Introduction
This recipe combines a medley of delicious ingredients to create a hearty and flavorful meatloaf. It features higher-welfare minced beef and pork sausagemeat, complemented by fresh vegetables, herbs, and a touch of sweetness from clementines and cranberry sauce. Perfect for a cozy family dinner, this dish is sure to impress your guests.
Detailed Ingredients with measures
3 onions
Olive oil
25g unsalted butter
1 bunch of sage (20g)
750g higher-welfare minced beef
350g higher-welfare pork sausagemeat
1 free-range egg
150g fresh breadcrumbs
200g cranberry sauce
1 x 400g tin of cannellini beans
100g Cheddar cheese
1 x 180g packet of cooked whole chestnuts
2 clementines
500g carrots
500g parsnips
Red wine vinegar
Optional: port or sherry
10 rashers of higher-welfare smoked streaky bacon
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 6-8
This meatloaf is a perfect centerpiece for any meal, bringing together comforting flavors and satisfying textures. With the combination of fresh vegetables and delightful seasonings, it’s not just a dish—it’s an experience to be enjoyed. Serve with roasted potatoes, seasonal greens, and gravy for a complete and satisfying meal.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180ºC/350°F/gas 4.
Step 2: Prepare the Onions
Peel and finely chop the onions.
Step 3: Cook the Aromatics
In a large non-stick frying pan over low heat, add 2 tablespoons of olive oil and the butter. Once the butter starts to sizzle, tear in the sage leaves, followed a minute later by the chopped onions. Season with a pinch of sea salt.
Step 4: Sauté the Onions
Cook for 15 minutes, stirring regularly, until the onions are soft but not colored. Transfer to a large bowl and let cool.
Step 5: Mix the Meatloaf Ingredients
Once cooled, add the minced beef, sausagemeat, egg, breadcrumbs, and 50g of cranberry sauce to the bowl. Drain and add the cannellini beans, grate in the Cheddar cheese, crumble in half of the chestnuts, and finely grate in the clementine zest. Mix thoroughly, then shape into a large meatloaf and place in a large, oiled roasting tray. Drizzle with 1 tablespoon of olive oil.
Step 6: Prepare the Vegetables
Wash the carrots and parsnips, halving or quartering any larger ones. Toss them with 1 tablespoon each of olive oil and red wine vinegar, and a pinch of salt and black pepper. Scatter around the meatloaf in the tray. Halve the clementines and add them as well.
Step 7: Roast the Meatloaf
Roast for 50 minutes. Remove the tray from the oven, baste the meatloaf and vegetables with the tray juices, and squeeze over the juice from the roasted clementines using tongs.
Step 8: Add Additional Toppings
Loosen the remaining cranberry sauce with 2 tablespoons of boiling water or a splash of port or sherry, then spoon over the meatloaf. Weave the bacon in and around the meatloaf and vegetables, crumble in the remaining chestnuts, then return to the oven for a final 25 minutes.
Step 9: Serve the Dish
Slice the meatloaf and serve with the roasted vegetables and bacon, accompanied by roast potatoes or mashed potato, seasonal greens, and gravy.
Notes
Note 1: Meat Quality
Using higher-welfare meat ensures better flavor and ethical standards.
Note 2: Vegetable Variations
Feel free to substitute or add other root vegetables based on preference.
Note 3: Bacon Options
If preferred, bacon can be omitted or replaced with a meat alternative.
Note 4: Leftover Storage
Any leftovers can be stored in an airtight container in the refrigerator and reheated for later meals.
Cook techniques
Chopping Onions
To chop onions, peel the skin away and cut the onion in half. Place the flat side on the cutting board and make vertical and horizontal cuts to achieve finely chopped pieces.
Sautéing
Sautéing involves cooking food quickly in a small amount of oil or butter over medium heat. For onions, use low heat to soften without browning, allowing sugars to develop a sweet flavor.
