Instant Pot Meatloaf

Instant Pot Meatloaf

Meatloaf is a dish of ground beef that is typically combined with other ingredients and formed into the shape of a loaf, then baked or smoked.

The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan.

Instant Pot Meatloaf
Instant Pot Meatloaf in a Baking Pan

After a meatloaf is baked for around forty minutes, it is usually topped with some sort of sauce, usually tomato. Other variations top meatloaf with brown gravy or barbecue sauce.

Fun Facts About The Meatloaf

Meatloaf ranks high among America’s favorite comfort foods. It was made famous during the Great Depression.

The Vietnamese version of a meatloaf is called chả (a Vietnam sausage). It is boiled rather than baked or smoked.

In the UK there are regional pork meatloaf dishes known as haslet, which can be eaten cold or hot.

Meatloaf is a traditional German, Scandinavian dish and in Belgian meatloaf is referenced as a loaf-bread.

The American style meatloaf is a cousin to the Dutch meatball.


If Your A Meatloaf Lover – Then You’ll Love Making This Stuffed Meatloaf with Spinach Salami and Cheese


It wasn’t until the late 1800s that the American meatloaf appeared in American cuisine. It was inspired by recipes of the time offered by manufacturers of the newly invented meat grinder.

The first modern American meatloaf was not a dinner time recipe, but originally it was served as a breakfast option.

Instant Pot Meatloaf

2 pounds ground beef

1 cup dry bread crumbs

½ cup diced onion

½ apple – peeled, cored, and diced

2 teaspoons garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

Topping

⅓ cup ketchup

2 tablespoons prepared yellow mustard

2 tablespoons brown sugar

Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.

Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.

Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack.

Close and lock the lid; seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Release cooker pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.

Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.

Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

Instant Pot Meatloaf

Serve warm with a side dish and a fresh salad.

Try this ground beef recipe – Cheesy Ground Beef Pasta Skillet – Gluten-free.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


More Deliciously Yummy Recipes

Instant Pot Mongolian Beef

Mongolian Beef next to Orange Chicken is a favorite take-out dish.

This recipe is deliciously yummy. It’s better than the restaurant version.

It’s easy to make, with a saucy, tender beef out come and it’s ready in under 30 minutes with the Instant Pot.

That’s faster then the time you’ll spend ordering it on line and waiting for it to arrive.

Mongolian Beef is a very fast stir-fry that can be done on the stovetop.

With this Instant Pot version, the beef cooks up infused with so much flavor, and as mentioned prior, every bite is juicy, tender meat.

Instant Pot Mongolian Beef

2 pound flank steak cut into thin strips

½ cup cornstarch

2 tablespoon rice vinegar

1 cup soy sauce

⅔ cup water

4 cloves garlic minced

1 teaspoon ginger minced

1 cup brown sugar packed

½ teaspoon red pepper flakes

3 tablespoon sesame oil

2 green onions chopped

2 tablespoon sesame seeds

Prepare the Beef

In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.

Make the Sauce

In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.

Turn your Instant Pot to the saute setting.

Sear the Beef

Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef.

Return all the beef to the pot and press the cancel button on your Instant Pot. Pour the sauce over the beef and stir well.

Cook

Close the lid. Set the Instant Pot to Pressure Cook – Custom – high pressure and set the timer to 10 minutes.

When cooking is complete, use a quick release to depressurize.

Stir in the green onions and garnish with sesame seeds. Serve over rice.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


More Deliciously Yummy Recipes

Cheesy Ground Beef Pasta Skillet – Gluten-free

Cheesy Ground Beef Pasta Skillet – Gluten-free

This cheesy ground beef pasta is an easy to prepare one skillet meal.

It is gluten-free (uses chickpea pasta) and is deliciously yummy.

As it has a deep savory taste that’s sure to please the whole family.

Cheesy Ground Beef Pasta Skillet

2 cups chickpea pasta, cooked

1 tbs extra-virgin olive oil

1 lb ground beef

1 tsp salt

1/2 tsp black pepper

3 cloves garlic, minced

1 tsp crushed red chili flakes – optional

1 tbs Worcestershire sauce (can sub for BBQ sauce)

2 tbs tomato paste (can sub for ketchup)

1 onion chopped

1/2 cup chopped cilantro (can use parsley) plus more for garnish

2 cups shredded mozzarella

Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain pasta without rinsing.

Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes.

Reduce heat to medium and season meat with 1 teaspoon salt and 1/2 teaspoon black pepper.

