← Back to Search Results
pressure cooking American
American All-Beef Meat Loaf Recipe-11722

Photo by: Joseph De Leo
Comments: 0


Meat loaf holds a place somewhere between humble fare and exemplar of the best home cooking. It seems just about everyone likes it. But, while it’s no trouble to mix up, it conventionally takes one and a half hours to cook. The pressure cooker cuts that time by half with no sacrifice of quality, making it feasible to have this comfort food even in a too-busy-to-cook household.

Yield: Makes one 1½-pound loaf, or about 4 servings


  • 1 pound lean ground beef
  • 1 small russet potato (4 ounces), peeled and coarsely grated
  • ½ medium-size yellow or white onion, finely chopped
  • 1 large clove garlic, finely chopped
  • ½ cup chopped fresh flat-leaf parsley
  • 1 large egg
  • ¼ cup heavy cream
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 bay leaf


1. Combine all the ingredients except the tomato paste and bay leaf in a medium-size bowl and mix well. Pat the mixture into a 1-quart loaf pan or souffle dish. Spread the tomato paste over the top and set the bay leaf in the center.

2. Place the loaf pan on a trivet in the pressure cooker. Pour in 2 cups water. Lock on the lid and bring to pressure over high heat, about 3 minutes. Reduce the heat to medium and cook for 25 minutes. Remove from the heat and let sit for 10 minutes.

3. With the steam vent pointed away from your face, gently release any remaining pressure. Let cool for 20 minutes, then serve.

© 2005 Victoria Wise

Nutritional Information

Nutrients per serving (% daily value)

301kcal (15%)
50mg (5%)
14mg (23%)
113mcg RAE (4%)
146mg (49%)
979mg (41%)
8g (42%)
18g (28%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-sweet-life The Sweet Life
by Kate Zuckerman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?