Ultimate festive meatloaf to wow your holiday guests
Oh, let me tell you about this Ultimate Festive Meatloaf! Picture this: the smell of herbs filling your kitchen, mixing with the warmth of spices and just a hint of something savory. That’s what this holiday gem brings to your table! Trust me, it’s an absolute showstopper—so tender and flavorful. Your guests will rave about it, and secretly, you’ll be loving how simple it is to whip up. It’s cozy enough for a family dinner but fancy enough to impress anyone who walks through your door!
Why You’ll Crave It
- Warm, hearty flavors that just hug you from the inside out.
- Perfect for any gathering… seriously, this is the dish everyone talks about!
- Great for leftovers—yes, sandwiches the next day are a must!
- Simple ingredients that you likely already have hanging around in your kitchen.
- It’s wrapped in bacon! Who can resist that crispy goodness?
My family fights over the last slice every holiday… it’s that good!
What You’ll Need
- Pork mince: 500g of juicy pork to create that succulent base.
- Sausage meat: 250g, gives that rich flavor we all love.
- Breadcrumbs: 100g… they help bind everything together perfectly.
- Milk: 100ml, to keep things moist and flavorful.
- Onion: 1 finely chopped—it’s the flavor hero here!
- Garlic: 2 cloves, minced—because garlic makes everything better.
- Fresh thyme: a few sprigs, chopped—adds that aromatic kick.
- Fresh sage: a few leaves, chopped—just like your grandma would use!
- Dried oregano: 1 tsp, for a little extra earthiness.
- Salt: to taste, don’t skip this one!
- Black pepper: to taste, a little heat never hurts!
- Egg: 1, beaten, it’s the glue that holds it all together.
- Parmesan cheese: 50g, grated. Who says meatloaf can’t be cheesy?
- Bacon: 6-8 slices—this is what makes it the ultimate treat!
Easy How-To
Get Things Ready
First things first, let’s get your oven preheating to 200°C (or 400°F, if that’s easier for you). You’ll want to lightly grease your baking dish too, just to keep everything from sticking later. Super important! Now, while that’s happening, chop up your onion, garlic, and fresh herbs. Honestly… if you have a food processor, now’s a great time to use it. Makes things way quicker!
Cook the Good Stuff
Next up, grab a pan and heat a splash of olive oil over medium heat. Toss in your chopped onion and garlic, cooking until they’re nice and soft. It takes just a few minutes. Then, add those fragrant herbs and stir for another minute or so. Just think about the smell—oh wow!
Mix It All Together
Now, in a big bowl, combine your pork mince and sausage meat. Add in your cooked onion and garlic mix, breadcrumbs, that beaten egg, and, oh yeah, don’t forget a splash of Worcestershire sauce. Season with salt and pepper—don’t be shy about this part! And then… mix it all up! Your hands will work best here. It’s messy, but you’ll thank me later!
Shape Up
Time to shape this delicious mass! Transfer the mixture to your greased baking dish, molding it into a lovely loaf. Make the top nice and smooth… it just looks better that way, you know?
Glaze It Up
For a bit of flair, mix some ketchup with Dijon mustard in a bowl, and then brush that glorious mixture over the top of your meatloaf. It adds a shiny finish and extra flavor too!
Bake Away
Pop your meatloaf into the preheated oven for about 45 to 50 minutes. You want that perfect cooked-through state, and the juices should run clear when you cut into it. And, seriously, resist the urge to peek too often… the smell might just be too tempting!
Let It Rest
Once it’s cooked, take it out and let it rest for about 10 minutes before slicing. This is key… it keeps all those lovely juices in. Trust me on this!
Good to Know
- If you make a bigger loaf, it’ll need a bit more cooking time. Just keep an eye on it.
- Feel free to get creative with herbs or add in some veggies if you’re feelin’ adventurous!
- This meatloaf can be stored in the fridge and still tastes great… I mean, sandwiches the next day are a whole vibe!
Serving Ideas
- Serve it warm with some buttery mashed potatoes and seasonal veggies… it’s downright comforting!
Top Tricks
- Wrapping the meatloaf in bacon not only adds flavor but keeps it moist while baking… yum!
Frequently Asked Questions
Can I use different types of meat?
Absolutely! You can mix it up with beef, turkey, or whatever you fancy. Just keep in mind the cooking times might change a bit.
How do I know when the meatloaf is done?
It’s done when it reaches about 70°C (or 160°F) internally. A meat thermometer is super handy here, or you can cut into it and check if the juices run clear.
Can I make a meatloaf ahead of time?
Yes! Prepare the mixture and shape it, then just pop it in the fridge until you’re ready to bake.
What can I serve with meatloaf?
It goes wonderfully with mashed potatoes, some lovely veggies, or even a crisp salad. So many delicious options!
How do I store leftovers?
Just keep leftovers in an airtight container in the fridge for about 3-4 days. Reheat in the oven or the microwave; the flavor holds up really well!
Conclusion
This Ultimate Festive Meatloaf isn’t just filling; it’s a total heart-warmer. It creates aromas that wrap around your kitchen like a cozy hug, and trust me, it makes every gathering just a bit more special. And when it hits the table? Everyone will dig in with smiles—what a way to bring joy and comfort this holiday season!
More Recipes Suggestions and Combination
Classic Mashed Potatoes
Pair this meatloaf with creamy mashed potatoes. They complement the richness perfectly…
Roasted Brussels Sprouts
Add some roasted Brussels sprouts tossed in olive oil and seasonings for a crispy bite!
Caramelized Onion Gravy
Don’t forget a savory caramelized onion gravy to drizzle over the top—it’s a game changer!
Sweet Potato Wedges
Sweet potato wedges can provide a lovely contrast, balancing out the savory meatloaf.
Seasonal Green Salad
A light seasonal green salad dressed with a zesty vinaigrette pairs wonderfully as a side.
Stuffed Bell Peppers
You could try stuffed bell peppers if you’re looking for a twist, utilizing similar tasty ingredients!
