#Kitchen #Recipe and #HealthyFood: Alyssa Rivers May 04

Alyssa Rivers May 04 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

मंगलवार, 4 मई 2021

Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!

Serve this incredible meatloaf with Carrots, a nice Salad, and Rolls. This will be a dinner your loved ones will beg to have again!

Sliced meatloaf on a plate with a side of peas and mashed potatoes.

Instant Pot Meatloaf

After I tried this all-in-one meatloaf dinner in an Instant pot, I have never made it a different way since. You are going to love the way the potatoes and meatloaf cook all together, cutting down on pots and pans. It also frees up your oven and stovetop for other things if needed. It also eliminates heating up your kitchen to have this classic favorite meal. The family is going to love the taste and you are going to love how easy it is.

Using the instant pot infuses moisture and flavor into the meat, no more dry meatloaf! The flavor is customizable too. Add parmesan and more Italian seasoning and top with marinara for an Italian twist on this favorite. I used to avoid meatloaf because it was such a mess, but cooking it in the instant pot wipes that out. And being able to do the potatoes at the same time is such a plus. Perfect for a lazy Sunday dinner or even a quick weekday hearty meal. Enjoy!

Ingredients for Instant Pot Meatloaf

The ingredients in this instant pot meatloaf will keep it moist, tender and absolutely delicious!

Potatoes: I used russet potatoes, peeled and quartered
Water: This will create the steam to pressurize the instant pot.
Ground Beef: You want to use lean ground beef for this recipe.
Onion: Finely chopped.
Parsley: Use fresh parsley.
Italian Bread Crumbs: Adds flavor as well as moisture.
Milk: More moisture helps to bind the meatloaf.
Worcestershire sauce: This is a classic flavor that is perfect in this dish.
Eggs: These are your binders that hold the meatloaf altogether.
Garlic powder: Have to have garlic!
Salt and pepper: Add to taste.

Glaze Topping

Ketchup: This will create your base.
Balsamic Vinegar: Adds tang and flavor.
Brown Sugar: Brings the sweetness and helps the glaze stick.

For the Potatoes

Milk: Allows the potatoes to be mashed to the perfect consistency.
Butter: Adds flavor and helps the potatoes be creamy.
Salt: Add to taste.

How Long to Cook Meatloaf in an Instant Pot

You will probably never make meatloaf any other way after you have tried this! It’s perfect every single time!

Potatoes: Add the potatoes to the bottom of your instant pot. Pour the water on top.
Making the Loaf: In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix.
Prep for the Instant Pot: Place a sheet of aluminum foil on the counter. Shape the meatloaf into a loaf and shape the sides of the aluminum foil around the meatloaf. Place on top of the potatoes in the instant pot.
Glaze: In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf.
Cook: Cover and turn the instant pot to the sealing position. Pressure cook on manual high for 25 minutes. Release the pressure with the quick release. Check the meatloaf to see if it has reached an internal temperature of 155 degrees.
Let it Rest: Remove the meatloaf from the pan and let it rest.
Mashing the Pototes: Add the milk and butter to the potatoes and mash with a beater or hand masher until they reach the desired consistency. Salt to taste.

Tips for the Best Instant Pot Meatloaf

It might seem complicated to make meatloaf in an instant pot, but it’s not, it’s just amazing!

Ground Beef: Lean and even extra lean ground beef will work in the instant pot beautifully. The instant pot infuses the meat with steam and moisture. You can use beef from 85/15- 97/3 with success.
Potatoes: You can also use baby potatoes in this recipe and toss them in butter before serving, instead of mashing them.
No Potatoes: If you want to skip the potatoes, place the meatloaf on top of an instant pot trivet to keep it out of the water.
Don’t over mix: When mixing your ingredients mix until just blended. Overmixing will cause a tough meatloaf.
Broil: This step is optional but I highly recommend it. Once the meatloaf is done place under the broiler for 5-8 minutes until the glaze is nicely browned. So good!
Let it rest: This is super important! It allows the meatloaf to reabsorb the juices and redistribute them. Let it sit for at least 10-15 minutes. Cover gently with foil while the meatloaf is resting.

The whole meatloaf sliced up on a plate with parsley garnish.

How to Store Leftover Meatloaf

Meatloaf is one of those dishes that is almost better the next day. And it is great favorite for meatloaf sandwiches.

Refrigerate: Tightly cover and keep in the fridge for up to 4 days.
Freeze: Wrap leftover meatloaf in plastic wrap or foil and place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Put in a 350-degree oven and cover. Bake for 15 min or till the internal temperature is 165 degrees, which is safe for reheated food.

Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!

Course Dinner

Cuisine American

Keyword instant pot meatloaf

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings People

Calories 886kcal

Author Alyssa Rivers

Ingredients

3 pounds russet potatoes peeled and quartered
1 cup water
2 pounds lean ground beef
1 small onion chopped
3 Tablespoons fresh parsley chopped
3/4 cup Italian Bread Crumbs
1/2 cup milk
1 Tablespoon Worcestershire sauce
2 large eggs
1 teaspoon garlic powder
salt and pepper
Glaze:
1/4 cup ketchup
1 Tablespoon balsamic vinegar
1 Tablespoon brown sugar

For the potatoes:

½ cup milk
¼ cup butter
salt to taste

Instructions

Add the potatoes to the bottom of your instant pot. Pour the water on top.
In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt and pepper. Use your hands to mix until combined being careful not to overmix.
Place a sheet of aluminum foil on the counter. Shape the meatloaf into a loaf and shape the sides of the aluminum foil around the meatloaf. Place on top of the potatoes in the instant pot.
In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on the top of the meatloaf.
Cover and turn the instant pot to the sealing position. Pressure cook on manual high for 25 minutes. Release the pressure with the quick release. Check the meatloaf to see if it has reached an internal temperature of 155 degrees.
Remove the meatloaf from the pan and let it rest.
Add the milk and butter to the potatoes and mash with a beater or hand masher until they reach the desired consistency. Salt to taste.

