Juicy Pressure Cooker Meatloaf

Make this juicy pressure cooker meatloaf soaked in homemade umami tomato sauce. Mouthful of smoky & cheesy meatloaf is satisfying, thrifty & delicious!

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Juicy Pressure Cooker Meatloaf Save
Juicy Pressure Cooker Meatloaf
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Make this juicy pressure cooker meatloaf soaked in homemade umami tomato sauce. Mouthful of smoky & cheesy meatloaf is satisfying, thrifty & delicious!

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 2
white meat free gluten free red meat free dairy free pescatarian
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Step-by-step

  • 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. Make sure the eggs are beaten before adding it to the meatloaf mixture
  • 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.
  • 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.
  • 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.
  • Combine all the tomato sauce ingredients together in the Instant Pot. Mix well until the tomato paste dissolves into the tomato sauce mixture.
  • 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 on Manual at High Pressure for 16 minutes. Turn off the heat and let it fully Natural Release. Open the lid carefully.
  • While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.
  • 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.
  • 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.

Why is the meatloaf falling apart before it even reaches the trivet? Achieving structural integrity inside an electric pressure cooker requires managing moisture and density simultaneously. When ground beef, minced bacon, and soaked panko combine, overworking the proteins yields a dense, rubbery texture instead of a tender slice. Mixing just until incorporated preserves air pockets that trap steam and rendered fat during the sixteen-minute high-pressure cooking cycle.

Mastering the Pressure Cooker Environment

An aluminum foil sling acts as the primary tool for safe extraction, preventing the soft loaf from breaking apart as it lifts out of the boiling broth. Cooking the meatloaf directly above the low-sodium chicken stock and tomato sauce base infuses the beef with savory steam while keeping it elevated from direct boiling liquid. Once pressure drops naturally, transferring the loaf to a 450 degree oven for ten to fifteen minutes caramelizes the exterior and sets the internal structure.

  • Test seasoning by frying a small one-inch patty in a skillet before shaping the full batch.
  • Verify the internal temperature reaches 160 degrees Fahrenheit with an instant-read thermometer before broiling.
  • Reduce the leftover cooking liquid on the sauté setting for five to eight minutes to concentrate the glaze.
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