Festive meatloaf

Cranberry sauce, sage & chestnuts

Festive meatloaf

Festive meatloaf

Serves Serves 10
Time Cooks In1 hour 50 minutes (20 MINUTES PREP, 1 HOUR 30 MINUTES COOK)
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 563 28%
  • Fat 31.2g 45%
  • Saturates 12.5g 63%
  • Sugars 17.5g 19%
  • Salt 1.5g 25%
  • Protein 28.7g 57%
  • Carbs 43g 17%
  • Fibre 7.7g -
Of an adult's reference intake
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  • 3 onions
  • olive oil
  • 25 g unsalted butter
  • 1 bunch of sage , (20g)
  • 750 g higher-welfare minced beef
  • 350 g higher-welfare pork sausagemeat
  • 1 free-range egg
  • 150 g fresh breadcrumbs
  • 200 g cranberry sauce
  • 1 x 400 g tin of cannellini beans
  • 100 g Cheddar cheese
  • 1 x 180 g packet of cooked whole chestnuts
  • 2 clementines
  • 500 g carrots
  • 500 g parsnips
  • red wine vinegar
  • port or sherry , optional
  • 10 rashers of higher-welfare smoked streaky bacon
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

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  1. Preheat the oven to 180ºC/350°F/gas 4. Peel and finely chop the onions.
  2. Put a large non-stick frying pan on a low heat with 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 onion. Season with a pinch of sea salt.
  3. Cook for 15 minutes, until soft but not coloured, stirring regularly, then tip into a large bowl and leave to cool.
  4. Once cool, add the mince, sausagemeat, egg and breadcrumbs, along with 50g of cranberry sauce. Drain and add the beans, grate in the Cheddar, crumble in half of the chestnuts, and finely grate in the clementine zest. Scrunch together really well, shape and pat into a large meatloaf in a large, oiled roasting tray, and drizzle with 1 tablespoon of oil.
  5. Wash the carrots and parsnips, halving or quartering any larger ones, then dress in 1 tablespoon each of oil and red wine vinegar and a pinch of salt and black pepper and scatter around the meatloaf. Halve and add the clementines.
  6. Roast for 50 minutes, then take the tray out of the oven and baste the meatloaf and veg with the tray juices, and use tongs to squeeze over the jammy clementine juice. Loosen the remaining cranberry sauce with 2 tablespoons of boiling water or, even better, a festive tipple of your choice like port or sherry, then spoon over the meatloaf.
  7. Weave the bacon in and around the veg and meatloaf, crumble in the remaining chestnuts, then return to the oven for a final 25 minutes.
  8. Slice the meatloaf and serve with the roasted veg and bacon, some roasties or mashed potato, seasonal greens and lashings of gravy.


Simply ditch the bacon, and swap out the meat for 500g of veggie mince and 2 x 400g tins of drained brown lentils. Add 1 tablespoon of Marmite to the mixture along with everything else. You may need to add 1 extra egg too, depending on how dry your veggie mince is – you’re aiming for a sticky, firm dough.