Mini Homestead News: How to cook meatloaf in a pressure cooker

For this recipe, I actually did use a pressure cooker with the gasket and weight in place. It turned out moist and delicious this way. No more dry meatloaf!

Pressure Cooker Meatloaf

1 1/2 pounds ground meat (your choice; I used beef)
1/2 cup oats, cracker crumbs, or binder of your choice
1 tablespoon Worcestershire sauce
1 egg, lightly beaten
1 onion, finely minced
1 can of any type canned tomatoes, well drained and pressed out. Keep the juice! (I used Italian seasoned.)
Salt & pepper and other seasonings to your taste

Here are pictures of the ingredients I used:

Mix all ingredients well, kneading it all together with your hands. Place in small loaf pan and push the meat mixture a little away from the sides of the pan. Place the loaf pan into a round cake pan to catch any drips and overflow.

Place two layers of canning rings into the bottom of your cooker, then the rack. Put the meatloaf into the canner as well centered as possible.

Add water until it touches the rack.

This is very important for the cooking process and to prevent your cooker from warping.
Put on the lid and put the 10 pound weight on the vent pipe. You don’t have to do a 10 minute vent for a cooker like you do for a canner. Bring it up to 10 pounds pressure and cook about 20 to 25 minutes. Once it reaches pressure you can turn the heat down to maintain it. If your cooker has another option for the weight, just use the larger weight if needed.

When done, let the pressure drop naturally while you make a gravy topping out of the reserved tomato juice and either water or broth. I used a packaged brown gravy mix but you can make your own recipe for gravy. Using the tomato juice is the key to a gravy that tops the meatloaf very nicely with a good taste.