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Meatstuffingloaf Log
Meatstuffingloaf Log

Before you jump to Meatstuffingloaf Log recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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These changes are possible with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, is loaded with monounsaturated fats which are essentially good fats that fight the effects of bad cholesterol. Olive oil also is a good source of vitamin E which is great for your skin, among other things. If you presently are consuming a lot of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. If at all possible, go for organic produce that has not been sprayed with toxic chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being picked at the right time.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to meatstuffingloaf log recipe. To make meatstuffingloaf log you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Meatstuffingloaf Log:
  1. Provide 1 tbsp olive oil
  2. Provide 1 medium onion finely chopped
  3. Prepare 2 medium bramley apples (cooking apple) about 5oz each ,peeled
  4. You need 3 times 1lb (3lbin total ) pack realy good quality pork sausages or pork mince .
  5. Take 2 packages 1/2 lb each vacuum packed or tinned ( not pickled) chestnuts roughly chopped
  6. Prepare 1 bunch each, small ,of parsley and sages leaves chopped
  7. Use 1 bunch ,small ,thyme,leaves stripped
  8. Prepare 1 egg
  9. Prepare 4 oz white breadcrumbs
  10. Use 6 oz fresh or frozen cranberries
  11. Provide 36 (24) rashers of streaky bacon
  12. Provide 3 tbsp butter for greasing
Instructions to make Meatstuffingloaf Log:
  1. this would make three rolls. You could use one without the bacon for stuffing either chicken ,pork joint or turkey. You would only need 24 rashers of bacon. This can be made two days ahead and kept raw in fridge or for a month im the freezer. Or you can eat two hot and eat the otherone when cool on a sandwich.
  2. Heat oil in large frying pan ,gently fry onions for 5 minutes until soft. Finely chop the apples ,
  3. Squeeze the sausagemeat (or season mince well) and put into a large bowl,add all the other ingredients exept cranberries and bacon. Season well. Get your hands in and mix well. 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.
  4. 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. Scatter with half the cranberries and gently pat in. 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.
  5. 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.
  6. this will make two or three rolls ,each cuts into 8 slices. prep time is about 30 minutes .
  7. use as a meatloaf or as slices of stuffing with meatdishes.

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