Medium chop, fry & brown one onion.
While that's happening take 200-300ml of breadcrumbs, pour over 100ml of cream and 100ml of water (or milk) and one egg yolk (optional) - mix these all together.
Add the onion to this along with 500g minced beef, 250g minced porkand one beaten egg.
Mix all of these together along with salt, pepper and a generous amount of jauhelihamauste. If you can't get it then you'll not go too far wrong with oregano & paprika, if you like a spot of chilli wouldn't go amiss but that's up to you.
Form the mix into a classic meatloaf shape, remembering that the more even the shape, the more even the cooking and put into a pre-heated oven (180C) for about an hour depending on how thick it is. Let it rest for about 5 minutes after cooking.
Meanwhile make the brown sauce (and mash if you're having that, but if you're thinking about adding boiling water to flakes you need to go away and re-evaluate your lifestyle choices).
Medium chop one large onion and fry in a little oil until it's brown, add about 50g of butter and fry melted. Add 50g of plain flour and keep stirring over a medium-high heat until the flour incorporated and then browned. At this point add stock or water. Obviously stock tastes better (real stock that is, tap water is better than a cube). Add when the stock/water is hot and stir until you have a smooth sauce, you can serve as is or strain the onions out. A welcome addition here would be a spoonful of mustard stirred into the sauce at the last minute.
Serve it all up with mash and or salad.
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