Blend all ingredients well except thickn’up. Then add thickn’up and continue blending. Let the mixture rest for at least 30 minutes. Spread plastic wrap on a work surface and place 4-5 generous scoops of the mixture in the center. Roll up and fold in the edges.

The shape should resemble a meatloaf. Bake in combi mode with 60% steam and 40% heat at 105°C (221°F) for about 75 minutes, until internal temperature reaches 80°C (176°F).

Cool down and carefully slice into appropriate thickness. It’s easiest to slice if you freeze the meatloaf for about 45 minutes. Then portion freeze the slices and store in the freezer.