Venison Meatloaf Pressure Cooker Style
This pressure cooker venison meatloaf is a quick, flavorful, and tender dish that locks in all the juicy goodness using natural pressure cooking methods. Perfect comfort food made easy.
Ingredients
Meatloaf Ingredients
- 1 ½ cups bread torn to pieces, your kind that soaks up milk nicely
- 1 cup milk
- 1 small yellow or white onion chopped
- 1 medium carrot chopped roughly
- 1 small fennel bulb chopped roughly, optional
- 1 stalk celery chopped
- 3 garlic cloves chopped
- 1 tablespoon olive oil
- 2 pounds ground venison
- 1 cup grated Italian cheese parmesan or pecorino
- ¼ cup tomato sauce or ketchup for some tang
- ¼ cup chopped parsley for a fresh pop
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 3 eggs to hold it all together
- marinara sauce for painting the top and serving, optional
Instructions
Cooking Instructions
- First, soak your bread in the milk completely. You want it soft but not mushy, so give it a few minutes at least.
- Next, heat olive oil in a skillet over medium heat. Toss in onion, carrot, fennel if you’re using it, celery, and garlic. Let those soften up for about 5 to 7 minutes, stirring now and then.
- Sauté your chopped veggies till soft and aromatic before mixing into the meatloaf.
- In a big bowl, combine your ground venison, soaked bread, and sautéed veggies. Add grated cheese, tomato sauce, chopped parsley, salt, oregano, and eggs. Mix it up well.
- Shape the mix into a loaf that fits your pressure cooker's rack or trivet. Place inside the pressure cooker pot and optionally paint the top with marinara sauce.
- Seal the lid with the sealing ring in place. Set to high pressure and cook for 35 minutes. Allow natural release after cooking.
- Once pressure is released, open lid and let the meatloaf rest 10 minutes before slicing. Serve with sauce as desired.
Notes
This meatloaf keeps well and is great as a sandwich filling during the week. Use finely ground venison with some fat or mix with fatty ground pork or beef for best results. Optional additions include crushed red pepper flakes for a zippy flavor. Serve with mashed potatoes, polenta or as sandwiches.