This recipe is a family favourite. I must have done it almost every month for the past 2 years and it never fails to delight. So much so that I have passed this recipe to many of my Thermomix customers!
The recipe comes from Jamie Oliver and true to his style, it is packed with flavours and although it is very Italian in inspiration, there’s also a nice Asian twist with the use of ground cumin and coriander. It is so wholesome that I only serve it with a salad on the side and it’s plenty for 6 people.
Source: Jamie Oliver’s Ministry of food
2 medium onions
Sea salt and black pepper
1 level tsp ground cumin
1 heaped tsp ground coriander
12 Cream crackers
2 tsp dried oregano
2 heaped tsp Dijon mustard
500 g good quality minced beef
2 cloves garlic
1/2 – a red chilli (optional)
1 tsp smoked paprika
2 tbsp Worcestershire sauce
2 x 400 g tin of chopped tomatoes
2 tbsp balsamic vinegar
2 sprigs of fresh rosemary, leaves picked out and chopped
12 slices of streaky bacon or Pancetta
- Meatloaf : put the cream crackers in the TM bowl and pulse 1 sec a few times until finely crumbed. Set aside.
- Peel and quarter 1 onion and chop 3 sec/speed 5.
- Add 15 g olive oil, the ground cumin and ground coriander, salt and pepper and sauté for 4 min/100 C/speed 1.
- Preheat the oven to 200 C.
- Tip out onto the crumbed crackers and leave to cool for 5 minutes.
- Meanwhile, self clean the bowl with cold water and add the beef, oregano, mustard, and the cooled onions and crackers.
- Add another pinch of salt and pepper and crack an egg on top. Mix 15 sec/speed 3/reverse blade or until combined.
- Oil a gratin dish about 20 cm and tip out the beef mixture. Bring it together to look like a rugby ball and rub it with a little oil.
- Wrap the beef with slices of bacon or Pancetta (like swaddling a baby!) and bake for 30 minutes.
- Meanwhile, make the tomato sauce : without cleaning the bowl, add an onion peeled and quartered, the 2 cloves of garlic and the chilli if using.
- Chop 3 sec/speed 5.
- Add 20 g of olive oil, the paprika and a pinch of salt and pepper. Sauté for 5 min/100 C/speed 1.
- Add the Worcestershire sauce, tomatoes and balsamic vinegar.
- Simmer for 15 min/100 C/speed 1, measuring cup off and internal basket on top of the lid to reduce the sauce.
- When the beef is cooked, take the dish out of the oven and drop some finely chopped rosemary in the oil to sizzle them.
- Return to the dish and add the tomato sauce around the beef.
- Bake again for 10 to 15 minutes.
- Serve with a salad and wedges of lemon for squeezing over.