Chestnut Meatloaf, with Parsnip Chips and Cranberry Sauce

Made with outdoor bred pork sausage meat from Sainsbury's, one diced apple, one diced onion, three medium handfuls of porage oats, one beaten egg (actually optional, and it was skipped in this case), 100g of diced cooked chestnuts, and 40 g of salted butter, Mix together thoroughly by hand in a large glass bowl.

Herbs used were a pinch of nutmeg and a generous pinch of rosemary.

 Cooked in the oven on the previous day at around 180 deg C, for forty minutes (watched carefully). Sliced when cold, and stored in the fridge.

Because the meatloaf contained pork sausage meat it was important to make sure it was thoroughly heated. Reheated in a flat, lidded pan.

Served with brussels sprouts (6 to 9 minutes in boiling water under glass),  and with roast parsnip chips in a salsa of tomato ketchup, tomato puree, marinade from a jar of red peppers, oregano, black pepper, smoked paprika, etc. Roasted in the oven for about 35 minutes at 180 deg C. Watch carefully, and turn halfway through. Plus a dessert spoonful of cranberry sauce.