Kambrook KSC110 - Manual (Page 23)

23
Meat Loaf
Serves 10–12
2 kg lean mince steak
500g sausage mince
2 onions, peeled & diced
4 cloves garlic, peeled & crushed
2 x 425g cans tomatoes
1 ⁄
2
cup tomato sauce
2 cups diced bread
4 x 60g eggs
1 tablespoon Worcestershire sauce
Salt & pepper, to taste
4 potatoes, peeled & sliced
Sauce:
1 cup tomato sauce
1 ⁄
2
cup brown sugar
3 teaspoons dry mustard
1 teaspoon nutmeg
1. Combine meats, onion, garlic,
tomatoes, tomato sauce, bread,
eggs, Worcestershire sauce and
seasonings to taste. Mix well and
shape into a loaf.
2. Place sliced potato into the bottom of
the Slow Cooker and place meat loaf
on top.
3. Combine sauce ingredients and pour
sauce over meat loaf.
4. Cover and cook on LOW for 8–10
hours.
Glazed Corned Beef
Serves 10–12
2 bay leaves
1 large onion, sliced
3 strips orange peel
4 whole cloves
2 litres water
2–2.5 kg corned beef
Glaze:
4 tablespoons orange juice
4 tablespoons honey
2 tablespoons Dijon mustard
1. Place bay leaves, onion, orange peel,
cloves and water in Slow Cooker and
mix well. Add corned beef with the fat
side facing upwards.
2. Cover and cook on LOW for 10–12
hours or HIGH for 5–6 hours or until
tender.
3. Remove meat from the liquid. Score
(cut) the top of the corned beef
in criss-cross diamond or triangle
shapes. Insert extra cloves into the
centre of each diamond if desired.
Place corned beef on a heatproof
platter.
4. Mix all glaze ingredients together until
smooth and blended. Spoon glaze
over the corned beef.
5. Bake in a preheated oven at 200ºC for
20–30 minutes, basting occasionally
with glaze. Serve hot or cold.
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