A perfect one-pot meal that cooks up in 35 minutes.
I wanted to make sure I could prepare it with just the accessories that came with my Multi-Pot.
I just quartered the potatoes because of the long cooking time (they usually cook to tender in 8 minutes when cut into eighths). Well scrubbed, I rarely peel my potatoes. I placed them on the trivet and added 2 cups of water, so they would steam, not boil.
I shaped the meatloaf into a doughnut and added onions and garlic cloves into the center. The juices dripped down over the steaming potatoes, adding flavor. I only made a half-recipe because I was testing – but 2 lbs of meatloaf should still easily fit in the pan.
I set the cooking time for Meat/Stew – 35 minutes. I let it depressurize naturally. The meatloaf temperature should be at least 160 degrees F. Mine was about 190, but still nice and juicy, not dry.
Once it was depressurized, I removed the meatloaf and put it on a baking sheet, added another layer of glaze and baked at 400 degrees for 5-7 minutes.
While it was baking, I drained and mashed the potatoes and steamed the green beans.
Mashed Potatoes (recipe here)
- 4-6 russet potatoes
- 4 tbsp butter
- 1 stalk celery, diced (opt)
- 1 small carrot, diced (opt)
- 1/2 green pepper, diced (opt)
- 1/2 onion, diced,
- 2 cloves garlic, crushed,
- 1 tbsp tomato paste
- 2 lb 80/20 ground beef
- 1/2 cup rolled oats (not quick oats)
- 2 eggs
- 1/2 tsp salt and 1/2 tsp pepper
For the center of meatloaf:
- 1/2 onion, halved
- 1 clove, halved
Mix together all ingredients (expect halved garlic and onion) until completely combined. Form into a ball and then create a hole in the center. Add remaining garlic and onion to the center. Glaze with 1/2 of the glaze mixture
I used BBQ sauce mixed with a bit of hot sauce because I wasn’t in the mood to mix up glaze. But here are the ingredients to make an excellent glaze.
- 3/4 cup ketchup
- 1/4 cup packed light brown sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon black pepper
Divide in half and brush on the first half before cooking and the remainder when baking.