Kambrook KSC110 manual Meat Loaf, Glazed Corned Beef

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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