Christmas lunch loaf
Ingredients
- Step 1 3 onions , finely chopped
- Step 2 50g butter , plus extra for the tin
- Step 3 700g turkey mince
- Step 4 500g pork mince
- Step 5 250g smoked streaky bacon , finely chopped
- Step 6 70ml port
- Step 7 200g vacuum-packed chestnuts , roughly chopped
- Step 8 100g dried cranberries
- Step 9 1 orange , zested
- Step 10 1 tsp thyme leaves
- Step 11 5 sage leaves , finely chopped
- Step 12 2 garlic cloves , crushed
- Step 13 80g rye crackers (like Ryvita), whizzed to a crumb, or dried breadcrumbs
- Step 14 trimmings, gravy and bread sauce, to serve
Calories: 360
Carbohydrate: 19 g
Protein: 30 g
Fat: 17 g
Cook time: 130 minutes
Prep time: 30 minutes
Total time: 160 minutes
Servings: 12
TAGS
Dinner
Lunch
Main course
Christma
comfort food
Festive
Freezable
Loaf
Meat
Tom Kerridge
Turkey alternative
Winter
Directions
- Step 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.
- Step 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.
- Step 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.