Photo shows the Regular dishMeatloaf and Pan Gravy — Pureed
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Smooth beef and pork meatloaf purée with separately prepared smooth pan gravy.
Ingredients
- 3-star beef mince 4000 g
- Pork mince 1000 g
- Tomato sauce 200 g
- Worcestershire sauce 100 g
- Eggs 5
- Fine breadcrumbs 300 g, incorporated into the loaf only
- Carrots 400 g, peeled
- Onions 400 g, peeled
- Fresh flat-leaf parsley 2 bunches, tough stalks discarded
- Dried mixed herbs 20 g, finely ground
- Salt and pepper to taste
- Canola oil spray, sufficient to grease tins
- Strained, defatted meatloaf cooking juices, reserved from this batch
- Water or suitable stock, sufficient to bring cooking juices to approximately 3 litres
- Suitable smooth gravy or food thickener, as per manufacturer's instructions; select without introducing additional allergens
Final texture
Completely smooth, lump-free, cohesive purée that holds a soft mound, needs no chewing and has no separate liquid or sticky paste-like consistency.
Sauce, gravy & liquid
Smooth pan gravy incorporated gradually for blending. Any separately plated gravy must also hold together without dripping or separating.
IDDSI Level 4 requirements
- Smooth with no lumps, no separate liquid.
- Holds its shape; falls off a tilted spoon in a single spoonful.
- Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Once portioned keep covered otherwise it will go dry very quickly. Once the gravy is done pour a small amount over the sliced meat loaf. This will help retain some moisture.
This dish is best served with additional veg and a starch such as roast potatoes or mash.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
