Classic American Meatloaf with Brown Gravy

Meatloaf

• 15 g Unsalted butter
• 1 medium Yellow onion
• 120 ml Whole milk
• 80 g Breadcrumbs
• 1 Egg
• 90 g Ketchup
• 2 tsp Worcestershire sauce
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 600 g Minced beef

Brown gravy

• 25 g Unsalted butter
• 25 g Plain flour
• 400 ml Beef stock
• 1 tsp Worcestershire sauce
• 1 pinch Black pepper
• 1 pinch Fine sea salt

1. Heat the oven to 180°C (355°F). Grease a loaf pan with a little of the butter.
2. Finely chop the onion. Melt 15 g of the butter in a frying pan over medium heat, then cook the onion for 6 to 8 minutes until soft and translucent; cool for 5 minutes.
3. In a mixing bowl, stir together the milk and breadcrumbs, then leave for 5 minutes to hydrate. Beat in the egg, 2 tsp Worcestershire sauce, 1 tsp of the fine sea salt, and 0.5 tsp black pepper.
4. Add the minced beef and the cooled onion to the bowl. Mix gently with your hands until just combined, taking care not to overwork it.
5. Pack the mixture into the loaf pan and smooth the top. Spread the ketchup evenly over the surface.
6. Bake for 55 to 65 minutes, until the meatloaf is browned and the centre is piping hot. Rest in the tin for 10 minutes before slicing.
7. While the meatloaf rests, make the gravy: melt 25 g butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it smells lightly nutty.
8. Gradually whisk in the beef stock until smooth, then bring to a gentle simmer. Cook for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon; stir in 1 tsp Worcestershire sauce and season with a pinch each of salt and pepper.
9. Slice the meatloaf and spoon the gravy over the top to serve. If the gravy thickens as it stands, whisk in a splash of water to loosen.

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