Prep Time: 5 minutes, plus 20 minutes cooling time
Cook Time: 1 hour
Classic Meat Loaf
METHOD
1.
2.
3.
4.
5.
Using ROAST mode, set Curtis Stone Convection Oven to 350°F for 1 hour and preheat oven. Line Oven Tray with
aluminum foil (for easy cleanup). Place Multipurpose Rack inside tray.
In large bowl, stir bread cubes and milk. Soak 10 minutes, or until bread is very soft.
Mash bread with your hands. Add ground beef, Parmesan, parsley, onion, tomato paste, eggs, thyme, rosemary, 2 tsp
salt, and 1 1/2 tsp pepper. Using your hands, mix just until all ingredients are thoroughly combined. Shape meat into
9 1/2 x 4 1/2-inch oval loaf and place onto multipurpose rack. Place Oven Tray on Oven Rack in center of oven and
bake meatloaf for 40 minutes.
Meanwhile, in small bowl, mix ketchup, brown sugar, and Worcestershire sauce. Spread 1/4 cup ketchup mixture over
meat loaf and continue baking 20 minutes, or until an instant-read thermometer inserted into center of loaf reads
150°F. Let stand at room temperature for 10 minutes.
Remove meat loaf from multipurpose rack, slice, and serve with remaining ketchup mixture.
INGREDIENTS
Make-Ahead: Beef mixture can be made up to 1 day ahead, covered and refrigerated.
1 cup cubed (1/2-inch) French baguette
1/3 cup whole milk
1 1/2 lb 80% lean ground beef
1/2 cup freshly grated Parmesan cheese
1/3 cup finely chopped fresh flat-leaf parsley
1/3 cup coarsely grated onion (use large holes on box grater)
1/3 cup tomato paste
2 large eggs, beaten to blend
1 tbs chopped fresh thyme
1 tsp chopped fresh rosemary
1/2 cup ketchup
2 tbs light brown sugar
1 tbs Worcestershire sauce
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Roasted Salmon and Beets with Herb Vinaigrette
METHOD
1.
2.
3.
4.
5.
Position Oven Rack in center of Curtis Stone Convection Oven. Using ROAST mode, set oven to 450°F for 35 minutes
and preheat.
On Oven Tray, toss beets with 1 tbs oil to coat. Season with salt and pepper. Arrange beets in center of tray, forming
a bed just large enough to hold salmon. Roast beets for 20 minutes, or until crisp-tender.
Place salmon on top of beets. Brush salmon all over with 1 tbs oil and season with salt and pepper. In medium
bowl, mix chives, parsley, and tarragon. Sprinkle all but 1 tbs of mixed herbs on top of salmon. Roast salmon for 15
minutes, or until cooked to medium-rare doneness so it is slightly rosy in center.
Meanwhile, whisk 4 tbs oil, shallots, lemon zest, and lemon juice into remaining mixed herbs. Season vinaigrette with
salt and pepper.
Toss mixed greens with 2 tbs vinaigrette. Drizzle remaining vinaigrette over and around salmon and beets and serve
greens alongside.
INGREDIENTS
Make-Ahead: Salmon is best served right away.
4 medium beets, preferably golden (1 lb. total), scrubbed, very thinly sliced lengthwise
6 tbs extra-virgin olive oil, divided
One 1 1/2-lb skinless salmon fillet (from head end)
1 tbs finely chopped fresh chives
1 tbs finely chopped fresh flat-leaf parsley
1 tbs finely chopped fresh tarragon
3 tbs finely chopped shallots
1 tbs freshly grated lemon zest
1/4 cup fresh lemon juice
4 cups mixed baby greens
Serves: 4
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