Thanksgiving Pork Meatloaf With Sweet Potato Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Slice the ciabatta[s] into 8 [16] slices

Add the sliced ciabatta to a baking tray lined with tin foil with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 5-6 min or until lightly toasted

Meanwhile, peel and finely chop the shallot[s]

Peel and finely chop (or grate) the garlic

Chop the parsley finely, including the stalks

Dissolve half the chicken stock mix (you'll use the rest later!) in 120ml [180ml] boiled water – this is your stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add half the chopped shallot and half the chopped garlic to the pan and cook for 3-4 min or until softened, then add the stock, chopped parsley, a small knob of butter and a generous grind of black pepper and cook for 1-2 min – this is your stock

Remove the toasted ciabatta from the oven (reserve the tray!), roughly tear it (careful it will be hot!) and add it to an oven-proof dish, then pour over the stock and set aside, reserving the pan – this is your herby bread stuffing

Using clean hands, combine the remaining chopped shallot and garlic, pork mince and panko breadcrumbs, season generously with salt and pepper then knead thoroughly until fully combined – this is your pork mixture

Add the pork mixture to the reserved baking tray and shape into 1 [2] loaf[ves], spread half the cranberry sauce over the top of the meatloaf[ves], then put the tray and the herby bread stuffing in the oven for 30-35 min or until the meatloaf[ves] are cooked through and the stuffing is golden

While everything's in the oven, peel the potatoes and sweet potato[es] and chop them into small bite-sized pieces

Add all of the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Reboil half a kettle, then cut 1 [2] piece[s] of tin foil approx. the size of an A3 sheet of paper, then lay the green beans in the middle with a drizzle of olive oil, 1 tbsp [2 tbsp] water and a pinch of salt

Scrunch the edges of the foil around the beans to form a sealed parcel and put the parcel[s] in the oven for 8-10 min or until the beans are tender with a slight bite

Return the reserved pan to a medium heat with a knob of butter and once melted, add 2 tsp [4 tsp] flour and cook for 30 secs

Whisk in 200ml [300ml] boiled water, 50ml [80ml] milk, the remaining chicken stock mix, soy sauce, remaining cranberry sauce and half [all] of the wholegrain mustard with a generous grind of black pepper, and cook for 4-5 min or until thickened – this is your cranberry gravy

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Return the drained potatoes to a low heat with a knob of butter and a splash of milk, season with a generous pinch of salt and mash until smooth