cookbook

RECIPES • EGGS, POULTRY, AND MEAT 22
RECIPES
Old-Fashioned Meatloaf
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 33 minutes
Conventional : 1 hour, 15 minutes
Meatloaf is the ultimate comfort food. This one’s a classic, but you
can vary it with ground poultry or just one meat.
1. Select “Cookbooks” on the touchscreen. Select “Eggs, Poultry &
Meats” followed by “Old-Fashioned Meatloaf.” Press “Preheat” to
begin the preheat cycle.
2. In a medium bowl, combine eggs, crushed tomatoes, bread
crumbs, thyme, pepper, and salt. Add ground meats, parsley,
and chopped onion. Using clean hands, mix until well blended.
3. Spread the meatloaf into an ungreased metal loaf pan
(9 x 5 x 3-inch). Drape the bacon over the meatloaf and place
pan in the oven.
4. Press “Start” and bake for 33 minutes. When complete, the
bacon should be crisp and the beef cooked throughout but still
moist. Use the “Cook More” function at the end of the cook
cycle to add additional time and produce a more done
meatloaf. Allow meatloaf to rest for 5 minutes before cutting.
Yield: 5 to 6 servings
Rack of Lamb
PREP TIME: Approximately 5 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 30 minutes
This elegant and simple main course is great for entertaining.
We have borrowed some tips from Anna Pump, the talented
owner of Loaves & Fishes, a shop in Bridgehampton, on Long
Island, that o ers excellent take-out food and catering.
1. Select “Cookbooks” on the touchscreen. Select “Eggs, Poultry &
Meats” followed by “Rack of Lamb.” Press “Preheat” to begin the
preheat cycle.
2. Using a sharp knife, remove most of the fat cap and silver skin
from the lamb. Leave about 1/8
- inch of fat on the eye of the
lamb but scrape o any fat from the bones; they should be
clean.
3. Mix together the mustard, soy sauce, garlic, and mint. Brush a
light coating over the lamb, making sure not to cover the
bones. Let the lamb marinate for up to 30 minutes at room
temperature. Place the racks of lamb into a ceramic or Pyrex
dish and place in the oven.
4. Press “Start” and bake under “Rack of Lamb” for 7 minutes.
Remove from the oven and let rest for 4 to 5 minutes. Cut racks
between every other bone to make 2 chop portions. Garnish
with fresh mint or rosemary.
Yield: 6 servings
2 eggs
1/3 cup crushed tomatoes
1/2 cup bread crumbs
1-1/2 teaspoons dried thyme
1/2 teaspoon ground black
pepper
1 teaspoon kosher salt
1 pound ground beef, 80% fat
or less
1/2 pound ground veal
1/2 pound ground pork
1/2 cup chopped fresh parsley
1/3 cup coarsely cut onion
3-4 slices of bacon, cut in half
INGREDIENTS
2 racks of lamb, 8 bones,
french-cut (about 3 pounds )
1/4 cup Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced
1/4 cup chopped fresh mint
leaves or rosemary
INGREDIENTS
RACK OF LAMB