Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, meatstuffingloaf log. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Meatloaf and or stuffing, minced pork, bacon and cranberries ,or use vegetarian mince and bacon. In a large mixing bowl put the hamburger meat, eggs, stuffing, broth and salt. Place the mixture in a bread loaf pan. If you don't want to use ketchup, put a can of condensed cream of mushroom soup on top of the.
Meatstuffingloaf Log is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Meatstuffingloaf Log is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have meatstuffingloaf log using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Meatstuffingloaf Log:
- Get 1 tbsp olive oil
- Take 1 medium onion finely chopped
- Make ready 2 medium bramley apples (cooking apple) about 5oz each ,peeled
- Get 3 times 1lb (3lbin total ) pack realy good quality pork sausages or pork mince .
- Prepare 2 packages 1/2 lb each vacuum packed or tinned ( not pickled) chestnuts roughly chopped
- Get 1 bunch each, small ,of parsley and sages leaves chopped
- Make ready 1 bunch ,small ,thyme,leaves stripped
- Take 1 egg
- Make ready 4 oz white breadcrumbs
- Make ready 6 oz fresh or frozen cranberries
- Prepare 36 (24) rashers of streaky bacon
- Prepare 3 tbsp butter for greasing
This recipe for Bacon Wrapped Sausage Stuffing is a great way to serve stuffing that doesn't fit in the bird. Create a side dish repertoire with my recipes for The Best Brussels Sprouts of your life, and Buttery Balsamic Garlic Roasted Carrots. In sauce pan combine butter, celery and onion. Sauté over medium heat until the onion is translucent.
Instructions to make Meatstuffingloaf Log:
- this would make three rolls. You could use one without the bacon for stuffing either chicken ,pork joint or turkey. You would only need 24 rashers of bacon. This can be made two days ahead and kept raw in fridge or for a month im the freezer. Or you can eat two hot and eat the otherone when cool on a sandwich.
- Heat oil in large frying pan ,gently fry onions for 5 minutes until soft. Finely chop the apples ,
- Squeeze the sausagemeat (or season mince well) and put into a large bowl,add all the other ingredients exept cranberries and bacon. Season well. Get your hands in and mix well. If you are using for stuffing weigh out 1lb of the mix and add a handful of cranberries to it and set aside, refrigerate or freeze until needed.
- To assemble, butter and season a large sheet of foil Stretch the bacon with the back of a knife until nearly double in length.Overlap the 12 rashers on the foil.Spoon half of the remaining mixture evenly over bacon, leaving a border of about 1inch. Scatter with half the cranberries and gently pat in. Turn the long edges over if the bacon over the stuffing,using the foil to help make it into log shape.Repeat to make second one.
- Heat oven to 190C/fan170C/Gas 5.Put the foil wrapped parcels onto a roasting tin and roast for about 45minutes.Unwrap ,draining off any juice,then finish roasting until bacon is crisp.
- this will make two or three rolls ,each cuts into 8 slices. prep time is about 30 minutes .
- use as a meatloaf or as slices of stuffing with meatdishes.
In sauce pan combine butter, celery and onion. Sauté over medium heat until the onion is translucent. In a large bowl combine all ingredients. In a large bowl, combine the first six ingredients. Add sausage; mix lightly but thoroughly.
So that’s going to wrap it up for this exceptional food meatstuffingloaf log recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
