Festive Meat Loaf
100g sage and onion stuffing mix made up according to the packet.
75g Dried cranberries
100g cranberry sauce
500g minced Turkey
700g Cumberland sausages cut out of their skins.
100g smoked streak bacon chopped
1 large free range egg
50g dried breadcrumbs
10g fresh rosemary chopped
1 orange zest and juice
Place the made up stuffing into a mixing bowl with 1/2 of the cranberries and apricots.
Mix together well and shape into a ball, before placing in the fridge.
Spoon the cranberry saucing into the bottom of a pudding bowl or oven proof container.
Place the minced turkey and sausage meat into a large mixing bowl.
Add the chopped bacon, egg, breadcrumbs and chopped rosemary.
Season with a little salt and add the zest and juice of 1 orange.
Get your hands in and mix together to make sure all the flavours are combined.
Place the meat into the pudding bowl on top of the cranberry sauce.
Once all the meat is in, use your hand to remove the centre of the filling so that you can add the stuffing into the centre.
Place the remaining turkey and sausage meat filling on top and smooth out.
Place the lid onto the meatloaf and cook in the oven for 1 hour or until the centre reaches 75c, I suggest using a probe thermometer.
Once cooked remove from the oven and rest for 10-15 minutes while you finish your vegetables.
Remove the lid and place a plate on top, turn over and remove.
Serve with plenty of gravy and lots of lovely veggies.