3 Cloves Garlic
1 Small Onion
Herbs of your choice (Parsley, Basil)
3 Frozen Bread Slices
600g Turkey or Chicken, cubed and chilled
Salt & Pepper to taste
50-100g Cranberries (Frozen or Fresh, can also use Cranberry Sauce)
50g Peas (Frozen or Fresh)
125g Camembert, Sliced
8-10 Ham or Prosciutto
Vegetables of your choice (Baby potato, sweet potato, carrots)
Ingredients for Sauce
2 Cloves Garlic
30g Butter or Oi1
2 tbsp TM31 Vegetable Stock Concentrate
60g Plain Flour or Corn Flour
Place garlic, onion and herbs into TM bowl and chop for 3 seconds on speed 6.
Add bread and chop to combine for 3 seconds on speed 6. Remove mixture and set aside.
Divide meat into two batches. Set closed lid position then pulse the first batch 5 times on Turbo to mince.
Remove and add to mixture. Repeat with second batch.
Place mixture with eggs and salt and pepper in the bowl. Combine for 10 seconds on speed 6.
Remove mixture from the bowl and shape into a 3cm thick rectangle on aluminium foil or baking paper.
Place cranberries, peas and cheese slices onto the meat and shape into the meatloaf with aid of the foil sheet.
Wrap the ham around the meatloaf.
Grease Varoma dish with oil, place meatloaf and vegetables in the dish and set aside.
Method for Sauce
Place garlic and onion into unwashed bowl, chop for 3 seconds on speed 6. Scrape down.
Add butter or oil and sauté for 2 minutes at 100°C on speed 1.
Add remaining ingredients except flour `into bowl.
Place Varoma dish with meatloaf and cook for 35 minutes on speed 3 at Varoma temperature or until meatloaf is cooked.
Remove Varoma, add flour into the sauce and cook for 4 minutes at 90°C on speed 4.
Serve on large platter together with vegetables and sauce poured over it.
• Skew vegetables to aid steaming while cooking
• Serve over bed of rocket, decorate with parsley sprigs and cherry tomatoes