Waring CO1600WR Instruction Booklet - Page 13

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 3⁄4 3⁄4 1⁄4 eggs cup shredded mozzarella cup grated Parmigiano-Reggiano teaspoon crushed red pepper 4 strips center cut bacon Preheat oven to 375°F on convection bake, rack set in position 1 (bottom position). With clean hands, mix all ingredients except the bacon in a mixing bowl until well incorporated. Press mixture into 11⁄2-pound loaf pan. Lay strips of bacon lengthwise along top of loaf, tucking ends between inside of pan and the meat. Place meatloaf on the bottom rack, position 1 and bake for 60 to 70 minutes, until loaf is cooked through and meat thermometer registers 165-170°F. Nutritional information per one 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 3-31⁄2 pound chicken, rinsed and patted dry 1  lemon, cut in half (for roasting chicken, not rotisserie) 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 if using rotisserie function If roasting chicken, preheat oven to 375˚F on convection bake. Squeeze lemon all over outside and inside chicken. Stuff the chicken with the lemon halves, rosemary sprigs, garlic cloves, and pinch 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. To roast: Place chicken on baking sheet lined with foil. Roast for 45 minutes to an hour in rack position 1 or 2 (bottom or middle rack position) until the juices run clear when the thigh is pierced. If using the rotisserie: Prepare chicken as above, omitting the lemon. Truss the chicken well. Insert the rotisserie spit through the chicken, securing the rotisserie skewers with the fixing screws so that the chicken is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn oven to 400˚F and turn to rotisserie on the function dial. Roast for about 45 minutes to an hour, so that when the thigh is pierced the juices run clear. To ensure even, crispy skin, carefully baste the chicken the last 15 minutes of cooking time using the juices from the drip pan. Nutritional information per serving: Calories 603 (64% from fat) • carb. 5g • pro. 52g • fat 46g sat. fat 13g • chol. 207mg • sod. 529mg • calc. 68mg 24 25