Midweek Meatloaf with shallot and thyme gravy



500g Minced Beef

100g Carrots peeled and grated

100g Onions peeled and grated

10g Dijon Mustard

15ml Lea & Perrins Sauce


200g Thin Cut Streaky Bacon (smoked)



  1. Mix together the first 5 ingredients and season with a little salt and a generous amount of pepper.
  2. Lay out the streaky bacon slightly overlapping and then flatten with the blade of a large knife to stretch out.
  3. Form the meat mixture into an even log shape.
  4. Place into the middle of the bacon and carefully wrap to enclose.
  5. Preheat the oven to 175C.
  6. Place the meatloaf into a suitable sized roasting tray and place into the oven.
  7. Roast for approximately 1 hour depending on the thickness.
  8. Whilst the loaf is roasting make the shallot and thyme gravy.
  9. Serve with some crispy roast potatoes and your favourite vegetables.


Ingredients for the gravy

500ml Gravy

50ml Roast Onion Balsamic

100g Shallots peeled and thinly sliced

4 Thyme Sprigs leaves removed form the stalks

10g Butter



  1. Melt the butter in a suitable sized saucepan and then add the shallots.
  2. Cook gently until starting to soften then turn up the heat and start to colour the shallots.
  3. When golden brown add the vinegar and cook out until well reduced.
  4. Add the gravy and bring to the boil reduce the heat and simmer for 5 minutes.