Instant Pot Athenian Meatloaf with Cucumber-Yogurt Sauce

by

Beef It's What's For Dinner

POSTED Fri, December 13, 2019

Serves

8

Total Time

40 MINS

Calories

252

Athenian Meatloaf with Cucumber-Yogurt Sauce

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    ¾ cup (about 122.4 g)finely chopped

  • Cucumber icon
    Cucumber

    ½ cup (about 67.2 g)diced

  • Extra-lean ground beef icon
    Extra-lean ground beef

    908 g (about 3 ¾ cups)

  • Fresh breadcrumbs icon
    Fresh breadcrumbs

    1 cup (about 240 g)

  • 2% milk icon
    2% milk

    ½ cup (about 132 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Greek seasoning icon
    Greek seasoning

    1 tablespoon (about 15 g)dried

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Water icon
    Water

    ¾ cup (about 180 g)

  • Low-fat greek yogurt icon
    Low-fat greek yogurt

    1 cup (about 244.99 g)

    METHOD


  • 1. Add extra-lean ground beef, fresh breadcrumbs, onion, 2% milk, egg, greek seasoning and salt to a clean large mixing bowl
  • 2. Mix gently until well combined
  • 3. Place a clean rack in the inner pot
  • 4. Add water to the inner pot
  • 5. Make a foil sling and punch 6-8 holes in it
  • 6. Transfer content of large mixing bowl to work surface
  • 7. Form
  • 8. Transfer meat to inner pot
  • 9. Close and lock the lid and turn the steam release handle to Sealing
  • 10. Pressure cook - Meat, High, 25 min
  • 11. Natural release - 10 min
  • 12. Mix low-fat greek yogurt, cucumber and greek seasoning into a clean medium bowl
  • 13. Season then set aside
  • 14. Release pressure - Quick venting
  • 15. Transfer meatloaf to cutting board
  • 16. Remove foil
  • 17. Cut into eighths
  • 18. Serve with sauce

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