Method for the Meatloaf:
- Melt a large knob of butter and a tablespoon of rapeseed oil in a frying pan, add the finely chopped onion and cook gently with a pinch of smoked sea salt until the onion is soft and translucent but not browned. Add the minced garlic and cook for a further minute or so. Set aside and allow to cool completely.
- Remove the haggis filling from its casing and crumble into a large bowl, then add the minced beef and pork, finely chopped bacon, herbs, egg, breadcrumbs, Worcestershire Sauce, Tabasco and Scotch whisky.
- Add the cooled onion and mix well with your hands until well combined. Season generously with freshly ground black pepper.
- Line the base and sides of a 1.2kg loaf tin with greaseproof baking paper, leave some of the paper hanging over the sides as this will make it easier to remove the meatloaf from the tin when it’s cooked.
- Pack the meatloaf mixture tightly into the tin pressing it into the corners pushing out any air pockets. Using the back of a wet spoon, smooth the top of the meatloaf so it’s flat and even.
- Put the meatloaf tin in the fridge and leave to rest for 1 hour.
While the meatloaf is chilling in the fridge, prepare the Scotch Whisky Glaze and the Big Mac Sauce:
Method for Scotch Whisky Glaze:
- Put all the ingredients into a small saucepan then bring to the boil whisking constantly to dissolve the sugar.
- Reduce the heat and simmer until reduced to a glaze consistency, about five minutes until all the sugar has dissolved. Set aside until ready to use.
Method for the Big Mac Sauce:
- Put all ingredients into a saucepan, simmer gently for a few minutes. Cool, then blitz in a blender. Transfer to a small bowl, cover with cling film and refrigerate until ready to use.
Cooking the Meatloaf:
- Remove the meatloaf from the fridge and preheat the oven to 170°C/150°C fan/gas 3½. Place the meatloaf tin on a baking tray and bake for 1 hour and 30 minutes.
- Remove the meatloaf tin from the oven and brush the top of the meatloaf generously with the glaze.
Method for the Neeps & Tatties:
- Preheat the oven to 220°C/200°C fan/gas 7.
- Put the potatoes into a pan of lightly salted boiling water. Bring the pan back to the boil and simmer for 5 minutes then drain in a colander. Let the potatoes steam for a few minutes.
- Pour a thin layer of oil into a large roasting tray and place in the preheated oven. When the oil is smoking hot remove the tray from the oven then add the potatoes. Toss the potatoes to coat them in the oil then scatter with sea salt and freshly ground black pepper. Place in the oven to roast for 30 minutes, turning occasionally.
- Meanwhile, cook the swede in salted boiling water for about 25 minutes or until soft when pierced with a sharp knife. Drain the swede in a colander, let steam for five minutes, then add to the roasted potatoes. Toss everything around in the tray coating the swede in oil. Lightly crush the vegetables but keeping them fairly chunky and whole. Return to the oven and roast for a further 15 minutes.
- Remove the tray from the oven, toss the vegetables around again, crushing them again if necessary. Place knobs of butter on top of the vegetables, scatter with thyme leaves then return to the oven for a final 15 minutes and cook until crisp.