Convection Recipe Of The Week, Meatloaf & Roasted Vegetables

Original recipes for meatloaf were made with less tender cuts of meat that required long slow cooking in a loaf pan, but nowadays we usually make “meatlogs”, combinations of lean meats that we shape into a log and cook on a rimmed baking sheet. Meatlogs can be made with a variety of leaner meats such as, ground turkey or lean beef with some ground pork or pork sausage or lamb. These “meatlogs” are not only easy to assemble but the cooking time is also much faster and if you cook them in Convection you can of course cook another side dish at the same time.

If you are well organized it will only take 5 minutes to assemble the meatloaf and once it is in the oven you can prepare the vegetables and they will be done by the time the meatloaf is cooked, rested and sliced. Macaroni and cheese is a favorite side dish to serve with meatloaf but easy cheesy roast potatoes and broccoli are a delicious alternative.

I cut medium-sized yellow potatoes into wedges, tossed them in a little oil and seasoning and roasted them for 20 minutes.  Then I turned the potatoes so they would brown evenly and added some sliced broccoli to the pan, at this point the meatloaf was cooked so I removed it from the oven to rest. After the broccoli had cooked for about 12 minutes, I sprinkled some grated cheese over the vegetables and turned off the oven to let the cheese melt.

BBQ Sauce Meatloaf

  • 2 – lbs ground sirloin
  • 2 – large eggs, lightly beaten with 1-teaspoon water
  • 1 – minced shallot
  • ½ – teaspoon dried oregano or mixed Italian seasoning
  • ¼ – cup Panko breadcrumbs
  • ½ – teaspoon kosher salt
  • 4 – grinds cracked pepper
  • ½ – cup BBQ sauce to mix with the meat
  • ½ – cup BBQ sauce to glaze the meat

Preheat the oven to Convection Roast or Convection Bake 350°

Line a rimmed baking sheet with a sheet of parchment paper and set aside.

Place all the ingredients in a large mixing bowl except for the extra sauce to glaze the meat.  Wearing disposable gloves, lightly mix all the ingredients with your hands until everything is incorporated and holds together.

Scoop the mixture onto the prepared pan and shape into an even, compact log.

Place the tray on rack position one where it will get more heat from the bottom heating element, when you add the potatoes, move the tray up to rack position 3 so you can cook the potatoes on the bottom rack.

Cook for 30 minutes, then glaze the meat with the remainder of the sauce and cook for another 5 – 8 minutes.  Remove from the oven and rest for 10 minutes before slicing.

Recipe quantity will serve 4 with ample extras.

Easy Cheesy Roasted Yukon Gold Potatoes & Broccoli

  • 2 – lbs Yukon Gold potatoes, rinsed and dried and cut into wedges
  • 1 – head broccoli, stalk removed, florets cut into 1” thick slices
  • ¼ – cup olive oil
  • ¼ – teaspoon herbs de Provence
  • ¼ – teaspoon red chili flakes (if you like a little spice)
  • 1 – cup grated cheddar cheese

Preheat the oven to Convection Roast or Convection Bake 350°

Place the prepped potatoes in a large mixing bowl and toss with half of the oil, some kosher salt and the herbs de Provence. Spread onto a large rimmed baking sheet making sure all the potatoes sit flat on the sheet and place it in the oven on the bottom rack.  Set the timer for 20 minutes and turn the potatoes before folding in the broccoli florets.

Toss the broccoli in the remainder of the oil and stir in the chili flakes, add to the potatoes and cook for approximately 12 minutes, until the broccoli is crisp tender.

Open the oven and push the broccoli and potatoes together, sprinkle with the cheese, turn off the oven and let the vegetables rest in the hot oven for a few minutes so the cheese can melt.

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