- 3 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g butter, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 700g turkey mince
- 500g pork mince
- 250g smoked streaky bacon, finely chopped
- 70ml port
- 200g vacuum-packed chestnuts, roughly chopped
- 100g dried cranberries
- 1 orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 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
A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…
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.
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.
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.