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 Ingredients

  • Ketchup: This will create your base.
  • Balsamic Vinegar: Adds tang and flavor.
  • Brown Sugar: Brings the sweetness and helps the glaze stick.
Process photos of making meatloaf.

What you Need to Add 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!

  1. Potatoes: Add the potatoes to the bottom of your instant pot. Pour the water on top.
  2. 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.
  3. 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.
  4. Glaze: In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf.
  5. 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.
  6. Let it Rest: Remove the meatloaf from the pan and let it rest.
  7. 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.

Mashed Potatoes in the Instant Pot

Mashed Potatoes are excellent made in the instant pot. Once your meatloaf is finished cooking, you just carefully remove the meatloaf from the instant pot and let it rest for 10 minutes to reabsorb the juices.

  1. Soften: Add milk and butter to the potatoes.
  2. Combine: Beat the potatoes with a hand beater or hand masher until they reach your desired consistency.
  3. Seasoning: Add salt and pepper 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.

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.

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

Print

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 4 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

Calories: 886kcal | Carbohydrates: 91g | Protein: 65g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 816mg | Potassium: 2515mg | Fiber: 6g | Sugar: 15g | Vitamin A: 969IU | Vitamin C: 26mg | Calcium: 213mg | Iron: 10mg



Source link

Paula Deen’s Peach Cobbler Recipe


Paula Deen’s Peach Cobbler Recipe Paula Deen’s Peach Cobbler Recipe trumps them all! Which, of course, comes as no surprise. This simple recipe is easy to follow and the cobbler absolutely melts-in-your-mouth. Related Recipes: Paula Deen’s Apple Pie Easy Peach Dumplings Classic Apple Cobbler Ingredients butter sugar self-rising flour milk canned peaches cinnamon (optional) Suggested […]

The post Paula Deen’s Peach Cobbler Recipe appeared first on Something Swanky.



Source link

Grilled Huli Huli Chicken

Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!

Grilling season is coming and I could not be more excited! Grilling can bring out the best in foods, try these favorites, Chicken, Asparagus, and Shrimp!

Grilled Huli Huli Chicken on a plate with grilled pineapple and garnished with green onions.

Huli Huli Chicken Recipe

This Huli Huli Chicken has been on my list of things to make for years now. I am kicking myself for not making it until now. We loved it so much we grilled it three nights in a row. Huli Huli originated in Hawaii and has quickly become a restaurant staple. Now you can make this at home. When my hubby took his first bite of this chicken he said it tastes exactly like our favorite restaurant. It is honestly one of the best things that we have grilled to date.

The marinade is quick and easy with a few ingredients and the flavor will blow your mind. I marinaded the chicken overnight so that it could soak up all that delicious flavor. You reserve some of the sauce to baste the chicken with while it grills. The sauce is thick and delicious and coats the chicken perfectly as it grills. We love to grill at our house and this recipe needs to be at the top of your list! It was incredibly grilled with our favorite grilled pineapple recipe. This recipe is easily a five-star recipe that you will make again and again. We already can’t wait to make it again!

What You Need for Grilled Huli Huli Chicken

Everything can be found at your local grocery store, look for fresh ginger in the produce section.

  • Boneless Skinless Chicken Thighs: You can use chicken breasts but they can dry out and not be as flavorful.
  • Unsweetened Pineapple Juice: You can find this in the canned fruit section sometimes as well as the juice section of your grocery store.
  • Soy sauce: Low Sodium soy sauce will work here too.
  • Brown Sugar: The sugar will caramelize the chicken and gives it a beautiful flavor.
  • Ketchup: This will add flavor and richness.
  • Chicken Broth: Adds flavor to the marinate, look for low sodium if you desire.
  • Fresh Ginger Root Grated: I can often find the ginger in the produce section of my grocery store.
  • Minced Garlic: Fresh minced garlic is best but you can used jarred to save a bit of time.
  • Green Onions: Sliced for garnish.

