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Christmas lunch loaf

Contains pork – recipe is for non-Muslims only

Looking for an alternative to turkey at Christmas? This festive lunch loaf is packed with flavour, plus it's cheaper and easier to prep and serve

  • Prep: 30 mins
    Cook: 1 hrs 40 mins
    Plus resting
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 360
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 9
  • Protein 30
  • Fat 17
  • Fibre 3
  • Salt 1.1

Nutrition per serving

  • Calories 360
  • Carbohydrates 19
  • Saturated Fat 7
  • Sugar 9
  • Protein 30
  • Fat 17
  • Fibre 3
  • Salt 1.1

Ingredients

  • 3 onions, finely chopped
  • 50g butter, plus extra for the tin
  • 700g turkey mince
  • 500g pork mince
  • 250g smoked streaky bacon, finely chopped
  • 70ml port
  • 200g vacuum-packed chestnuts, roughly chopped
  • 100g dried cranberries
  • 1 orange, zested
  • 1 tsp thyme leaves
  • 5 sage leaves, finely chopped
  • 2 garlic cloves, crushed
  • 80g rye crackers (like Ryvita), whizzed to a crumb, or dried breadcrumbs
  • trimmings, gravy and bread sauce, to serve

Method

  1. Fry the onions in the butter for 15-20 mins until golden and softened. Butter a 900g loaf tin and put in the fridge to chill.

  2. Heat oven to 200C/180C fan/gas 6. Combine all the ingredients in a large mixing bowl, and work everything together to form a large meatball. Remove the loaf tin from the fridge and transfer the mixture to it – it will look like a lot, but should all fit if you pack it in. Use a spatula to shape the top, so that it resembles a loaf of bread.

  3. Cover with foil, then bake for 1 hr, or until the loaf reaches 70C on a meat thermometer. Heat grill to medium, then grill the loaf for 5-10 mins until golden on top. Leave to rest in the tin for 20 mins, then carefully tip the loaf onto a carving board or platter. Serve in slices with the usual trimmings, gravy and bread sauce.

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