A great tip to help drain excess fat off the meatloaf is to bake the meatloaf on the perforated convection steam oven pan placed above the solid pan. The solid pan will act as a drip tray, which eases cleanup and helps reduce any burning. It’s also a great idea to place a couple of sheets of parchment paper on the solid oven pan to help keep the dripping fat from splattering.
Prepare fresh bread crumbs by placing 2 or 3 fresh rolls or buns into the work bowl of a food processor. Process until loose crumbs are produced and no large pieces of bread remain. The carrots and onion can also be pulsed in the food processor instead of being diced.
In a large bowl combine all ingredients. Mix thoroughly by hand to fully combine. Form into two oval loaves. Place on a greased perforated oven pan. Insert the temperature probe into one loaf. Place the solid oven pan into the convection steam oven on rack position 1. Place the perforated pan with the meatloaves into the oven on rack position 2. Plug the probe into the oven. Turn the convection steam oven on by selecting the Convection Humid Mode set to 175°C. Set the temperature probe to alert at 77°C. Allow the meatloaves to cook until the temperature probe reaches 77°C. If desired, when the temperature probe shows approximately 65°C, ketchup can be brushed on top of the meatloaves. After cooking, remove the perforated pan from the oven and place on a cooling rack. Using a spatula, remove the meatloaves from the pan, slice and serve.