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Italian Meatloaf

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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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



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



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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