It's Good Though…

with Mashed Potato

Yield: 6 Servings

TastesBetterFromScratch

This flavorful, juicy Instant Pot Meatloaf is an easy instant pot dinner. The meatloaf is made with ground beef (or a combination of ground beef and ground turkey), breadcrumbs, spices, and eggs, and I usually add potatoes to the bottom of the instant pot to make mashed potatoes at the same time, for an all-in-one meal!

For the Meatloaf:

• 2lb ground beef (or ground turkey, ground pork or a combination)
• 2large eggs
• 4TBS ketchup
• 2TBS Worcestershire sauces
• 2tsp Dijon mustard
• 4cloves garlic, minced (or 1½ tsp garlic powder)
• 1tsp salt
• ½tsp freshly ground black pepper
• 1tsp dried sage
• ½cup yellow or sweet onion, minced (or 3 tsp dried minced onion)
• ½cup unseasoned breadcrumbs, regular or Panko
  

Meatloaf sauce:

• ½cup ketchup
• 6TBS light brown sugar
• 2tsp Dijon mustard
• ¼tsp ground nutmeg

For the mashed potatoes:

• 3lb Yukon gold potatoes, quartered
• 1cup water
• ½tsp salt
• ¼cup milk
• ¼cup sour cream or plain yogurt
  
• 3TBS butter

Special Equipment:

• Instant Pot and its Wire Rack
• Heavy duty aluminum foil

Total Prep & Cook Time: 60 minutes

Meatloaf Prep:

Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).

Form the meat mixture into a round loaf that will fit into your instant pot.

Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the meatloaf won’t spill out onto the potatoes while cooking.)

Instant Pot:

Add the quartered potatoes, water, and salt to the bottom of the instant pot.

Lay the Instant Pot wire rack on top of the potatoes. Place the aluminum foil “nest” with the meatloaf on top of the rack.

Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes. When the timer beeps, allow the pressure to naturally release for 10 minutes, then use quick release.

Sauce:

While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl. Mix until smooth. Set aside.

Finish:

Remove the Instant Pot lid, and carefully remove the meatloaf. Check for an internal temperature of 155°F. If below 155°F, finish in a 350°F oven. Discard the aluminum foil and grease drippings.

Spoon the meatloaf sauce over the top (or serve on the side) and cut into slices.

Mashed Potato:

Add the milk, sour cream, butter, salt and pepper to the instant pot with the potatoes. Mash to combine. Taste and adjust seasonings, as needed.
Serve with your choice of vegetable.

A trick to ensuring your foil boat will fit on the rack, is to form it around the rack.

Yield: 4 to 6 Servings

Scott Nowell

Plain or with added protein, fried rice can make a nice meal by itself or used as a side. So many options. Experiment and find out what you like. Use care with the soy and salt, so it isn’t too salty. You can skip the dark soy sauce if you want a lighter colored finished dish.

Sauce pre-mix:

• 2TBS hot water
• 2tsp honey
• 2tsp sesame oil
• 2tsp Shaoxing wine (or dry cooking sherry)
• 2TBS soy sauce
• 2tsp dark soy sauce (skip for lighter colored dish)
• ¼-½tsp white pepper

Protein:

• ½-1lb protein: large shrimp, raw, de-shelled, pork, beef or chicken sliced thin, char siu, bacon or mix
  
• 2-4eggs, scrambled

Rice & vegetables:

• 4-5cups cooked rice
• 2cups cooked vegetables, broccoli, carrots, etc.
• ½cup bean sprouts, optional
• ½cup snow or sugar snap pea pods, trimmed and sliced on the diagonal, optional
• 1medium onion chopped
• 3-4green onions (scallions), white and green sections separated, white chopped into 3/8” rings, green into ¾” pieces
• 2-4TBS oil, divided
• 1tsp sugar
• 2tsp soy sauce
• 2tsp oyster sauce or 1 tsp sesame oil
• Kosher salt and freshly ground pepper

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Sauce premix:
Start by combining the hot water, honey, sesame oil, Shaoxing wine (if using), soy sauce, dark soy sauce (if using), and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.

Stir fry protein & onion:
With the wok over medium heat, add a TBS of oil and eggs. Scramble until just set. Remove to bowl, set aside.
With the wok over medium heat, add a TBS of oil and stir-fry the onions and white part of the scallions until translucent and then stir in the protein. Stir-fry until chicken or pork are cooked through. If using shrimp, stir-fry for a couple minutes and remove to a bowl. Add 2 TBS of oil and the rice and stir-fry until heated through.

Add sauce:

Add the premix sauce and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.

Toss in your bean sprouts, pea pods, scrambled eggs and return shrimp (if using). Mix thoroughly for another minute or two and serve, topped with green part of the scallions!

