Today I’m excited to share two good bits of news. As a way of telling you about my fave new Thermomix magazine, the publishers of TMix+ magazine have agreed to let me post one of their recipes just for you, dear readers. The Thermomix Meatloaf recipe from TMix+ will no-doubt warm the bellies of our Australian friends who are now in their season of cooler air and indoor dining. And I expect this recipe will easily find its place on the tables of a growing number who now own a Thermomix in USA — where meatloaf is a much loved comfort food :)
But first a quick note about TMix+ — the very glam magazine for friends like us who mix it up, thermally, in the kitchen. There’s much to be said about this newish iPad and print publication, but I know you’re hungry for meatloaf, so I’ll aim to be brief.
TMix+ magazine is serious about what it does.
Did you notice the “+” in its name? That “plus” is license for this thermo-niched magazine to broaden its scope into the greater world of foodie-ism. The magazine’s readership is made up of those among us who are keen and curious about all things food and how these relate to the super kitchen machine that is central to our kitchens.
The “plus” is for an arsenal of master food writers and known chefs who bring a wealth and breadth of talent to this magazine’s pages. Plus is for the interesting back story of a recipe, its origins, and how it’s been adapted for Thermomix by the team at Slattery Media. As in, Geoff Slattery. Yes, that same Slattery who published Dani Valent’s “In the Mix” books, and the new best-selling “Cooking with Tenina“. Melbourne’s Geoff Slattery is qualified and capable to pull this off; he is a writer, editor, restaurateur and is also, since the TM31, “an avowed Thermomixer”. In his words…
TMix+ is about creating great recipes for users of the Thermomix, applying professional techniques and ideas that work well in every household. The best Thermomix cooks are not those who just push the buttons, and set the temperature; they are those who understand that the machine offers them a set of extra hands in the kitchen, hands that can do many things better than they ever could, or ever would. Our task in TMix+ is to take professional techniques, apply them to the Thermomix, and open up users’ minds to its vast potential.
High-quality mix of information, inspiration and passion
The plus is also for sexy, larger-than-life photography and the publication’s strong production values. To me, it feels a bit like Time-Life Good Cooks, Gourmet Magazine, Donna Hay, and Thermomix had a love child. But I’ll let you decide. This is a magazine to curl up and get lost in. It’s a magazine of solid recipes and great reading. It comes out quarterly and that’s a good thing because you’ll want the time to savour this one.
Check it out! Get your own TMix+ magazine —
And now, Geoff Slattery’s Thermomix meatloaf recipe.
The recipe below is complete, but is extracted from a longer article. For the complete story of Geoff Slattery’s Thermomix Meatloaf please refer to TMix+ Magazine, issue 3, Autumn/Winter 2016.
- 350 grams beef (hanger, sirloin or rump steak, most of the fat removed)
- 220 grams pork (loin is good)
- 220 grams veal (leg or loin)
- 1 cup stale breadcrumbs (best done in the Thermomix as required)
- 2 tomatoes
- ½ onion, chopped roughly
- 1 chilli
- 1 clove garlic
- juice of one lemon
- 2 eggs, beaten
- 2 tablespoons chopped coriander/cilantro
- 2 teaspoons salt
- 1 teaspoon black pepper
- 50 grams grated melting cheese—Gruyere/Monterey Jack
- chopped parsley, to serve
- Chop each of the meats into rough walnut size pieces, and freeze.
- When ready to prepare the loaf, whizz each of the meats separately 10 seconds/speed 10, or until the right texture is reached. You don’t wish to create a fine mince, but one that is neither fine, nor crumby. (You can use mince (ground meat) from the local butcher, but tests have proven that freezing and mincing provides a superior result.)
- In a large bowl, bring together each of the meats, and add the breadcrumbs.
- Blend the tomatoes, onion, chilli, garlic and lemon juice in the Thermomix bowl 10 seconds/speed 10. Scrape down the sides.
- Add the meats, breadcrumbs, eggs, coriander/cilantro, to the tomato mixture in the Thermomix bowl, season with salt and black pepper and whizz 10 seconds/speed 5 or until the mix is well blended. It should have the consistency of hamburger mince/ ground beef.
- Line a terrine or bread tin or similar (30 cm x 12 cm x 9 cm or similar) with moistened parchement paper, and add the meatloaf mixture, allowing room for expansion.
- Cover with silver foil, (or terrine lid), and bake at 180C/355F for one hour. Insert a knife and check if cooked. Remove and pour off any excess fat, and unmould to a baking tray.
- Cover with the grated melting cheese, and return to the oven on the baking tray until the cheese is melted (about 5 minutes).
- Allow to cool for a few minutes, sprinkle with chopped parsley, and serve sliced with your favourite tomato ketchup and mashed potatoes. The meatloaf is very moist.