A rich and sumptuous meatloaf, crusty on the top with a sweet whisky glaze to contrast with the soft and flavoursome savoury meat. Served with a Big MacDonald Sauce which complements and cuts through the richness of the meatloaf superbly. Wouldn’t be right without neeps ‘n tatties for a hearty Burns Night meal.
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
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
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
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
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
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.