Christmas lunch loaf

• onion↗3

  finely chopped

• butter↗50g g

  plus extra for the pan

• turkey mince↗700g g
• pork mince↗500g g
• smoked streaky bacon↗250g g

  finely sliced

• port↗70ml ml
• vacuum-packed chestnuts200g g

  coarsely chopped

• dried cranberries↗100g g
• orange↗1

  zest

• thyme leaves↗1 tsp tsp
• sage leaves5

  finely chopped

• garlic cloves↗2

  minced

• rye crackers80g g

  (e.g., Ryvita), crushed into crumbs, or dry breadcrumbs

• sides, gravy

  and bread sauce for serving

Step-by-step instructions

1. 1

   Sauté the onion in butter for 15‑20 minutes until golden and soft. Butter a 900 g loaf pan and place it in the refrigerator to chill.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Combine all ingredients in a large bowl and shape a large meat ball. Remove the pan from the refrigerator and transfer the mixture into it—it will look large but will fit if packed tightly. Use a spatula to shape the top to resemble a loaf.

3. 3

   Cover with foil and bake for 1 hour, or until the internal temperature reaches 70 °C measured with a meat thermometer. Heat the grill to medium and brown the loaf for 5‑10 minutes until the top is golden. Let it rest in the pan for 20 minutes, then carefully turn the loaf onto a cutting board or tray. Slice and serve with traditional sides, gravy, and bread sauce.