Let’s Make Some Grilled Chicken!

Super simple and easy, but big on flavor, this is going to become a staple in your grilling rotations.

  1. Marinate: In a medium-sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate for at least 3 hours or overnight.
  2. Grill It: Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired
Chicken thighs sitting in a bowl of marinade.

The Best Huli Huli Chicken Tips

With all grilled foods there are some do’s and don’ts to make sure it is the best tasting chicken you have ever had.

  • Chicken: What kind of chicken you use matters. When you are grilling the possibility of losing moisture is more likely. You want to cook your chicken to 165 degrees without drying it out. It is best to use chicken thighs because they have dark meat which is naturally moister and has a bit more fat. You can use breasts but you want to pound them out the same thickness so they cook evenly and pull them off the grill when they are about 162, they will continue to cook while resting.
  • Rest Your Chicken: To help the chicken retain its moisture and flavor you want to let your chicken rest after it is done cooking. This gives the chicken time to redistribute the juices, leaving more inside than on your plate. This is true for any meat you grill. Let it rest covered with foil for about 10 minutes.
  • Marinade: Make sure you reserve marinade to baste the chicken once on the grill. Do not use the marinade the raw chicken sat in. It will spread bacteria and possible food poisoning.
  • Do Not Have A Grill? No worries, you can still enjoy this incredible dish by cooking the chicken in the oven at 400 for 20 min or in a pan on the stovetop.

Basting chicken as it grills.

Popular Sides For Huli Huli Chicken

Grilled main dishes are a great spring and summer staple. Add sides that compliment your dish and highlight the season. Here are some tried and true recipes to try when serving your Huli Huli Chicken.

Grilled Huli Huli chicken and pineapple on a plate.

Storing and Using Your Huli Huli Leftovers

I love this recipe, because you make a lot and they make the best leftovers! It is like it tastes better the next day.

  • Store leftovers tightly covered in the fridge for up to 4 days. You can freeze the chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
  • Use leftovers to top some of your favorite salads, like Broccoli Ramen Salad, or add to a Buddha Bowl.

Diced grilled chicken ready to eat.

Print

Grilled Huli Huli Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!
Course Dinner, Main Course
Cuisine American
Keyword grilled huli huli chicken, huli huli chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Servings
Calories 288kcal
Author Alyssa Rivers

Ingredients

  • 4 pounds boneless skinless chicken thighs chicken breasts also work
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup ketchup
  • 1/4 cup chicken broth
  • 2 teaspoons fresh ginger root grated
  • 1 1/2 teaspoons minced garlic
  • green onions sliced for garnish

Instructions

  • In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired

Video

Notes

Updated on April 25, 2021

Originally Posted on May 1, 2016

Nutrition

Calories: 288kcal | Carbohydrates: 17g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 907mg | Potassium: 544mg | Fiber: 1g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

A Reader’s Review

“Absolutely delicious! Easy and many ways to eat it. Last evening we skewered the chicken!” -Tricia





Source link

Martha Stewart’s Chocolate Chip Cookie Recipe


I love trying new chocolate chip cookie recipes, and of course– trying Martha Stewart’s Chocolate Chip Cookie Recipe was at the top of my list! It’s a great, solid starter recipe for beginners. Related Recipes Mom’s Oatmeal Chocolate Chip Cookie Recipe Butterscotch Pretzel Chocolate Chip Cookie Recipe Big Batch Chocolate Chippers Ingredients all-purpose flour baking […]

The post Martha Stewart’s Chocolate Chip Cookie Recipe appeared first on Something Swanky.



