{"id":2503,"date":"2022-10-03T08:31:01","date_gmt":"2022-10-03T00:31:01","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2503"},"modified":"2026-05-05T13:04:18","modified_gmt":"2026-05-05T05:04:18","slug":"meatloaf","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/10\/03\/meatloaf\/","title":{"rendered":"Meatloaf"},"content":{"rendered":"

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I’ve been making Meatloaf for many years. I usually mince the veggies in the Thermomix and add to the mince in a bowl. This time, I thought I’d use a Cookidoo Meatloaf recipe, but with my ingredients.<\/p>\n

I needed to make a few changes after trying it on a Facebook live, but on the whole, it worked very well and was, of course, delicious!<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Meatloaf<\/h2>\n
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Ingredients
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  • 1<\/span> clove<\/span> of garlic<\/span><\/li>
  • 1<\/span> brown onion<\/span> cut into 8ths<\/span><\/li>
  • 1<\/span> carrot<\/span> cut into chunks<\/span><\/li>
  • 3<\/span> sticks celery<\/span> cut into large slices<\/span><\/li>
  • 1<\/span> slice<\/span> bacon<\/span> diced<\/span><\/li>
  • leaves<\/span> from 1 sprig of rosemary<\/span><\/li>
  • 500<\/span> g<\/span> topside steak<\/span> cut into large dice and semi-frozen<\/span><\/li>
  • or<\/span> 500g minced beef<\/span><\/li>
  • 50<\/span> g<\/span> dried breadcrumbs<\/span><\/li>
  • 50<\/span> g<\/span> tomato sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Worcestershire sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
  • 2<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
  • 1<\/span> egg<\/span><\/li><\/ul><\/div>
    Glaze<\/div>
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    • 1<\/span> heaped tsp Dijon mustard<\/span><\/li>
    • 1<\/span> Tbsp<\/span> brown sugar<\/span><\/li>
    • 50<\/span> g<\/span> tomato sauce<\/span><\/li>
    • 2<\/span> Tbsp<\/span> apple cider vinegar<\/span><\/li>
    • 1<\/span> Tbsp<\/span> BBQ sauce<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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      Method
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      1. Preheat oven to 190C fan-forced. Or set air fryer to 175C.<\/div><\/li>
      2. Lightly grease a small loaf tin. (I use the blue Jamie Oliver one from Woolies)<\/div><\/li>
      3. For the glaze, mix Dijon and sugar together in a small bowl. Stir in remaining ingredients.<\/div><\/li>
      4. Add semi-frozen steak I(if using) to Thermomix bowl and Turbo\/2 sec<\/strong>, 3 to 4 times for a chunky textured mince. For a finer mince, 10 sec\/sp 7<\/strong>. Set aside.<\/div><\/li>
      5. Place garlic, rosemary, carrot, onion, celery and bacon into Thermomix bowl and chop 6sec\/sp 5<\/strong>.<\/div><\/li>
      6. Add the mince and remaining ingredients.<\/div><\/li>
      7. Set Thermomix to 30 sec\/Dough<\/strong>. After 10 seconds, scrape down. Mix only until combined.<\/div><\/li>
      8. Press mixture into the loaf tin and brush with glaze.<\/div><\/li>
      9. Bake 45 minutes in oven, 25 in air fryer. Brush with glaze once more and bake a further 20 minutes in oven and around 10 minutes in air fryer, depending on brand.<\/div><\/li>
      10. Leave in the tin for 10 to 15 minutes before turning out and flipping over gently.<\/div><\/li>
      11. Serve hot or cold.<\/div><\/li><\/ol><\/div><\/div>\n \n
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        Watch my Facebook Live below. I did place the meatloaf in a large tin, then remembered that I normally make a double batch for that tin. I transferred it to a smaller loaf tin before baking.
        NOTE: I have since added bacon to my recipe for extra flavour.<\/p>\n