eBread Newsletter October, 2008

Cooler fall weather always inspires me to try new recipes and I am always looking for faster, more efficient ways to get good food on the table. Our new Fissler pressure cookers with the cooking inserts has transformed mealtime at my house. It's a whole new cooking experience to cook an entire meal in one pot!!!

Meatloaf with Cheddar Smashed Potatoes
cooked all in one pot from the Pressure Perfect cookbook by Lorna Sass was a big hit and ready to serve in less than 30 minutes!!!

Meatloaf:

Cooking spray or oil, for preparing the steaming basket
2 Large Eggs
1 1/2 lb. Ground Beef (or ground chuck)\
1 cup Finely Chopped Onions
1/2 cup Finely Chopped Flat-Leaf Parsley
3/4 cup Rolled Oats
1/2 cup Catsup or Chili Sauce plus 1-2 Tbs. to coat the meatloaf
1 tsp. Salt **
1/2 tsp. Garlic Powder **
Pepper

**Or you may use 1 � tsp. Garlic Salt in place of powder and regular salt.

Cheddar-Smashed Potatoes:

3 lbs. Potatoes, scrubbed, cut into 1-inch chunks
1 1/2 loosely packed cups Shredded Cheese
1/2 cup Milk, plus more to taste
Salt and Pepper to taste

Optional - Steamed Carrots (to make this a 1 pot meal)

Carrots - Wrap in foil and place on top of meat loaf prior to cooking.

Coat the bottom and sides of the steaming basket lightly with the cooking spray.

Beat the eggs in a large bowl. Add the ground meat, onions, parsley, oats, catsup, salt, garlic, and pepper to taste. Mix with your hands until blended. Transfer to the steaming basket and press into a disc of uniform thickness. Spread a very thin coating of catsup on top.

Pour 2 cups water into a 6 qt. or larger pressure cooker. Place the potatoes in the water. Set the steaming basket on top of the potatoes.

Meatloaf w/ Cheddar-Smashed Potatoes

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Turn off the heat. Quick-release the pressure. Remove the lid.

Test for doneness: an instant-read thermometer inserted into the middle of the meatloaf should read at least 155 degrees Fahrenheit. If the meatloaf requires more cooking, remove the potatoes, set the meatloaf on a trivet to raise it above the water, and steam it over high heat for another few minutes. When the meatloaf is done, let it rest in the basket for at least 5 minutes before slicing.

Meanwhile, prepare the Cheddar-Smashed Potatoes: Drain the potatoes and return them to the empty cooker. Set over very low heat and add the cheese and milk. Use a masher to coarsely smash the potatoes. For a moister mixture, stir in additional milk. Add salt and pepper to taste.

To serve, either unmold the meatloaf or slice it right in the basket. Serve the cheddar-Smashed Potatoes alongside.

Lorna Sass
Taken from: Pressure Perfect pg. 133