Mastering the Convection Steam Oven

INGREDIENTS

1 pound ground beef

½ pound Italian sausage

2 cups fresh bread crumbs

1 egg, beaten

¼ cup ketchup

¼ cup ﬁnely diced onion

¼ cup ﬁnely diced carrot

2 teaspoons Worcestershire sauce

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon kosher salt

ITALIAN MEATLOAF

Every cook needs a great meatloaf recipe like this, to wow the family and use

in sandwiches the next day.

BEFORE YOU START

A great tip to help drain excess fat off the meatloaf is to bake the meatloaf on the perforated

convection steam oven pan placed above the solid pan. The solid pan acts as a drip tray, which

eases cleanup and helps reduce any burning. It’s also a great idea to place a couple of sheets

of parchment paper on the solid oven pan to help keep the dripping fat from splattering.

Prepare fresh bread crumbs by placing 2 or 3 fresh rolls or buns into the work bowl of a food

processor. Process until loose crumbs are produced and no large pieces of bread remain.

The carrots and onion can also be pulsed in the food processor instead of being diced.

PREPARATION METHOD

1. In a large bowl, combine all ingredients. Mix thoroughly by hand. 2. Form into two oval loaves.

3. Place on a greased perforated oven pan. 4. Insert the temperature probe into the center of one

loaf, taking care to fully cover the metal shaft of the probe. 5. Place the solid oven pan into the

convection steam oven on rack position 1. 6. Place the perforated pan with the meatloaves into

the oven on rack position 2. 7. Plug the probe into the oven. 8. Turn the convection steam oven on

by selecting the Convection Humid Mode set to 345°F. 9. Set the temperature probe alert to 170°F.

Allow the meatloaves to cook until the temperature probe reaches 170°F. 10. If desired, when

the temperature probe shows approximately 150°F, brush ketchup on top of the meatloaves.

11. After cooking, remove the perforated pan from the oven and place on a cooling rack.

12. Using a spatula, remove the meatloaves from the pan, slice, and serve.

MAKES RACK POSITION COOK TIME

4 SERVINGS

45 MINUTES

QUICK START > CONVECTION HUMID MODE