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You are here: Home / Recipes / Meals and Courses / Dinner / Spicy Garlicky Meatloaf

Spicy Garlicky Meatloaf

20/10/2015 by Gina Leave a Comment

Everyone loves a good meatloaf … don’t they? And this one is a beauty.

I have adapted the recipe to make it bigger as I wanted leftovers for the week, so you will need a large loaf tin for this one (I poured in eight cups of water into my tin, so if you are able to do the same then you know your tin is large enough). Into the mix I also included rindless shortcut bacon as it adds a gorgeous flavour.

Using the Thermomix certainly helps with all the chopping, and you do not need to wash the bowl between each process … just clean it once at the end.

I did not mince my meat in the Thermomix as I wanted a chunky texture so I used pre-ground free range minced pork and beef. Get the best quality that you can afford as it really will make a difference to your end result.

Great served hot or cold … it’s especially great for picnics or large gatherings.

Ready to bake
Glaze added and cooked
Cutting the loaf
On the plate

 

Spicy Garlicky Meatloaf
 
Save Print
Prep time
20 mins
Cook time
1 hour 10 mins
Total time
1 hour 30 mins
 


I have adapted the recipe to make it bigger as I wanted leftovers for the week, so you will need a large loaf tin for this one (I poured in eight cups of water into my tin, so if you are able to do the same then you know your tin is large enough). Into the mix I also included rindless shortcut bacon as it adds a gorgeous flavour.

Using the Thermomix certainly helps with all the chopping, and you do not need to wash the bowl between each process … just clean it once at the end.

I did not mince my meat in the Thermomix as I wanted a chunky texture so I used pre-ground free range minced pork and beef. Get the best quality that you can afford, as it really will make a difference to your end result.

Great served hot or cold … it's especially great for picnics or large gatherings.
Author: Gina @ The Passionate Pantry
Serves: Serves 8-10
Ingredients
  • 500g ground pork
  • 500g ground beef

  • 500g rindless shortcut bacon

  • 100g sourdough (to make breadcrumbs – or use whatever bread you have)

  • 5 cloves garlic, peeled
  • 3 spring onions, roughly chopped
  • 40g pickled Jalapeno peppers (I use Old El Paso brand)
  • 5-6 fresh sage leaves

  • 3 x 59g eggs
  • 60g cream
  • 2 tsp sea salt flakes
  • freshly cracked pepper – to taste

  • 2 tbls tomato paste
  • 1 tbls olive oil
Instructions
  1. Grease a large loaf tin with butter (see note above regarding size)
  2. Preheat oven to 180 degrees fan forced
  3. Place pork and beef mince into a large mixing bowl
  4. Cut bacon into chunks, place into TM bowl and chop 3 seconds / speed 5 … add to pork and beef in mixing bowl
  5. Place bread into TM bowl and chop 5 seconds / speed 8 … add to mixing bowl
  6. Place garlic, spring onions, Jalapenos and sage to TM bowl and chop 3 seconds / speed 7 … add to mixing bowl
  7. Add eggs, cream and seasoning to TM bowl and mix 4 seconds / speed 4 … add to mixing bowl
  8. Bring the mixture together with your hands (best thing for this process) until it is all well combined
  9. Press mixture into loaf tin, place on baking sheet and bake for 55 minutes
  10. Meanwhile mix together the tomato paste and olive oil
  11. After 55 minutes baking, spread the tomato glaze over the top and return to the oven for 15 minutes
  12. Rest for 10 minutes before slicing and serving
Notes
Adapted from recipe here
3.4.3177

 

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Filed Under: Dinner, Lunch, Main Ingredients, Meals and Courses, Meats, Nut Free, Recipes, Special Diets

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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