Pressure Cooker Meatloaf Recipe
Try this Pressure Cooker Meatloaf Recipe recipe, or contribute your own.
Try this Pressure Cooker Meatloaf Recipe recipe, or contribute your own.
- 4 large eggs
- 2 tsp worcestershire sauce
- 1 cup beef broth
- 1 cup parmesan cheese
- pressure cooker meatloaf ingredients:
- 2 lbs hamburger
- 1 tablespoon minced garlic (fresh)
- red meatloaf sauce ingredients:
- 5 tsp brown sugar
- 1 1/2 cups of bread crumbs (any kind will do - i prefer the p
- 1 tsp of your favorite seasoning (i used mccormick's mon
- salt and pepper to taste (i usually put a teaspoon
- 2/3 upof ketchup
- 1 tbs dry mustard
- Carbohydrate 9.12757387829207 g
- Cholesterol 421.744377671339 mg
- Fat 31.7426562945189 g
- Fiber 0.24254999734497 g
- Protein 49.8433438500549 g
- Saturated Fat 11.7339592749527 g
- Serving Size 1 1 to 8 serving (253g)
- Sodium 351.836335599705 mg
- Sugar 8.8850238809471 g
- Trans Fat 4.91931812356481 g
- Calories 531 calories
Step-by-step
- 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.
- Press the Sauté button on the pressure cooker to heat it up. After a minute or two add about 2 tablespoons of olive oil. Then 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. Allow these to cook about 5 minutes.
- Now add about 1 cup of beef broth and turn the pressure cooker off for a minute.
- I used a vegetable steamer rack to place my meatloaf on in between the potatoes and carrots. You can use tin foil if you don't have a steamer rack.
- 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 25 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.
- 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.
Using a pressure cooker for meatloaf changes how moisture behaves inside ground proteins. Trapped steam cooks the beef at a higher temperature than conventional baking, converting collagen rapidly while keeping the internal environment saturated. Consequently, high moisture output requires careful management of binders so the loaf holds its structural integrity rather than dissolving into the surrounding broth.
Managing Binders and Moisture Control
Bread crumbs absorb free liquids released by eggs and cheese during heating. When substituting gluten-free bread crumbs, maintain a 1:1 volume ratio, but let the mixture rest for 10 minutes before shaping so denser starches fully hydrate. Parmesan cheese adds free glutamate and acts as an additional protein binder, compensating for the lack of gluten network strength in alternative grain adjustments. Over-mixing the hamburger causes dense compaction; combine components lightly using clawed fingers to preserve tiny air pockets that yield a tender crumb.Steaming and Broiling Mechanics
Placing the loaf on a steamer rack above potatoes and carrots prevents boiling the bottom of the meat while allowing aromatic steam to circulate. Cooking under high pressure for 25 minutes ensures the internal temperature exceeds 160 degrees Fahrenheit. Because steam cooking leaves a pale exterior lacking Maillard compounds, transferring the cooked loaf to a sheet pan for a 5-minute broil step caramelizes the brown sugar in the exterior glaze. Serve alongside roasted root vegetables cooked in the flavorful residual broth to balance the rich, savory profile of the main dish.