Next stir in garlic, onions, chili flakes (optional) Worcestershire sauce (or bbq sauce), tomato paste (or ketchup) parsley (or cilantro) and 1/2 cup pasta water.

Simmer until meat is tender, about 8 to 10 minutes.

Next add cooked pasta and 1 cup mozzarella and mix in.

Top with remaining cheese and cover with a lid (to allow cheese topping to melt).

Garish with additional parsley or cilantro – your preference.

Plate and serve.


Asian Beef with Peppers and Green Onions

Beef Teriyaki with Peppers and Green Onions

A satisfying stir-fry that comes together in a flash. Sirloin Steak, 1/4 inch thick and cut into 1/4 inch bite sized pieces is stir-fried with peppers and green onions.

Sweet peppers (also called bell peppers) and beef have always complimented each other in culinary dishes.

What is the nutritional value of bell peppers?

Bell peppers are one of the most nutrient-dense foods available.

Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients.

Peppers with Asian Beef

They include: vitamins-C, K and B-6. They also contain beta-carotene, folate, thiamine, iron, potassium, and magnesium.

B-6 is needed for blood cell formation, vitamin-k helps with blood clotting, and potassium and magnesium help with your heart muscles pumping of blood through your body.

You should try this: Orange Ginger Chicken Sausage with Sweet Peppers

A delicious Asian flavored sauce is used to flavor the beef and peppers.

The sauce ingredients include: soy sauce, garlic, ginger, sesame seed oil and rice vinegar.

Asian Beef with Peppers and Green Onions Served Over Coconut Rice

This Asian Beef with Peppers and Green Onions is served with coconut rice. Though you can serve it over plain white rice.

Read Here About: Is It Okay To Reheat Cooked Rice?

Asian Beef with Peppers and Green Onions

Stir-Fry Sauce

1/2 cup soy sauce or Tamari

1/2 cup chicken stock or vegetable broth

1 tablespoon honey

1 teaspoon sesame seed oil

1 teaspoon rice vinegar

2 inch piece of ginger, peeled and finely minced

-—————————————————-

If you do not have fresh ginger you could use one (1) of the following:

1 tablespoon ginger paste (store bought squeeze tube)

1 tablespoon powdered ginger

———————————————————

2 garlic cloves, finely minced

1 tablespoon corn starch

Whisk 7 first ingredients together in a small sauce pan and bring to a boil. Add corn starch and stir until sauce starts to thicken. Remove from heat and set aside.

Makes about 1-1/4 cups. You can refrigerate any unused sauce in an airtight container for up to 1 week (7 days).

Stir-fry Ingredients

1-2 tablespoons coconut oil

1 lbs. top sirloin steak, cut 1/4 inch thick, and sliced into 1/4 inch sized pieces

2 large bell peppers, any color, cut into 1/2 inch cubes

3 or 4 green onions, sliced vertically, then horizontally into 1/2 inch slices

Melt oil in medium sized frying pan over medium heat

Add meat and cook for about 4-5 minutes, allowing some pink in meat before adding peppers

Next add peppers and stir until peppers are fragrant. Next add onions and stir for 1 minute

Next add sauce starting with 1/2 cup and add more if needed, stir in. Let cook another 1 to 2 minutes. Remove from heat.

Plate beef and peppers over your cooked rice of choice. We prepared and used a coconut rice.

Ranch Steak with Maple Honey Mustard Sauce

Ranch Steak with fries

If you like a steak that is all meat and no fat, but you don’t want to pay the premiums attached to the Fillet and the Ribeye, then you found the right recipe.

Most of us have never heard of the ranch cut steak.

Most butchers and beef buffs claim the ranch steak is a great alternative to the more expensive cuts such as Sirloin Tip or the Flat Iron Steak.

The ranch cut steak comes from the shoulder area of the cow (Chuck), were the muscle is worked a little leading to it lacking the tenderness of some other cuts of beef.

But this cut of meat doesn’t lack in flavor.

A Ranch steak is trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean.

It must also be free of the strip of gristle running through the middle.

Ranch Steak

You don’t need to worry about removing the fat, connective tissue or gristle, as the meat is bought already prepared for you.

The name Ranch Steak is simply a commercialized name for the Boneless Chuck Shoulder Center Cut steak, a name that is short and easier to remember.

Because it isn’t an easy cook tender cut like a Ribeye or a Sirloin, it shouldn’t be cooked past medium, unless of course you like a chewy steak that gives your jaw a good workout.

