Meat loaf has experienced a revival lately. Although it can be deadly dull, a good one is the stuff of nostalgic dreams. It should have just the right amount of spices, some onion, maybe some ketchup, Worcestershire, and a bit of smoky flavor. My version combines all of the above and cooks with a delicious barbecue sauce. After about half an hour in the pressure cooker, the meat loaf emerges tender and moist. It’s what every home cook could wish for in a weeknight dish.
SERVES: 6
INGREDIENTS:
SAUCE:
- 2 tablespoons canola oil
- 2 sweet onions, such as Vidalia, finely chopped
- 2 teaspoons garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon celery seeds
- 1½ cups ketchup
- ½ cup light brown sugar
- One 8-ounce can tomato sauce
- ½ cup beef stock or store-bought beef broth
- 2 tablespoons Worcestershire sauce
- ½ teaspoon liquid smoke
MEAT LOAF:
- ½ cup milk
- ½ cup fresh bread crumbs
- 1½ pounds lean ground beef (92% lean)
- ¼ pound bulk pork sausage
- ½ cup finely chopped red onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- ½ teaspoon dried thyme
- ¾ cup ketchup
- 1 large egg, lightly beaten
INSTRUCTIONS:
- To make the sauce:
- Heat the oil in the pressure cooker over medium-high heat.
- Add the onions, garlic powder, cayenne, and celery seeds and cook for 2 minutes to soften the onions.
- Add the remaining ingredients, bring to a simmer, and maintain at a simmer until the meatloaf is done.
- To make the meatloaf:
- In a large mixing bowl, pour the milk over the bread crumbs and let the bread crumbs soak for 2 minutes.
- Add the remaining ingredients and stir to combine.
- Shape the mixture into a loaf and carefully lower the loaf into the sauce.
- Lock the lid in place and cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Carefully remove the meatloaf from the sauce with a long, wide spatula and transfer to a cutting board.
- Allow the meatloaf to rest for 10 minutes, then slice.
- Skim off any excess fat from the top of the sauce and serve the meatloaf with the sauce.
