Recipe: Sriracha Turkey Meatloaf with Buttered Potatoes (Instant Pot)

SRIRACHA TURKEY MEATLOAF WITH BUTTERED POTATOES

"Meatloaf and buttered potatoes is pretty much the ultimate in comfort-food meals, one that conjures 1950s images of familial coziness. This version keeps the cozy factor but gets a kick from the Sriracha and a little cumin mixed into the meat. I like the spicy sweetness of Sriracha here, but any hot sauce can be substituted. Note that if you'd rather make this with ground beef instead of turkey, you absolutely can."



"If you don't have a 7-inch springform pan, you can form the meatloaf mixture into a 7-inch round and wrap it in two layers of foil instead."

ACTIVE TIME: 15 MINUTES
PRESSURE COOK TIME: 35 MINUTES
TOTAL TIME: 55 MINUTES
YIELD: 3 TO 4 SERVINGS

Olive oil, for greasing the pan
2 medium russet (baking) potatoes (1 1/4 pounds total), quartered lengthwise into spears
Kosher salt
1 pound ground turkey, preferably not white meat (or ground beef)
1 small vellow onion, finely diced
3/4 cup panko bread crumbs
2 large eggs
1/4 cup finely chopped fresh cilantro or parsley, plus more for the potatoes
1 1/2 tablespoons Sriracha (or another hot sauce), plus more for serving
2 garlic cloves, finely grated or minced
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 tablespoons ketchup
Butter, for serving

Brush a 7-inch springform pan (or two layers of aluminum foil) with olive oil. Pour 1 1/2 cups water into the pressure cooker pot. Place a steamer rack / trivet in the bottom.

Poke the potato spears all over with a fork and sprinkle them with salt. Make two foil packets of 4 potato spears each, with the spears lying next to each other, not on top of one another (so the package will lie flat). Stack both packets on top of one another on the steamer rack (keeping the potato packets flat is essential or the meatloaf pan may not fit on top with enough room to lock on the lid.

In a large bowl, combine the turkey, onion, panko, egg, cilantro, 1 tablespoon of the Sriracha, the garlic, 1 teaspoon salt, the oregano, and cumin. Press evenly into the prepared springform pan (or wrap in the foil). Cover the pan tightly with aluminum foil. Place the meatloaf pan directly on top of the potato packets.

Lock the lid into place and cook on high pressure for 35 minutes. Manually release the pressure.

Meanwhile, in a small bowl, whisk together the ketchup and remaining 1 tablespoon Sriracha to make the glaze.

Heat the broiler. Line a small rimmed baking sheet with foil . When the pressure has released, using tongs or mitts, carefully lift the meatloaf pan out of the pressure cooker and transfer to the prepared sheet. Remove the foil from the top of the springform pan. Run a thin offset spatula or butter knife around the inside edge of the pan, then unmold (or remove meatloaf from the foil). Brush the glaze all over the top and sides of the meatloaf, then broil until the sauce darkens and bubbles, 2 to 4 minutes, watching carefully so the glaze doesn't burn.

Mash the potatoes up slightly with a fork if you like, and top with some butter, a drizzle of Sriracha if you like, and some chopped herbs. Serve the potatoes with the meatloaf and more Sriracha on the side.

Used by permission to Recipelink.com from Random House
Source: Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and InstantPot by Melissa Clark