Zippy Meatloaf 25 Qt Pressure Cooker Recipes

ZIPPY MEATLOAF - 2.5-QT. PRESSURE COOKER

Steps:

• In a large bowl, mix together salt, pepper, oatmeal and Worcestershire sauce.
• Mix in parsley, onion, celery, garlic and bell pepper.
• Add meat and mix well.
• Roll mixture onto counter and shape into a loaf.
• Wrap in wax paper and chill in freezer for 30 minutes or in refrigerator for 2 hours.
• In a 2.5-quart Pressure Frypan or Braiser, heat oil over high heat. Brown the loaf on one side, then turn.
• Add tomato sauce and spread ketchup over the top of the meat loaf.
• Close the lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 20-25 minutes.
• Remove from heat and use Natural Release Method.
• Serve in slices with sauce over the top.

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:

• Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
• Form the meat mixture into a round loaf that will fit into your instant pot.
• Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)
• Add the quartered potatoes, water, and salt to the bottom of the instant pot.
• Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" with the meatloaf on top of the rack.
• Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*. When the timer beeps, allow the pressure to naturally release for 10 minutes.
• While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl.
• Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and drippings. Spoon the meatloaf sauce over the top and cut into slices.
• Drain any remaining water from the pot. Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes). Taste and adjust seasonings, as needed.

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.