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Traditional French Easter Meatloaf



12 slice(s)

Flaky Pastry

  • 450 grams flour
  • 300 grams Butter, cubed and very cold
  • 150 grams ice cold water
  • 1 teaspoon sea salt


  • 9 eggs
  • 1 egg yolk, to use as egg wash
  • 350 grams lean Pork Meat, cubed
  • 350 grams good quality Sausage Meat
  • 150 grams ham, cubed
  • 250 grams spinach leaves, fresh
  • 3 shallots
  • 2 garlic cloves
  • 2 teaspoons dried mixed herbs
  • 20 grams olive oil
  • 20 grams Butter
  • salt, to taste
  • pepper, to taste

Recipe's preparation

    For the Pastry
  1. Dissolve the salt into the iced cold water.

    Put the flour and cold butter in the bowl and blitz for 6 seconds on speed 6.

    Add the salty water solution and blitz a further 6 seconds on speed 6.

    The dough shout look like small little balls at this stage, it is important not to over mix it so there are still some small pieces of butter through.

    Tip the content on a bench or thermomat and quickly work to a ball. Flatten, wrap, and leave to rest in the fridge for at least 2 hours 

  2. For the filling
  3. Put 600g of water into the TM bowl, place the steaming basket in with 8 eggs in it. Cook for 12 minutes on Varoma Speed 1.


    Set aside, empty and dry the bowl.

  4. Put 30g of butter and the spinach leaves in the bowl and cook 4 minutes on Varoma Speed 1.

    Set aside in a dish and place the shallots and garlic in the bowl (without washing it). Chop 3 Seconds speed 7. Scrape the side of the bowl and repeat.

    Add 20g of olive oil and sauté 3 minutes on Varoma Speed 1.

    Add to the reserved spinach, and reuse the bowl straight away.

    Place the cubed pork meat and ham in the bowl and blitz 10 seconds on speed 7.

    Add in the sausage mince and mix 20 seconds on reverse speed 3.

    Add the reserved spinach, shallots and garlic and mix a further 45 seconds on reverse speed 3

    Add in one egg, the mixed herbs, 1 tsp of sea salt and some cracked pepper to taste.


    Mix on reverse for 30 seconds speed 4.


    Peel the boiled eggs and cut there tops and bottoms close to the yolk (so each slice get a nice round egg piece in the middle.

  6. To assemble
  7. Preheat oven at 200C.

    Roll out the pastry to about 3 mm thickness.

    Line a greased baking tin with the pastry so it hangs a bit off the sides.

    Place about a third of the mince mixture evenly on the bottom.


    Place the boiled eggs in a row, pressing them slightly into the mince.

  8. Pour the remainder of the meat and press it around an on top of the eggs to cover them nicely. Pressing is important, we don’t want any air pocket which will make the Paté fall apart when we slice it)

    Cut a rectangle the size of the tin with the leftover pastry and use it to cover the op of the pie.


    Flip back the edges of the bottom pastry over the top rectangle to seal the top of the pie nicely. Use a fork or the tip of a sharp knife to create pretty decorations on the lid of the pie.

  9. Brush with the extra egg yolk and bake for about 1 hour until pastry is golden and crispy.


    Leave to rest for about 15 minutes before unmolding.

    Use a very good serrated knife to cut neat thick slices.


    Enjoy this dish hot or cold served with a garden salad.





Accessories you need

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If you don't have time to make your own pastry, store bought puff pastry may be used as a substitute.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • This looks quite amazing and I love your...

    Submitted by Jaya2017 on 21. March 2018 - 04:36.

    This looks quite amazing and I love your step-by-step (with pics too!) instuctions making this a lot easier than it sounds. I will make it for an Easter brunch. Thank you for posting such a gorgeous treat!

    Jayashri Cooking 1

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  • Lovely recipe. I also made

    Submitted by van der Ploeg on 14. October 2016 - 09:22.

    Lovely recipe. I also made mine in two regular size loaf tins. We had one for tea last night and the other will be for tea tonight. Yay! Easy Friday night tea sorted. tmrc_emoticons.;) I didn't add the extra teaspoon of salt, thought the ham would make it salty enough and the end result was perfect for our family. Will definitely make it again, thanks for sharing.

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  • Thank you so much for your

    Submitted by Frenchilicious on 12. September 2016 - 21:43.

    Thank you so much for your lovely feedback cherlyndria77 , I'm so pleased to hear! I love that recipe and it is very different indeed. Delicious cold the day after with a green salad too tmrc_emoticons.)


    Yolaine Corbin (Victoria Consultant)


    ph: 04 0333 7890

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  • This recipe was amazing!  I

    Submitted by cherlyndria77 on 12. September 2016 - 15:41.

    This recipe was amazing!  I didn't have a big enough tin but it fit into 2 regular sized loaf tins.  It was very impressive and the flavour was beautiful.  Thank you for posting something very different and what a great way to show off my thermomix cooking to my friends  Cooking 1

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