Meatloaf Minis

INGREDIENTS
1 large egg, beaten
5 tablespoons tomato paste, divided
1 small onion, minced (about ½ cup)
½ small red or green bell pepper, minced (about ½ cup)
1 clove garlic, minced
2 teaspoons dried parsley, or 2 tablespoons fresh chopped parsley
1 teaspoon dried thyme, or 1 tablespoon fresh chopped thyme
½ cup seasoned bread crumbs
2¼ pounds extra lean ground beef
1 cup shredded mozzarella cheese, divided
¾ cup water

1. Prepare the meatloaves by beating the egg in the bottom of a large mixing bowl. Add in 2 tablespoons
of the tomato paste, followed by the onion, bell pepper, garlic, parsley, thyme, and bread crumbs. Mix
in the ground beef, followed by ½ cup of the mozzarella cheese. Use your hands to blend as evenly as
possible.
2. Divide the meat in half and make 2 loaves.
3. Place pressure cooker on a level surface, insert the pot, and plug in the unit. Set Cook Time to 25
minutes; press Start.
4. Whisk 1 tablespoon of tomato paste into the water; pour into the pressure cooker.
5. Place the meatloaves into the pot.
6. Secure the lid and turn pressure valve to Air Tight (closed).
7. When the cooking time has elapsed, turn the Keep Warm feature off and let pressure release naturally.
8. While the pressure is releasing, preheat the broiler in your oven on the low setting.
9. When the pressure has released, open the lid carefully.
10. Use tongs and a spatula to move meat loaves carefully from the pot to a cookie sheet. Spread the top
of the meatloaves with the remaining 2 tablespoons of tomato paste and sprinkle with the remaining ½
cup of shredded mozzarella.
11. Place the cookie sheet with the meatloaves into the oven on a low-center rack. Broil until tomato and
cheese are hot and bubbly. Serve with mashed or scalloped potatoes.