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20 December 2012,22:25 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
2 hours

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.


  • 25 grams butter
  • 2 medium onions, skinned and finely chopped
  • 5 ml paprika
  • 450 grams lean minced beef
  • 75 grams fresh breadcrumbs
  • 1 garlic clove, skinned and crushed
  • 60 ml tomato puree
  • 15 ml chopped fresh mixed herbs or 5 ml dried
  • Salt and pepper
  • 1 egg, beaten
  • 15 grams plain wholemeal flour
  • 300 ml fresh milk

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