Meat Mixing
When mixing meats and other ingredients, ensure the mixture is well combined but do not overwork, as this can lead to a tough texture. Use hands gently to combine until all elements are distributed evenly.
Shaping
Shape the meat mixture into a loaf by gently pressing it into a cohesive form. Ensure it is even in thickness so it cooks uniformly in the oven.
Roasting
Roasting is cooking food evenly in an oven. Preheat and place the food in a roasting tray, allowing hot air to circulate around it for even cooking and browning.
Basting
Basting involves spooning the pan juices over meat during cooking to keep it moist and enhance flavor. Use tongs to help squeeze juice from roasted fruits like clementines.
Weaving Bacon
Weaving bacon allows for even cooking and crisping. Lay bacon strips parallel and interlace additional strips perpendicularly, creating a lattice that can cover meatloaf and vegetables.
Grating
To grate cheese or citrus zest, use a box grater or a microplane. This creates small pieces that melt easily or distribute flavor throughout the dish effectively.
Adjusting Sauce Consistency
When a sauce is too thick, loosen it with a small amount of boiling water, port, or sherry. Stir until you reach the desired consistency for drizzling or spooning over the dish.
FAQ
Can I use different types of meat for the meatloaf?
Yes, you can substitute with other meats like turkey, chicken, or a plant-based alternative depending on preference.
What can I use if I don’t have sage?
If sage is unavailable, you can substitute with other herbs like thyme or rosemary, although the flavor will differ slightly.
How do I know when the meatloaf is done?
The meatloaf is done when the internal temperature reaches 75ºC (165ºF) and it is no longer pink in the center.
Can I prepare this dish in advance?
Yes, you can prepare the meat mixture and shape the loaf ahead of time. Cover and refrigerate until ready to bake.
What vegetables can I use instead of carrots and parsnips?
You can use a variety of root vegetables such as sweet potatoes, turnips, or beets based on your preference.
Is it okay to use canned beans?
Yes, canned beans are a convenient option. Make sure to rinse and drain them before incorporating them into the meat mixture.
Can I add other ingredients to the meatloaf?
Absolutely! Feel free to add ingredients such as chopped vegetables, herbs, or other cheeses to customize the flavor.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat thoroughly before serving.
Conclusion
This hearty meatloaf, infused with the flavors of sage, clementines, and bacon, is a delightful dish that brings comfort and joy to any table. The combination of beef and pork sausagemeat, along with the addition of cannellini beans and chestnuts, results in a moist and flavorful centerpiece, perfectly paired with roasted carrots and parsnips. Whether served during a cozy family dinner or a festive gathering, this dish is sure to impress.
More recipes suggestions and combination
Vegetable and Bean Chili
Create a spicy chili using cannellini beans, a mix of bell peppers, onions, and tomatoes. Serve with crusty bread or over rice for a filling meal.
Stuffed Bell Peppers
Use the remaining minced beef and pork sausagemeat to stuff bell peppers, along with rice, cheese, and spices. Bake until the peppers are tender for a delicious, colorful dish.
Cheddar and Onion Soup
Make a rich onion soup using the leftover onions and Cheddar cheese. Blend until smooth and serve with toasted bread for a comforting starter.
Cranberry Glazed Chicken
Substitute the meatloaf for chicken breasts and use the cranberry sauce as a glaze. Roast with clementine slices for a sweet and tangy flavor.
Roasted Chestnut and Parsnip Puree
Blend leftover cooked chestnuts and parsnips with butter and cream for a silky smooth puree. This makes a wonderful side dish to any roasted meat.
Clementine and Sage Risotto
Prepare a creamy risotto using clementine zest and sage for an aromatic touch. Finish with a sprinkle of cheese for added richness.
Maple-Glazed Carrots
Add maple syrup to roasted carrots for a sweet and sticky finish. Pair with any roasted meat for a delicious side dish.
Cranberry-Apple Salsa
Mix cranberry sauce with diced apples, onions, and spices for a fresh salsa. This bright condiment can complement roasted meats or serve as a dip with tortilla chips.
