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Spicy London Broil
This dry rub has bold, spicy flavours – not overbearing, but also not for the
fainthearted. If you prefer milder flavours, cut back on the cayenne just a bit.
Makes 4 to 6 servings
1-1/2 teaspoons (7 ml) ground cumin
1-1/2 teaspoons (7 ml) sugar
1-1/2 teaspoons (7 ml) kosher salt
1-1/4 teaspoons (6 ml) thyme
1 teaspoon (5 ml) freshly ground black pepper
1/4 - 1/2 teaspoon (6 - 7 ml) cayenne
1-1/2 pounds (682 g) top round London Broil cut, about 1-1/4 inches
(3.13 cm) thick
At least 1 hour before broiling, and up to a day ahead (the flavours will
become more intense), combine the cumin, sugar, salt, thyme, pepper and
cayenne in the Cuisinart
®
Mini-Prep
®
or Mini-Prep
®
Plus or blender and process
for 15 – 20 seconds to blend the spices together. Rub the spice mixture evenly
on the meat. Place on a nonmetallic plate, cover with plastic wrap and
refrigerate until 20 minutes before cooking.
Place the rack in position “B” and preheat the Cuisinart
®
Classic Toaster Oven
Broiler on the broil setting for 10 minutes. Put 1/4 cup (50 ml) of water in the
bottom of the broiler pan; place the drip tray in the broiling pan so that the
meat will be about 1 inch (2.5 cm) from the upper element. Lightly spray the
rack with cooking spray. Arrange the meat on the broiler rack. Broil with the
door ajar for 8 to 10 minutes. Turn the London Broil and broil for 8 to 10 min-
utes on the other side, until meat is done to desired taste. Test for appropri-
ate doneness with an instant read thermometer. (120 – 125° F [49 – 52° C] =
Rare; 125 – 140° F [52 – 60° C] = Med. Rare; 140 – 155° F [60 – 68° C] =
Med.; 160° [71° C] + = Well-done). Let stand for 10 minutes before carving to
allow the juices to set – the meat will continue to cook during this time. After
the meat has rested, slice very thinly and serve.
Nutritional information per serving (based on 6 servings):
Calories 186 (40% from fat) • carbo. 155g • pro. 25g • fat 8g
sat. fat 3g • chol. 69mg • sod. 519mg • fiber 0g
Mushroom Meat Loaf
This meatloaf makes out-of-this-world sandwiches the next day
(if there are any leftovers!).
Makes 6 servings (12 slices)
1/2 tablespoon (7 ml) extra virgin olive oil
4 ounces (113 g) mushrooms, sliced or chopped
1 large celery stalk, chopped
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon (5 ml) thyme
2 slices firm white bread (such as Pepperidge Farm or A r n o l d ), torn into pieces
1/2 cup (125 ml) milk (may use whole, 2%, 1% or nonfat milk)
1 large egg or 2 large egg whites
3/4 pound (341 g) ground veal *
3/4 pound (341 g) lean ground pork *
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) freshly ground black pepper
Place the rack in position “A” and preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 350° F (177° C). Lightly coat a loaf pan 8 x 4 x 2 1/2 inches
(20 x 10 x 6.25 cm) (6 cup [1.5 L]) with cooking spray. Heat the oil in a 10-inch
(25 cm) skillet over medium heat. Add the mushrooms, celery and onion and
cook until tender, 4 to 5 minutes. Add the thyme; cook for 1 minute. Remove
from the heat; transfer to a shallow bowl and let cool.
Place the torn bread in a large bowl. Stir in the milk and egg; let sit for
2 – 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,
salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan.
Bake for 1-1/4 hours. Internal temperature should be 160° F (71° C). Allow the
meat loaf to rest in the pan for 10 minutes. Drain, turn the loaf out of the pan
and slice to serve.
* For very lean ground veal and pork, choose lean boneless veal and pork
chops from the meat case, then ask the butcher to grind them, or cut into
cubes and use the Cuisinart
®
food processor fitted with the metal blade
(see instruction book for detailed instructions on “grinding” meat).
Nutritional information per serving (2 slices; made with lowfat milk):
Calories 298 (57% from fat) • carbo. 8g • prot. 24g • fat 180g
sat.fat 7g • chol. 125mg • sod. 476mg • fiber 1g
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