PRESSURE COOK MEATLOAF RECIPES
NINJA FOODI MEATLOAF - RECIPE THIS
Ninja Foodi Meatloaf. Learn how to cook a delicious meatloaf in the Ninja Foodi. This flavoursome meatloaf uses both the Ninja pressure cooker and the Ninja air fryer. It is also gluten free and keto friendly too.
Provided by RecipeThis.com
Categories Main Course
Total Time 28 minutes
Prep Time 3 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Peel and dice your onion into small chunks. Load the onion into a mixing bowl with your minced beef and seasonings. Mix well with your hands and form into a shape of a meatloaf.
- Load two cups of water into your Ninja cooking pot and add in the air fryer basket. Wrap your meatloaf in foil tightly, load into the air fryer basket and add the pressure cooker lid. Set the valve to sealing and cook for 20 minutes on pressure cook.
- Do a quick pressure release and using kitchen gloves remove the air fryer basket and drain the water. Add the basket back in and adjust the foil so that the top of the meatloaf is foil free.
- Cover the top of the meatloaf with grated cheese and air fry for 5 minutes. Then slice and serve.
Nutrition Facts : Calories 555 kcal, CarbohydrateContent 4 g, ProteinContent 37 g, FatContent 43 g, SaturatedFatContent 17 g, TransFatContent 2 g, CholesterolContent 150 mg, SodiumContent 224 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
MEATLOAF RECIPE - NYT COOKING
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Total Time 2 hours
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
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