Meatloaf with Ale Gravy

Comfort cooking doesn't get better than this - sit down to a classic meat loaf with Simon Rimmer's flavoursome dish
By Simon Rimmer
Meatloaf with Ale Gravy
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 300 g soft white bread, roughly cubed
  • 1 egg
  • 150 ml milk
  • 1 tbsp Dijon mustard
  • salt and black pepper
  • pinches dried thyme
  • pinches grated nutmeg
  • pinches dried basil
  • handful parsley, finely chopped
  • 1 onion, finely chopped
  • 100 g celery, finely chopped
  • 200 g lardons of bacon, cooked
  • 700 g minced beef
  • 200 g minced pork

For the sauce

  • 2 onions, roughly chopped
  • 1 green chilli, sliced
  • 3 tbsp tomato purée
  • 100 ml tomato ketchup
  • 330 ml dark ale
  • 150 ml beef stock
  • dashes of Worcestershire sauce
  • dashes of a little gravy browning

For the potatoes

  • 450 g potatoes, boiled, mashed
  • 75 g butter
  • salt and black pepper
  • 100 g mature cheddar cheese


1. For the meatloaf, preheat the oven to 180C/gas 4. Combine the egg and milk together with a fork, and pour over the bread cubes. Leave to stand for 15 minutes, before mashing.

2. Add the mustard, seasoning, herbs, onion, celery and bacon; mix well. Add the meat and chill overnight.

3. Turn the mixture into a 20x13cm loaf tin, and bake for about an hour. Remove the meatloaf from the oven and leave to stand for 5 minutes before slicing.

4. For the sauce, fry the onion and chilli over a gentle heat until soft. Add the tomato puree and cook for 2-3 minutes.

5. Stir in all the other ingredients, and simmer for 20 minutes, or until the sauce is well reduced. Blend with an electric stick blender until smooth.

6. Put the mashed potatoes back in a saucepan and, on a low heat, beat in the butter and fold in the cheese.

7. Serve the sliced meatloaf with the ale gravy, and accompany with mashed potato.

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