| Fast Prep

jamaican-style meat loaf

prep: 25 minutes | pressure cook: 25 minutes + time to build pressure | stand: 25 minutes | MAKES: 6 servings

• 1 lb. lean ground pork
• 1 lb. lean ground beef
• 1 cup shredded carrots
• ½ cup finely chopped onion
• 1 cup soft bread crumbs
• 2 eggs, lightly beaten
• ¼ cup strong brewed coffee
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• ¼ tsp. black pepper
• 1 cup beef broth or water
• 1 orange
• Banana Topper (optional)
• Fresh parsley (optional)

1. In a very large bowl combine the first 10 ingredients (through pepper). Mix well; shape into a round loaf. Cut three 18×3-inch heavy foil strips. Crisscross strips in the bottom of a 6-qt. electric or stove-top pressure cooker. Set loaf on strips. Add broth to cooker. Tuck ends of foil strips inside cooker. Lock lid in place.

2. Set electric cooker on high pressure to cook 25 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer’s directions. Cook 25 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally at least 15 minutes. If necessary, carefully open steam vent to release any remaining pressure. Open lid. Use foil strips to lift meat from cooker, tilting to drain off fat. Transfer to a platter. Pull the foil strips from under meat. Cover; let stand 10 minutes. If desired, spoon Banana Topper over loaf and top with parsley.

SLOW COOKER DIRECTIONS: Mix and shape meat loaf as directed. Crisscross foil strips as directed in a 6-qt. oval or round slow cooker. Place meat loaf on strips; shape into an oval or round to match cooker shape, pressing loaf away from sides to prevent burning. Tuck ends of foil strips inside slow cooker. Cover; cook on low 5 hours or on high 2½ hours or until instant-read thermometer registers 165°F. Use foil strips to lift meat loaf from cooker, tilting to drain off fat. Transfer to a platter. Pull the foil strips from under meat loaf. Cover; let stand 10 minutes. Continue as directed.

PER SERVING: 458 cal., 27 g fat (9 g sat. fat), 168 mg chol., 738 mg sodium, 20 g carb., 3 g fiber, 11 g sugars, 33 g pro.

BANANA TOPPER: Melt 1 Tbsp. butter in skillet over medium-high heat. Add 1 medium banana, bias-sliced ½ inch thick; cook and stir 1 to 2 minutes or until caramelized. Remove banana from skillet. Add 1 Tbsp. vegetable oil to skillet. Add 6 miniature sweet peppers, seeded and sliced. Cook and stir 4 minutes. Add ⅓ cup coarsely chopped pitted green olives, 2 Tbsp. packed brown sugar, ½ tsp. crushed red pepper, 2 Tbsp. orange juice, and 1 tsp. orange zest. Stir until sugar dissolves. Stir in caramelized bananas.