Glazed Meatloaf

Meatloaf is one of those recipes that has been around for ages, it was a recipe I started making for my son many years ago when we first started the Failsafe Diet. I had a favourite recipe I found from somewhere and converted to make it suitable for the diet and have had it saved in a Word doc since. When I got my Thermomix, it was one of the 1st recipes I converted since it’s an easy one to hide veggies in. The added bonus is a hidden surprise of boiled eggs in the middle that look great when you slice the meat loaf.

The meat loaf is also great cut up into squares and served in lunch boxes with Pear Ketchup or sliced thinly in sandwiches.

800g Beef, lamb or chicken mince
6 – 8 Brussels sprouts
1 Stalk of celery
1 small leek
2 cloves garlic
3 slices of  bread or ¼ cup breadcrumbs
3 tablespoons Pear Ketchup
4 eggs
Salt to season
Pear & Choko Jam for glazing

Preheat oven to 170°C

Hard boil 3 of the eggs and then remove the shells.

Place Brussels sprouts, garlic, celery and leeks into the TM bowl. Chop on speed 7 for 4 seconds. Add bread and chop on speed 5 for 2 seconds.

Add Pear Ketchup, the forth egg (raw to help bind the mixture), salt and mince. Mix on speed 5 for about 15 seconds using the spatula through the lid to help combine.

Put the meatloaf mixture in a greased loaf pan (22cm non-stick) or line tray with baking paper. Make a ‘canal’ in the centre as you fill the pan, and place the hard boiled eggs in a line down the middle. Fill the rest of the pan with the mixture. Making sure to fill all the spaces between the eggs and completely cover them, leaving no air pockets between the eggs.

Spread a generous layer of Pear and Choko Jam on the top of the meatloaf.

Bake the meatloaf in the oven for approx 1 hour or until cooked through.

Notes: If you can tolerate Salicylates or are doing a Salicylates challenge you can add carrot with the other vegetables.
If you are unable to have eggs, leave the boiled eggs out and use a 1/4 cup of puréed choko to help bind the mixture.  

Adding the mince around the eggs.

Meatloaf ready for the oven covered in Jam.

 

 

Comments

  1. Gratefulfoodie says:

    Absolutely clever!!! I can’t wait to try this out. Thank you for sharing.

  2. Making it now, minus the eggs and thermomix. Hoping to order one soon though! A Thermomix that is, not an allergy-free child 🙂

  3. maria barnes says:

    thank you for sharing this receipe, it reminds me of what my mum used to make.

  4. Clareville Crafter says:

    Made this last night and it was absolutely delicious! Even my picky twin toddlers loved it. But I have a question. It might be obvious, but I made this as my first ever meatloaf. Am I supposed to leave it in the pan for a few minutes before turning out? Mine kind of fell apart! I didn’t use the boiled eggs in the middle – not sure if that would have had an impact?

    • I usually let the meatloaf cool in the pan for 15 – 20 minutes or so before carefully removing from the pan and slicing. It easily crumbles when slicing it when straight out of the oven.

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