Moilie meatloaf with onion gravy
- 2 medium onions, cut in half
- 1 tablespoon Broighter Gold rapeseed oil
- 500ml beef stock
- 75ml Burren Balsamics roast onion vinegar
- 1 tablespoon cornflour
Cut the onions in half and place on a sheet of foil. Drizzle over the oil and season with salt. Gather up and seal the foil and roast in an 180°C oven for about 45 minutes or until onions are soft. Remove skin and place onions in a pan. Add the stock and balsamic and simmer for 5 minutes. Mix the cornflour with 2 tablespoons of cold water and add to the gravy. Blend to a smooth gravy, check seasoning.
- 2 small onions, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 tablespoon local rapeseed oil
- 500g Moilie minced beef
- 500g Pork sausage meat
- 2 tablespoons tomato ketchup
- 1 tablespoon American mustard or 2 teaspoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 75g fresh breadcrumbs
- 1 egg
- Handful chopped parsley
Cook the onions and celery in the oil until golden and soft.
Place in a bowl and cool.
Mix all the remaining ingredients into the onion mixture – use clean hands to get a good result. Butter a loaf tin. Take a sheet of parchment and place meat loaf mixture in middle and shape to the length of the tin. Roll into a sausage shape and secure the edges. Place in tin.
Cover with buttered foil and cook in a preheated 180°C oven. Bake for about an hour or until firm – I usually insert a metal skewer into the middle for 10 seconds and if it’s hot when it comes out and the juices are clear it’s done.
Pour any juices through a sieve into the gravy.
Slice the meatloaf and serve with gravy and mashed potatoes and chopped parsley.