Tonight - Meatloaf. I have no idea why I am craving it, but I can't wait!!!

dklibert wrote: »

I have not tried meatloaf. Do you mind sharing a recipe or how you do it?

I will share, but you may have to adapt a few things as I am very much a 'wing it' kind of cook!! Plus, I am paleo, so I don't add grains or sugar. I have put asterisks and alternatives below for non-paleo people.


Meatloaf mixture

1 lb GF ground beef
1 lb GF ground pork
2.5 oz chopped onion
3 cups chopped fresh spinach
3 cloves chopped garlic
3 eggs
1 TBSP tomato paste
*1/4 cup tapioca flour or almond flour* (use panko if you are non-paleo, about .5 cup)
1 tsp paprika
1 tsp chili powder
1 TBSP worschestersire sauce
1 TBSP stone ground mustard
1 tsp salt
1 tsp pepper


Sauce (this is random and to my taste--experiment away here!) Taste as you make it!

In a small bowl combine:

Sugar free tomato sauce (small can)
1/2 cup Sugar free bbq sauce
squirt of sriracha
salt
pepper
onion powder
garlic powder


Directions

Put trivet in instant pot
Pour 2 cups water (or broth) into bottom of pot

For the meatloaf mixture, mix all ingredients with hands until everything is incorporated.

In a steamer tray that fits inside the instant pot, line with tinfoil. You can poke random holes in
the tinfoil if you want the juices to drain but I don't as I think they help the flavor and can be
drained later from the tinfoil.

Form meatloaf mixture into tight shape and put into tinfoiled steamer tray.

Cover the meatloaf mixture with some sauce (leave some extra for later if you want to broil the top afterwards or if you want to serve it on the side). Place steamer with sauced meatloaf onto trivet.

Use the meat setting on instant pot (35 minutes). Quick release. Once done, check that internal is 160.

Remove, cover with remaining sauce and put under broiler for a few minutes to caramelize. Serve with any remaining sauce.

Note that I cut mine too early (should have let it rest a bit) so it fell apart (probably because I used tapioca flour as my binder) but I was SOO hungry that this is the best picture that you will get as I had to get some in my tummy! Also note that I drained all the seaping juices from the plate to make it look slightly better--definitely wasn't dry.

crazyravr wrote: »

madwells1 wrote: »

dklibert wrote: »

I have not tried meatloaf. Do you mind sharing a recipe or how you do it?

I will share, but you may have to adapt a few things as I am very much a 'wing it' kind of cook!! Plus, I am paleo, so I don't add grains or sugar. I have put asterisks and alternatives below for non-paleo people.


Meatloaf mixture

1 lb GF ground beef
1 lb GF ground pork
2.5 oz chopped onion
3 cups chopped fresh spinach
3 cloves chopped garlic
3 eggs
1 TBSP tomato paste
*1/4 cup tapioca flour or almond flour* (use panko if you are non-paleo, about .5 cup)
1 tsp paprika
1 tsp chili powder
1 TBSP worschestersire sauce
1 TBSP stone ground mustard
1 tsp salt
1 tsp pepper


Sauce (this is random and to my taste--experiment away here!) Taste as you make it!

In a small bowl combine:

Sugar free tomato sauce (small can)
1/2 cup Sugar free bbq sauce
squirt of sriracha
salt
pepper
onion powder
garlic powder


Directions

Put trivet in instant pot
Pour 2 cups water (or broth) into bottom of pot

For the meatloaf mixture, mix all ingredients with hands until everything is incorporated.

In a steamer tray that fits inside the instant pot, line with tinfoil. You can poke random holes in
the tinfoil if you want the juices to drain but I don't as I think they help the flavor and can be
drained later from the tinfoil.

Form meatloaf mixture into tight shape and put into tinfoiled steamer tray.

Cover the meatloaf mixture with some sauce (leave some extra for later if you want to broil the top afterwards or if you want to serve it on the side). Place steamer with sauced meatloaf onto trivet.

Use the meat setting on instant pot (35 minutes). Quick release. Once done, check that internal is 160.

Remove, cover with remaining sauce and put under broiler for a few minutes to caramelize. Serve with any remaining sauce.

Note that I cut mine too early (should have let it rest a bit) so it fell apart (probably because I used tapioca flour as my binder) but I was SOO hungry that this is the best picture that you will get as I had to get some in my tummy! Also note that I drained all the seaping juices from the plate to make it look slightly better--definitely wasn't dry.

