Actually my new countertop oven cooks with a combination of direct heat, infrared heat and convection. That is why I was able to get a 5-star-tasting meatloaf from it today in only a total of 35 minutes cook time.
I will not bore you with the details of the recipe for the meatloaf right now because you can go online and search for any number of gourmet meatloaf recipes but I will tell you that this is probably one of the best One-Hundred-Dollar+A-Few that I have spent in a long long time.
The difference in my meatloaf today was that instead of the traditional tomato sauce plus brown sugar topping for the meatloaf, I chose, instead, a bechamel sauce with finely-chopped sauteed-in-butter onions in it.
The side dish was an artfully contrived garden salad.