One of my favourite meals is meatloaf, but I rarely have much success cooking it. Generally, it's not finished in the time specified in my recipes. While I ran into that same problem again (probably due to using too much meat -- I love meatloaf leftovers), my pressure-cooked meatloaf was fantastic. I found Meatloaf with Cheddar-Smashed Potatoes (p133) in Lorna Sass' Pressure Perfect. Next time, I'll try replacing half of the ground beef with another ground meat like pork, chicken, or turkey.
6L Pressure Cooker -- 12 minutes and quick release.
Meatloaf
- 2 large eggs
- 1 medium onion -- finely chopped
- 1 bell pepper -- finely chopped
- 1/2 cup parsley -- I used that stuff from a tube
- 3/4 cup rolled oats (or dry bread crumbs)
- 1/2 cup tomato sauce
- 1/3 cup oil-packed dried tomatoes
- 1 cup Parmesan/Romano cheese
- 1.5 tsp Italian herbs (store bought blend, or 1/2 teaspoon each of oregano, basil, rosemary -- preferably ground together in a mortar and pestle)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 5-10 peppercorns -- coarsely ground with mortar and pestle
- 4 thin slices of prosciutto
- 1.5 lbs of normal or lean ground beef (not very lean or loaf will be dry)
- ketchup
- mustard
Potatoes
- 3 lbs russet (baking) potatoes -- peeled and cut into 1 inch chunks
- 2 cups of water (or 1 cup water, 1 cup broth)
- 1.5 cups cheddar cheese -- shredded
- 1/2 cup milk
- salt and pepper
Directions
- Coat the bottom and sides of steaming basket with oil from dried tomatoes. (Note: basket must have holes in the bottom.)
- Beat eggs in large bowl.
- Add onions, bell pepper, parsley, oats, tomato sauce, tomatoes, salt, garlic, peppercorns, cheese.
- Stir.
- Add meat and mix with your hands until blended.
- Place meat in a ball in steaming basket and flatten. Be sure to fill basket evenly.
- Spread thin layer of ketchup over top of meatloaf.
- Place prosciutto over top of meatloaf, and tuck in edges so they don't hang over the edge of the basket.
- Spread thin layer of ketchup over top of prosciutto.
- Squeeze drops of mustard on top of ketchup.
- Pour water into pressure cooker.
- Place potatoes into water.
- Place steaming basket with meatloaf on potatoes.
- Lock lid and bring to high heat.
- When high pressure is reached, cook 12 minutes.
- Turn off heat.
- Quick release pressure.
- Remove potatoes and place in a large bowl.
- Make sure the meat is cooked. A thermometer should read 155 F, or cut into the centre of the loaf and make sure it looks cooked (meat shouldn't look shiny). I used about 2 lbs of meat and needed 10-15 minutes more cook time.
- If not cooked, lock lid and bring back to high heat. Cook under high pressure in 5 minute batches until cooked. (In my case it was very uncooked, and I could have done 10 minutes right away.)
- When done, rest in basket for 5 minutes.
- Meanwhile, coarsely mash potatoes.
- Add milk and cheese (or add cooking liquid instead of milk).
- Mash to desired smoothness.
- Add salt and pepper to taste.
- Serve slices of meatloaf with ketchup and potatoes.
The prosciutto turned out great: it was a little bit crispy and not chewy. |
The rest of the meatloaf in the steaming basket. |
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