Josie’s Special Meatloaf in Red Sauce - Thermomix Recipes from Steph

Josie’s Special Meatloaf in Red Sauce

Recipe by Josie Pino


1 clove Garlic

Few Rosemary leaves

500g Beef, cubed and chilled (topside or rump steak)

1 small bunch Parsley

60g Parmesan Cheese (grated in TM)

2 Eggs

50g Breadcrumbs

Salt & Pepper to taste

2 slices Double Smoked Ham

8-10 Prosciutto slices or Bacon slices

2 slices Mozzarella or Edom Cheese

Vegetables of your choice (sweet potato, plain potato quartered, carrot roughly chopped)

Meatloaf Method

Place garlic and rosemary into TM bowl and chop for 6 seconds on speed 6.

Add cubed meat into bowl. Set dial to closed lid position and pulse meat 8 to 10 times on Turbo to mince.

Add remaining ingredients except ham, prosciutto, cheese slices and vegetables and set dial to closed lid position and pulse 5 times on Turbo again. Mix for 20 seconds on speed 5.

Remove mixture from the bowl and shape into a large rectangle 3cm thick, on aluminium foil or baking paper. Place ham and cheese slices and any other ingredients of your choice on the rolled out mixture. Put ingredients in the centre or towards the bottom of the mince rectangle (closest to you). Then taking the alfoil or baking paper, roll the meatloaf over to close the edges and form a log shape. Wrap the prosciutto or bacon around the meatloaf.

Spray Varoma dish with oil, place meatloaf longways across the centre of the dish and pack vegetables loosely around it.

Serve on large platter together with vegetables and pour sauce over.


Boiled eggs, sun dried tomatoes or other favourite ingredients can be placed inside the meatloaf.

Turbo mincing will create a coarse texture meat. If fine texture is desired mice it on speed 8 for 10 – 20 seconds in 300g batches.

Ingredients for Sauce

1 clove Garlic

1/2 Onion, peeled and halved

1 small bunch Parsley

1 Celery stick, roughly chopped

40g Oi1

150g White Wine

2 tins 400g Peeled Tomatoes

1 Sweet potato, quartered

1 Carrot, roughly chopped

1 large Potato, quartered

Salt & Pepper to taste

Method for Sauce

Place garlic, onion, parsley and celery into the TM bowl and chop for 3 seconds on speed 5.

Add oil and sauté for 3 minutes at 100°C on speed 1.

Add remaining ingredients and cook for 5 minutes at Varoma temperature on speed 1.

Place Varoma dish with meatloaf into position and cook for 35 minutes on speed 2 at Varoma temperature.

1 Comment »

  1. avatar laura Says:

    Hi, can you cook the sauce in the bowl while the meatloaf is in the varoma? or do you steam the meatloaf once you have removed the sauce? thanks :)

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