Skip to main content

Quorn Pieces Vegetarian Meatloaf With Chestnuts & Cranberries

(181)

5 out of 5 stars

Leave a review
Quorn Pieces Vegetarian Meatloaf With Chestnut and Cranberries visible sliced to show the filling.
Share on Facebook Share on X Share on Pinterest Share on Whatsapp Print

Try this easy and tasty twist on a vegetarian meatloaf. Our Quorn Pieces Vegetarian Meatloaf with Chestnuts and Cranberries is packed full of flavour and perfect whether served as up for Sunday roast, or a meat-free Christmas dinner centrepiece!

Made using Quorn Vegetarian Chicken Pieces, this dish takes a bit more effort to make, but is so worth it! For more festive recipe inspo visit, our Christmas recipe hub here.

Vegan & Vegetarian Fillets & Pieces Recipes Vegan and Vegetarian Christmas Recipes

Serves 4

65 mins

A Little Effort

267 cals
(Per serving)

6g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 300g Quorn Pieces
  • 2 tbsp oil
  • 1 large onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 ½ tsp dried sage
  • 200g mixed mushrooms, cleaned and diced
  • 1 vegetable stock cube, dissolved in 50ml hot water
  • 100g wholemeal breadcrumbs
  • 1 egg, beaten
  • 60g cranberries
  • 80g preprepared ambient packed chestnuts, diced
  • Season with cracked black pepper

Method

  1. Pre-heat the oven to 190°C/380°F/Gas mark 5. Line a 2lb loaf tin with greaseproof paper.
  2. Heat the oil in a large frying pan over a medium heat and cook the onions for 4 minutes. Add the Quorn Pieces, garlic and sage then continue to cook for a further 3 minutes, then add the mushrooms and stock and simmer for 5 minutes. Remove from the heat and allow to cook for a few minutes.
  3. Place half of the mixture into a blender and pulse for 1 minute. Add back into the pan along with the breadcrumbs, egg, cranberries and chestnuts and mix well. Season to taste.
  4. Place the mixture into the lined loaf tin pressing firmly down. Cover with a greaseproof paper and bake for 30 minutes, remove the top layer of paper and bake for a further 20 minutes.
  5. Remove from the oven and allow to rest for 10 minutes before serving.
  6. Serve with freshly steamed vegetables.

Recipe Inspiration

See all recipes

The nation has spoken

(181)

5 out of 5 stars

Mal

5 out of 5 stars

Mine was great but fell apart.

Mick

5 out of 5 stars

Wow, I made this today and it's delicious, I used shitake and chestnut mushrooms and they worked extremely well we both loved the flavour and the nutty taste it really is a must for Xmas day or any day. I certainly will be making this in the foreseeable future thank you Quorn.

Crist

5 out of 5 stars

I am the only vegetarian at my Christmas dinner table so I made this for myself. I was extremely .... extremely happy with the way it turned out. When I first saw the recipe a week ago, I was eager to make it as I regularly use Quorn products in my food and love the meaty texture.

Claire

5 out of 5 stars

Made this for Christmas day and it was loved by all, very meaty flavour. Non veggies would like this. I think its good for just a Sunday roast too

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.