Ingredients
Meatloaf mince
- 1 tbsp sea salt
- 1/2 tsp pink peppercorns
- 1/2 tsp fennel seeds
- 1/2 tsp ground allspice
- 1/2 tsp chilli flakes, dried
- 1 clove garlic
- 2 sprigs rosemary - leaves only
- 400 g pork shoulder fillet, 3cm cubes and partially frozen
- 100 g steak (brisket), 3cm cubes, Partially frozen
- 1 egg, (optional)
For assembly
- 1 jar Pear and apple chutney, see recipe link in tips
- 300 g Feta crumbled
- 10 slices prosciutto
Sides
- 4 potatoes, diced
- carrots, roughly chopped
- Sweet Potatoes, diced
Porcini Sauce
- 1 clove garlic
- 150 g mushrooms
- 40 g extra virgin olive oil
- 30-40 g Dried Porcini Mushrooms, soaked in 500g water for 10 mins or more
- 2 tbsp thyme leaves, fresh
- 1 tbsp TM stock paste
- 50 g caramelised verjuice
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place seasoning into mixing bowl and crush 5 secs/speed 9
Place garlic and rosemary into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl
Add pork & beef and press turbo 4- 8 times 2 sec/
"Closed lid" closed lid position to mince
Add egg (if using) and combine 5 sec/sp 5/
"Counter-clockwise operation" Lay out prosciutto on the bread mat, foil or baking paper, place the meat mixture on the prosciutto, use spatula to evenly spread along 1 edge of the prosciutto to desired thickness, leaving half of the prosciutto uncovered
Place a layer of chutney over the along the longest edge
Sprinkle with feta
Roll mince up into a log by pulling the bread mat upwards then pull the remaining prosciutto around the outside of the log to enclose
Lightly oil the Varoma dish and place meatloaf
Place in varoma with seam side down into the centre.
Pack vegetables loosely around itPlace garlic into mixing bowl and chop 3 sec/speed 7
Add mushrooms to bowl and chop 3 sec/sp 4. Scrape down sides of bowl with spatula
Add oil and sauté 3 min/Varoma/speed 1
Add all remaining sauce ingredients (including the water you have used to soak your dried porcini mushrooms) and cook 5 min/Varoma/speed 1
Place Varoma dish with meatloaf into position and cook 35 - 40 min/Varoma/speed 2
check meat is cooked, rest for 5-10 mins before cutting, serve with vegetables and with the mushroom sauce
Meatloaf mince
Assembly
Mushroom Sauce
Tip
Roll thinner to cook quicker and have as a starter or share with a crowd
Use mince in sausage rolls or meatballs
This mince recipe is based on an award winning iltalian sauage recipe from my local butcher - thanks for sharing Micheal! (M&J butcher - Orange NSW)
This sauce recipe is based on Sophie Hansen's porcini sauce recipe from 'Local is Lovely' - it is amazing with all meats, especially local venison and you may have left overs - it makes a lot! find out more about the book!
www.local-lovely.com/p/recipes.html
Pear and Apple chutney link is www.recipecommunity.com.au/sauces-dips-spreads-recipes/pear-and-apple-chutney/173244
Enjoy!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Sarah, I was at the demo in Bathurst on Saturday- I loved your meatloaf. The family is getting it tonight
The most delicious, complex sauce I've ever eaten. Thanks so much Sarah! This is my "go to" recipe when entertaining to impress.
Sarah Casey | Independent Thermomix Consultant - NSW
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