Ingredients
Meatloaf
- 50 grams Parmasen Cheese, cubed
- 3 sprigs parsley, Italian flat leaf
- 2 sprigs basil, or 6 large leaves
- 2 fillets chicken breasts, medium size
- 2 fillets chicken thighs, skinless
- 1 egg, large
- 3 Weet Bix Gluten Free, crushed
- to taste Salt and pepper, himalayan salt
- 1/2 teaspoon garlic flakes
- 1/2 teaspoon Onion Flakes
- 2 slices Ham, triple smoked, shaved
- 2 slices jarlsberg cheese, sliced
Gravy
- 1000 grams water
- 2 heaped tablespoons Vegetable Stock Concentrate (EDC)
- 2 heaped tablespoons tomato paste
- 1 tablespoon Worchestershire sauce
- 3 heaped tablespoons cornflour
Vegetables
- 2 carrots, sliced
- 1 broccoli, cut in pieces
- Beans
- cauliflower, cut in pieces
EDC Mashed Potato to serve
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut chicken breasts and thighs into big cubes, 4x4cm, and freeze for a few hours before using
Add parmasen to the bowl and chop speed 9/10secs. Scrap sides and add parsley and basil and chop speed 7/8sec. Pamasen will now be green, transfer to a seperate bowl.
Mince chicken, in 200g lots at a time, turbo/2secs/3 times and put mince into a seperate bowl while finishing mincingAdd reserved mince back to the bowl and add egg, weet bix, garlic and onion flakes, salt and pepper and mix speed 5/10secs. Scrap down sides and repeat if needed.Don't wash bowl.
Turn mince onto a piece of foil and spread out with hands to the size of the Varoma Dish. Add slices of ham and then Jarlsberg Cheese to the top.
Now to roll the meat loaf. Going from the bottom of the foil, push and roll up to the top. Use slight pressure of hands to push together and making sure foil doesn't get rolled in with the meat loaf.Pull foil back and with fingers make a seal over the join with the meat.Place the meat loaf in the Varoma Dish.
Add water to bowl and stock paste.Add lid and Varoma Dish.Cook at speed 2/40mins/varoma temp
Cut and get vegetables and add to the varoma dish leaving some room for steam to get through.Meatloaf will be completely cooked through after 40mins though always double check by cuttingin the middle.Set aside while making gravy.
Add tomato paste and worchestershire sauce to bowl.Add cornflower to a small bowl and add a small amount to water at a time while stirring till a runny paste is made.Add to the Thermomix bowl.Cook speed 4/4mins/100deg, mc on.
While cooking cut and serve meatloaf and vegetables with precooked mashed potato.
Add gravy to the top and season to taste.
Enjoy
Meatloaf
Tip
Pre cook mashed potato and keep hot in Thermoserver while making meatloaf. I love mash with meatloaf.
This meal cost me $15 to make as I used the seasonal vegetables I had got from the markets and herbs from my garden. Always great to have a herb garden when you own a Thermomix.
You can use normal weet bix, I just made this for my child who is Gluten Free.You can add potatoes to the Varoma, though make sure cut small.
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, Can I ask what you use the Parmesean cheese (mixed with Parsley and Basil) for? It does not specify in the recipe where to include it. Thanks