Meatstuffingloaf Log

1. 1

   this would make three rolls.

2. 2

   You could use one without the bacon for stuffing either chicken ,pork joint or turkey.

3. 3

   You would only need 24 rashers of bacon.

4. 4

   This can be made two days ahead and kept raw in fridge or for a month im the freezer.

5. 5

   Or you can eat two hot and eat the otherone when cool on a sandwich.

6. 6

   Heat oil in large frying pan ,gently fry onions for 5 minutes until soft.

7. 7

   Finely chop the apples ,

8. 8

   Squeeze the sausagemeat (or season mince well) and put into a large bowl,add all the other ingredients exept cranberries and bacon.

9. 9

   Season well.

10. 10

    Get your hands in and mix well.

11. 11

    If you are using for stuffing weigh out 1lb of the mix and add a handful of cranberries to it and set aside, refrigerate or freeze until needed.

12. 12

    To assemble, butter and season a large sheet of foil Stretch the bacon with the back of a knife until nearly double in length.Overlap the 12 rashers on the foil.Spoon half of the remaining mixture evenly over bacon, leaving a border of about 1inch.

13. 13

    Scatter with half the cranberries and gently pat in.

14. 14

    Turn the long edges over if the bacon over the stuffing,using the foil to help make it into log shape.Repeat to make second one.

15. 15

    Heat oven to 190C/fan170C/Gas 5.Put the foil wrapped parcels onto a roasting tin and roast for about 45minutes.Unwrap ,draining off any juice,then finish roasting until bacon is crisp.

16. 16

    this will make two or three rolls ,each cuts into 8 slices.

17. 17

    use as a meatloaf or as slices of stuffing with meatdishes.

* Per serving · 4 servings · Values may vary.