Classic Egg and Dairy-Free Meatloaf

Name: Classic Egg and Dairy-Free Meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 115 g yellow onion, quartered; 2 garlic cloves; 60 g plain panko breadcrumbs; 90 g unsweetened soy milk; 15 g Bob's Red Mill Egg Replacer; 30 g water; 30 g ketchup; 15 g Worcestershire sauce; 7.5 g kosher salt; 2.5 g ground black pepper; 5 g dried parsley; 2.5 g dried thyme; 900 g 85/15 ground beef; 90 g ketchup (for glaze); 15 g light brown sugar (for glaze); 5 g yellow mustard (for glaze); 5 g Worcestershire sauce (for glaze)

Thermomix recipe: Classic Egg and Dairy-Free Meatloaf. Ready in 80 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

115 g yellow onion, quartered
2 garlic cloves
60 g plain panko breadcrumbs
90 g unsweetened soy milk
15 g Bob's Red Mill Egg Replacer
30 g water
30 g ketchup
15 g Worcestershire sauce
7.5 g kosher salt
2.5 g ground black pepper
5 g dried parsley
2.5 g dried thyme
900 g 85/15 ground beef
90 g ketchup (for glaze)
15 g light brown sugar (for glaze)
5 g yellow mustard (for glaze)
5 g Worcestershire sauce (for glaze)

Instructions

Preheat oven to 175°C. Line a rimmed baking sheet with parchment paper.
Place 115 g yellow onion and 2 garlic cloves into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the mixing bowl.
Add 60 g panko breadcrumbs, 90 g unsweetened soy milk, 15 g Bob's Red Mill Egg Replacer, 30 g water, 30 g ketchup, 15 g Worcestershire sauce, 7.5 g kosher salt, 2.5 g ground black pepper, 5 g dried parsley, and 2.5 g dried thyme to the bowl. Mix 10 sec / Speed 3.
Leave the mixture in the bowl to rest for 5 minutes. This allows the breadcrumbs and egg replacer to hydrate.
Add 900 g ground beef, breaking it into several large pieces as you add it. Mix 10 sec / Reverse / Speed 2.5.
Open the mixing bowl and inspect the mixture. If there are obvious areas of unmixed beef, scrape/fold them toward the center with the spatula and mix an additional 3-5 sec / Reverse / Speed 2.5. Avoid overmixing to prevent a dense meatloaf.
Transfer the meatloaf mixture onto the prepared baking sheet. Gently form it into an approximately 23 x 13 cm loaf, about 6-7.5 cm tall. Do not tightly compress it.
Clean the mixing bowl. Add 90 g ketchup, 15 g light brown sugar, 5 g yellow mustard, and 5 g Worcestershire sauce for the glaze. Mix 10 sec / Speed 3.
Spread approximately half of the prepared glaze evenly over the meatloaf.
Bake in the preheated oven for 40 minutes.
Remove the meatloaf from the oven. Spread the remaining glaze over the top.
Return to the oven and bake for an additional 15-25 minutes, or until the internal temperature of the meatloaf reaches 71°C. Use a meat thermometer for accuracy.
Remove the meatloaf from the oven and let it stand for 10 minutes before slicing and serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.