Ninja Meatloaf
another recipe for the ninja 15in1
I borrowed and slightly modified a recipe from:
INGREDIENTS
1 onion finely chopped
2 cloves garlic
2 stock cubes, crumbled
50g grated cheese
1/2 tsp salt
1/2 tsp black pepper
1 bread crust, blitzed in a blender, for bread crumbs
2 Eggs
3 tablespoon BBQ Sauce
1 tablespoon Worcestershire Sauce
2 tsp English mustard
2 tsp cinnamon
2 tsp cumin
2 tsp paprika
2 tsp thyme
1 tsp chili powder
450g Minced Beef 80/20
Topping
3 tablespoon Ketchup + fruity sauce
INSTRUCTIONS
Check out Chris King’s video for prepping veg with one hand (below)
I got one of those non-slip mats and used his method
to chop an onion and garlic. Part of the Kitchen series.
Chop onion finely
Heat oil in a pan
Saute onion until just cooked through
Add garlic and cook on for a couple of minutes
Blitz a crust in a blender to provide breadcrumbs
Put the onion and garlic with the breadcrumbs
Mix in the cheese, crumbled stock cubes, salt and pepper
put to one side
Lightly beat the eggs in a large mixing bowl
Mix the mustard, bbq and Worcestershire sauce into the egg mixture
Add the seasoning and mix well
Crumble the uncooked ground beef into the egg mixture and kneed thoroughly with clean hands
Add half the bread crumbs and continue to mix well before adding the second half of the bread crumbs and continue to kneed until all the bread crumbs are well mixed in
Shape the Meatloaf mixture into a loaf shape
Sprinkle a little more seasoning on the top
Preheat the Ninja Foodi to 170°C on air fry
At 1 1/2 mug boiling water
Carefully place the meatloaf on a piece of foil in the air crisp basket and add to the pot after the preheating is completed
Steam Bake at 180°C for 15 minutes
Carefully turn over the meatloaf
Check the meat’s internal temperature. Mine was at 180°C.
Return to Steam Bake for a further 5 minutes. More if internal temperature below 160°C.
Top with a spread of ketchup and fruity sauce, if desired.
Air crisp at 200°C for 5 minutes, checking often if a crispy crust is desired.
Remove from the basket and let stand 10 to 15 minutes before serving, with gravy, potatoes and vegetables.
All gone . . .
. . . . but we will be having it again.
