• 2 Ratings

Top this meat loaf with a quick banana pan sauce and fresh parsley.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Slow Cooker:
  • In a very large bowl combine the pork, beef, carrot, onion, bread crumbs, eggs, coffee, Worcestershire, salt, and black pepper.

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  • Cut three 18 x 3-inch heavy foil strips. Crisscross the strips in bottom of a 6-qt. oval or round slow cooker. Place meat mixture on top of the strips; shape into an oval or round to match cooker shape, pressing mixture away from sides to prevent burning. Tuck ends of foil strips inside cooking pot.

  • Cover; cook on low 5 hours or high 21/2 hours or until instant-read thermometer inserted in center of meat 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.

  • For topper: Heat butter in large skillet over medium-high heat. Add banana; cook and stir 1 to 2 minutes or until caramelized. Remove. Add oil to skillet. Add peppers; cook and stir 4 minutes or until browned. Add olives, sugar, zest, juice, and red pepper. Cook and stir until sugar dissolves. Stir in caramelized bananas and spoon topper over meat loaf. Top with parsley.

Pressure Cooker:
  • In a very large bowl combine pork, beef, carrot, onion, crumbs, eggs, coffee, Worcestershire, salt, and black pepper. Mix; shape into round.

  • Cut three 18 x 3-inch heavy foil strips. Crisscross strips in bottom of a 6-qt. electric or stove-top pressure cooker. Set loaf on strips. Add 1 cup beef broth or water. Tuck ends of foil strips inside cooker. Lock lid.

  • Set electric pressure 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. Cook 25 minutes. Remove from heat. Let stand to release pressure naturally, at least 15 minutes.

  • Open lid carefully. 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.

  • For topper: Heat butter in skillet over medium-high heat. Add banana; cook and stir 1 to 2 minutes or until caramelized. Remove. Add oil to skillet. Add peppers; cook and stir 4 minutes. Add olives, sugar, zest, juice, and red pepper. Stir until sugar dissolves. Stir in caramelized bananas; spoon over loaf. Top with additional fresh parsley.

Nutrition Facts

458 calories; 27 g total fat; 9 g saturated fat; 4 g polyunsaturated fat; 11 g monounsaturated fat; 168 mg cholesterol; 738 mg sodium. 754 mg potassium; 20 g carbohydrates; 3 g fiber; 11 g sugar; 33 g protein; 1 g trans fatty acid; 4949 IU vitamin a; 62 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 55 mcg folate; 2 mcg vitamin b12; 68 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0