Ranch Steak with Maple Honey Mustard Sauce

2 – 4 ounce Ranch Steaks

1 tbsp. olive oil

Sauce

1 tbsp. Grainy Honey Mustard sauce

2 tbsp. Maple syrup

1 tbsp. coconut oil

1 tsp. fresh minced garlic

salt and black pepper

In a small bowl, combine first four ingredients, season with the salt and pepper to taste and whisk until well combined. Set aside.

Season the steaks with salt and freshly black pepper.

In a large skillet over medium heat add 1 tablespoon of olive oil and heat.

Add steaks and cook both sides about 3-4 minutes (medium cooked steak), cook longer for more doneness.

Remove from pan and let steaks rest.


Business Insider writes an article on 19 Facts All True Steak Lovers Should Know.

In respects to letting your steak rest, they write, “Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.”

Ranch Steak Resting

Letting a steak rest after grilling or pan frying it has nothing to do with it being tired.

Resting a steak has everything to do with wanting it to be as juicy as possible.

Cooking a steak causes the cells of the meat to release its juices as it heats up. As long as you do not cook the steak past medium-rare, the cells will not burst.

As the steak cools a little the cells will return to their shape and will reabsorb the juices back into the meat.


To same large skillet add maple mustard honey sauce and heat. Stir frequently until sauce thickens some. Remove from heat.

Cut steaks and plate. Pour sauce over steaks and serve with your favorite side dish.

We suggest you serve the ranch steaks with seasoned roasted carrots and potatoes.

Plate of potato and carrot fries

Cut two medium sized carrots and 1 medium potato into 1/4 inch thick fries. Mix with olive oil and 1/2 teaspoon of cayenne pepper.

Place fries onto a baking sheet lined with foil. Drizzle some turkey or chicken gravy over fries (about 1 – 2 tablespoons) and bake in a 425 degree pre-heated oven for 10-15 minutes.

Remove from oven and turn oven broiler on high. Place rack about 4-5 inches from broiler and place fries under broiler until they brown in some spots, about 1-2 minutes.

Plate steak and fries. Enjoy!!

Ranch Steak with  Maple Honey Mustard Sauce

Greek Cucumber Yogurt Sauce for Gyros

Greek Cucumber Yogurt Sauce with Lamb - Beef Sirloin StripsTzatziki sauce is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt, usually from sheep or goat milk, and is mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley.

The culinary cuisine of Bulgarian, Macedonian, and Serbian use this sauce as a cold soup by just adding water to thin it out.

Caucasus Mountains Map LocationThe people who live in the Caucasus Mountains, between the Black sea and Caspian sea, use kefir instead of yogurt to make Tzatziki. Doing so makes the sauce a drink that is poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, a Russian cold soup by origin.

This cool and creamy Greek Cucumber Yogurt Sauce or Tzatziki sauce is used in preparation of  Greek Gyro Sandwiches.

You will need whole grain flat bread, the soft and thin kind ready for wrapping up your Gyro.

Depending on the amount of servings you want you will need both Lamb and Beef  sirloin strips, about 1/2 pound of each. BBQ the meat is the best way to prepare it.

As for the sauce you will need…

diced English Cucumber1 English Cucumber – peeled and diced
1 tablespoon Himalayan salt

Place diced cucumber in a colander and spread out evenly and sprinkle salt over it. Place colander over a large plate or bowl and top the colander and set aside for 30 minutes. The salt will drain the water from the diced cucumber. Leaving the moisture in the cucumber will make for a runny sauce.

ingredients for Greek Cucumber Yogurt Sauce1 garlic clove minced

1 tablespoon fresh dill

Juice of one fresh medium lemon

2 to 4 pepper corns – either white or black

3 cups of real Greek Yogurt – the one that is authentic strained

Place all ingredients but the yogurt into a blender or food processor – processes or blend about 30 seconds to 1 minute.

mixing cucumber sauce with Greek yogurtAdd mixture to the yogurt and mix in until well combined. Cover bowl and let sit for 2 to 3 hours in refrigerator, which will allow flavors to blend and infuse.

Greek Cucumber Yogurt SauceIt is optional to add more salt, but doing so after you have prepared the sauce.

Greek Cucumber Yogurt Sauce with Lamb - Beef Sirloin Strips for GyrosThis sauce can also be used as a dressing for a Greek salad or any salad of choice that goes well with cucumber.

