I’d been toying with the idea of a Christmas meatloaf recently (although hubby insists it was his idea)!
So, as shops are awash with sausage meat, bacon and turkey right now I decided to make an all in one Christmas style Turkey Meatloaf – there’s even sage and onion stuffing and cranberry sauce in it!
Every year we dither over whether to change the menu to beef for a change on Christmas day but when push comes to shove none of us can bear the thought of missing out on our pigs in blankets or stuffing balls!
So if you love a turkey dinner with all the trimmings then this Turkey Meatloaf is for you!
Indeed my husband was so over the moon with it that he declared that it could be “award winning” and that you could even have it on Christmas day!
The kids loved it too and it was the first meal my son had after a trip to the Cologne Christmas markets where he said the meals in the youth hostel he stayed in were abysmal!
The best thing is that not only is this Turkey Meatloaf utterly delicious but it’s really quick and easy to make.
You don’t even have to chop an onion as I used onion granules instead as I didn’t want the meatloaf to end up too wet.
To make life even easier I roasted the potatoes in our new ActiFry.
This meatloaf serves between 4 – 6 people and if you have any leftover it’s totally delicious cold and makes great sandwiches!
If you were wanting a really frugal Christmas Day dinner without any compromise on taste then my Turkey Meatloaf would be perfect! I did toy with the idea of calling it a Christmas Turkey Meatloaf but we will be enjoying this all year round now so I didn’t want to pigeon hole it as just a Christmas dish! Sunday lunches will see a lot of Turkey Meatloaves in the future!
As this meatloaf is a frugal version of a Christmas dinner I am entering it into Credit Crunch Munch which I run along with Helen at Fuss Free Flavours who is hosting until January. I’m also entering the No Waste Food Challenge run by Elizabeth’s Kitchen Diary as you could make this meatloaf with leftover Christmas meat, stuffing and cranberry sauce! Finally I’m entering Festive Food Friday run by Taming Twins!
ActiFry Roast Potatoes
About 1 Kg Maris Piper or King Edward potatoes
1 spoon Rapeseed oil
Peel the potatoes and cut into 5cm pieces.
Put in a large salad spinner and cover in cold water to wash away the starch.
Drain off the water and spin the potatoes until dry.
Use a piece of kitchen towel to pat extra dry.
Place potatoes into the ActiFry and drizzle a spoon of rapeseed oil evenly.
Set the timer for 45 minutes to start cooking.
Once ready serve immediately.
If I’ve put you in the mood for meatloaf then you might like to check out these recipes too!
- Bacon Wrapped Meatloaf with Stout and Honey Glaze from Kavey Eats
- Spinach and Mozzarella Stuffed Meatloaf from Elizabeth’s Kitchen Diary
- No-meat Meatloaf from A Mummy Too
And if you don’t have an ActiFry but want to make some delicious oven roasted potatoes check out my Crispy Coated Roast Potatoes post!
- 500 g Turkey mince thigh meat
- 400 g Pork sausage meat good quality
- 1 Large egg lightly beaten
- 2 tbsp Cranberry sauce + extra 2 tbsp for top
- 3 tbsp Breadcrumbs fresh (I keep a supply in freezer)
- 1 ½ tbsp. Sage & onion stuffing mix dry
- ¼ tsp Salt flakes
- ¼ tsp Pepper
- ½ tsp Onion granules
- 6 Slices Dry cured smoked streaky bacon
- Preheat oven to 175⁰C.
- Place all the ingredients except the bacon and extra cranberry sauce into a bowl and mix well with your hand.
- Put in a loaf tin, mine was 22cm x 11 ½cm (no need to grease).
- Spread the extra cranberry sauce across the top and then lay the streaky bacon strips across the top, overlapping.
- Place in the oven and bake for 70 minutes or until a meat thermometer registers 71⁰C.
- Allow meatloaf to rest for 10 minutes in tin.
- Pour away the juices and place on a serving dish
- To serve remove the bacon and slice meatloaf, serving with a slice of bacon.
- Serve with gravy, roast potatoes and vegetables for a roast dinner experience.