Meatloaf potatoes carrots Mini Instant pot

Meatloaf potatoes carrots Mini Instant pot
This complete meal is comforting food at its best and ready in less than 30 minutes
Source:
Serves: serves 3-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Meatloaf
  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese breadcrumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic minced
  • 2 tbsp carrot minced finely
  • 2 tbsp celery minced finely
  • 2 tbsp fresh parsley minced
  • 1 lb of lean ground beef
  • Salt and black pepper, to taste
  • Or use premade meatloaf ground beef from the grocery store
  • Vegetables:
  • 5-6 small red potatoes cleaned and halved
  • 1 medium carrot cut into 2-inch pieces
  • 1 cup water
  • Gravy
  • 2 tbsp. butter,
  • 2 tbsp. flour,
  • 2 cups of reserved liquid from the instant pot, add beef stock to make 2 cups
  • 1 beef bullion cube,
  • 1 tsp. Italian seasonings
  • pepper salt to taste.
Directions
  1. Meatloaf
  2. If using meatloaf pre-mix skip down to place in the pan
  3. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  4. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
  5. In a large bowl, combine the Panko mixture, onion mixture, ground beef, salt, and black pepper, to taste.
  6. Mix together gently with just your fingertips.
  7. Once combined, form the mixture into a loaf. Place in a greased 6 “ baking pan or use an aluminum foil packet (see notes)
  8. Instant Pot
  9. Add the potatoes & carrots in the pot. Place the rack over the potatoes and carrots add 1 cup of water. Place the pan of meatloaf or packet of aluminum foil on top
  10. Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  11. Select “Manual” and cook at High Pressure for 20 minutes. When done do a quick release. Once the pot has released the pressure, carefully open the lid.
  12. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  13. Serve with or without topping the meatloaf with barbeque sauce, tomato sauce glazes or gravy. I love the gravy made from the juices from the instant pot and meatloaf pan.
  14. Gravy Directions
  15. Turn instant pot to sauté when hot melt the butter stir in the flour cook for a minute add the liquid stirring while adding until all is incorporated. Add the beef bullion cube and seasonings. Stir to combine.
Notes
Instead of a baking pan place meatloaf on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.

 

Best Turkey Gravy Recipe

Best Gravy Recipe
A recipe that yields spectacular results and can be made up to a week ahead. Perfect for holiday meals just heat up no more making a gravy at the last minute.
Source:
Recipe type: Sauces
Serves: 5 cups
Ingredients
  • For the turkey Stock
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 3 cups cold water
  • 4 cups chicken broth
  • 4 sprigs fresh thyme
  • 2 cloves garlic (optional)
  • 3 tablespoons butter
  • For the Gravy
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 2 teaspoons dried crushed rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon ground thyme
  • 1 teaspoon ground black pepper
  • 1-2 teaspoons kosher salt, to taste
  • 4 cups of turkey stock **
  • 1 cups chicken broth
  • ½ cup Chardonnay
Directions
  1. For the Turkey Stock
  2. Preheat oven to 400 F (200 C).
  3. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  4. Place roasting pan in the preheated oven and cook until the turkey wings have browned and vegetables are caramelized and softened, 45 to 60 minutes.
  5. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 3 cups cold water & 4 cups chicken broth, thyme, and garlic.
  6. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours or you could place in the slow cooker on low for 8 hours or high 4 hours.
  7. Strain turkey stock and discard all the solids.
  8. Cool and freeze if not making the gravy the same day.
  9. For the Gravy
  10. Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
  11. While whisking, pour wine into the roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
  12. Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy has thickened.
Notes
You can forgo making the turkey stock and just use chicken broth. But it is worth the time and effort to make the stock as the flavour is out of this world. It freezes well so can be made well in advance.
If using salted butter, decrease salt by ½ teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn't taste quite right, it could need more salt.
Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock

 

Gravy-Smothered Beef and Mushrooms

Gravy-Smothered Beef and Mushrooms
Spoon this chunky, gravy-rich stew over mashed potatoes or noodles for a yummy comfort food dinner.
Serves: 8
Ingredients
  • 2 cups (500 mL) boiling water
  • 2 pkg (each14 g) dried exotic mushrooms, chopped
  • ¼ cup (60 mL) butter
  • 2 sweet onions, thinly sliced
  • 4 cloves garlic, minced
  • 900 g stewing beef cubes
  • ¾ tsp (4 mL) each salt and pepper
  • ⅔ cup (150 mL) all-purpose flour
  • 2 tbsp. (30 mL) vegetable oil
  • 1 pkg (900 mL) sodium-reduced beef broth
  • ½ tsp (2 mL) dried thyme
  • 2 bay leaves
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 pkg (each 227 g) cremini mushrooms, thinly sliced
Directions
  1. In bowl, pour boiling water over dried mushrooms; set aside. In Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until golden, about 25 minutes. Stir in garlic; cook, stirring, for 1 minute. Scrape into separate bowl; set aside.
  2. Toss beef with half each of the salt and pepper; toss in 3 tbsp of the flour. In same pan, heat oil over medium-high heat; cook beef, in batches and stirring occasionally, until browned, about 7 minutes. Stir in onion mixture, 3 cups of the broth, 2 cups water, thyme, bay leaves, soaked mushrooms and soaking liquid, and remaining salt and pepper.
  3. Bring to boil; reduce heat, cover and simmer just until beef is tender, about 1-1/2 hours. Discard bay leaves; stir in mustard and Worcestershire sauce.
  4. Meanwhile, in skillet over medium-high heat, melt remaining butter; cook cremini mushrooms, stirring occasionally, until softened, about 5 minutes. Stir in remaining flour; cook, stirring occasionally, until flour is golden, about 3 minutes. Whisk in remaining broth until smooth. Stir into stew; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Notes
Make ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze.

 

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