Meatloaf in a Pressure Cooker

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.5
  • Total Fat: 7.2 g
  • Cholesterol: 109.5 mg
  • Sodium: 509.4 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 22.2 g

View full nutritional breakdown of Meatloaf in a Pressure Cooker calories by ingredient
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Introduction

I used venison instead of ground beef for this recipe. I used venison instead of ground beef for this recipe.
Number of Servings: 6

Ingredients

    1 lb ground venison
    1 large egg
    1/2 package of dry onion soup mix
    1/4 cup finely chopped bell pepper
    1 tsp dried yellow mustard
    2/3 cup ketcup
    1 cup Panko bread crumbs
    1/4 tea Lawrys Season salt
    1/4 tea black ground pepper

Directions

This makes four servings
Take ground venison and place in a large mixing bowl. In a separate bowl mix, ketchup, egg,salt, pepper, dried mustard and rest of ingredients.
Combine ground venison and the mixture. Best if kneaded by hand.
Once it is well mixed add bell peppers. Best if kneaded by hand again.
Then add panko a little at a time continuing to knead bread crumbs into the mixture, untilthe combination is firm enough to form 6 football shapes (about 6-8 inches
long and around 3-4 inches round).

Place the footballs into a skillet on med heat and brown lightly on all sides (turning as needed as to not burn). Once browned, remove from skillet and place into a pressure
cooker with cooking grate in bottom. Add enough water to pressure cooker to cover over the grate by about 1/2 inch.
A little bit of ketchup may be placed along the top of the
meat. Use pressure cooker per manufacturers instructions. Once the pressure cap begins to rock, lower temp to just enough heat for rocker to rock slowly. Allow rocker to go for 25-30 minutes. Remove from heat; allow
cooling enough to safely remove the lid. You will
have the best meatloaf without all the grease of oven-baked meatloaf.

Number of Servings: 6

Recipe submitted by SparkPeople user JSWIFTBIRD.

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