Pork Meatloaf

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1. Preheat the over to 220c/200c (fan assisted)/ Gas mark 7.
2. Boil a kettle.
3. Slice the ciabatta into 8 slices, Add the slices to a baking tray lined with foil and drizzle oil over and season with a pinch of salt and pepper
4. Put the tray in the oven for 6 minutes or until lightly toasted.
5. Meanwhile, peel and finely chop the shallot, and grate the garlic.
6. Chop the parsley including stalks.
7. Disolve half the chicken stock with 120ml of boiling water.
8. Heat a large, wide-based pan with a drizzle of olive oil over a medium heat.
9. Once hot add half the chopped shallot and half the grated garlic to the pan and cook for 4 minutes.
10. Add the stock, chopped parsley, a small knob of butter and a grind some black pepper in there too!
11. Remove the toasted ciabatta from the oven, (keep the tray to one side) roughly tear it (the ciabatta not the tray) and place in an oven proof dish.
12. Pour the stock over the bread and set aside - this is the bread stuffing.
13. After washing your hands, combine the remaining chopped shallot and garlic with the pork mince and breadcrumbs.
14. Add the mixture to the baking tray you set aside earlier and shape into a loaf.
15. Spread half the cranberry sauce over the top, then put the tray in the oven along with the bread stuffing for 35 minutes.
16. Whilst those are in the oven peel the potatoes (sweet and white) and chop into bitesize pieces.
17. Add them all to a pot with plenty of boiled water and a pinch of salt and bring to the boil.
18. Once boiling, reduce heat to medium and cook for 15 mins or until fork tender, then drain and return to the pot.
19. Reboil half a kettle then cut 1 piece of foil about the size of an A3 sheet of paper (bigger than A4).
20. Lay the green beans in the middle of the foil with a drizzle of olive oil , 1 tbsp of water, and a pinch of salt.
21. Scunch the edges of the fpil around the beans and put them in the oven for 8-10 minutes.
22. Return the pan to a medium heat with a knob of butter, once this has melted as 2 tsp of flour and cook for 30 seconds.
23. Whisk in 200ml of boiled water, 50ml of milk, the soy sauce, and remaining chicken stock, cranberry sauce, and half of the mustard.
24. Cook for 4-5 minutes or until thickened - this is your gravy.
25. Return the drained potatoes to a low heat with a knob of butter, a splash of milk, and a pinch of salt.
26. Mash until smooth.
27. Slice the meatloaf and serve with the potato mash, bread stuffing and green beans.
28. Garnish with the pecans and add the cranberry gravy!