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YOUR RECIPE FOR STEAM COOKING

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Turkey Meatloaf Steam Baked

Steam-Roasting

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.

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.
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Ingredients

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

Ground pepper

Preparation


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

Paul-Tang1_edited.jpg

Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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