Bella 17283 Instruction Manual And Recipe Manual page 10

Recipes
Peppadew & Cheese Deviled Eggs
We've spun a southern favorite into an elegant appetizer and kicked it up with peppadew
peppers to add a slightly sweet and spicy note.
Serves 7
• 7 large eggs, hard boiled
• 1/3 cup mayonnaise
• 1/4 lemon, juiced
• 1/4 cup chopped peppadew peppers
1. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
2. Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl.
Place the whites on a deviled egg serving platter.
3. Using a fork, mash egg yolks into a fine crumble. Add the remaining ingredients and mix well.
4. Spoon heaping teaspoons or pipe the yolk mixture into the egg white shells.
Dust with cayenne before serving.
Loaded Turkey Meatloaf
This old world meatloaf features decorative white and yellow rings running through middle of
the slices. This dish was originated in Germany where it has been said that immigrants brought
meatloaf with them to Southern Brazil where it was adapted to include a hardboiled egg
stuffed inside. In Hungary, Stefania meatloaf is a favorite where a long meatloaf is baked in a
loaf pan with hard boiled eggs in the middle.
Meatloaf
• 1 lb. ground turkey, dark meat preferred
• 1 cup onion, chopped finely
• 1 clove of garlic, minced
• 1 bunch fresh parsley, chopped finely
Stuffing
• 2 tablespoons olive oil
• 2 tablespoons chili oil
• 1 cup fresh mushrooms, chopped
• 3 shisito peppers, chopped
Prepare Meatloaf. Place all meatloaf ingredients in a large bowl. Mix by hand until combined.
1.
2. Spread plastic wrap onto the working surface. Empty meat onto the center of the plastic wrap.
Use your hands to press into a square, approximately 13-inches wide x14-inches deep.
3. Prepare stuffing. Sauté all ingredients in a large pan until the onions are soft and browned.
4. Add a layer of the stuffing over the meat.
5. Arrange a line of 4 eggs down the center of the meat and stuffing.
6. Roll the loaf. Use the plastic wrap to lift the front of the meat up and over the eggs.
Pull the top of the plastic wrap down. Firmly grasp both corners of the back of the wrap and
pull the meat up and over the backside of the eggs to form a loaf. Using a brush or a spoon,
spread the barbeque sauce over the top of the loaf.
7. Bake at 350°F for 25 minutes. Use a meat thermometer to check for an internal temperature
of 170°F - 180°F. Continue cooking for 5 minutes, if needed.
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• 2 tablespoons shredded cheddar cheese
• 1-1/2 tablespoon brown spicy mustard
• Kosher salt, to taste
• 1/2 teaspoon cayenne pepper, more to taste
• 2 tablespoons dried oregano
• 2 eggs
• 1/4 cup Italian seasoned breadcrumbs
• 1/3 cup barbeque sauce, as topping
• 1/2 onion, sliced
• 1 cup zucchini, grated
• 4 hard boiled eggs
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