This recipe is one that I’ve been using for years without even thinking about it! It uses beef mince and is very easy and delicious. You can make your own mince in the Thermomix. To find out how, check out this post: Make your own Mince
I make the base mixture in the Thermomix, but it’s not absolutely necessary, just a lot, lot easier and faster! This recipe was designed for the TM5 and TM6. Be aware that time, temperature and speed may vary for earlier models.
MEATLOAF OR RISSOLES
1 – 2 rashers of bacon – meaty part only, diced.
1 brown onion, peeled and cut into ¼’s
1 carrot, chopped into chunks
1 clove garlic
2 Tbsp EVOO
500g mince
Good glug of the following:
Worcestershire Sauce, Tomato Sauce, Soy Sauce (I know, what is a glug? A couple of Tbsp)
1 egg
For meatloaf – 3 Tbsp rolled oats
For Rissoles – 3 Tbsp Rice flour
Place onion, carrot, garlic and oil into Thermomix Bowl and chop 4 seconds/Speed 5.
Scrape down and add bacon. Sauté 4 mins/Varoma/speed 1, MC off.
Add sauces and stock and mix 20 seconds/speed 2.
Place in a bowl to cool and then add remaining ingredients.
Refrigerate for an hour if you have time.
RISSOLES:
Heat a frying pan with a good glug of olive oil.
Make patties, dip into some flour – rice flour, buckwheat flour, plain flour, whatever you like!
Fry on both sides until browned and cooked through.
MEATLOAF
Form into a loaf shape and place in a tin. Cover with foil Bake for half an hour at 180C. Remove foil and continue to bake for a further half an hour or until juices run clear.
Or, wrap first in baking paper, then foil and steam in the Varoma bowl of the Thermomix for 45 minutes on Varoma Temperature.
Serve with Knorr gravy mix, with added tomato relish to make it perfect for rissoles or meatloaf. Baked or mashed potatoes, greens and honey carrots or pumpkin.
Here is a video showing how to prepare the rissoles. I like to use an ice cream scoop and roll into a ball. Then I flatten the ball in my hands and form into a pattie. Here is a link to a video to show you how:
I hope you enjoy these. Please leave a comment!
Regards
Megan
