Food & Photo
Steam formed in the pressure cooker infuses this savory roast with extra moisture and flavor, ensuring a tender and juicy start to a sure-to-wow meal.
- 1 lb ground beef
- 1 lb ground pork
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp onion powder
- 2 cloves garlic, minced
- 1 tbsp Worcestershire suace
- 1 egg
- 1/2 c bread crumbs
- 1/2 c spicy brown mustard, divided
- 1/4 c ketchup
In bowl, mix together first 9 ingredients and 1/4 cup mustard. Season with salt and pepper. Form into a loaf, then wrap in heavy-duty foil. Poke several holes in the foil. Place in electric pressure cooker pot (on top of potatoes, if desired). Lock lid; cook on high pressure 20 minutes, then quick-release pressure.
Heat broiler.In bowl, mix remaining mustard and ketchup. Carefully unwrap loaf; brush with mustard glaze. Broil 2 minutes or until golden brown.
Easy Oven Variation: Heat oven to 375 degrees Fahrenheit. Combine meat mixture as directed in step 1; press into 9-inch x 5-inch loaf pan. Brush top with glaze. Bake 1 hour or until no longer pink in center. Broil 2 minutes or until browned, if desired.
Per serving: Cal. 410 Pro. 26g Carb. 9g Fiber 1g Sug. 3g Chol. 125mg Sod. 392mg Total fat: 28g Sat. 11g Trans. 0g