The Meatloaf Cooked in a Pressure Cooker is simply delicious, and especially wonderful for the very short time needed to cook it. As you’ll notice from the recipe, I don’t include milk because I’m intolerant to it, but to keep it tender, I add more grated Parmesan, preferably well-aged. This is the same recipe that I use at the family butcher shop: tested now for about 30 years… our meatloaves sell like hotcakes. Many people add potatoes to the mixture, others ricotta… delicious in any case, but I prefer it simple, so I can add whatever I want during cooking. My nephews, especially Gabriele, love it, especially when paired with French fries and ketchup!!!!
For this recipe, I used Lagostina classic 3.5l
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.32 lbs mixed ground meat
- 1.76 oz breadcrumbs (+ for coating)
- 3.53 oz grated Parmesan
- 1 large egg
- to taste salt
- 1 clove garlic
- 1 bunch parsley
- 10.58 oz cleaned mushrooms
- 3.53 oz Gaeta olives
- 2 tbsp extra virgin olive oil
- 7.05 oz water and white wine
Tools
- 1 Pressure cooker
- 1 Bowl
How to Prepare the Meatloaf Cooked in a Pressure Cooker
To prepare the Meatloaf Cooked in a Pressure Cooker, you will need very little time.
As always, I recommend organizing your workspace with all ingredients already measured, so that everything is within reach.
Place the ground meat in a large bowl, add the grated breadcrumbs and Parmesan, a pinch of salt, and the egg.
If it’s a small egg, use two.
Mix everything with your hands so that the seasoning is evenly distributed.
Shape the meatloaf, trying to keep it within the size of the pressure cooker you will use.
Roll it in the breadcrumbs, and place it on a plate, waiting to be cooked.
Chop the parsley and garlic, place them in the pressure cooker, browning them slightly along with the extra virgin olive oil.
Now add the meatloaf, and brown it for a minute, turning it on all sides.
Add the mushrooms, Gaeta olives, a pinch of salt, the water, and wine, and after mixing slightly, close with the lid tightly.
Ensure the valve is well sealed, and cook on high heat.
When you hear the whistle, the loudest one, lower the flame to the minimum, and cook for 20 minutes.
Once the cooking time is over, before opening, gently lift the valve lever to release the steam.
Only at this point, you can uncover.
If you do not need it immediately, you can let it cool directly in the pot, without necessarily venting.
Remove the meatloaf from the pot, and check that the sauce is not too liquid, otherwise let it reduce a bit.
Decide whether to bring it to the table whole or already sliced, if you choose the second option, wait for it to cool, otherwise during slicing, the slices might break.
Serve your meatloaf, hot or at room temperature, accompanied by the mushroom and Gaeta olive sauce.
To prepare the Meatloaf Cooked in a Pressure Cooker, organize yourself with all ingredients already measured, so that everything is within reach.
Advice and Variations
You can store the Meatloaf Cooked in a Pressure Cooker for a few days, but obviously in the fridge.
Want to cook it traditionally? No problem, just double the cooking times, but the liquids will also need to be increased.
If you don’t like mushrooms and olives, you can season it with whatever you like.
Do you love meatloaves? Then don’t miss the next recipe: Meatloaf with Leek and Olives
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