Pressure Cooker Meatloaf with Brown Sugar Glaze

This meatloaf is perfectly juicy with a glaze that's edible by itself.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 392kcal

Author Gary White

Ingredients

Meatloaf

2 lbs. ground chuck
2 tsp. sea salt
1 tsp. black pepper
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. dried parsley
¼ tsp. dried thyme
½ cup bread crumbs see notes for gluten-free option
½ cup chicken stock
3 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
2 eggs

Glaze

½ cup ketchup
¼ cup brown sugar

Instructions

Add ground beef to a large mixing bowl. In a separate bowl, combine the dry ingredients. Then add the dry ingredients to the ground beef and mix well with your hands or a fork.
In the same bowl used for the dry ingredients, whisk together the wet ingredients. Then add the wet ingredients to the ground beef mixture and mix well to combine.
Form one large circular loaf with the beef mixture and place in a steamer basket. Add 1 cup of water to the pot along with a 2-inch trivet. Place the basket on top of the trivet. Lock lid and cook for 16 minutes at high pressure.
Meanwhile, combine ½ cup ketchup and the brown sugar with a whisk.
Once cook time is complete, allow pressure to release naturally (about 10 minutes).
Transfer meatloaf to a baking sheet and generously glaze with the ketchup mixture.
Place under a high broiler for about 3-5 minutes, or until desired caramelization occurs.

Notes

Doneness: The center of the meatloaf should reach 160°F before serving.

Gluten-free: We have tested this recipe with 4C Gluten Free Plain Crumbs. Also check the current label on your Worcestershire sauce, since formulas and labeling can vary by product and market.

Nutrition