Advertisement

Nutrition: Per serving

  • kcal360
  • fat17g
  • saturates7g
  • carbs19g
  • sugars9g
  • fibre3g
  • protein30g
  • salt1.1g

Method

  • step 1

    Fry the onions in the butter for 15-20 mins until golden and softened. Butter a 900g loaf tin and put in the fridge to chill.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Combine all the ingredients in a large mixing bowl, and work everything together to form a large meatball. Remove the loaf tin from the fridge and transfer the mixture to it – it will look like a lot, but should all fit if you pack it in. Use a spatula to shape the top, so that it resembles a loaf of bread.

  • step 3

    Cover with foil, then bake for 1 hr, or until the loaf reaches 70C on a meat thermometer. Heat grill to medium, then grill the loaf for 5-10 mins until golden on top. Leave to rest in the tin for 20 mins, then carefully tip the loaf onto a carving board or platter. Serve in slices with the usual trimmings, gravy and bread sauce.

Recipe from Good Food magazine, December 2017

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement