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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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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
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