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Tamarillo Meatloaf with Gouda and Salami Layers

Chef Taha Ayad's Recipe Tamarillo Meatloaf with Gouda Cheese and Salami Layers

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A layered tamarillo meatloaf baked with seasoned minced meat, salami, Gouda cheese, and finished with a glossy tamarillo jam glaze for a rich comfort-style dinner.

Ingredients

Scale
  • 500g minced meat
  • 40g dry breadcrumbs
  • 40g chopped carrot
  • 50g chopped onion
  • 2 leeks, chopped
  • 1 celery stalk, chopped
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • Fresh thyme
  • 1 tsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp olive oil
  • 2 eggs, beaten
  • Fresh lettuce leaves
  • Salami slices
  • Gouda cheese slices
  • Bay leaves
  • 4 tbsp tamarillo jam
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 200°C.
  2. Combine the minced meat, breadcrumbs, carrot, onion, leeks, celery, garlic, ginger, thyme, soy sauce, oyster sauce, olive oil, eggs, salt, and pepper in a large bowl.
  3. Mix lightly until just combined without overworking the meat mixture.
  4. Divide the meat mixture into two portions, one larger than the other.
  5. Press the larger portion into a greased loaf tin and flatten evenly.
  6. Layer lettuce leaves over the meat, followed by salami slices and Gouda cheese.
  7. Cover the filling with the remaining meat mixture and smooth the surface.
  8. Place bay leaves on top and cover the tin tightly with foil.
  9. Set the loaf tin into a larger tray filled halfway with hot water.
  10. Bake covered for 45 minutes.
  11. Remove the foil and bay leaves.
  12. Spread tamarillo jam evenly across the top as a glaze.
  13. Bake uncovered for another 15 minutes until lightly caramelized.
  14. Rest the meatloaf for 10 to 15 minutes before slicing and serving.

Notes

  1. Do not overmix the meat mixture or the loaf may become dense.
  2. Use thin slices of Gouda cheese for more even melting.
  3. Check the water bath during baking and refill if needed.
  4. Allow the meatloaf to rest before slicing for cleaner layers.

Nutrition