Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes
Oozing Cheese and Onions and a Rich Barbecue Sauce make this Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes something special.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 servings
Mix together Beef, Oatmeal, Egg, Evaporated Milk, Worcestershire Sauce, Salt, Garlic Power, Pepper, Chili Powder. Press 3/4 of the Mixture into Bundt Pan, making a well in the middle.
Stuff with Cheese and Onions. Cover with remaining Meatloaf Mixture and gently press to seal.
Add Olive Oil, Fresh Rosemary, Garlic, Salt and Water to Pressure Cooker cooking pot. Place a Steaming Tray with Potato Wedges into cooking pot. Place Bundt Pan on top.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 15 minutes. When Beep sounds, carefully, release the Pressure and remove the Lid.
Remove Meatloaf and cover to keep warm. Select Sauté/Browning on Pressure Cooker. Dump Potatoes into cooking pot and allow to brown, while liquid evaporates. Sprinkle with Seasoned Salt and serve with Cheeseburger Meatloaf.