NuWave Elite 20501, Manual, Page: 59 / 127

In small skillet, heat oil over medium-high
heat. Add onion and garlic. Cook until soft-
about 3 minutes. In large bowl, combine
all of the above ingredients except ones
designed for toppings. Mix well. Pack into
4x8-inch loaf pan. For topping, combine
ketchup and mustard in small bowl and
spread over the top of loaf. Place on
1-inch rack and cook at 375 degrees for
30-35 minutes.
Home style Meatloaf
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1 1/2 pound lean ground beef
1 large egg
1/2 cup dry bread crumbs
1/2 cup ketchup or chili sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon dried Italian seasonings
Yankee Pot Roast
2 1/2 - 3 pound chuck or shoulder roast
3 large potatoes, cleaned and peeled
into quarters
4 large carrots cut on bias
1 large onion cut in wedges
2-3 sprigs of rosemary
1 teaspoon black pepper
1/2 cup red wine
1 teaspoon pepper
1 teaspoon salt
Low and Slow Method
Place all vegetables in oven-safe bag.
Place meat with vegetables and season
with wine, salt, pepper and rosemary.
Close bag with provided tie. Make a
small slit in the top. With slit facing
up, roast on 1-inch rack. Roast at 275
degrees for 4 hours. Remove and place
on tray, then cut open bag to serve.
Fast Method
Place all the vegetables in bag. Place
meat with the vegetables and season with
wine, salt, pepper and rosemary. Close
bag with tie provided. With slit facing up,
roast on 1-inch rack. Roast at 375 for 15
minutes per pound. Remove and place on
tray, then cut open bag to serve.
(4-6 servings)
Jerk London Broil
1 1/2 pounds of top round for London Broil
Jerk Rub:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon ground all-spice
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
Mix all spices in large, resealable plastic
bag. Press rub on both sides of London
Broil and place in a resealable plastic food
storage bag. Refrigerate for 4 hours or
overnight. Place meat on 3-inch rack, set
temperature at 375 degrees and cook for
7-8 minutes per side. Let meat rest for 5
minutes before slicing across grain.
(6 servings)
Beef
Japanese Style Steak
1 (4-6 ounce) sirloin steak
1/4 cup miso paste
(available at Asian food stores)
2 tablespoons sake or dry white wine
2 tablespoons pickled ginger slices
Mix the and sake and spread over steak.
Marinate for 1 hour in shallow dish.
Cook on 3-inch rack at 400 degrees for
3-4 minutes per side. Serve with ginger.
(1 serving)
59 Complete Cookbook