This is great BUT some things should not be made in this. Meatloaf is one. You can bake one and have the proper crust etc. which instant pot wont do.

I'm with you. Not sure why people have to use the IP for everything.

Made this yesterday

https://www.adventuresofanurse.com/2016/12/29/paneras-copycat-broccoli-cheddar-instant-pot-soup/

It's tasty. Not sure why I end up having some weird texture issue with it though, like cheese or milk curdling during the last part?

Francl27 wrote: »

crazyravr wrote: »

madwells1 wrote: »

dklibert wrote: »

I have not tried meatloaf. Do you mind sharing a recipe or how you do it?

I will share, but you may have to adapt a few things as I am very much a 'wing it' kind of cook!! Plus, I am paleo, so I don't add grains or sugar. I have put asterisks and alternatives below for non-paleo people.


Meatloaf mixture

1 lb GF ground beef
1 lb GF ground pork
2.5 oz chopped onion
3 cups chopped fresh spinach
3 cloves chopped garlic
3 eggs
1 TBSP tomato paste
*1/4 cup tapioca flour or almond flour* (use panko if you are non-paleo, about .5 cup)
1 tsp paprika
1 tsp chili powder
1 TBSP worschestersire sauce
1 TBSP stone ground mustard
1 tsp salt
1 tsp pepper


Sauce (this is random and to my taste--experiment away here!) Taste as you make it!

In a small bowl combine:

Sugar free tomato sauce (small can)
1/2 cup Sugar free bbq sauce
squirt of sriracha
salt
pepper
onion powder
garlic powder


Directions

Put trivet in instant pot
Pour 2 cups water (or broth) into bottom of pot

For the meatloaf mixture, mix all ingredients with hands until everything is incorporated.

In a steamer tray that fits inside the instant pot, line with tinfoil. You can poke random holes in
the tinfoil if you want the juices to drain but I don't as I think they help the flavor and can be
drained later from the tinfoil.

Form meatloaf mixture into tight shape and put into tinfoiled steamer tray.

Cover the meatloaf mixture with some sauce (leave some extra for later if you want to broil the top afterwards or if you want to serve it on the side). Place steamer with sauced meatloaf onto trivet.

Use the meat setting on instant pot (35 minutes). Quick release. Once done, check that internal is 160.

Remove, cover with remaining sauce and put under broiler for a few minutes to caramelize. Serve with any remaining sauce.

Note that I cut mine too early (should have let it rest a bit) so it fell apart (probably because I used tapioca flour as my binder) but I was SOO hungry that this is the best picture that you will get as I had to get some in my tummy! Also note that I drained all the seaping juices from the plate to make it look slightly better--definitely wasn't dry.

This is great BUT some things should not be made in this. Meatloaf is one. You can bake one and have the proper crust etc. which instant pot wont do.

I'm with you. Not sure why people have to use the IP for everything.

Made this yesterday

https://www.adventuresofanurse.com/2016/12/29/paneras-copycat-broccoli-cheddar-instant-pot-soup/

It's tasty. Not sure why I end up having some weird texture issue with it though, like cheese or milk curdling during the last part?

If you use evaporated milk, I use fat free, you don’t get curdling.....

I am living my Instant Pot because it allows long cooking foods to be finished quickly and with less loss of nutrients.

Each to their own though......

crazyravr wrote: »

madwells1 wrote: »

crazyravr wrote: »

Previous night goat curry.

So hard to find goat curry...I hope it was good because it looks amazing!

I had to get pissed at myself to stop eating it after it was done. And then again when I made sure to portion and freeze this. Thats how good it was. Dead simple to make too and goat meat is sooooooooo cheap.

Can't even find it here, lol.

Do you look for anything specific when buying goat? I know that some Indian shops around here sell it but I have never bought it. Do you just 'trust' it's good or can you tell any way what to look for?

crazyravr wrote: »

Last night I made a recipe for Instantpot eye of round beef in mushroom sauce. Daaaaaaaaaaaaaaaaaamn that was good. Cheap cut of meat never tasted this good without roasting for hours and hours.

That sounds awesome

NHann2017 wrote: »

dklibert wrote: »

One more. Last night I did an old tried and true soup recipe in the instant pot. It was fast. Only 4 minutes under high pressure. I didn't have to stir and it did not heat up the kitchen. Turned out really good! Tasted like it have been cooking a while, all the flavors where blended. I am beginning to love the pressure cooker.

soupspiceeverythingnice.blogspot.com/2016/08/instant-pot-spicy-beef-vegetable-soup.html

I made this tonight but tweaked the recipe some to include more fresh veggies and I didn't use the Rotel tomatoes. It came out great. I also kept mine under a little longer 15 mins instead of 4.

