Festive Meatloaf

Method:

Pre-heat the oven to 180°C and grease a loaf tin with butter.

Heat the olive oil and butter in a heavy-bottomed frying pan over a medium-high heat and once hot add in the onion and garlic and cook until soft and translucent. Remove from the heat and set aside to cool.

Finely chop the bread and put into a large bowl then pour over the milk and mix well to combine.

Whisk the eggs then add these to the bowl, season with sea salt and freshly ground black pepper and mix again. Add in the herbs, mustard and mince then cut a slit in the top of the sausages and squeeze the sausage meat out into the bowl. Using clean hands mix well until combined.

Spoon the meatloaf mixture into the greased tin and using the back of a spoon press the mixture firmly into the tin, smoothing out the top surface.

In a heavy-bottomed pot over a high heat bring the glaze ingredients to a boil then reduce the heat to a simmer and put on the lid. Cook for 5 minutes before blitzing the mixture with a stick blender until smooth. Leave the lid off and continue to cook the glaze until thick and most of the liquid has evaporated.

Spoon half this mixture over the meatloaf and put into the oven and cook for 40 minutes. Remove from the oven and spread over the remaining glaze before cooking for a further 20 minutes or until cooked through and the juices run clear. Remove from the oven.

In a heavy-bottomed frying pan heat the butter over a medium-high heat and once hot add in the sage leaves and fry until crispy. Sprinkle the sage leaves over the meatloaf then drizzle over the melted butter, slice and serve.