Juicy Pressure Cooker Meatloaf

• Meat

  • 80 g 6 strips bacon
  • 1 1/2 lb Ground beef, lean

• Produce

  • 1 tsp Basil
  • 6 cloves Garlic
  • 2 1/2 tsp Marjoram, dried
  • 1 Onion, medium

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 500 ml Chicken stock, unsalted homemade
  • 156 ml Tomato paste

• Condiments

  • 398 ml Tomato sauce
  • 3/4 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tsp Fennel seed, ground
  • 3/4 tsp Kosher salt

• Bread & Baked Goods

  • 3/4 cup Panko bread crumbs

• Dairy

  • 90 g Cheese
  • 1/4 cup Milk

Found on pressurecookrecipes.com

Description

Ingredients

• 1 ½ pound lean ground beef
• 6 strips bacon (roughly 80 grams), 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
• 90 grams cheese (we used 55 grams freshly grated Parmesan cheese & 35 grams Mozzarella cheese)
• 500 mL unsalted homemade chicken stock
• 398 mL tomato sauce
• 156 mL tomato paste
• 1 teaspoon basil
• 1 teaspoon dried oregano

Directions

• Mix the 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 the Meatloaf: Gently pack the meat mixture together to form a meatloaf. Make sure the meatloaf can fit into your pressure cooker. The thickest part of our meatloaf was almost 4 inches thick.
• Form the 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 easily transport the meatloaf.
• Make the 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 the Meatloaf: Place a steamer rack into the pressure cooker. Place the aluminum foil sling on the rack and carefully place the meatloaf on top of it. Lock the pressure cooker lid and cook at High Pressure for 16 minutes. Turn off the heat and let it fully Natural Release. Open the lid carefully.
• Preheat Oven: While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.
• Set Aside the 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 and adjust button twice.) Bring the tomato sauce to a simmer and reduce it 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 and Enjoy: Serve the meatloaf immediately with your favorite pasta or side dishes!
• 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.