Jamie Oliver

Meatloaf

Sweet roasted fennel, crispy smoked bacon, herbs & juices

Meatloaf

Serves 12
Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving
  • Calories
    448
    22%
  • Fat
    22.1g
    32%
  • Saturates
    8g
    40%
  • Protein
    44.1g
    88%
  • Carbs
    18.4g
    7%
  • Sugars
    9.1g
    10%
  • Salt
    1.8g
    30%
  • Fibre
    1.8g
    -

Of an adult's reference intake

Jamie Oliver's Christmas Cookbook
Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
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Ingredients

  • 4 medium bulbs of fennel
  • olive oil
  • 2 onions
  • 2 carrots
  • ½ a bunch of fresh sage (15g)
  • ½ a bunch of fresh rosemary (15g)
  • 1 x 125 g ball of mozzarella cheese
  • 200 g sourdough breadcrumbs
  • 1 kg higher-welfare minced pork
  • 1 kg minced beef
  • 2 teaspoons wholegrain mustard
  • 2 large free-range eggs
  • 12 rashers of higher-welfare smoked streaky bacon
  • 500 ml organic chicken stock
  • 2 tablespoons quality blackcurrant jam
  • 1 tablespoon sun-dried tomato purée
Tap For Method
Jamie Oliver's Christmas Cookbook
Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

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Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4. Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.

Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally. Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later. Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.

Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil. Roast for 30 minutes, then remove from the oven and discard the foil. Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through. If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they’re the consistency of your liking, skimming away any fat from the surface, if needed.

Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

Tip

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Nutrition per serving
  • Calories
    448
    22%
  • Fat
    22.1g
    32%
  • Saturates
    8g
    40%
  • Protein
    44.1g
    88%
  • Carbs
    18.4g
    7%
  • Sugars
    9.1g
    10%
  • Salt
    1.8g
    30%
  • Fibre
    1.8g
    -

Of an adult's reference intake