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Italian Style Meatloaf with rich porcini sauce



6 portion(s)

Meatloaf mince

  • 1 tbsp sea salt
  • 1/2 tsp pink peppercorns
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground allspice
  • 1/2 tsp chilli flakes, dried
  • 1 clove garlic
  • 2 sprigs rosemary - leaves only
  • 400 g pork shoulder fillet, 3cm cubes and partially frozen
  • 100 g steak (brisket), 3cm cubes, Partially frozen
  • 1 egg, (optional)

For assembly

  • 1 jar Pear and apple chutney, see recipe link in tips
  • 300 g Feta crumbled
  • 10 slices prosciutto


  • 4 potatoes, diced
  • carrots, roughly chopped
  • Sweet Potatoes, diced

Porcini Sauce

  • 1 clove garlic
  • 150 g mushrooms
  • 40 g extra virgin olive oil
  • 30-40 g Dried Porcini Mushrooms, soaked in 500g water for 10 mins or more
  • 2 tbsp thyme leaves, fresh
  • 1 tbsp TM stock paste
  • 50 g caramelised verjuice

Recipe's preparation

    Meatloaf mince
  1. Place seasoning into mixing bowl and crush 5 secs/speed 9

  2. Place garlic and rosemary into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl
  3. Add pork & beef and press turbo 4- 8 times 2 sec/ closed lid position to mince
  4. Add egg (if using) and combine 5 sec/sp 5/
  5. Assembly
  6. Lay out prosciutto on the bread mat, foil or baking paper, place the meat mixture on the prosciutto, use spatula to evenly spread along 1 edge of the prosciutto to desired thickness, leaving half of the prosciutto uncovered
  7. Place a layer of chutney over the along the longest edge
  8. Sprinkle with feta
  9. Roll mince up into a log by pulling the bread mat upwards then pull the remaining prosciutto around the outside of the log to enclose
  10. Lightly oil the Varoma dish and place meatloaf

    Place in varoma with seam side down into the centre.

    Pack vegetables loosely around it
  11. Mushroom Sauce
  12. Place garlic into mixing bowl and chop 3 sec/speed 7
  13. Add mushrooms to bowl and chop 3 sec/sp 4. Scrape down sides of bowl with spatula
  14. Add oil and sauté 3 min/Varoma/speed 1
  15. Add all remaining sauce ingredients (including the water you have used to soak your dried porcini mushrooms) and cook 5 min/Varoma/speed 1
  16. Place Varoma dish with meatloaf into position and cook 35 - 40 min/Varoma/speed 2
  17. check meat is cooked, rest for 5-10 mins before cutting, serve with vegetables and with the mushroom sauce

Accessories you need

  • Varoma
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Roll thinner to cook quicker and have as a starter or share with a crowd

Use mince in sausage rolls or meatballs

This mince recipe is based on an award winning iltalian sauage recipe from my local butcher - thanks for sharing Micheal! (M&J butcher - Orange NSW)

This sauce recipe is based on Sophie Hansen's porcini sauce recipe from 'Local is Lovely' - it is amazing with all meats, especially local venison and you may have left overs - it makes a lot! find out more about the book!


Pear and Apple chutney link is www.recipecommunity.com.au/sauces-dips-spreads-recipes/pear-and-apple-chutney/173244


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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  • Hi Sarah, I was at the demo

    Submitted by emmarc on 13. August 2015 - 09:18.

    Hi Sarah, I was at the demo in Bathurst on Saturday- I loved your meatloaf. The family is getting it tonight

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  • The most delicious, complex

    Submitted by ThermoFlavour on 4. July 2014 - 19:03.

    The most delicious, complex sauce I've ever eaten. Thanks so much Sarah! This is my "go to" recipe when entertaining to impress. 

    Sarah Casey  |  Independent Thermomix Consultant - NSW

     Find me on Facebook at Thermo Flavour

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