Pressure Cooker Bison Meatloaf Food

INSTANT POT MEATLOAF

Steps:

• Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
• Form the meat mixture into a round loaf that will fit into your instant pot.
• Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)
• Add the quartered potatoes, water, and salt to the bottom of the instant pot.
• Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" with the meatloaf on top of the rack.
• Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*. When the timer beeps, allow the pressure to naturally release for 10 minutes.
• While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl.
• Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and drippings. Spoon the meatloaf sauce over the top and cut into slices.
• Drain any remaining water from the pot. Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes). Taste and adjust seasonings, as needed.

INSTANT POT® MEATLOAF

Steps:

• Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.
• Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.
• Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

ITALIAN BISON MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf.
• Bake in the preheated oven until browned, about 1 hour. Let stand before cutting, about 20 minutes.

PRESSURE COOKER MEATLOAF RECIPE - (4.3/5)

Steps:

• In large bowl, combine beef, breadcrumbs, cheese, minced onion, egg, garlic, Worcestershire, thyme, salt and pepper. Form into round loaf that will fit into your pressure cooker. With cooker lid off, heat oil on High or Brown until sizzling, place diced onion in cooker and saute until translucent (4 to 5 minutes) Stir in ketchup and beef stock and top with the rounded meatloaf. Secure lid and cook on HIGH for 15 minutes. Release pressure naturally for 10 minutes, then quick release remaining pressure. Serve topped with remaining sauce.

PRESSURE COOKER MEATLOAF

Steps:

• Press the pressure cooker saute function button to heat up inner pot. When the display reads hot, add olive oil. Then add celery, carrots, and onion. Saute for 3-4 minutes until slightly soft. Add garlic and saute one more minute.
• In a large bowl add cooked vegetable mixture to ground beef and sausage. Add 1/2 cup of the BBQ sauce and all remaining ingredients and mix well. This works best using your hands. Mix, but do not overmix or the meat will be tough.
• Place two layers of large pieces of foil on your countertop, approximately double the size of your pressure cooker's inner pot. Pour meat mixture onto foil and form into a round loaf that will fit into your inner pot with a little room to spare on the sides.
• Place 1 cup water into the pressure cooker inner pot, then place trivet in pot. Carefully lift meatloaf using the sides of the foil and place into pot. Drizzle 1/4 cup of the BBQ sauce on top of loaf. Tuck foil into the pot so it does not interfere with the lid placement.
• Secure lid, ensuring the valve is turned toward sealing. Select pressure cook (or manual depending on your model) and set the timer to 50 minutes. When timer goes off, let sit for another 10 minutes (this is a "natural release.") Turn the valve to venting to release any remaining pressure. Carefully remove meatloaf using the sides of the foil. Let rest 10 minutes then drizzle remaining BBQ on top. Serve in thick slices topped with additional sliced green onions.
• Optional - brown top by using either method mentioned above.

PRESSURE COOKER BISON MEATLOAF

Steps:

• Throw everything into a food processor; combine well. Form into a loaf. Brown the loaf in a large skillet on both sides. Cut loaf in half and transfer to pressure cooker. Add enough water to cover meatloaf. Cook on high for 15 minutes (after pressure is established).
• Drizzle some ketchup on top to serve.

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.

GROUND BISON MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
• Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
• Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
• Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
• Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
• Remove toothpicks and slice into 1/2-inch slices to serve.