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Enchilada Casserole with Kale and Sweet Potatoes

Enchilada Casserole with Kale and Sweet Potatoes

Remember when kale was only used as a garnish with an orange slice on your favorite plated food? Or even used to decorate a salad bar? Kale has come a long was in the whole foods movement.

Facts About Kale

During the Middle Ages, kale was one of the most common green vegetables in Europe, as it was easy to farm.

During World War II, the farming of kale in England was encouraged by the Dig for Victory campaign. The leafy green vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing (DailyMail).

The author of Taylor’s Guide to Heirloom Vegetables, Benjamin Watso writes that Kale and collard greens freezes well and tastes sweeter and more flavorful after being exposed to a frost.

Two servings a week of kale or any of its cruciferous vegetable cousins can help prevent cancer. 

The Classification and Colors of Kale

Kale is classified by its leaf type:

  • Curly-leaved (Scots Kale – Blue Curled Kale)
  • Plain-leaved
  • Rape kale
  • Leaf and spear (a cross between curly-leaved and plain-leaved kale)
  • Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)

The different colors of kale can range from green, light green, dark green, and violet-green to violet-brown.

If all of this has your saliva moving, then let’s move on to our featured recipe: Enchilada Casserole with Kale and Sweet Potatoes, and here is what you will need.

1 large sweet potato, grated (making about 2 cups)
1 small onion, sliced
1/2 teaspoon cumin seed
1 bag Fresh Baby Kale Mix
1 – 14.5-ounce can black beans, drained and rinsed
1 – 14.5-ounce can tomato sauce, no salt added
1/4 cup chipotle salsa
1/4 cup shredded Cheddar cheese (for a vegan dish use tofu or nutritional yeast)
4 corn tortillas cut into strips

Preheat oven to 425 degrees

Coat a 13 X 9-inch baking dish with butter or coconut oil (for a vegan or vegetarian dish)

Evenly spread the grated sweet potato in the baking dish, then layer the onion. Next sprinkle with the cumin seed, then layer on the kale and black beans (you can opt for adding 3/4th pound of cooked ground beef or chicken at this point).

Pour the tomato sauce over the dish, along with the chipotle salsa. Sprinkle with cheese, then spread the tortilla strips on top.

Cover and bake for 25 minutes. Let cool about 5 minutes. Plate and serve.

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Organic BBQ Hot Dogs and Potato Pack

BBQ Hotdogs and Potato PackPreparing your Independence Day (July 4th USA) is always done with either a party, picnic, or a cookout, at which you may try to make easy to have in the backyard, at the park or by the water. Here is an easy and fast way to accomplish that, with our featured recipe: Organic BBQ Hot Dogs and Potato Pack.

You can easily prepare these at home before you leave to the park, or beach. For each serving, you steam 9 to 10 mini colored potatoes (about 40 mini potatoes for a serving of 4), just until a fork can insert with no problem.

preparing BBQ Hotdogs and Potato PackNext, using heavy duty foil, cut a piece 12 inches X 18 inches long. Place a cooked uncured organic all beef hot dog in the center, and arrange 9 to 10 of the small  steamed potatoes around the hot dog. For each packet you will add 3 to 4 tablespoons of diced onion (optional), 1/4 to 1/3 cup of  shredded cheese, of your choice, and pour an organic barbecue sauce over the top.

Foil wrapped BBQ Hotdogs and Potato Pack in a BBQ

Fold foil to form a tent around the food, making sure it is closed tight. Place into your ice cooler, until ready to barbecue at the park or beach.

Foil wrapped BBQ Hotdogs and Potato Pack in a BBQ basketHeat your barbecue grill to medium. Now place your foiled tent wraps in a barbecue basket and place on the warm grill. Close the lid and let the food heat through for about 10 to 12 minutes.

BBQ Hotdogs and Potato PackUsing a pair of barbecue tongs, remove the tent wraps and place each on to individual plates. Open the wraps, top with more cheese (optional) and allow to cool, serve and enjoy.

Organic BBQ Hot Dogs and Potato Pack

1 pound organic colored mini potatoes

4 uncured organic beef hot dogs

1/2 cup diced organic white or purple onion

1 cup shredded organic cheese, your choice

1/2 to 1 cup of organic barbecue sauce

Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.

Grill covered over medium heat 10-12 minutes or until heated through. Using a pair of barbecue tongs, remove from heat to individual plates. Open foil carefully to allow steam to escape. Top with more cheese, if desired.

