It’s getting cooler here in the Midwest so it’s time to start making all the comfort food like meatloaf. Anyone else think that comfort food is definitely part of the glue that holds any good marriage together?? Ok, maybe it’s just me but it works!
(–This post contains affiliate links for your convenience. If you choose to use any of these links, I will make a small commission, which will help me continue to bring you posts like this.)
One of my favorite comfort foods is my Dad, Terry’s homemade meatloaf. Now, this isn’t the meatloaf with ketchup on top that your Grandma used to make. This is really good meatloaf that could literally go with just about anything. I never liked meatloaf served at potlucks but this meatloaf is different. I once made this for a friend going through cancer and her family. She commented to me that her entire family loved it and that they needed the recipe pronto because they’d never had meatloaf like this in their life! Ok, have I gotten my point across that it’s different?
Something else that I’m loving these days is my Digital Pressure Cooker or what some of you know as the Instant Pot. Now, I purchased mine long before the Instant Pot was famous and have been loving it and figuring out cooking in it for a few years now. I especially use it in the winter when I make roasts, soups, etc. because I can make them so quickly! Now some people are huge CrockPot fans and honestly, I’ve never been a real fan of CrockPots because the meat is always grey and gross in them, in my opinion. But this Digital Pressure Cooker is different! You can brown meat ahead of time and do everything in one pot, which can be put in the dishwasher for easy cleanup!
I looked up a basic meatloaf recipe for a Digital Pressure Cooker and tweaked it using my Dad’s recipe. I find I do this often just to get an idea from someone else on the time it may take to make the meal.
Terry’s Meatloaf Recipe (altered for the Digital Pressure Cooker)
- 2 lbs Ground Pork
- 1 lb Ground Beef
- 3 eggs beaten
- 1 sleeve of Saltine Crackers crushed
- 1 onion diced
- 1 yellow or green pepper (your preference) diced
- Salt/pepper to your taste
- 2 cans cream of mushroom soup
- 1 lb of small bite-size golden potatoes
- 1 bag of baby carrots
- 2 cups of beef broth or stock
Find yourself a large bowl and combine the following: pork, beef, beaten eggs, crushed saltines, onion, pepper and salt and pepper. Now, you’ll see that the onion, pepper and saltines need chopped/crushed. I find the easiest thing to use is my Food Chopper. I used it for the onion first, dumped it out in bowl, then the pepper and dumped out in the bowl, and then the saltines and dumped them into the bowl; took about 5 minutes and that’s all!
Mix up everything with your hands and be sure all of the ingredients are evenly distributed. Form it into a big ball; it’ll look a lot like a bread bowl (Mmmm…you may want to pick up some bread or make bread to accompany this dish too!). Now, get out your steamer basket that came with your Digital Pressure Cooker and place the meatloaf into it. Now, no, it doesn’t technically look like a loaf but it’s more like a mound of meat, but go with me here…
Sit the steamer basket aside for a minute and place the potatoes, carrots, one can of the Cream of Mushroom soup and beef broth in the bottom of your Digital Pressure Cooker. Now place your steamer basket inside your Digital Pressure Cooker. If it’s this model, it will rest gently at the top. If you have a different model, you may have to alter the recipe just slightly depending on your setup. Basically, you want your potatoes and carrots in the broth in the bottom and your basket above them.
Set your pressure cooker to high pressure for about 50 minutes. After 50 minutes, do a quick release. What this means is once your timer goes off, grab a towel and put it over your release valve, then take some long tongs and through the towel, turn the release valve to open to release the steam. Stay back, hence the long tongs, and never put your face or body near the hot steam. My model has an extra safety feature and will not open until all steam has been released. Now, once open, check your meatloaf for doneness. You can even use a digital meat thermometer and see if your temperature in the middle is at least 160 degrees, since we’re using pork. Once it’s done, take out the steamer basket and set it aside on a plate.
Set your Digital Pressure Cooker to Saute and add the other can of Cream of Mushroom soup to the liquid in the bottom, to help thicken it. You can of course strain out your veggies first if you prefer but no real need to. Stir for about 5 minutes until your ‘gravy’ is thickened.
Slice your meatloaf in the steamer basket or transfer it to a cutting board, whichever you prefer. Then place a slice of meatloaf and some potatoes and carrots on a plate and cover in the gravy you made. Serve with a hot roll and butter for the ultimate comfort food!
Have questions on using a Digital Pressure Cooker? Reach out to me! I’m not an expert but I love food and my Digital Pressure Cooker and have been using one for quite sometime now and have figured out a few things. Have suggestions to the recipe above or did you try it? Leave your comments below!
Looking for some fun, DIY projects? Check out this one where I upcycled a couple of old chairs!