So glad you tried it. That recipe is so versatile. I have made it with turkey or no meat at all just drained and rinsed can beans. Zucchini and turkey Italian sausage is great too.

Ribs are the best!!! It isn't Texas BBQ for sure but for only 45 minutes...you can't ask for much more.

Pulled beef (don't eat pork) on Sunday night. I bought two pieces of beef on sale. Fried minced onion then seasonings (Bulk Barn pulled pork seasoning), browned the beef, added pulled pork sauce (Club House g.f. sauce) and half a cup of water. Cooked on high for 30 mins. Then shredded the beef ( it was really tender already), then put it back on for 10 mins. Yummy and just over one hour instead of cooking all day.

crazyravr wrote: »

dozen eggs for the week went in on sunday. I started using the instant pot for eggs only due to convenience and perfect timing. Not having to watch the clock to get the perfectly cooked but still gooey yolk wasnt always easy. Now it is.
High pressure, 3 minutes, quick release and immediate dump into cold water. Perfect every time, no matter how many eggs you put in there.

Muhahaha. Didn't you use to say that it made no sense to use it for eggs because it was so easy to do it with a pan?

I do 2 minutes and NR. Doesn't really matter when I come back that way, they're always fine.. so I don't have to babysit my pot. I'll have to try just doing 3 minutes when I'm more in a rush.

Honestly, I've seen people recommend 5 minutes, then 5 minutes NR, then cold bath for 5 minutes, and it's a wonder they're not overcooked.

@crazyravr - Have you started your recipe blog yet?

crazyravr wrote: »

AshEvelynn wrote: »

@crazyravr - Have you started your recipe blog yet?

It takes a lot of work, a lot of planning, updating, testing, cooking, posting, updating etc. etc. the more I think about it the less I want to do it lol BUT its going to be a long winter around here and evenings might be put to good use. I have to find a good provider that will have good and simple templates etc.

Well please sign me up first when you do! Looking forward to it!

dklibert wrote: »

I have two recipes for you to try in your pressure cooker. Both were so good. The first is a Chicken Biryani. https://twosleevers.com/2017/03/pressure-cooker-chicken-biryani/ It was so spicy good. It had some heat just using 1 jalapeno. But so much of the flavor comes from the whole spices. I will definitely make this again.

The second recipe was Crispy Chicken for a Banh Mi Bowl. It was amazing! I even saved the leftover braising liquid. I had to substitute equal parts lemon zest and ginger for the lemongrass. I will try it with lemongrass when I find it but it was so good with the lemon and ginger. This dish would be great for meal prep. The chicken would be great on salad, wraps, sandwiches, just anything. Will keep making this one over and over. littlespicejar.com/chicken-banh-mi-bowls/

Oh my goodness. One of the first things I made in my IP were these Crispy Chicken Banh Mi Bowls and wow were they amazing. Everyone who tried them thought the same. This is definitely something we will continue to make again and again. Thanks for the share!

I am a big fan of "mystery stew". Basically take stewing beef brown in the instant pot with a bit of olive oil. Add "spaghetti veggies" from arctic garden (frozen blend of onions, celery, peppers and carrots). Add cut up potatoes a can of Guinness beer and a 28 oz can of diced tomatoes.Then comes the mystery. I add a bag of stir fry veggies (whatever I have had the longest that needs to be used up). Put it on the stew setting on my instant pot and thicken it on saute when it is done (I use gluccomannan but feel free to use whatever thickener you want).

Tonight's version was chicken instead of beef, cook the chicken on saute, add 2 cans of campbells mushroom soup with one box of chicken broth. Add parsley, basil and ground thyme to the soups and throw it all into the instant pot (I mix the soups in a metal bowl).. Cut up potatoes and throw the spaghetti veggies and stir fry veggies on top (you could also use a blend of carrots/green and yellow beans or whatever veggies you want). Cook on chicken setting. I made dumplings to throw on top tonight which were a big hit. Just turn it on saute till it is bubbling, drop in your dumpling batter and then cancel and hit keep warm. Cover with a non-pressure pot lid and let the dumplings cook about 20 minutes. Once the dumplings are done thicken the stew however you want.