What makes this meatloaf is its perfect mix of fruit, vegetables, nuts and meat – it’s truly tasty and easily adaptable to suit allergies.
It’s works well over the Christmas period as it’s easy to make and can be made in advance and you can freeze for up to a month. I serve it as a stuffing on Christmas day and then again with bubble and squeak on Boxing day – just perfect!
3 good quality sausages
2 celery stalks, finely chopped
1 apple, finely chopped
50g walnuts, roughly chopped
50g ground almonds
1tbsp dijon mustard
Sprinkling of thyme (optional)
- Preheat the oven to 180/gas mark 6 and grease a loaf tin
- Squeeze the sausage meat out of the sausages into a large mixing bowl, add all the other ingredients and combine well
- Spoon the mixture into the loaf tin and smooth with the back of the spoon
- Place in oven for 35 minutes, checking halfway through and turning down slightly if top browning quickly
I can tick one thing off my to-do-list as I now have a stunning meatloaf ready to defrost and heat on Christmas day. I love my new found organised self!
I hope you enjoy!