There are two things I feel are important in making a good meatloaf, other than that feel free to adapt this traditional recipe to your own tastes: buy minced steak rather than just minced beef, as it has a better (in my opinion) taste, and is far, far leaner, meaning the loaf doesn't drip grease. Once all the other ingredients are mixed, do not mix the mince for long- you want to spend as little time as possible handling it. If you mix it until it's really smooth, you'll get a nice neat slice, but it will be so dry and tough, it will be like eating a slipper.
A lovely simple side is some baked potatoes and sour cream, there's space in the oven, so why not?
1)Line a loaf tin with foil, and preheat the oven to 180 degrees Celsius.
2)Heat some beef dripping (or lard) over a gentle heat, and add 2 small finely chopped onion and two cloves of garlic until they sweat down until completely soft, and some colour develops.
3)Combine 100g of breadcrumbs, which I keep in the freezer when there's a stale crust of bread left with 100ml milk, until you get a sort of sludge. Mix in 1 tbsp chopped parsley (optional) 3 tbsp red wine, about 2 tsp Wocestershire sauce and about 100g grated parmesan. Mix it all together well with the onions, then briefly, very briefly mix in 700g minced steak until it's all just combined.
4)Bake for about an hour, until browned at the top and a meat thermometer reads 160 degrees, if you're concerned about it being done.
5)Mix about 125ml ketchup thinned with some water, plus salt and pepper, a pinch of brown sugar and Worcestershire sauce in a saucepan until it bubbles.
6)Turn the meatloaf out and peel off the foil, then carve a few slices, drizzle the sauce over and garnish with some slices of gherkin.
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