Bison Meatloaf with Mushrooms and Herbs Pressure Cooker Recipe

Recipe Category: Meatloaf


Bison Meatloaf With Mushrooms And Herbs Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure


  • 2 tablespoons olive oil
  • ½ cup finely chopped white onion
  • 2 cloves garlic, minced
  • 8 ounces fresh white or brown mushrooms, chopped
  • 2 pounds ground bison
  • 1 cup panko breadcrumbs or crushed saltine crackers
  • 2 large eggs, beaten
  • ½ cup milk
  • 1/3 cup tomato paste whisked with 2 tablespoons balsamic vinegar
  • ¼ cup thick, smoky BBQ sauce, mild or spicy
  • 3 tablespoons chopped fresh oregano or 1 tablespoon dried
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • sea salt and freshly ground black pepper


  • ¾ cup ketchup
  • 1 tablespoon Dijon mustard
  • ¼ cup firmly packed brown sugar
  • 1½ teaspoons Worcestershire sauce
  • 1½ cups water


  1. In a heavy skillet over medium-high heat, heat the oil and onion together and cook, stirring a few times, until just soft and starting to turn golden brown
  2. Add the garlic and mushrooms and cook, stirring frequently, until all of the mushrooms’ liquid has evaporated and the mushrooms are brown
  3. Set aside to cool
  4. In a large bowl, using your hands or a fork, mix the bison and breadcrumbs together, then mix in the eggs, milk, tomato paste, BBQ sauce, herbs, and cooled mushroom mixture
  5. Season to taste with salt and pepper
  6. Divide the mixture equally between 3 or 4 disposable 6 x 3-inch loaf pans sprayed with olive oil cooking spray
  7. Pack in and make level with the top rim
  8. In a small bowl, combine the topping ingredients, then divide equally between the loaves and spread over the tops
  9. Place a trivet and then a steamer plate in a 5- to 8-quart pressure cooker
  10. Add the water
  11. Lower the loaf pans onto the steamer plate
  12. Do not cover
  13. You can stack the pans if necessary to make them fit or you can cook them in two batches
  14. Close and lock the lid
  15. Set the burner heat to high
  16. When the cooker reaches HIGH pressure, adjust the heat to maintain the pressure
  17. Set a timer to cook for 20 minutes
  18. Remove the pot from the heat
  19. Open the cooker with the Natural Release method; let stand for 15 minutes
  20. Be exact with your timing, so set a timer
  21. Be careful of the steam as you remove the lid
  22. Let stand another for 5 minutes to let the juices settle
  23. An instant-read thermometer inserted into the center of the loaf should read around 140° F
  24. Use tongs and an oven mitt to lift the loaf pans out of the pot
  25. Slide the meatloaves out of their pans and place on a serving platter or serve sliced out of the pans
  26. The loaves can be cooled, covered with plastic wrap, and refrigerated for up to 3 days and served cold
  27. Do not freeze

Full List of Meatloaf Recipes
Full List of Mushroom Recipes

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