Festive Pork Stuffing Meatloaf
We’ve taken all the classic flavours of festive stuffing that you love and made it into a sliceable meatloaf. This recipe makes two because one is never enough!
- Yields: 2 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
2 onions, grated
4 garlic cloves, finely chopped
200 g portobello mushrooms, finely chopped
30 g fresh sage, finely chopped
½ tsp (2,5 ml) ground nutmeg
1.5 kg cold pork mince
500 g good quality pork bangers, meat squeezed out the casings
1 ½ C (375 ml) panko crumbs
½ C (125 ml) Worcestershire sauce
15 g fresh chives, chopped
4 large eggs
2 ½ tsp (12,5 ml) salt
pepper to taste
2 x bread loaf tins (23×13 cm)
a digital thermometer
200 g streaky bacon
155 g jar cranberry jelly
50 g flaked almonds, lightly pan toasted
50 g dried cranberries (optional)
Preheat the oven to 180 ºC.
Set a large frying pan over medium high heat. Heat a splash of olive oil then add the onion, leek, garlic, mushroom, sage and nutmeg. Fry for 10 minutes to soften and cook out any excess moisture. Remove from the pan and let the veggie mixture cool completely.
In a large mixing bowl, add the cold pork mince, sausage meat, panko crumbs, Worcestershire sauce, chives, eggs, the cooked and cooled veggie mixture, salt and pepper to taste.
Use your hands to combine the mixture and disperse the ingredients evenly but try not to overwork the meat. Line the loaf tins with baking paper, leaving a lip around the edge to enable you to lift them out on the paper once cooked. Divide the mixture in half and pack it into the tins. Press it firmly down to eliminate any air pockets. Place the tins onto a baking tray and bake in the oven for 45-55 minutes or until the internal temperature reads 60 ºC. Let the meatloaves cool in the pans.
Turn the oven up to 200 ºC.
Line a baking tray with foil and lay the bacon out on the tray. Bake the bacon for 20-25 minutes until it is crispy. Drain the bacon on a piece of paper towel and when it is cool, chop it up into rough shards.
Carefully lift the meat loaves out of their tins with the baking paper then flip them over onto a serving platter. Spread with a thick layer of cranberry jelly over the top, then decorate with cherries, bacon shards, toasted almonds and dried cranberries if using. Slice and serve.
Tip: if the cranberry jelly is thick, loosen with a splash of hot water and mix until it is spreadable.