Source link

Friday Food Bites: May 14, 2021

Image of Dodo Donuts by Abigail Reed Photography

There’s a lot happening in the Columbus restaurant world! Here’s the latest:

  • A new donut truck (what?!) called Dodo Donuts makes its debut this Saturday, May 15 outside the Beechwold Farm Market (4662 Indianola Ave.) from 9 a.m. to 1 p.m.
  • Multiple sources shared this week that Hank’s Texas BBQ is now open at 2941 N. High St. in Clintonville, former site of Old Skool
  • Tasty Dawg will open its first brick-and-mortar location this summer at 107 S. High St.
  • J’s Sweet Treats and Wedding Cakes on Parsons Avenue shared that they’ll open a second location at Polaris Fashion Place this summer
  • Charmy’s Persian Cuisine announced that they’ll be moving operations back to the Hills Market Downtown starting next week Wednesday, May 19
  • Both BRIO Italian Grille and BRAVO! Italian Kitchen debut Sunday brunch this week Sunday, May 16
  • And I haven’t shared it yet, but Pelino’s Pasta is coming soon to 245 King Ave., former site of Yellow Brick Pizza

This week I’m also writing:

Want to keep up with more? Follow me on Instagram at @breakfastwithnick, check out the news archives, follow our Current Cravings, or…

Processing…

Success! You’re on the list.

Whoops! There was an error and we couldn’t process your subscription. Please reload the page and try again.




Source link

The Locust Table | Powell, OH

The Locust Table | Facebook | IG: @thelocust_table
16 Crossing St. (map it!)
Powell, OH 43065
(614) 553-7322

Open Tuesday-Friday, 7a-2p; Sat & Sun, 8a-3p (bfast served till 11a weekdays)
Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

We’re always happy to have more breakfast options across the city, so it was exciting to hear of The Locust Table opening in the heart of Powell. Sitting at a visible front corner of the new Powell Crossing development, the cafe is owned by Karla Woolley, who has a long history with companies like Northstar Cafe. You’ll find echoes of Northstar’s service style, care of ingredients, and interesting construction of dishes on the menu.

The Locust Table has you order at the counter, then grab a number and find a seat in the spacious cafe.



Source link

Skillet Cajun Spiced Fish with Tomatoes

Cajun spices, tomatoes, onions and peppers give any white fish extra pizazz and a little kick. Super easy and quick!


Skillet Cajun Spiced Fish with Tomatoes

Here I used flounder, but you can use any white flaky fish fillet! In the summer when we go fishing and catch black striped bass, this is usually my go-to! More fish recipes you make love, Fish Florentine and Fish Tacos, two of my most popular!

(more…)

The post Skillet Cajun Spiced Fish with Tomatoes appeared first on Skinnytaste.



Source link

Bubble Pizza

Bubble pizza is a fabulous spin on pepperoni pizza that is easy and crazy good! Soft pillowy biscuits are smothered in sauce, pepperoni, and topped with cheese!

We love pizza in our house and there are so many fun ways to make it besides in the round. Try these tried and true recipes Pizza Crescent Rolls, Calzone, and English Muffin Pizzas.

Bubble pizza in a 9x13 ready to eat.

Quick and Easy Bubble Pizza

When you are craving pizza but need it quick, this bubble pizza is the way to go! Customize your pizza any way you like! This is the perfect combination of biscuit, cheese to pepperoni ratio. Every bite of bubble pizza gets better and better with the same stringy, hot cheese, sizzling pepperoni and the biscuits that is like crust. Your family will be asking to make this each week!

Creating pizza is the best Friday night tradition! Now add this bubble pizza to your rotation and see how simple this pizza casserole comes together. Bubble pizza is named from the biscuits being simple to use and act as a crust in the casserole. They bubble up being baked and create the best balance of bread, cheese and sauce mixture. You can’t go wrong with this bubble pizza recipe!

Ingredients for Bubble Up Pizza

Bubble Pizza is super simple to make and has just the right amount of ingredients that you will have on hand. Easy and delicious, this bubble pizza will be a huge hit for dinner!

