Easy meals recipes for stay at home
This would be good with the ground beef in your freezer and pantry items you have on hand.
Instant Pot Meatloaf
Course: Entree
Serving size: Serves 6 (serving size: 1 slice)
Preparation time:
Cooking time: 1 hour
Ingredients
2 pounds (80/20) ground beef
2 large eggs, lightly beaten
4 garlic cloves, minced
1/2 cup finely chopped yellow onion (from 1 small onion)
1/2 cup panko (Japanese-style breadcrumbs)
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup ketchup
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 cup water
Directions
Gently stir together beef, eggs, garlic, onion, panko, Worcestershire, salt, and pepper in a medium bowl, being careful not to overmix.
Form mixture into an 8- x 5 1/2-inch loaf.
Place loaf in center of a large piece of heavy-duty aluminum foil. Fold up sides of foil to make a secure nest for meatloaf (you want the sides high enough so any moisture will not spill out).
Stir together ketchup, vinegar, and Dijon. Spread mixture evenly over meatloaf.
Pour water into a programmable pressure multicooker (such as Instant Pot). Place cooker rack in cooker. Place meatloaf in foil on rack. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 25 minutes. (It will take 6 to 8 minutes for cooker to come up to pressure before cooking begins.)
When cooking is done, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 2 to 3 minutes). Remove lid from cooker. Let meatloaf stand in cooker 5 minutes. Carefully remove meatloaf to a platter; discard foil and drippings. Re-spread ketchup topping over meatloaf, if needed.
Cut meatloaf into slices, and serve.
This is a great meal that is delicious and best of all I would bet you have the ingredients in the pantry and freezer already.
5 slices of bacon
3 large boneless chicken breasts split so 6 pieces
10oz Cream of Chicken Soup
4oz Sliced Mushrooms (Fresh is great but the can is not bad either)
1 Med Onion chopped
1/2 Cup of diced Swiss Cheese
Cook the bacon in a large skillet till very crispy drain and set aside
Season Chicken with Salt, Pepper, Poultry Season, Garlic Powder and Onion Powder
Brown Chicken 3-5 min in the pan with bacon grease. Just lightly brown turning once
Put the chicken in a slow cooker with onion, mushrooms, and soup
Cover and cook on Low for 4-5 hours. Chicken breast should run clear when pierced with a knife.
Crumble bacon into fine pieces and refrigerate
When chicken is done leave slow cooker on low and add the diced Swiss Cheese and bacon and heat till cheese is melted.
Serve over yellow or brown rice and steamed carrots and green beans make for a pretty plate. Excellent with a dry Chardonnay too!
Enjoy
This is a great meal that is delicious and best of all I would bet you have the ingredients in the pantry and freezer already.Serve over yellow or brown rice and steamed carrots and green beans make for a pretty plate. Excellent with a dry Chardonnay too!Enjoy
Appreciate the inclusion of the recommended side and choice of wine
Actions
Back to TopicsReply to TopicShare this topic
Get paid just by sending us users/traffic.
Signup takes seconds, start now!
Signup as an affiliate!