Yield: 2 to 3 Servings

Adapted from Sue & Gambo

For Chicken

• 4oz sliced chicken
• 1pinch of salt
• 1tsp sesame seed oil
• ½egg white
• 1TBS corn starch
• 4TBS of oil

Main dish

• 4oz baby shrimp
• 4oz BBQ pork (See BBQ Pork / Char Sui)
  
• 2eggs
• 1cup bean sprouts
• ½cup green onions
• ½cup white onions
• 2cups cooked white rice
• 1TBS oyster sauce
• 2pinch white pepper
• 2TBS of soy sauce
• ¼cup green onions

Marinating the Meats

Marinate the chicken with salt, sesame seed oil, 1/2 egg white, corn starch and 1 tablespoon of oil

Cook the Chicken

In a wok add 1 tablespoon of oil and add the chicken and cook for on high heat until chicken is fully cooked all the way through.

Set the cooked chicken aside

Stir-Fry

Add 2 tablespoons of oil, egg, the 3 different type of meats and all of the vegetables, white rice and stir-fry

Next add the oyster sauce, white pepper, soy sauce and stir-fry

Once the fried rice is evenly mixed together, add it to a plate and place a few green onions on top.

Yield: 4 Servings

Saveur

A mainstay at trattorias throughout Rome, this quick and elegant dish calls for just three main ingredients: veal cutlets, prosciutto, and fresh sage. Served with a simple sauce made by de-glazing the pan with Marsala, it’s slightly salty, slightly woodsy, and entirely sumptuous. Saltimbocca means “jump in the mouth”.

• 8(2-oz) veal cutlets, preferably from the veal top round
• Kosher salt and freshly ground pepper
• 16–24thin slices of prosciutto
• 16–24fresh sage leaves
• ½cup flour
• 8TBS extra-virgin olive oil
• 12TBS unsalted butter
• ¼cup dry Marsala
• 1cup chicken stock

Using a meat mallet, pound the veal cutlets, one at a time, between 2 sheets of plastic wrap until each piece is about 1⁄8 inch thick. Lightly season with salt (little is needed, as prosciutto is salty) and pepper to taste.

Lay 2–3 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place 2–3 sage leaves on top of the prosciutto and stitch them into the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess, and set aside.

In a 12-inch skillet, heat 2 TBS of the oil and 2 TBS of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter, and the remaining meat. Remove and discard the toothpicks.

Drain and discard the oil and butter from the skillet; place over high heat. Add the Marsala; cook, scraping up browned bits, until reduced by half, 1–2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining 4 TBS of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1–2 minutes. Transfer to a platter and serve. (Alternatively, drizzle the pan sauce over the meat and serve.)

Yield: 4 Servings

Sarah Larson / Escoffier OnLine

Talk about a luxurious dish. Veal Oscar is about as indulgent as you can get when it comes to a classic French dish. Tender veal cutlets, crab meat, blanched asparagus are smothered in a rich béarnaise sauce for a meal like you’ve never had before. Veal Oscar is the definition of fine cuisine.

Béarnaise Sauce:

• 3large egg yolks
• 3TBS Champagne or white vinegar
• 1TBS white wine
• 1TBS finely chopped shallots
• 1TBS finely chopped fresh tarragon
• 1stick of butter melted
• 1tsp lemon juice
• 2TBS water
• Salt and pepper to taste

Veal Oscar Ingredients:

• 1lb veal cutlets lb
• ¼cup all-purpose flour
• ½lb lump crab meat
• 2TBS whole butter
• ½TBS vegetable oil
• 12fresh asparagus spears
• Salt and pepper to taste

Bearnaise Sauce:

Melt stick of butter in a small saucepan over medium heat keep warm to about 125° F. In a small sauce pan combine half the vinegar, white wine, shallots, and tarragon over medium heat and reduce until most of the liquid has evaporated, about 5 minutes. Set aside.

In a sauce pan add about ½ gallon of water and bring to a simmer over medium heat. Place egg yolks in a metal bowl and add 2 TBS of water and 1 TBS vinegar. Cook quickly over a double boiler until yolks are lighter in color and a ribbon consistency. Remove from heat.

Slowly add the clarified butter to the yolks, whisking constantly. Add a few drops of water if the sauce becomes too thick. Add the tarragon reduction, season with salt and pepper to taste. Hold the sauce hot at 125°F for a maximum of 1.5 hours.

Veal Oscar:

Season veal cutlets with salt and pepper, dredge in flour and shake excess flour, in a large skillet add 1 TBS each butter and oil; heat over medium heat until butter melts. Add veal pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside. Cook asparagus spears in salted boiling water until tender, about 5 minutes.

Melt the remaining butter in the same pan over medium heat, add crab to warm up.

To serve:

Arrange veal, crab and asparagus on warm serving plates; top with béarnaise sauce.