Grandma's Meatloaf w/Gravy & Mashed Potatoes Dinner
Equipment
- Stacker pans
Ingredients
For the Meatloaf:
- 1½ lbs lean ground beef
- 2 slices white bread
- ½ cup milk
- 1½ tsp seasoned salt or PC Magic
- ½ cup grated onion
- ¼ tsp ground rosemary
- 1 large Egg beaten
For the Gravy:
- 1 can Cream of Mushroom Soup
- ⅓ cup milk
- 1 tsp Worcestershire Sauce
For the Mashed Potatoes:
- 2 lbs russet potatoes peeled
- ½-1 cup milk
- 4 Tbsp butter
- 1 tsp salt
Instructions
For the Meatloaf:
- Soak bread slices in milk and let sit while making your meatloaf base.
- Add ground beef to a large mixing bowl and break it up and spread it out to expose the meat as best you can. This will help you season everything evenly without too much mixing later on.
- Sprinkle your seasoned salt or PC Magic onto meat surfaces first. Then add ground rosemary.
- Grate your onion and add to meat as well, trying to disperse across meat evenly. Now add the garlic and beaten egg over the top.
- Check your bread mixture and make sure all of the bread has soaked up the milk. Tear it up, or squish it up, and add that on top as well.
- Now mix all of the ingredients together in your mixing bowl. You want the ingredients incorporated well, but try not to over mix. Meatloaf can get tough if it's over mixed.
- Using a push pan (or a 7 inch springform pan), form the meat mixture around the side of the pan, leaving the center open for your gravy. You can do this easier if you have a wide glass to place in the center and form the meat around it. Then remove the glass leaving a opening in the center for your gravy.
For the Gravy:
- Mix soup, milk, and Worcestershire in a bowl and pour into the center of the meatloaf. Then set this aside.
For the Mashed Potatoes:
- Place trivet in the bottom of pot with 1½ cups of water. Peel 2 lbs of potatoes and leave them whole. Place whole potatoes on trivet. You are leaving your potatoes whole because of the long cooking time.
- Put your meatloaf pan right on top of the potatoes. No need to cover your meatloaf pan. Set pot to Pressure Cook for 25 min with 15 NPR. The NPR time will ensure your meatloaf is done and retains it's juices for tenderness.
- Open pot and remove meatloaf pan with handle, being careful not to spill the gravy. Remove potatoes and place into a mixing bowl. Add butter, milk, and salt and mash your potatoes. Blend with a hand mixer if you prefer whipped potatoes. Start with ½ cup, adding more milk if needed.
- Serve with green peas or veggies of your choice.
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Grandma's Meatloaf w/Gravy & Mashed Potatoes Dinner
Servings: 4 servings
Equipment
- Stacker pans
Ingredients
For the Meatloaf:
- 1½ lbs lean ground beef
- 2 slices white bread
- ½ cup milk
- 1½ tsp seasoned salt or PC Magic
- ½ cup grated onion
- ¼ tsp ground rosemary
- 1 large Egg beaten
For the Gravy:
- 1 can Cream of Mushroom Soup
- ⅓ cup milk
- 1 tsp Worcestershire Sauce
For the Mashed Potatoes:
- 2 lbs russet potatoes peeled
- ½-1 cup milk
- 4 Tbsp butter
- 1 tsp salt
Instructions
For the Meatloaf:
- Soak bread slices in milk and let sit while making your meatloaf base.
- Add ground beef to a large mixing bowl and break it up and spread it out to expose the meat as best you can. This will help you season everything evenly without too much mixing later on.
- Sprinkle your seasoned salt or PC Magic onto meat surfaces first. Then add ground rosemary.
- Grate your onion and add to meat as well, trying to disperse across meat evenly. Now add the garlic and beaten egg over the top.
- Check your bread mixture and make sure all of the bread has soaked up the milk. Tear it up, or squish it up, and add that on top as well.
- Now mix all of the ingredients together in your mixing bowl. You want the ingredients incorporated well, but try not to over mix. Meatloaf can get tough if it's over mixed.
- Using a push pan (or a 7 inch springform pan), form the meat mixture around the side of the pan, leaving the center open for your gravy. You can do this easier if you have a wide glass to place in the center and form the meat around it. Then remove the glass leaving a opening in the center for your gravy.
For the Gravy:
- Mix soup, milk, and Worcestershire in a bowl and pour into the center of the meatloaf. Then set this aside.
For the Mashed Potatoes:
- Place trivet in the bottom of pot with 1½ cups of water. Peel 2 lbs of potatoes and leave them whole. Place whole potatoes on trivet. You are leaving your potatoes whole because of the long cooking time.
- Put your meatloaf pan right on top of the potatoes. No need to cover your meatloaf pan. Set pot to Pressure Cook for 25 min with 15 NPR. The NPR time will ensure your meatloaf is done and retains it's juices for tenderness.
- Open pot and remove meatloaf pan with handle, being careful not to spill the gravy. Remove potatoes and place into a mixing bowl. Add butter, milk, and salt and mash your potatoes. Blend with a hand mixer if you prefer whipped potatoes. Start with ½ cup, adding more milk if needed.
- Serve with green peas or veggies of your choice.
