Meatloaf with Roasted Root Vegetables - Temperature Probe

Meatloaf with Roasted Root Vegetables

Roasted Root Vegetables

Ingredients:

Remove internal divider from combi oven, if present.  Preheat oven to 350, using Convection Baking.   

2 stalks celery, cleaned and sliced

1 c cubed butternut squash

2 carrots, sliced

2 small potatoes, cleaned and cubed

1/2 yam, peeled and cut into bite size pieces

1/4 red onion, chopped

salt, pepper, chopped garlic, Italian seasoning, garlic powder -  to taste

olive oil
1/4 c chicken broth

Mix all ingredients together in a baking pan, sprinkle with oil and stir until veges are coated.

Cover with foil, and place on the lower rack of the oven to cook while preparing the meat loaf.  Set a timer for 30 minutes to stir the veges and remove the foil.

Meatloaf

Ingredients:

2 lb ground beef

1/2 red onion, chopped

2 eggs

1/3 c panko gluten free crumbs (or seasoned crumbs, or potato chip crumbles)

salt, pepper, steak seasoning, italian seasoning - to taste

Rufus Teagues BBQ Sauce (optional topping)

Mix all ingredients except the BBQ Sauce together.  I use my hands to knead it, assuring that seasonings and panko are evenly distributed.

Form into a large blunted oblong, and place into a medium size baking pan:

Insert temperature probe in one end up to the hilt, keeping it level, and assuring that the end does not protrude.  Place the pan into the oven, with the probe on the left hand side.

Now for the tricky part:  lifting up the cap of the probe insert in a hot oven without burning yourself!  I used a knife to gently lift the cover, then quickly inserting the probe into the socket.

Recheck that the end of the probe in the meatloaf is still inserted all the way.

Turn off the oven, and reset it to Convection Bake.  Set the temperature probe setting to 170 degrees, to get well done beef.

TIP:  (See https://terisamsungcombioven.blogspot.com/p/lower-oven-temp-probe.html 

for more info on using the probe)

Set a timer for 50 minutes, and when it goes off, drizzle the BBQ sauce on the top of the loaf.  Make sure the probe is still inserted before resuming cooking.

With a 2 lb. meatloaf, this should take about 1 hr.

When the cooking is completed, remove the meatloaf and vegetables from the oven.  Slice the meatloaf into 1 inch slices and serve with the roasted vegetables.

The meatloaf is perfectly cooked, well done, yet moist and juicy!