I used to make this pressure-cooker meat loaf a lot when my kids were growing up and I was working. It’s easy to make and a family favorite. You can make several loaves ahead and freeze them for busy weeks. Thaw a loaf in the refrigerator overnight and then it’s ready to cook. —Kallee Krong-Mccreery, Escondido, California
Chef's notes
Details
⏲️ Prep time: 15 minutes
🍳 Cook time: 45 minutes
🍽️ Servings: 8
Ingredients
1 cup soft bread crumbs
2 large eggs, lightly beaten
1/3 cup 2% milk
1/4 cup finely chopped onion
2 tablespoons ketchup
1 teaspoon seasoned salt
1 teaspoon dried parsley flakes
1-1/2 pounds lean ground beef (90% lean)
1 pound bulk pork sausage
1/4 cup barbecue sauce
Directions
In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.
