Amazing one pot meal idea using an electric pressure cooker.
- 4 large eggs
- 2 tsp worcestershire sauce
- 1 cup parmesan cheese
- pressure cooker meatloaf ingredients:
- 2 lbs hamburger
- 1 1/2 cups of bread crumbs (any kind will do - i prefer the
- 1 tablespoon minced garlic (fresh)
- 1 tsp of your favorite seasoning (i used mccormick's mo
- salt and pepper to taste (i usually put a teaspoo
- 1 cup beef broth (do not put this in the meatloaf mixtur pour it in the bottom of the pressure cooker because this create
- red meatloaf sauce ingredients:
- 5 tsp brown sugar
- 2/3 cup of ketchup
- 1 tbs dry mustard
- Carbohydrate 8.54306387711566 g
- Cholesterol 421.744377671339 mg
- Fat 31.2241162935189 g
- Fiber 0 g
- Protein 49.2038338490272 g
- Saturated Fat 11.6878692748852 g
- Serving Size 1 1 to 8 serving (232g)
- Sodium 286.553835544421 mg
- Sugar 8.54306387711566 g
- Trans Fat 4.88299812349349 g
- Calories 522 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.
- 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.
Pressure Mechanics
Setting the manual control to thirty-five minutes at high pressure ensures the core temperature reaches safe zones without drying out ground beef. Liquid placement dictates the physics inside the sealed chamber. Pouring one cup of beef broth directly into the base creates the necessary steam environment while preventing scorching. Quick release prevents residual heat from overcooking the proteins.
Fresh Versus Preserved Elements
Using minced fresh garlic yields sharper sulfur compounds than bottled pastes, which undergo mild pasteurization that dulls allicin production. Dry mustard provides a stable pungency compared to prepared yellow mustards containing added vinegars and water weights. Fresh eggs bind the loaf through heat-induced protein coagulation, whereas powdered alternatives lack the necessary moisture control.
Texture and Finishing
Traditional meatloaf relies strictly on oven-radiated dry heat for its crust. This method diverges by utilizing steam first, followed by a mandatory five-minute broiler pass. Spreading half the ketchup and brown sugar glaze prior to pressure cooking builds a base layer, while the reserved second half caramelizes under direct infrared heat to balance the savory interior.
