Pressure Cooker Meatloaf Recipe 43

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PRESSURE COOKER MEATLOAF



Pressure Cooker Meatloaf image

Pressure cooker meatloaf is one of the best meals you can make in your Instant Pot. Good old comfort food that's a snap to make!

Provided by Heather

Categories     Instant Pot

Time 1h20m

Number Of Ingredients 16

2 tablespoons olive oil
1 celery stalk, finely chopped
1/2 cup Baby Carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic minced
2 pounds ground beef
1 pound Spicy Ground Sausage
2 Eggs lightly beaten
1 teaspoon salt
1/2 teaspoon Pepper
2 Green Onions sliced crosswise, white and green parts
1 cup BBQ Sauce divided
1/2 cup Heavy Cream
2 teaspoons Worcestershire Sauce
1/2 teaspoon Hot Pepper Sauce, optional
1 1/2 cups bread crumbs

Steps:

  • Press the pressure cooker saute function button to heat up inner pot. When the display reads hot, add olive oil. Then add celery, carrots, and onion. Saute for 3-4 minutes until slightly soft. Add garlic and saute one more minute.
  • In a large bowl add cooked vegetable mixture to ground beef and sausage. Add 1/2 cup of the BBQ sauce and all remaining ingredients and mix well. This works best using your hands. Mix, but do not overmix or the meat will be tough.
  • Place two layers of large pieces of foil on your countertop, approximately double the size of your pressure cooker's inner pot. Pour meat mixture onto foil and form into a round loaf that will fit into your inner pot with a little room to spare on the sides.
  • Place 1 cup water into the pressure cooker inner pot, then place trivet in pot. Carefully lift meatloaf using the sides of the foil and place into pot. Drizzle 1/4 cup of the BBQ sauce on top of loaf. Tuck foil into the pot so it does not interfere with the lid placement.
  • Secure lid, ensuring the valve is turned toward sealing. Select pressure cook (or manual depending on your model) and set the timer to 50 minutes. When timer goes off, let sit for another 10 minutes (this is a "natural release.") Turn the valve to venting to release any remaining pressure. Carefully remove meatloaf using the sides of the foil. Let rest 10 minutes then drizzle remaining BBQ on top. Serve in thick slices topped with additional sliced green onions.
  • Optional - brown top by using either method mentioned above.

Nutrition Facts : Calories 735 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 47 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1402 grams sodium, Sugar 15 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

INSTANT POT MEATLOAF



Instant Pot Meatloaf image

Make this Juicy Umami Instant Pot Meatloaf (Pressure Cooker) soaked in flavorful homemade tomato sauce. Mouthful of smoky, cheesy meatloaf is satisfying, thrifty & delicious!

Provided by Amy + Jacky

Categories     Dinner     Lunch     Main

Time 1h5m

Number Of Ingredients 18

1 ½ pound (680g) lean ground beef
6 (roughly 80g) strips bacon (, minced)
1 medium onion (, roughly chopped)
6 cloves garlic (, roughly minced)
2 extra large eggs (, beaten)
1 ½ teaspoon dried oregano
1 ½ teaspoon fennel seed (, ground)
¾ teaspoon Worcestershire sauce
¾ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup panko bread crumbs
¼ cup milk
3.2 oz (90g) cheese (we used 2oz (55g) freshly grated Parmesan cheese + 1.2oz (35g) Mozzarella cheese)
2 cups (500ml) unsalted chicken stock
1 1/2 cup (398ml) tomato sauce
2/3 cup (156ml) tomato paste
1 teaspoon basil
1 teaspoon dried oregano

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.

Nutrition Facts : Calories 396 kcal, Carbohydrate 19 g, Protein 37 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 150 mg, Sodium 1211 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

PRESSURE COOKER MEATLOAF RECIPE



Pressure Cooker Meatloaf Recipe image

Amazing one pot meal idea using an electric pressure cooker.

Provided by Jennifer

Time 45m

Number Of Ingredients 12

2 pounds hamburger
1 1/2 cups of bread crumbs (any kind will do - I prefer the Panko)
1 cup Parmesan Cheese
4 large eggs
1 tablespoon minced garlic (fresh)
1 teaspoon of your favorite seasoning (I used McCormick's Montreal Steak Seasoning)
salt and pepper to taste (I usually put a teaspoon of each)
1 cup beef broth
5 teaspoons brown sugar
2/3 cup of ketchup
1 tablespoon dry mustard
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 33.7 g, Protein 48.7 g, Fat 14 g, Fiber 1.9 g, Sugar 12 g

PRESSURE COOKER MEATLOAF RECIPE - (4.3/5)



Pressure Cooker Meatloaf Recipe - (4.3/5) image

Provided by Renna

Number Of Ingredients 14

2 pounds lean ground beef
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup finely minced yellow onion
1 large egg, beaten
1 tablespoon minced garlic
2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 yellow onion, diced
1 cup ketchup (can use BBQ sauce if preferred)
1/2 cup beef stock or broth

Steps:

  • In large bowl, combine beef, breadcrumbs, cheese, minced onion, egg, garlic, Worcestershire, thyme, salt and pepper. Form into round loaf that will fit into your pressure cooker. With cooker lid off, heat oil on High or Brown until sizzling, place diced onion in cooker and saute until translucent (4 to 5 minutes) Stir in ketchup and beef stock and top with the rounded meatloaf. Secure lid and cook on HIGH for 15 minutes. Release pressure naturally for 10 minutes, then quick release remaining pressure. Serve topped with remaining sauce.

INSTANT POT® MEATLOAF



Instant Pot® Meatloaf image

Quick, easy, and delicious meatloaf made in the Instant Pot®. Made a little sweet with apple.

Provided by Cybergy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

2 pounds ground beef
1 cup dry bread crumbs
½ cup diced onion
½ apple - peeled, cored, and diced
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup ketchup
2 tablespoons prepared yellow mustard
2 tablespoons brown sugar

Steps:

  • Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.
  • Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.
  • Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.
  • Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 18.5 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 5.6 g, Sodium 466.3 mg, Sugar 7.9 g

ZIPPY MEATLOAF - 2.5-QT. PRESSURE COOKER



Zippy Meatloaf - 2.5-Qt. Pressure Cooker image

Entered for safe-keeping, for 2.5-quart Pressure Frypan or Braiser, from "Quick Cuisine" by Kuhn Rikon.

Provided by KateL

Categories     Meatloaf

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup oatmeal
1 tablespoon Worcestershire sauce
2 tablespoons fresh flat-leaf Italian parsley, finely chopped
1 medium onion, peeled and finely chopped
2 celery ribs, finely chopped
2 garlic cloves, peeled and minced
1/2 medium bell pepper, stemmed and cored and seeded and finely chopped
1/2 lb ground sirloin
1/2 lb ground pork (or additional 1/2 lb. ground sirloin)
1 tablespoon oil
3 tablespoons ketchup
8 ounces canned tomato sauce

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.

Nutrition Facts : Calories 388.5, Fat 22.4, SaturatedFat 7.5, Cholesterol 77.8, Sodium 1137.2, Carbohydrate 22.3, Fiber 3.9, Sugar 7.5, Protein 24.8

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