredients required.

450g/1lb lean beef mince
225g/8oz beef sausages, skinned
1 large onion, peeled and finely chopped
2 sticks celery, finely chopped
15-30ml/1-2tbsp Dijon or wholegrain mustard
2.5ml/½tsp dried thyme
2.5ml/½tsp ground nutmeg
30ml/2tbsp freshly chopped flat-leaf parsley
30ml/2tbsp tomato purée
50g/2oz fresh breadcrumbs, soaked in 90ml/6tbsp milk
Salt and freshly milled black pepper
For the onion gravy:
15ml/1tbsp sunflower oil
2 large onions, peeled and sliced
2 garlic cloves, peeled and crushed
15ml/1tbsp Demerara sugar
25g/1oz plain flour
850ml/1½pint good, hot beef stock
Large dash Worcestershire sauce

Prep Time: 35 mins  Total Time: 125 mins  Difficulty Rating:  3 out of 5


Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. n a large bowl mix together the mince and sausage meat. Heat a large non-stick frying pan and dry fry the mince mixture for 5 minutes until brown. Add the onion and celery and continue to cook for 3-4 minutes. Season and stir in the mustard, thyme, nutmeg, parsley, tomato purée and breadcrumbs. Mix well, spoon into a 900g/2lb loaf tin and cover with foil. Stand the tin in a large roasting tin containing about 2.5cm/1inch boiling water. Cook in a preheated oven for 40 minutes. Remove the foil, return to the oven and continue to cook for a further 40 minutes. Allow to firm up in the tin for 10-15 minutes before transferring to a warm plate. Meanwhile prepare the onion gravy; heat the oil in a large frying pan and cook the onions, garlic and sugar for 3-4 minutes until golden brown. Stir in the flour and cook for 3-4 minutes. Add the stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 15-20 minutes. Slice the meatloaf and serve with jacket potatoes, green vegetables and the onion gravy.