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Festive meatloaf
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Total Time:
1 hour 50 minutes
Festive and flavorful meatloaf - a stunning, affordable showstopper.
Ingredients:
  • 3 onions
  • 25 g unsalted butter
  • 1 bunch of sage (20g)
  • 750 g higher-welfare minced beef
  • 350 g higher-welfare pork sausagemeat
  • 1 free-range egg
  • 150 g fresh breadcrumbs
  • 200 g cranberry sauce
  • 1 x 400 g tin of cannellini beans
  • 100 g Cheddar cheese
  • 1 x 180 g packet of cooked whole chestnuts
  • 2 clementines
  • 500 g carrots
  • 500 g parsnips
  • red wine vinegar
  • port or sherry optional
  • 10 rashers of higher-welfare smoked streaky bacon
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel and finely chop the onions. 3. Heat a large non-stick frying pan over low heat with 2 tablespoons of olive oil and butter. Add sage leaves, then onions a minute later. Season with a pinch of sea salt. Cook for 15 minutes until soft, stirring regularly. 4. Transfer the cooked onions to a large bowl and let them cool. 5. Once cooled, mix in the mince, sausagemeat, egg, breadcrumbs, and 50g of cranberry sauce. 6. Drain and add the beans, grated Cheddar, half the chestnuts, and clementine zest. Mix well and shape into a large meatloaf in an oiled roasting tray. Drizzle with 1 tablespoon of oil. 7. Wash the carrots and parsnips, cut larger ones in half or quarters. Toss with 1 tablespoon each of oil, red wine vinegar, salt, and black pepper. Arrange around the meatloaf. Add the clementines. 8. Roast for 50 minutes, then baste the meatloaf and vegetables with tray juices. Squeeze over the clementine juice. 9. Mix the remaining cranberry sauce with 2 tablespoons of boiling water or festive alcohol. Drizzle over the meatloaf. 10. Weave bacon around the vegetables and meatloaf, crumble remaining chestnuts. Return to the oven for 25 minutes. 11. Slice the meatloaf and serve with roasted vegetables, bacon, potatoes, greens, and gravy.

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