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.
- 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.