{"id":1133,"date":"2020-03-14T03:52:38","date_gmt":"2020-03-14T03:52:38","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1133"},"modified":"2026-05-05T13:05:02","modified_gmt":"2026-05-05T05:05:02","slug":"steamed-meatloaf","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/03\/14\/steamed-meatloaf\/","title":{"rendered":"Steamed Meatloaf"},"content":{"rendered":"

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You know when you have lots of mince in the freezer and realise that you just cannot make spaghetti bolognaise again? That’s when you make meatloaf and cook a roast dinner!
We love leftover meatloaf in sandwiches and salads. It’s easy, it’s tasty and it’s cost saving – I hesitate to say, ‘cheap’. This recipe is designed for the Thermomix – doesn’t matter which one you have; TM31, TM5 or TM6, you’re using only three of the many functions of the Thermomix – Chopping, sauteing and steaming. I also add another function and boil some eggs in the basket for about 10 minutes of the steaming time.<\/p>\n

Use whatever mince you have, be it lamb, pork, chicken or beef. Vary the herb flavours according to the type of meat.<\/p>\n

Chicken – Tarragon
Pork – Sage
Beef – Thyme<\/p>\n

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Steamed Meatloaf<\/h2>\n
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Ingredients
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