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Turkey Meatloaf Steam Baked
This is a Combi Steaming recipe which is a Convection Steam.
When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Because turkey is so lean it’s best to use dark meat.
1 - small yellow onion, finely chopped
2 - cloves, garlic minced
1 - carrot, finely diced
6 - cremini mushrooms, finely diced
½ - teaspoon mixed Italian seasoning
1 ¼ - lbs dark ground turkey meat
¼ - cup breadcrumbs
1 - egg, lightly beaten
¾ - cup ketchup or BBQ sauce
½ - teaspoon Kosher salt
Saute the onions over moderate heat for a few minutes then stir in the garlic and cook for a few minutes.
Stir in the carrots, mushrooms and Italian seasoning and cook covered with a little water or stock until the carrots have softened, about 8 - 10 minutes.
Heat the oven to Combination Convection Steam 350 degrees.
Combine the turkey, breadcrumbs, egg and ½ cup of the ketchup or BBQ sauce and season with the salt and pepper.
Stir in the cooked vegetables and place the mixture on a rimmed baking sheet lined with parchment.
Shape the mixture into a long thin log and brush with the remainder of the ketchup or BBQ sauce.
Toss the vegetables with a little oil and arrange on the baking sheet next to the turkey.
Allow approximately 35 - 40 minutes to cook the turkey and 10 minutes for resting before slicing.
Serves 4 - 6
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Slow Roasted Pork Shoulder
Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.
Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.