BBQ Meatloaf IP

This meatloaf is MOIST, flavourful, not compacted at all. Not greasy at all, it’s just fantastic!!!

Thanks pressurecookingtoday.com/bbq-bacon-meatloaf/

I didn’t use the bacon, and I halved the recipe because we had one pound of hamburger out, which by the way was perfect for the three of us. No left overs. That’s typically how we roll, but in this case, I wish their was some left over. Meatloaf gets a bad rap, but now I’d like to make this more often!! The BBQ sauce if from this recipe.

I used 2 slices of brown bread, almost 1/2 cup milk, 1 lb ground beef, 1/2 cup parmesan cheese, 1 eggs and seasonings. I added 1/2 a small onion finely chopped and fried in butter, then added it to the meat mixture when it cooled a bit. I added a bit of garlic powder to the onions while they cooked.

I thought the pressure cooker would have blown this apart, I had no idea what I’d see when I removed the lid! A perfectly cooked meatloaf is what I had!

1/2 cup milk
3 bread slices
2 lbs ground beef
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon seasoned salt, such as Lawry’s
Freshly ground black pepper
2 tablespoons dried parsley
3 eggs, beaten
8 bacon slices (I used Hormel frozen fully cooked bacon)
1/2 cup BBQ sauce, divided

In a large bowl, pour the milk over the bread pieces and let soak for several minutes.
Add the ground beef, Parmesan cheese, salt, seasoned salt, black pepper, parsley, and beaten eggs. With clean hands, mix just until well blended.
Fold a sheet of aluminum foil into a 16-inch long by 7-inch wide sling. Shape the meat mixture into a wide, flat loaf in the center of the sling, about 6-inches wide by 7-inches long. Leave about 4 inches of foil on each side to use as handles.
Lay the bacon slices over the top, tucking the ends underneath the loaf. Spread 1/4 cup BBQ sauce over the top of the bacon.

Pour 2 cups of water into the pressure cooking pot and place a trivet on the bottom. Use the foil sling to carefully lower the meatloaf onto the trivet. Fold the ends of the foil so they don’t interfere with the lid.
Lock the lid in place. Select High Pressure and set the cook time for 20 minutes.
When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
Use an instant-read thermometer to check that the center of the meat has reached 155°F. (If needed, relock the lid and cook at High Pressure for a few minutes more and finish with another quick pressure release.)
Use the sling to carefully remove the meatloaf from the pressure cooker. Do not remove the meatloaf from the foil sling. Set aside.
IF FINISHING IN THE OVEN:
Preheat your broiler. Place the meatloaf on a broiler pan. Spread the remaining 1/4 cup BBQ sauce over the meatloaf.
Broil for about 5 minutes, until the BBQ sauce starts caramelize. Watch carefully to ensure it doesn’t burn.

BBQ Sauce

Kosher salt, for rubbing
1 cup of ketchup
1 cup of apple cider vinegar
1 cup packed of light brown sugar
1/3 cup of yellow mustard (use yellow and not deli)
1/2 tsp of Worcestershire sauce
1 tbsp of honey
1 tbsp of onion powder
1 tsp of garlic powder
1/2 tsp of chili powder
1/4 tsp of salt
2 tbsp of a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water mixed)

After Noon