In large bowl, combine all ingredients. Mix until just combined, being sure not to over mix.
Form into a greased 8-inch round cake pan*.In a 6-quart or larger multi-cooker, add wire rack and 1½ cups of hot water. Placecake pan on rack. Set multi-cooker to Pressure Cooker on HIGH for 25 minutes. When meatloaf is done, allow a 10 minute natural release, then continue with aquick release. Remove meatloaf; drain off grease.Serve with steamed vegetables of choice.
Notes
Mix ingredients just until combined. Avoid overworking the meat mixture.
If using a 6-inch cake pan (instead of an 8-inch,) the meat mixture will be thicker and will need additional cook time. Add 5-8 more minutes.
Make-Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely and continue with step one.
If you don’t have an 8-inch cake pan or it doesn’t fit your multi-cooker, use2 sheets of heavy-duty aluminum foil to create a pan that will fit your multi-cooker.
Slow Cooker Option: Following directions above, line a 3-quart or larger slow cooker with aluminum foil. Prepare step 1, form loaf to fit your slow cooker. Place in slow cooker. Cook on LOW 6 hours.
Plain bread crumbs can be substituted for panko crumbs.