✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Meat loaf (traditional method & Thermomix)
Description
This tender, flavoursome meatloaf is one of my family's favourite meals. Served with roasted vegetables, a fragrant sauce and mashed potatoes, it becomes a real festive meal, ideal for treating family and friends. It's an economical dish, easy to make and perfect for large gatherings. I've even prepared it for 30 people during the ski holidays - guaranteed success! Tip: For an even tastier result, prepare the sauce with a little of the meatloaf cooking juices.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation - Traditional method
1. Preheat oven to 180°C.
2. Prepare the bread: cut the stale bread into pieces, place in a bowl and cover with milk to soften.
3. Prepare the onion: peel and dice finely, then fry gently in a little oil without browning.
4. Assemble the preparation: in a large bowl, place the minced meats, wrung-out bread, onion, mustard, egg and chopped parsley. Season with salt and pepper. Mix by hand until smooth.
5. Prepare the vegetables: peel and chop the vegetables, arrange them on a tray or in a dish, drizzle with oil and toss.
6. Form the meatloaf: shape the mixture into an oval and place gently on top of the vegetables. Coat with slices of bacon if desired.
7. Baking time: place in the oven for 40 to 50 minutes.
8. Prepare the sauce: bring the water and roast stock to the boil. Mix the cornflour with a little cold liquid, add to the pan and cook for another 1 to 2 minutes. Remove from the heat and stir in the cream and cognac.THERMOMIX® METHOD
Preparation - Thermomix version
1. Place 1 onion and 1/2 bunch of parsley in the Thermomix bowl, chop for 4 seconds / speed 5, scrape down the sides.
2. Add oil and sauté for 3 minutes/120°C/speed 2 without the measuring cup.
3. Add 50 g bread, previously softened in milk and squeezed dry, 500 g minced beef and pork, 1 teaspoon mustard, 1 egg, salt and pepper, then mix for 1 minute/reverse/speed 5.
4. Shape the meatloaf and bake in the oven at 180°C for 40 to 50 minutes.
5. For the sauce, place 300 ml water, 3 teaspoons gravy stock, 1 tablespoon cream and 1 tablespoon cognac (if using) with 2 teaspoons cornflour in the bowl, then bring to the boil for 4 minutes/100 °C/speed 2. Season to taste.
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Tip: For an even tastier result, make the sauce with a little of the meatloaf cooking juices...
