A meatloaf is truly an old-fashioned dish, but, in this case, given a new life via the pounding blades of the Thermomix. Our recipe is yet another example of the wonderful texture that comes from grinding quality cuts of beef and pork and veal after freezing, to create a superior mince, of both flavour and texture. The concept of this recipe came from a southwestern meatloaf, by Janet Hummel of South Orange, New Jersey, one of the entrants who made it into the pages of The Great American Meatloaf Contest Cookbook, (Peter ‘Meatloaf’ Kaufman and T.K. Woods, Hearst Books, NY, 1994).