Italian Meatloaf
SERVES: 4
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 45 MINUTES
TIME UNDER PRESSURE: 25 MINUTES
WHY THIS RECIPE WORKS Meatloaf typically takes about an hour and a half in the oven; since we’d already made meatballs in the pressure cooker (click here), we thought meatloaf was another good candidate. To start, we borrowed a technique we often use in the slow cooker: using an aluminum foil sling. The sling allowed us to form a meatloaf that held its shape and was easy to insert and remove from the pot. For a flavor boost, we swapped out the dairy product you’d find in a typical panade for marinara. This mixture not only ensured a tender meatloaf that held together, but it also gave the loaf some Italian flavor. Packing the mixture well ensured it didn’t break apart under pressure. In less than 30 minutes of cooking time our meatloaf was done. For a topping, we layered over slices of another Italian favorite: provolone cheese. Our favorite brand of jarred marinara is Victoria Marinara Sauce. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
½ |
cup panko bread crumbs |
|
2½ |
cups jarred marinara sauce |
|
1½ |
pounds meatloaf mix |
|
1 |
ounce Parmesan cheese, grated (½ cup) |
|
¼ |
cup plus 1 tablespoon chopped fresh basil |
|
1 |
large egg, lightly beaten |
|
¼ |
teaspoon garlic powder |
|
Salt and pepper |
|
|
6 |
slices (6 ounces) deli provolone cheese |
1. MAKE SLING AND SHAPE MEATLOAF: Fold sheet of aluminum foil into 12 by 8-inch sling. Mash panko and ½ cup marinara to paste in medium bowl with fork. Gently mix in meatloaf mix, Parmesan, ¼ cup basil, egg, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper with hands until thoroughly combined. Shape meat mixture into 8 by 4-inch loaf across center of foil sling.
2. Pour remaining 2 cups marinara sauce into pressure-cooker pot. Using sling, transfer meatloaf to pot and nestle into sauce.
3. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Lay provolone over top of meatloaf, cover, and let sit until cheese is melted, about 5 minutes. Using sling, transfer meatloaf to serving platter. Using large spoon, skim excess fat from surface of sauce. Stir remaining 1 tablespoon basil into sauce and season with salt and pepper. Slice meatloaf and serve with sauce.