Ingredients
Mince
- 8 pieces bacon, rind removed
- 40 grams Linseeds
- 2 cloves garlic, peeled
- 1 onion, large, peeled and halved
- 8 sprigs flat leaf parsley, leaves only
- 1 carrot, chopped quarters
- 1 zuchinni, chopped quarters
- 2 stalks Celery, chopped quarters
- 800 grams Beef mince
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tbsp vege stock
- 2 tbsp coconut oil
- 125 g coconut milk or nut milk
Glaze
- 2 tablespoon tomato sauce, (homemade or tomato paste)
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Preheat oven to 180.
Line a loaf tin with baking paper covering base and all sides with paper and allowing paper to extend well beyong the edges of the tin.
Line the base and sides of the tin with five of the slices of bacon reserving the remaining slices for the top.
Add the linseed to the bowl and mill on speed 9 for 10 seconds.
Add the garlic, onion, flat leef parsley, carrot, zuchinni, celery, salt, and pepper to the bowl and chop speed 7 for 5 seconds. Scape down bowl and chop another 5-10 seconds speed 5-7 if necessary.
Add the mince and eggs and mix 20 seconds on speed 5 until fully incorporated, use spatula to help mix it.
Push the meat mixture into the tin on top of the bacon lining the base (and sides if you have chosen to do this). Lay the remaining bacon rashes on top of the meat mixture tucking the ends in so none extends beyond the sides of the tin.
Place the meat into the preheated oven for 25 minutes.
Place all glaze ingredients into the bowl and mix on speed 3-4 for 10 seconds.
After the meat has cooked for 25 minutees remove the meat from the oven, tip out pan juices and top with the prepared glaze.
Place back into the oven for another 25 minutes or until cooked. Use a thermometer into the loaf to check that it has reached 70 degrees when cooked. I needed to cook for another 10minutes to reach this.
Remove the meatloaf from the oven and allow to sit (leaving it in the juices to retain the moisture) for 10 minutes before carving and serving with some salad or roasted vegetables.
Adapted from Pete Evan's Family Food paleo cookbook.
Tin & Oven Preparation
Meat Preparataion
Glaze
Sitting and Serving
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Same here, this recipe is missing the step when you have to add 3 ingredients - veg paste, coconut oil & milk! Had to google Pete's original recipe
Best regards,
Irene
Am I missing something?
when do we put the vegetable stock, coconut oil and coconut milk in?