  • Regular Biscuits: I used a can of Pillsbury dough biscuits.
  • Pizza Sauce: I love homemade sauce but any store bought kind will work well too.
  • Parmesan Cheese: Freshly grated is the best but if you want to keep it simple, purchase the pre-shredded in kind in the bag.
  • Italian Seasoning: This is a pantry staple and always on-hand.
  • Garlic: My favorite ingredient to add when choosing Italian dishes!
  • Pepperoni: Cut your pepperoni into fourths for a bite size look.
  • Colby Jack Cheese: Shredded cheese that will be sprinkled on top.

How to Make the Best Bubble Pizza

It is easy to make and comes together in a less than 10 minutes. Your kids will love to watch the oven window as the biscuits start to bubble up!

  1. Prepare Pan: Preheat oven to 350 degrees.  Spray a 9×13 inch baking dish with cooking spray and set aside.
  2. Mix Together: In a medium-sized bowl combine the biscuits, pizza sauce, parmesan cheese, Italian seasoning, garlic, and pepperoni.
  3. Add Biscuits: Spread in an even layer along the bottom of your baking dish.  Do not overlap biscuits.
  4. Bake to Perfection! Top with shredded cheese and bake for 15-20 minutes or until biscuits are cooked and cheese is bubbly.
Biscuits, sauce, cheese and pepperoni in a bowl.

Variations for Bubble Up Pizza Bread

Mix and match all the toppings to customize your bubble pizza just the way your family loves it!

  • Sauce: Mix up your sauce and try Alfredo Sauce or a zesty Italian sauce that is store bought.
  • Cheese: Switch your cheese with an ooey-gooey mozzarella or even a sharp cheddar.
  • Biscuit Dough: If you love homemade, these biscuits are perfect for using in this recipe.
  • Protein: Shredded chicken, sausage and ham are great ways to create a hearty and filling dinner.
  • Toppings: Add as many or as little toppings to create the best bubble pizza. Try green peppers, canned pineapple, sliced black olives, mushrooms or onions for a delicious twist.

What to Serve with Casserole Pizza

Make a complete meal with these delicious side dishes!

Mixture in a 9x13 with cheese on top ready to bake.

How to Store your Pizza

Storing bubble pizza is simple! Simply place a lid, plastic wrap or aluminum foil overtop the casserole dish and store in the refrigerator for 3 to 5 days. When ready to reheat, place a slice of pizza on a microwavable plate for 1 minute or until it is warmed through.

Scooping out a slice of Bubble pizza.

Print

Bubble Pizza

Bubble pizza is a fabulous spin on pepperoni pizza that is easy and crazy good! Soft pillowy biscuits are smothered in sauce, pepperoni, and topped with cheese!
Course Dinner
Cuisine American
Keyword bubble pizza, bubble up pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 People
Calories 361kcal
Author Alyssa Rivers

Ingredients

  • 1 can pillsbury regular biscuits not grand , cut into fourths
  • 1 cup pizza sauce
  • 1/4 cup parmesan cheese
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic
  • 1 cup pepperoni cut into fourths
  • 2 cups Colby Jack Cheese

Instructions

  • Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray and set aside.
  • In a medium sized bowl combine the biscuits, pizza sauce, parmesan cheese, italian seasoning, garlic, and pepperoni.
  • Spread in an even layer along the bottom of your baking dish. Do not overlap biscuits.
  • Top with shredded cheese and bake for 15-20 minutes or until biscuits are cooked and cheese is bubbly.

Nutrition

Calories: 361kcal | Carbohydrates: 31g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 954mg | Potassium: 279mg | Fiber: 1g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 300mg | Iron: 3mg



Source link

100+ Recipes for Breakfast & Brunch


100+ Recipes for Breakfast & Brunch With 100+ Recipes for Breakfast & Brunch all in one place, there’s definitely something here for everyone! Including a section of recipes that are easy enough for kids to make on Mother’s day plus a section of recipes that accommodates special dietary needs (like gluten free!) towards the bottom of […]

The post 100+ Recipes for Breakfast & Brunch appeared first on Something Swanky.



Source link