Athenian Meatloaf with Cucumber-Yogurt Sauce
Try this Athenian Meatloaf with Cucumber-Yogurt Sauce recipe, or contribute your own.
Try this Athenian Meatloaf with Cucumber-Yogurt Sauce recipe, or contribute your own.
- Carbohydrate 0.0508254166666667 g
- Cholesterol 26.4375 mg
- Fat 0.621385833333333 g
- Fiber 0.00110416666666667 g
- Protein 0.78670625 g
- Saturated Fat 0.193728333333333 g
- Serving Size 1 1 serving (120g)
- Sodium 8.75183333333333 mg
- Sugar 0.04972125 g
- Trans Fat 0.104193333333333 g
- Calories 9 calories
Step-by-step
- Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon dried Greek seasoning and salt in a large bowl, mixing lightly but thoroughly.
- Pour 3/4 cup water into the Instant Pot; set rack in water.
- To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife.
- Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes. Lower the meatloaf with the sling onto the pressure cooker rack. Close and lock pressure cooker lid.
- Use beef, stew or high pressure setting; program for 25 minutes. When time is up, let the meatloaf stand in pressure cooker for 10 minutes.
- Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Season with salt, as desired. Set aside.
- Use quick-release feature to release pressure on the Instant Pot; carefully remove lid. Using foil sling, transfer meatloaf to cutting board.
- Remove foil and cut meatloaf into 8 slices. Serve with Cucumber-Yogurt Sauce. Enjoy!
Operating inside a strict thirty-minute total timeframe requires relying on pressure cooking to accelerate standard oven benchmarks, yet this specific schedule collapses if preheating phases and natural pressure release durations are miscalculated. While the ingredient profile utilizes straightforward pantry staples, executing the method demands precise handling of the meat mixture to prevent dense, rubbery proteins. Mixing ground beef with bread crumbs, milk, and eggs must occur with minimal agitation; overworking the proteins develops tough bonds that trap moisture unevenly inside the loaf during the twenty-five-minute high-pressure cooking cycle. Furthermore, water volume matters significantly inside a six-quart electric pressure cooker, requiring exactly three-quarters of a cup to generate adequate steam without submerging the elevated trivet.
Managing Moisture and Pressure
Extracting a structured eight-by-four-inch loaf from the cooker relies entirely on a well-constructed perforated foil sling that allows fat to drain while supporting the heavy meat mass during the transfer. Rushing the ten-minute standing window before releasing remaining steam results in structural collapse, tearing the hot slices apart on the cutting board. Meanwhile, preparing the accompanying topping requires diced cucumbers to be drained of excess water so the low-fat plain yogurt maintains a thick, clinging consistency rather than pooling into a watery puddle across the plate.
- Punch six to eight distinct holes in the heavy-duty aluminum foil sling to ensure proper steam circulation beneath the meatloaf.
- Allow the pressure cooker to rest undisturbed for ten minutes after the primary twenty-five-minute cooking cycle finishes.
- Refrigerate leftover meatloaf slices within two hours in an airtight container for up to four days.
