Christmas lunch loaf

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PREP: 30 MINS
COOK: 1 HR, 40 MINS
plus resting
SERVES 12

Looking for an alternative to turkey at Christmas? This festive lunch loaf is packed with flavour, plus it’s cheaper and easier to prep and serve…

Ingredients

  • onions, finely chopped
  • 50g butter, plus extra for the tin
  • 700g turkey mince
  • 500g pork mince
  • 250g smoked streaky bacon, finely chopped
  • 70ml port
  • 200g vacuum-packed chestnuts, roughly chopped
  • 100g dried cranberries
  • orange, zested
  • 1 tsp thyme leaves
  • 5 sage leaves, finely chopped
  • 2 garlic cloves, crushed
  • 80g rye crackers (like Ryvita), whizzed to a crumb, or dried breadcrumbs
  • trimmings, gravy and bread sauce, to serve

Method

  1. Fry the onions in the butter for 15-20 mins until golden and softened. Butter a 900g loaf tin and put in the fridge to chill.
  2. Heat oven to 200C/180C fan/gas 6. Combine all the ingredients in a large mixing bowl, and work everything together to form a large meatball. Remove the loaf tin from the fridge and transfer the mixture to it – it will look like a lot, but should all fit if you pack it in. Use a spatula to shape the top, so that it resembles a loaf of bread.
  3. Cover with foil, then bake for 1 hr, or until the loaf reaches 70C on a meat thermometer. Heat grill to medium, then grill the loaf for 5-10 mins until golden on top. Leave to rest in the tin for 20 mins, then carefully tip the loaf onto a carving board or platter. Serve in slices with the usual trimmings, gravy and bread sauce.

Recipe from Good Food magazine, December 2017

Credit: www.bbcgoodfood.com

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