Ingredients

• 750gr Beef Mince
• 50gr Breadcrumbs
• 25 gr Dried cranberries
• 2 Tbsp’s Sriracha Sauce
• 2 Tbsp’s Caramelised onion
• 1 Tbsp minced garlic
• 1 Tbsp Grainy Mustard
• Salt and Pepper to taste
• Gravy granules
• 2 Tbsp’s  Cranberry Sauce

Method

Pre heat the oven at 180C 350F .

In a large bowl carefully break the mince up with your fingers, add the breadcrumbs and evenly mix through the mince. Add the next six ingredients in and gently mix together, tip the mixture into a baking tin preferably a small loaf tin, press down to compact slightly and bake for 20-25 mins .

To Serve

Reserve any juices from the tin then tip the meatloaf out onto a chopping board for slicing.  Make a gravy and add the reserved juices and 2 Tbsp’s of  Cranberry sauce then stir to combine, serve with Creamy crushed potato and drizzle with the cranberry gravy.

Note

I like my meatloaf to fall apart when I cut into it but depending on the consistency that you prefer will determine how much combine the mixture at the start, if you like it to be firm then the more you press the ingredients together will produce that textured result.