Tonight.... panic mode set in. I didn't plan dinner tonight.... SWEET LORD.... KNOW RIGHT?! Who am I? I think the time change zapped my brain or something because 5pm rolled around and I realized I had NOTHING planned. SO I busted open the deep freezer and found 2lbs of ground beef. SURELY I could figure something out right.
So I started, as I normally do, with a few of my trusty favorite cookbooks and came across a meatloaf recipe I had marked years ago. PERFECT... or so I thought... it takes an hour and a half to cook and my meat was just now thawing in a sink fulla hot water (yes I know FOOD SAFETY POLICE this isn't preferred practice... I took a whole stinking class on food safety, I understand my risk... now back off ok).
Out busts the Instant Pot, surely there has to be a way to get this supper busted out faster, and if anyone can handle the job it's my trusty Heisenberg (yes I named my Instant Pot after Walter White in Breaking Bad).
So here' it is, the recipe. Came out bomb.com on the first try. D-man ate 3!!!! Servings of it and told me it's the best thing I've ever made (I'm fairly sure that's b/c it has ketchup on it). And Little-E ate it without being coaxed, which is big time for her.
PLUS!!!! I snuck in a whole mess load of veggies in the actual meatloaf... so GOTCHA SUCKASSSSS
I served this with sweet potato home fries and steamed spinach.
2 pounds lean ground beef
½ cup bread crumbs (I put frozen Dave's Killer Bread in the food processor & buzzed it up)
¼ cup feta cheese (you could also use Parmesan)
¼ cup shredded carrots
¼ cup chopped mushrooms
¼ cup chopped green bell peppers
1 large egg
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
½ cup Ketchup
½ cup BBQ sauce
In large food processor (or large bowl), combine beef, breadcrumbs, cheese, egg, garlic, Worcestershire, veggies, salt and pepper. Process until well blended (don't want those veggie pieces being too conspicuous).
Mix Ketchup & BBQ sauce in small bowl (or be lazy and do it in the mixing cup like me)
Press meat mixture into spring form pan that fits into Instant Pot (mine is a 6in). Top with 3/4 of the sauce mixture, save the rest of the sauce for post-cooking.
Put 1.5 cups water in the instant pot. Place trivet inside with handles folded down under the trivet. Place the spring form pan inside the Instant Pot.
Secure lid and press Manual, cook on HIGH for 35 minutes. Release pressure naturally for 10 minutes, then quick release remaining pressure. Serve topped with remaining sauce.