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Three Cup Chicken
Juicy Pressure Cooker Meatloaf
| By : |
Make these Juicy Pressure Cooker Meatloaf soaked in homemade umami tomato sauce. Mouthful of smoky & cheesy meatloaf is satisfying, thrifty & delicious!
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
2-4 servings
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Ingredients
Meat Loaf
- 1 1/2 pounds ground beef lean
- 6 strips bacon minced
- 1 medium onion roughly chopped
- 6 cloves garlic roughly minced
- 2 large eggs beaten
- 1 1/2 teaspoons oregano dired
- 1 1/2 teaspoons fennel seed ground
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup panko bread crumbs
- 1/4 cup milk
- 3 ounces cheese a combination of freshly grated Parmesan cheese and Mozzarella cheese taste great in this recipe!
Tomato Sauce
- 2 cups chicken stock low sodium
- 13.5 ounces tomato sauce
1 can - 1 teaspoon basil for tomato sauce
- 2/3 cup tomato paste for tomato sauce
- 1 teaspoon oregano dried, for tomato sauce
Ingredients
Meat Loaf
Tomato Sauce
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Instructions
- 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.
Recipe Notes
- 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
- How long to cook meatloaf? Pressure cooking time is mostly dependent on the meat’s thickness. The meatloaf we made was almost 4 inches thick (see above picture). So, adjust the cooking time according to your meatloaf’s thickness.
- Foil Sling Method (see above picture): we folded a piece of aluminum foil and created a “foil sling”. We placed it on the steamer rack in the pressure cooker before placing the meatloaf in. This makes transporting the meatloaf so much easier!
- Mixing in the Tomato Paste: Mixing in 156 ml tomato paste to 898 ml of tomato sauce + chicken stock mixture should not cause scorching. If you are unsure, pour it in without mixing it into the tomato paste.
- Serving Sauce: If you’re serving your favorite pasta or side dish with the easy tomato sauce, make sure to first season it with kosher salt and ground black pepper.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Very moist and delicious. One of the best meatloaf recipes I’ve tried.
I’ve made this a couple times and it’s always a hit. I prefer to saute the onion and garlic before adding to the meatloaf mixture. The foil sling was a big help. This recipe makes enough leftover sauce for a full pasta dinner.
Really moist meatloaf…made lots of liquid and I was uneasy about it cooking all up like soup but it came out good..next time I’d add a dash of smoky bbq or smoked paprika to the tomato sauce mix for on top. Delicious!
The recipe was different but delicious. Step #5 confused my husband and after burning the sauce in the IP pan, we finally gave up and put it all in the conventional oven.
The whole reason I bought the InstantPot was to simplify cooking, so having to switch to the oven halfway through makes no sense to me.
This recipe on app doesn’t seperate the meatloaf from the sauce. I added the broth to the meatloaf. I then had to add to the meat mixture to hold together. I’ll let you know how it tirns out later.
Wasnt sure what they meant insome of the instructions but found a video and it came oit great.
We used our goto favorite meatloaf recipe with a ketchup/bbq sauce on top and a 7in pan we use in it for baking and it was juicy with easy cleanup.
Can i use the foil pans from dollar tree to cook the meatloaf in ?
Great recipe but it not clear which ingredients are for the meatloaf and what is for the sauce. You could easily mistakenly put the broth in the meat mix luckily i didnt and it came out great.
Don’t make this!! One star because directions are bad. Please rewrite directions clearly! This was my first failed dinner in the instant pot. Super Duper Bad!!
Mine went in the trash it was so mushy!! 🙁
Terrible instructions, and switching to the oven is an automatic 1-star
Lame. Wish I could leave zero stars. The instructions need work to begin with. Mine loaf was 4” on purpose so as to succeed.
Nope. Not a good recipe.
45 minutes! No savings here..
Make sure you read through directions before jumping in. Omitted the fennel (cause i dont like it) and added and “splurp” of ketchup to the sauce. Was tasty, held together well.
How long do you need to wait for the pressure to release on its own? I waited 10 mins and then manually vented but the meatloaf was not done (125 instead of 160). Please update this part of the instructions. Tastes good but need better instructions.
Hi Courwils,
The recipe is written correctly. When a recipe calls for Natural Pressure Release you have to wait till it fully releases the pressure naturally. This takes time and is longer than 10 minutes. Since the time it takes to depressurize varies, there is never an exact amount of time for natural pressure release.
While the Instant Pot naturally pressure releases it still will cook while under pressure. This can explain why the meat loaf did not reach temperature.
Instruction can get confusing but meatloaf is very tasty and moist.
Poor instructions. Please say what ingredients to add when and where. Separate things. #RuinedDinner
This ended up being a pretty time consuming recipe. And having to use the oven kind of defeats the one pot concept. I cooked it longer than the instructions said in both the pot and oven and it still seemed not quite cooked. Especially the bacon pieces. Might try again with some tweaks but my oven version is better and takes about the same amount of time.
Instructions need work. It was mush because the instructions were not clear.
Hi Cworkman,
It is best to read all the directions before starting to cook.
1. Combine all ingredients under Meat Loaf.
2. form meatloaf mixture into a meatloaf shape
3. Add tomato Sauce ingredients as directed into the inner pot. Then add trivet/steam rack. Make a foil sling and place meatloaf on foil sling.
4. carefully lower meatloaf and sling into the inner pot and cook as directed.
This recipe is not well-written for a novice cook. It does not distinguish well which ingredients to leave out when forming the meatloaf. It led to my having a mushy mess instead that could not stick together because of the excess fluids put together to mix with the meat.
Poorly written recipe that, if followed as written, will lead to a meal that cannot be eaten.
8 qt just meatloaf i had to do 4 cups of water then on low pressure cook. It takes forever to reach the cooking stage! Its suppose to be half the time!!!!
I had to use 2 1/2 cups and then it cooked nicely. I woukd only use 80 20 meat next time. Family like it!
The very best meatloaf I have ever eaten. I made it exactly as the recipe said. The sauce was fantastic. Thank You for this recipe.
I made the recipe just a little different because i didnt have some things on hand or don’t like them. My husband said it was one of the tastiest meatloafs ive made and we both enjoyed it.
Here’s what i did different;
No bacon
No fennel seed
No bread crumbs
No cheese
Did not measure milk or Worcestershire
Used 1 slice off bread
Tomato sauce not made; used ketchup on top before placing in the oven
Used 1 cup of water in the pot
I dont have a review i have a question. I want to fully cook the meatloaf in the cooker without having to transfer it to my oven, can this be done? Or is it not fully cooked