I don’t know that this meatloaf was anything to write home about, but it was perfectly fine and made for solid sandwiches when we had leftovers. I wanted to try out the pressure cooker on meatloaf, though. I substituted HP sauce for the ketchup since I am not a fan of the latter.
1/2 cup panko breadcrumbs
1/3 cup milk
1 small onion, grated on the large holes of a box grater (about 3/4 cup)
2 large eggs, lightly beaten
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
2 pounds ground meat (1 1/2 pounds ground chuck plus 1/2 pound ground pork OR 1 1/2 pounds ground chuck plus 1/2 pound ground sirloin)
1/4 cup ketchup or bbq sauce (I used HP sauce)
2 cups water
Combine the breadcrumbs and milk in a large bowl. Allow to stand for 5 minutes. Meanwhile, tear an 18-inch-long piece of aluminum foil, then fold the foil in half lengthwise to form a 18×6-inch piece. Grease foil.
Add the grated onion, eggs, salt, and pepper to the breadcrumb mixture and stir to combine. Add the ground meat and mix together with your hands until the mixture holds together. At first it might seem too wet; keep mixing. It takes about 1 minute to come together.
Place the meat mixture on the foil and shape into a 7×5-inch loaf. Spread the HP sauce on top of the meatloaf.
Add the water to the pot of an electric pressure cooker. If your steamer rack has handles, set your meatloaf on the foil on the steamer rack and lower into the pressure cooker. If your steamer rack does not have handles, place the rack into the pressure cooker, then lower meatloaf on the foil into the pressure cooker by grasping the overhanging aluminum foil.
Close and lock the lid. Pressure cook for 35 minutes on HIGH pressure. When the cooking cycle completes, do a quick release of the pressure.
Check the internal temperature of the meatloaf. For meatloaf made with pork, the temperature should reach 160°F. For all-beef meatloaf, it should reach 155°F. If the meatloaf has not reached the correct temperature, return the lid to the pressure cooker and cook for an additional 5 minutes.
Lift the meatloaf out of the pressure cooker using the handles of the steamer rack or the aluminum foil. (To prevent a burn, use potholders, as the meatloaf will be very hot and steaming.) Allow the meatloaf to rest on a cutting board for 10 minutes before slicing.