YOUR RECIPE FOR CONVECTION COOKING!

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Italian Meatloaf with Sausage and Parmesan Cheese

Successfully cooking a complete meal (Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler) at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success.


First arrange the oven racks to accommodate the different dishes.


Preheat the oven in the Convection or Convection Bake mode 350 degrees.

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Larissa Taboryski

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Ingredients

Italian Style Meatloaf


1 small yellow onion, finely chopped

4 cloves garlic, minced

1 red pepper, seeds removed, finely chopped

½ tsp, mixed Italian seasoning

2 lbs ground beef OR 1 lb ground beef mixed with

1lb mild or spicy bulk Italian sausage

2 large eggs

½ cup breadcrumbs

½ cup fresh basil leaves, chopped

½ cup Italian parsley leaves, chopped

1 cup grated Parmesan cheese

2 tbsp Balsamic vinegar

½ tsp Kosher salt

Freshly ground pepper to taste

½ cup ketchup or more to taste


Roasted Potatoes with Peppers


2lbs small golden potatoes, washed, dried and cut into ½” thick slices

2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks

1 small red onion, peeled and cut into 1” chunks

½ tsp smoked Spanish paprika (mild or spicy)

2 tbsp olive oil


Summer Fruit Shortcake Cobbler


6 medium nectarines or peaches, pits removed, cut into 2” chunks

2 cups fresh blueberries or blackberries

¼ cups sugar

1 tablespoon all-purpose flour

Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour.


Shortcake Topping


1 ¼ cups all purpose flour. Sift into a large bowl

4 tbsp sugar

1 ½ tsp baking powder

½ tsp salt


In another bowl whisk


1 cup chilled whipping cream

1 large egg

1 tsp vanilla extract

Preparation

Timing


Meatloaf 40-45 minutes cooking time + 12 minutes resting time.

Roasted Potatoes and peppers 25 - 30 minutes.

Shortcake Cobbler 40 45 minutes.


If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack.


Italian Style Meatloaf


This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan.


Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and saute for a few minutes until it softens.  Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients.


Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. 


Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer.


Roasted Potatoes with Peppers


Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray.


Summer Fruit Shortcake Cobbler


Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch.


Each recipe serves 6 - 8 people

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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