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Gina @ The Passionate Pantry

Spicy Garlicky Meatloaf



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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 500 g ground pork
  • 500 g ground beef

  • 500 g rindless shortcut bacon

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

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

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

  • 2 tbls tomato paste
  • 1 tbls olive oil

Method
 

  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