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
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
BEFORE YOU START
A great tip to help drain excess fat off the meatloaf is to bake the meatloaf on the perforated Wolf 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
- In a large bowl, combine all ingredients. Mix thoroughly by hand.
- Form into two oval loaves.
- Place on a greased perforated oven pan.
- Insert the temperature probe into the center of one loaf, taking care to fully cover the metal shaft of the probe.
- Place the solid oven pan into the convection steam oven on rack position 1.
- Place the perforated pan with the meatloaves into the oven on rack position 2.
- Plug the probe into the oven.
- Turn the convection steam oven on by selecting the Convection Humid Mode set to 345°F
- Set the temperature probe alert to 170°F. Allow the meatloaves to cook until the temperature probe reaches 170°F.
- If desired, when the temperature probe shows approximately 150°F, brush ketchup on top of the meatloaves.
- After cooking, remove the perforated pan from the oven and place on a cooling rack.
- Using a spatula, remove the meatloaves from the pan, slice, and serve.
BEFORE YOU START
A great tip to help drain excess fat off the meatloaf is to bake the meatloaf on the perforated Wolf 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
- In a large bowl, combine all ingredients. Mix thoroughly by hand.
- Form into two oval loaves.
- Place on a greased perforated oven pan.
- Insert the temperature probe into the center of one loaf, taking care to fully cover the metal shaft of the probe.
- Place the solid oven pan into the convection steam oven on rack position 1.
- Place the perforated pan with the meatloaves into the oven on rack position 2.
- Plug the probe into the oven.
- Turn the convection steam oven on by selecting the Convection Humid Mode set to 345°F
- Set the temperature probe alert to 170°F. Allow the meatloaves to cook until the temperature probe reaches 170°F.
- If desired, when the temperature probe shows approximately 150°F, brush ketchup on top of the meatloaves.
- After cooking, remove the perforated pan from the oven and place on a cooling rack.
- Using a spatula, remove the meatloaves from the pan, slice, and serve.
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
BEFORE YOU START
A great tip to help drain excess fat off the meatloaf is to bake the meatloaf on the perforated Wolf 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
- In a large bowl, combine all ingredients. Mix thoroughly by hand.
- Form into two oval loaves.
- Place on a greased perforated oven pan.
- Insert the temperature probe into the center of one loaf, taking care to fully cover the metal shaft of the probe.
- Place the solid oven pan into the convection steam oven on rack position 1.
- Place the perforated pan with the meatloaves into the oven on rack position 2.
- Plug the probe into the oven.
- Turn the convection steam oven on by selecting the Convection Humid Mode set to 345°F
- Set the temperature probe alert to 170°F. Allow the meatloaves to cook until the temperature probe reaches 170°F.
- If desired, when the temperature probe shows approximately 150°F, brush ketchup on top of the meatloaves.
- After cooking, remove the perforated pan from the oven and place on a cooling rack.
- Using a spatula, remove the meatloaves from the pan, slice, and serve.