(Recipe adopted from June/July 2013 Taste of Home Magazine – rearranged to fit our pallet)

 

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Beef Steak Fajitas

Beef Steak Fajitas

The featured recipe is not authentic Mexican food, but a Tex-Mex style food with Mexican ingredient influence or Mexican inspired.

Fajitas got its start in a tortilleria in Houston Texas (USA).

As legend has it, Maria Ninfa Rodriguez, better known as “Mama Ninfa Laurenzo” starting serving fajitas in her Houston restaurant called the Rio Grande Tortilla Co. in 1973.

Originally a tortilla factory, she turned it into a restaurant after her husband passed.

The very first day she sold 250 South Texas tacos. Those pre-assembled tacos al carbon later became build-your-own fajitas, which means in Spanish faja for “belt.”

It describes the cut of beef also called skirt steak and with Mama Nifa a Tex-Mex icon was born.

Steak Fajitas are the perfect blend of well seasoned steak with bell peppers and onions all wrapped in a warm tortilla.

Most restaurants serve them on a cast iron skillet set a blaze on the way to the table.

Read more here about Mexican vs. Tex-Mex: What is the Difference?.

Beef Steak Fajitas

1 teaspoon ground Mexican oregano

1 teaspoon ground red pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoons sea salt

1 teaspoon ground black pepper

1 ½ pounds flank steak, fat trimmed

1 red bell pepper, stemmed, seeded, and thinly sliced

1 green bell pepper, stemmed, seeded, and thinly sliced

1 yellow bell pepper, stemmed, seeded, and thinly sliced

1 small white onion, thinly sliced

1 small purple onion, thinly sliced

4 tablespoons avocado oil

6-8 corn tortillas, warmed

In a small bowl mix together the first six ingredients and set aside.

Seasoned beef strips for Beef Steak Fajitas

Trim fat from flank steak and cut into 1 x 2 inch strips. Next, with ingredients from small mixing bowl, season beef strips and set aside.

Sliced peppers and onions for Beef Steak Fajitas

Next, seed peppers, and thinly slice. Next thinly slice both onions, then mix together and set aside.

steps to cook Beef Steak FajitasWith a large ceramic coated frying pan over medium heat, add avocado oil. When oil is hot add beef strips and cook on all sides, about 2 minutes.

Add, pepper onion mix, stir in and continue to cook until meat is done to your preference (145 degrees for medium…155 degrees for med-well…160 degrees for well-done).

Read our article: Keeping Your Family Safe with a Reliable Meat Thermometer.

Beef Steak Fajitas focusing on beef and corn tortilla

Plate the Beef steak Fajitas and serve with warmed corn tortillas.

 

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Simple and Easy Beef Stir-Fry with Coconut Milk

Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

This stir fry really is simple and easy. This is another Asian meal right out of our kitchen here at Splendid Recipes and More.

When it comes to food there are always health benefits, that is if you are eating the food in a healthy way. This recipe includes red pepper flacks, and if you have a problem with your appetite, that is wanting to eat to much and possibly putting on a few extra pounds, red pepper flakes can help.

Adding 1/2 teaspoons of red pepper flakes three times a day to what you eat, you can cut down your appetite by 30%. Of course if you cut out simple carbohydrates (refined carbs) from your diet as well, and add complex carbs (100% whole grains, including the fiber), you can also suppress your appetite another 30 to 40 percent. Complex carbohydrates digest slower, leveling your blood glucose not spiking it, and giving you energy for longer periods as well as a full feeling for 3 to 4 hours.

A great snack between meals is a piece of fruit. But don’t add the red pepper flakes to your fruit, just to your breakfast, lunch and dinner. Speaking of dinner here is our featured recipe and what you will need:

ingredients-for-Simple-and-Easy-Beef-Stir-Fry-with-Coconut-Milk

1 lb. beef, cut into thin strips for stir fry cut

1 tbsp. Ginger, minced

1 tbsp. Garlic, minced

1 Large Onion, sliced lengthwise

1 Green Pepper, sliced lengthwise

1 tbsp. Red chili flakes

1 tbsp. Curry powder

1 14 oz. can Coconut Milk

 

Heat some avocado oil in a wok or large pan, and fry the beef on both sides. Add the following 6 ingredients and stir-fry some more till the beef is thoroughly cooked.

Add coconut milk; simmer on low heat for 10 -15 minutes more. Plate and serve with a side of rice.

Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

 

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