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Italian Meatloaf Pressure Cooker
Ingredients
Serves: 4
Pressure Level: HIGH
Release: QUICK
Time: 25 minutes
- 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
Method
MAKE SLING AND SHAPE MEATLOAF:.
- Fold sheet of aluminum foil into 12 by 8-inch slin.
- Mash panko and ½ cup marinara to paste in medium bowl.
- Gently mix in meatloaf mix, Parmesan, ¼ cup basil, egg, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper with hands until thoroughly combine.
- Shape meat mixture into 8 by 4-inch loaf across center of foil sling.
- Pour remaining 2 cups marinara sauce into pressure-cooker poUsing sling, transfer meatloaf to pot and nestle into sauce
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
QUICK RELEASE PRESSURE:
- Remove pot from heat
- Quick release pressure, then carefully remove lid, allowing steam to escape away from you
- 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
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