Meat Loaf Food is tasty recipe.
Usually cooked in the oven, this easy and useful dish can also be steamed in the pressure cooked.
Ingredients for 3-4 servings:
2 slices white bread
1-2 tbsp milk
½ kg mince
½ -1 tbsp black pepper powder
12 tbsp salt
1-2 tbsp bland oil
Any or all of the following seasonings:
2 cloves garlic
1-2 meat stock cubes
1 ½ tbsp tomato puree or tomato sauce
2 tbsp Worcestershire sauce
1 tbsp mustard powder
Cut the crusts off the slices of bread and discard. Chop the onions as fine as possible. Crush or chop the garlic, if used as fine as possible. Crumble the stock cubes.
Beat the eggs in a large bowl, and crumble the 2 slices of bread over it. Mash, adding as little milk as necessary to achieve a pulpy consistency. Add all the other ingredients except to achieve a mix and knead till we blended. This is best done with your hands. The mixture will be moist, but should be stiff enough to hold its shape when moulded.
Using the oil, grease a large piece of aluminum foil. Turn the mince mixture out into the centre of this, and mould it into a loaf shape. Bring up the sides of the foil and fold down to make a parcel. Wrap the parcel in one more layer of foil.
Put the parcel in a separator of the pressure cooker, and place it on the trivet in the cooker. Put water in the pressure cooker to a depth of about 5cm, close the cooker and cook under pressure for 40-45 minutes.
When the parcel is unwrapped, the meat loaf will look unattractively pallid and moist. To dry the surface, either place it on the triver on the tava, covered with a large enough pan, and dry off over low heat for 15-20 minutes; or fry in hot oil in a large frying pan over high heat till all the surfaces are nicely browned, 5-10 minutes.
Serve hot or cold. Good for sandwiches and packed lunches.
If u do happen to have an oven, preheat it to 180 degree. Pack the mince mixture into a greased loaf tin or rectangular fire proof dish, and cover with a lid or greased foil. Bake for 1- 1 ½ hours, till the loaf starts to come away from the sides of the tin.
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Published in: Cooking