Nutrition

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Homemade Refried Beans

Homemade Refried Beans are simple and packed with so much flavor, you will never reach for a can again. These creamy refried beans are perfect for your next Tex-Mex night!

We love Mexican-inspired foods at our house, and keeping it real and simple tastes the best! Add these homemade beans to these other favorites like chimichangas, empanadas, and Barbacoa.

A bowl of refried beans topped with cilantro and limes.

Easy Refried Beans

It is easy to reach for a can of refried beans when you are in a hurry, but guys, have you had them made fresh?! It is so much better! The flavor is irresistible and totally worth the extra effort with these homemade refried beans. Plus canned beans are often heavily laden with extras like lard, preservatives, and even sugar, which you just do not need! And when you make homemade, you control the spices and the flavor. These homemade refried beans are so good!

Refried beans are not fried again. The word comes from its Spanish origins that mean “well fried.” Really, the most important part of making homemade refried beans is going to be the mashing. They could be called “well mashed” beans instead. Whatever you call them, how about we just make them. You won’t be sorry to ditch the can, I promise!

What You Need For Refried Beans

Super easy and luscious, you’ll wonder why you have not made homemade refried beans before!

Olive Oil: This is for “frying” the beans in.
White onion: Finely diced super well, almost diced. Unless you like chunks of onion.
Garlic cloves: Mince your garlic and use fresh for the best flavor.
Pinto beans*: I used canned beans, but you can also use dried, I give those instructions below.
Cumin: Classic Mexican spice.
Chili powder: You can definitely add more or less to your liking.
Juice of half a lime: It adds a nice freshness to the beans.
Salt: Add to taste, and trust me, you will want some salt, but not a lot.

How to Make Refried Beans at Home

The most important step here when making homemade refried beans is the mashing. You are in control of the consistency. Leave it chunky or make it smooth. It’s up to you.

Saute: In a medium-sized saucepan over medium-high heat add the olive oil and the onion. Sauté until tender.
Combine: Add the beans, cumin, chili powder, lime, and salt. Heat until warm.
Mash: Remove from the stove and mash the beans until they reach desired consistency.
Garnish: Top with cilantro, and cojita cheese if desired.

Sauteing onions, beans and spices and mashing them to eat.

Tips For The Best Refried Beans

Customizable, this homemade refried beans recipe is easy and quick and totally delicious.

Beans: Pinto beans are the best beans for making refried beans. They are super creamy and almost buttery in flavor. You can also use black beans for variety. You would just add them instead of pinto and cook as directed.
Onions: You definitely want to chop your onions very finely and cook till very tender. Biting into large undercooked onion in your refried beans isn’t very pleasant.
Add Spice: Want to spice up your beans, you can add finely chopped jalapeno peppers along with your onions and garlic. Or add a tablespoon or two of diced green chilies.
Top It: Melt cheddar cheese or jalapeno or other cheese on top if you desire. Adding fresh cilantro is absolutely divine.

How to Make Refried Beans with Dried Beans

Just a few extra steps will get you the same result. And using an Instant pot makes it even easier when making homemade refried beans.

Stove Top: Soak the dry beans overnight. Rinse the beans and place them in a large pot. Fill with at least 3 inches of water on the top. Bring to a boil and simmer uncovered for about 2 ½ hours. the beans are done when they are soft and the skin is starting to break open. Drain and continue with the recipe as written.
Instant Pot: Place the beans in the instant pot and fill with water to the top fill line. Turn to seal and cook on high pressure for 30-35 minutes. Release the pressure and string the beans. Add them to the recipe as directed.

How to Use Refried Beans and Storing Them

Make big batch and store them for the next time you need them. But these homemade refried beans are easy enough, you can make them fresh every time too!

Store: Once made these will keep for up to 5 days in the fridge. Keep tightly covered.
Freeze: When the beans have cooled you can freeze meal portions in freezer safe bags for up to 4 months. If they are dry when you thaw them, add a bit of oil or water.
How to Use: These are great as a side dish along with Mexican Rice or use with chips and Queso for a tasty appetizer. They will make your Mexican Pinwheels and 7 Layer Dip taste incredible. Throw them in tacos, burritos, enchiladas, Navajo Tacos, and quesadillas.

A bowl of refried beans in a black bowl.

Homemade Refried Beans

Homemade Refried Beans are simple and packed with so much flavor, you will never reach for a can again. These creamy refried beans are perfect for your next Tex-Mex night!

Course Side Dish

Cuisine Mexican

Keyword homemade refried beans, refried beans

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings people

Calories 51kcal

Author Alyssa Rivers

Ingredients

2 Tablespoons Olive Oil
1/2 white onion finely diced
2 garlic cloves minced
3 (15 ounce cans) pinto beans*
2 teaspoon cumin
1 teaspoon chili powder
juice of half a lime
salt to taste

Instructions

In a medium sized saucepan over medium high heat add the olive oil and the onion. Sauté until tender.
Add the beans, cumin, chili powder, lime and salt. Heat until warm.
Remove from the stove and mash the beans until they reach desired consistency.
Top with cilantro, and cojita cheese if desired.

Nutrition

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