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.
Finely minced beef and pork meatloaf bound with thick, 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
Strained, defatted meatloaf cooking juices, reserved from this batch
Water or suitable stock, sufficient to bring cooking juices to approximately 2.5 litres
Smooth gravy thickener, as per manufacturer's instructions; select without introducing additional allergens
Final texture
Soft, moist, cohesive minced meatloaf with particles no larger than 4 mm, easily mashed with the tongue and without separate liquid.
Sauce, gravy & liquid
Thick, smooth pan gravy mixed throughout as a binder, not merely poured over dry mince.
IDDSI Level 5 requirements
Pieces no larger than 4mm (fits between fork prongs).
Moist and cohesive, served in thick smooth sauce; no thin liquid.
Holds on a tilted spoon and slides off with little residue.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
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 5 — Minced & Moist. Saved on this device only until staff logins are added.
Photo shows the Regular dish
