Zippy Meatloaf - 2.5-Qt. Pressure Cooker

Entered for safe-keeping, for 2.5-quart Pressure Frypan or Braiser, from "Quick Cuisine" by Kuhn Rikon.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  teaspoon salt
• 1 1⁄2 teaspoons pepper
• 3⁄4 cup oatmeal
• 1  tablespoon Worcestershire sauce
• 2  tablespoons  fresh flat-leaf Italian parsley, finely chopped
• 1  medium onion, peeled and finely chopped
• 2  celery ribs, finely chopped
• 2  garlic cloves, peeled and minced
• 1⁄2 medium bell pepper, stemmed and cored and seeded and finely chopped
• 1⁄2 lb  ground sirloin
• 1⁄2 lb ground pork (or additional 1/2 lb. ground sirloin)
• 1  tablespoon  oil
• 3  tablespoons ketchup
• 8  ounces canned tomato sauce

Directions

1. In a large bowl, mix together salt, pepper, oatmeal and Worcestershire sauce.
2. Mix in parsley, onion, celery, garlic and bell pepper.
3. Add meat and mix well.
4. Roll mixture onto counter and shape into a loaf.
5. Wrap in wax paper and chill in freezer for 30 minutes or in refrigerator for 2 hours.
6. In a 2.5-quart Pressure Frypan or Braiser, heat oil over high heat. Brown the loaf on one side, then turn.
7. Add tomato sauce and spread ketchup over the top of the meat loaf.
8. Close the lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 20-25 minutes.
9. Remove from heat and use Natural Release Method.
10. Serve in slices with sauce over the top.