22
23
ITALIAN-STYLE MEATLOAF
WRAPPED IN BACON
Serves 8–10
2
pounds meatloaf mix, equal amounts of ground beef, pork,
and veal
1
tablespoon finely chopped garlic
1
⁄
2
cup chopped fresh parsley
2
cups seasoned bread crumbs
1
cup marinara sauce
2 eggs
3
⁄
4
cup shredded mozzarella
3
⁄
4
cup grated Parmigiano-Reggiano
1
⁄
4
teaspoon crushed red pepper
4
strips center cut bacon
Preheat oven to 375°F on convection bake, with rack in position 1
(bottom position).
With clean hands, mix all ingredients except the bacon in a mixing bowl
until well incorporated. Press mixture into 1
1
⁄
2
-pound loaf pan. Lay strips
of bacon lengthwise along top of loaf, tucking ends between inside of pan
and the meat.
Place meatloaf on rack and bake for 60 to 70 minutes, until loaf is cooked
through and meat thermometer registers 165–170°F.
Nutritional information per serving:
Calories 502 (56% from fat) • carb. 26g • pro. 29g • fat 31g
sat. fat 13g • chol. 139mg • sod. 1266mg • calc. 195mg
ROSEMARY CHICKEN WITH GARLIC
Serves 2–3
1
3 to 3
1
⁄
2
-pound chicken, rinsed and patted dry
1
lemon, cut in half
2
sprigs rosemary
2
garlic cloves, smashed
3
⁄
4
teaspoon kosher salt
1
⁄
2
teaspoon crushed black pepper
1
tablespoon olive oil
butcher’s twine
Preheat oven to 375˚F on convection bake with rack in position 1 or 2.
Squeeze lemon all over outside and inside chicken. Stuff the chicken
with the lemon halves, rosemary sprigs, garlic cloves, and a pinch
each of the salt and pepper. Sprinkle the rest of the salt and pepper all
over the skin of the chicken and then rub the olive oil all over the skin.
Place chicken on baking sheet lined with foil. Roast for 45 minutes to
an hour until the juices run clear when the thigh is pierced.
Nutritional information per serving:
Calories 603 (64% from fat) • carb. 5g • pro. 52g • fat 46g
sat. fat 13g • chol. 207mg • sod. 529mg • calc. 68mg
