Quorn Pieces Vegetarian Meatloaf With Chestnuts & Cranberries

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.

Serves 4

65 mins

A Little Effort

267 cals
(Per serving)

6g of fat
(Per serving)

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.