Meatloaf with Brown Onion Gravy

• 1 large Yellow onion
• 600 g Minced beef
• 80 g Breadcrumbs
• 120 ml Whole milk
• 1 Egg
• 90 g Ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp Plain flour
• 400 ml Beef stock
• 25 g Butter
• ½ tsp Black pepper
• 1 tsp Fine sea salt

1. Heat the oven to 180°C (355°F). Finely dice the onion, then set aside about one third for the gravy.
2. In a mixing bowl, combine the minced beef, breadcrumbs, milk, egg, 2 tbsp of the ketchup, 1 tbsp of the Worcestershire sauce, the remaining diced onion, salt and pepper. Mix gently until just combined so the meatloaf stays tender.
3. Shape the mixture into a neat loaf on a baking tray. Spread the remaining ketchup over the top.
4. Bake for 50 to 55 minutes, until browned and the centre is cooked through. Rest the meatloaf for 10 minutes before slicing.
5. While the meatloaf rests, melt the butter in a saucepan over medium heat and cook the reserved onion for 6 to 8 minutes until soft and lightly golden. Stir in the flour and cook for 1 minute to remove the raw taste.
6. Gradually whisk in the beef stock, then simmer for 5 to 7 minutes until glossy and thick enough to coat the back of a spoon. Stir in the remaining Worcestershire sauce and a splash of milk, then taste and adjust with a little more salt and pepper if needed.
7. Slice the meatloaf and serve hot with the warm brown onion gravy poured over.

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