Pressure Cooker Meatloaf Recipe

Nathalie Gratton

Meat Loaf

Servings: 6

2 pounds ground beef

1 ½ cups breadcrumbs

1 cup parmesan

4 large eggs

1 Tbs minced garlic

1 tsp favorite spices (Montreal steak)

Salt & pepper to taste

1 cup beef broth

--- For the sauce ---

5 tsp brown sugar

⅔ cup Ketchup

1 Tbs dried mustard

2 tsp Worcestershire sauce

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.

Servings: 6

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