Pork and Chestnut Meatloaf, with Hash Browns

400g of finely ground pork sausage meat from Sainsbury's prompted the making of this dish. I chopped up two small white onions, about 100g of Merchant Gourmet chestnuts (chopped), two handfuls of porridge oats, and a level dessert spoonful of cornmeal. Mixed together by hand in a glass bowl for about ten minutes. I added a little salt and a pinch of oregano. You can add a beaten egg to make sure the resulting loaf stays together, but it should be fine without it.

Place the sausage meat into a bread baking tray. I used a silicon bread tray since it is so easy to get the contents out, and to clean it. Texture the surface with a fork, and sprinkle a little paprika on the surface. Cook in the preheated oven for between fifty minutes and an hour at about 180 to 190 deg C. Check frequently toward the end of the cooking process.

The hash browns were leftover potato pieces from an earlier dish. Cooked and browned in an omelette pan. The sauce was made with onion, celery, yellow pepper and tomato puree in a small saucepan. The vegetables were stir-fried first until tender. Add a third of a vegetable stock cube and water, plus some oregano and rosemary. Simmer for twenty minutes.

Reheating the slices of meatloaf is easy in a flat lidded pan. Cook at a low heat under glass for at least fifteen minutes.