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The Bush Gourmand

Meatloaf

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Ingredients Method

Ingredients
  

  • 1 clove of garlic
  • 1 brown onion cut into 8ths
  • 1 carrot cut into chunks
  • 3 sticks celery cut into large slices
  • 1 slice bacon diced
  • leaves from 1 sprig of rosemary
  • 500 g topside steak cut into large dice and semi-frozen
  • or 500g minced beef
  • 50 g dried breadcrumbs
  • 50 g tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 2 tsp Dijon mustard
  • 1 egg
Glaze
  • 1 heaped tsp Dijon mustard
  • 1 Tbsp brown sugar
  • 50 g tomato sauce
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp BBQ sauce

Method
 

  1. Preheat oven to 190C fan-forced. Or set air fryer to 175C.
  2. Lightly grease a small loaf tin. (I use the blue Jamie Oliver one from Woolies)
  3. For the glaze, mix Dijon and sugar together in a small bowl. Stir in remaining ingredients.
  4. Add semi-frozen steak I(if using) to Thermomix bowl and Turbo/2 sec, 3 to 4 times for a chunky textured mince. For a finer mince, 10 sec/sp 7. Set aside.
  5. Place garlic, rosemary, carrot, onion, celery and bacon into Thermomix bowl and chop 6sec/sp 5.
  6. Add the mince and remaining ingredients.
  7. Set Thermomix to 30 sec/Dough. After 10 seconds, scrape down. Mix only until combined.
  8. Press mixture into the loaf tin and brush with glaze.
  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.
  10. Leave in the tin for 10 to 15 minutes before turning out and flipping over gently.
  11. Serve hot or cold.