Pressure Cooker Meatloaf Recipe 435 Recipes

PRESSURE COOKER MEATLOAF RECIPE

Steps:

• Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
• In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.
• Add your potatoes and carrots (I used about 10 small potatoes cut into quarters and one small bag of carrots) with a little bit of salt and pepper.
• Now add about 1 cup of beef broth (or water).
• Use the rack that came with the pressure cooker or use a vegetable steamer rack to place the meatloaf on top of the potatoes and carrots. You can use tin foil if you don't have a steamer rack. Make sure to leave room on the sides to allow the steam to reach the top of the pot.
• Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it's done.
• It was important to shape it in the size of the pressure cooker with a little bit of room on the sides.
• Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. If it's not done, simply put it back in the pressure cooker and add another 5 minutes.
• Add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes to caramelize the topping.

INSTANT POT MEATLOAF

Steps:

• Mix Meatloaf Ingredients: Combine all the meatloaf ingredients in a large mixing bowl. Add the dry ingredients, then add the wet ingredients, and mix well with your hands. Do not overmix.
• Test Seasoning: Test the seasoning by cooking a small portion of the meat mixture on a skillet over medium-high heat. Taste and add more seasoning if necessary.
• Shape Meatloaf: Gently pack the meat mixture to form a meatloaf. Make sure the meatloaf can fit into your pressure cooker (Reference: Our meatloaf's thickest part was almost 4 inches thick).
• Form Foil Sling: Fold a piece of aluminum foil into a long strip to form a sling. Make sure it is wide enough to hold the whole meatloaf. This will help you transport the meatloaf easily.
• Make Easy Tomato Sauce: Combine all the tomato sauce ingredients together in the pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce mixture.
• Pressure Cook Meatloaf: Place a steamer rack in Instant Pot pressure cooker. Place the aluminum foil sling on the rack and carefully place the meatloaf on top of it. Pressure cook at High Pressure for 16 minutes, then Full Natural Release.
• Preheat Oven: While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.
• Set Aside Meatloaf: Remove the meatloaf by carrying the foil sling. Confirm the meatloaf's internal temperature is at least 160°F with a food thermometer and set aside.
• Apply Sauce & Finish in Oven: Heat up the pressure cooker over medium-low heat. (Instant Pot: press Sauté, then Adjust button to Saute More Function) Bring the tomato sauce to a simmer and reduce until desired consistency (roughly 5 - 8 minutes). Brush the thickened tomato sauce over the whole meatloaf with a silicone basting brush. Place the meatloaf in the oven on the top rack for 10 - 15 minutes.
• Serve Instant Pot Meatloaf: Serve the Instant Pot Meatloaf immediately. Enjoy~ :)
• Tip for Serving Sauce: If you want to serve your favorite pasta or side dish with the easy tomato sauce, make sure to season the tomato sauce with kosher salt and ground black pepper first.

PRESSURE COOKER MEATLOAF DINNER

Steps:

• 1. Coat the bottom and sides of the steaming basket lightly with cooking spray or oil. Beat the eggs in a large bowl. Add the ground meat, onions, parsley, oats, catsup, salt, garlic, and pepper. Mix with your hands until blended. (The mixture may be fairly moist.) Transfer to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread a very thin coating of chili sauce on top. Pour 2 cups of water into a 6-quart or larger cooker. Place the potatoes in the water. Set the steaming basket with the meatloaf on top of the potatoes. Wrap the carrots tightly in foil and set them on top of the meatloaf. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat. Quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape. Use tongs to lift the foil-wrapped carrots. Check the meatloaf for doneness: an instant-read thermometer inserted into the center should read at least 155 degrees. If the meatloaf requires more cooking, nestle (but do not lock) the lid in place and steam over high heat for another few minutes. Lift the meatloaf basket from the cooker and let rest in the basket for at least 5 minutes before slicing, if you like place in a preheated oven to slightly brown the top. Meanwhile, prepare the potatoes: Drain the potatoes and return them to the empty cooker. Set over very low heat. Add the butter and mayo. Use a masher to smash the potatoes. For a moister mixture, stir in additional milk. Add salt and pepper to taste. Unwrap and slice the carrots, add salt to taste.