Purcell Murray - Convection Cooking Fall Meals

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Convection Cooking Fall

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Convection Cooking Fall Meals

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Menu 4:

Meatloaf w/Tomato Sauce and Parmesan Cheese
Zucchini, White Bean and Tomato Casserole

Meal Preparation Tips
Meatloaf is another family favorite that easily returns for an encore in a sandwich or another meal, so it’s always best to make more. This flavorful vegetable casserole is a great way to incorporate some delicious and healthy beans into your diet and both dishes can be cooked at the same time which gives you time to do something else.

Timing & Cooking Plan
2lb meatloaf – 50 minutes + 10 minutes resting time
Casserole – 45 minutes

Meatloaf w/Tomato Sauce and Parmesan Cheese
1 – medium onion, finely chopped
4 – cloves garlic, chopped
1 ¼ - lbs ground beef
1 – lb bulk Italian sausage
1 – cup tomato sauce
3 – large eggs, lightly beaten
1 – cup panko breadcrumbs
½ - teaspoon Oregano
Dash of Worcestershire sauce
Freshly ground pepper

Preheat the oven to Convection or Convection Roast 350 degrees and line a rimmed baking sheet with a sheet of parchment paper.

Combine all the ingredients in a large bowl with a light touch and when combined scrape onto the prepared tray. Shape the mixture into a long narrow log that will be easy to slice (wearing food prep gloves really helps) and place in the oven and cook for 50 minutes. The longer you can rest the meatloaf the easier it will be to slice.

Zucchini, White Bean and Tomato Casserole
1 – medium yellow onion, chopped
3 – cloves garlic, minced
2 – tablespoons olive oil
6 – zucchini, sliced in half lengthwise and cut into ½” slices
½ - teaspoon dried oregano
1 – container cherry tomatoes, halved
8 – leaves fresh basil, finely shredded
1 – 12oz can cannelini beans, drained and washed
2 – cups Panko breadcrumbs
1 – cup Parmesan cheese
1 – cup shredded cheddar cheese

Heat a large skillet over medium heat and add the oil, increase the heat slightly and sauté the onions for several minutes taking care not to burn them. Stir in the garlic and cook for a minute then add the zucchini and oregano and cook for 5-6 minutes, stirring often. When the zucchini have slightly softened scrape the mixture into an oven casserole and stir in the beans.

Toss the tomatoes with the basil and season with kosher salt and fresh pepper and stir into the casserole.

Combine the breadcrumbs with the cheese and spread over the top of the casserole. Cook for 35-40 minutes Convection 350 degrees until the top is nicely browned.

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