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Stuffed Egg Free Chicken Meat Loaf with Red Sauce



8 portion(s)

Stuffed Egg Free Chicken Meat Loaf with Red Sauce

  • 1 clove fresh garlic
  • 6 sprig Fresh Flat Leaf Parsley
  • 1 sprig fresh rosemary
  • 650 g chicken mince
  • 4 tsp chia seeds
  • 8 tsp water
  • 1 pinch Salt and pepper
  • 8-10 slice prosciutto
  • 1 some Baby Spinach Leaves
  • 100 g Fetta Cheese (Optional)
  • 1 portion Medium container sun-dried tomatoes
  • 30 g toasted pine nuts
  • 500 g Mixed vegetables cut into slices

Red Sauce

  • 1 clove garlic
  • 180 g onion
  • 6 sprig Fresh Flat Leaf Parsley
  • 1 stalk Celery
  • 40 g olive oil
  • 150 g white wine
  • 2 can 400g Crushed Tomatoes
  • 500 g Sweet Potato cut in pieces
  • 200 g Carrot cut in pieces
  • 200 g White Potato cut in pieces
  • 1 pinch Salt and pepper
  • 6
    1h 30min
    Preparation 45min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Preparing the Meat Loaf
  1. Add Chia Seeds to the Bowl Closed lid
    With MC on, grind for 30 secs speed 9
    Set aside in a cup and add the water - stir and set to one side to thicken
  2. Add Garlic, Rosemary and Parsley to the Bowl and chop Sp 8 for 6 seconds Closed lid
  3. Add Chicken Mince, thickened chia seed mixture, salt and pepper to the bowl and mix on speed 7 for 10 seconds Closed lid
  4. Lay out prosciutto on the dough mat in a rough rectangle, ensuring each slice overlaps the others.
    Spread out chicken mince mixture on top of prosciutto, leaving a gap along one side to allow the prosciutto to overlap once rolled up
  5. Spread spinach leaves in a line along one half of the mixture
    Top with fetta cheese if using, sun-dried tomatoes and pine nuts
  6. Using the dough mat to help, roll the chicken mince around the filling into a log, encircling the product in the centre and meeting up with the prosciutto along the other side. Lay on the mat with the join facing down.
  7. Cut the whole roll in half and lay each half in a crescent shape along the inside of the varoma base, ensuring there is enough room for steam to come up thru the holes underneath.
  8. Layer the 500g of chopped veggies on top of the meat loaf in the varoma, ensuring they do not block the steam holes. Set to one side.
  9. Red Sauce
  10. Add the Garlic, Onion, Celery and Parsley to the bowl and chop for 4 seconds on speed 7. Scrape down the sides, add the oil and saute for 3 mins, varoma temp, spd 1, without MC
  11. Add all the remaining ingredients into the bowl and place the mixing bowl lid onto the jug.
    Place the varoma into position on top of the lid
    Cool for 40 mins, varoma temp, speed 1.5 Counter-clockwise operation
  12. Check to ensure the meatloaf is cooked right through.
    If required, remove extra veggies from the varoma, rotate the meat loaf and cook for an extra 5-8 mins, varoma temp, speed 1.5 Counter-clockwise operation
  13. Remove the Meat Loaf from the varoma, slice into portions and serve with steamed veggies and the red sauce.

Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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You can remove the chia seed and add in egg if your family has no issues with egg.
For dairy free leave out the fetta cheese

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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