Ingredients
The following ingredients have 5 Servings
- 500 g Turkey mince (thigh meat)
- 400 g Pork sausage meat (good quality)
- 1 Large egg (lightly beaten)
- 2 tbsp Cranberry sauce + extra 2 tbsp for top
- 3 tbsp Breadcrumbs (fresh (I keep a supply in freezer))
- 1 ½ tbsp. Sage & onion stuffing mix (dry)
- ¼ tsp Salt flakes
- ¼ tsp Pepper
- ½ tsp Onion granules
- 6 Slices Dry cured smoked streaky bacon
Instruction
- Preheat oven to 175⁰C.
- Place all the ingredients except the bacon and extra cranberry sauce into a bowl and mix well with your hand.
- Put in a loaf tin, mine was 22cm x 11 ½cm (no need to grease).
- Spread the extra cranberry sauce across the top and then lay the streaky bacon strips across the top, overlapping.
- Place in the oven and bake for 70 minutes or until a meat thermometer registers 71⁰C.
- Allow meatloaf to rest for 10 minutes in tin.
- Pour away the juices and place on a serving dish
- To serve remove the bacon and slice meatloaf, serving with a slice of bacon.
- Serve with gravy, roast potatoes and vegetables for a roast dinner experience.
