Murkey Meatloaf

This rustic meatloaf is loosely based on the Wartime Mock Turkey (Murkey) recipe from The Open University's Wartime Farm.  I have adapted it into a meatloaf, rather than trying to shape it like a turkey! The apple makes it really tasty.



Serves 6-8

450g good quality rustic, skinless pork sausages

400g bread, whizzed or grated into breadcrumbs

(I save crusts in the freezer,

so used a variety of wholemeal & rye bread)
350g apples, cored & grated
250g onion, grated
200g streaky bacon
1 rounded tsp dried thyme
½ tsp sea salt
1 large egg

1.  Preheat the oven to 170°C.

2.  Place all the ingredients in a large bowl and mix well with your hands by kneading and squeezing.

3.  Oil and line a 2lb loaf tin with baking paper, then line with the strips of bacon, leaving enough to top the packed meat. (I didn't line my tin with baking paper & the bacon stuck... Hence the 'rustic' appearance in the photo!)

4.  Fill the lined tin with the meatloaf mix, packing down well. Finish off with a layer of bacon, pressed down firmly.

5.  Top with a piece of foil over the top and tuck the edges under well.

6.  Place in the oven for 1 - 1½ hours, or until thoroughly cooked through (check with a meat thermometer).

7.  Allow the meatloaf to rest for 20 minutes in the tin, covered with foil, before turning it out.

Serve, cut into slices, hot or cold.