Mince the onion, carrot, celery, parsley, and garlic.
Mix the sauce ingredients in a small bowl.
Get a big bowl, break your egg into and the milk.
Whisk together before adding your breadcrumbs.
Ensure the breadcrumbs, egg, and milk are well mixed before adding the minced ingredients, salt, and pepper.
Mix everything properly.
Shape the mixture into the size of the pressure cooker and place it on an aluminum foil.
Pour your potatoes and carrots into the pressure cooker to act as a layer for the meatloaf. Make sure you pierce the potatoes to allow for steam escape, thereby preventing the potatoes from breaking during the cooking process.
Place the steamer rack on the carrot and potatoes in the pressure cooker.
Pour water into the cooker; this will help in the cooking process.
Place your meatloaf with the aluminum foil into the steamer rack in the pressure cooker.
Add your sauce to it and close the pressure cooker setting the timer to 30 minutes.
Release the steam button once the timer is on.
Remove the cover once the stem has finally been released.
Check if the meatloaf is fully cooked with a metal fork; if the fork slides into the meatloaf easily, that shows it is cooked.
You can also use a thermometer to confirm if the meatloaf is cooked; this will be visible if the temperature is between 155 degrees F to 165 degrees F. If otherwise, place the meatloaf in the pressure cooker and set the timer to 5 to 10 minutes to get it cooked perfectly.
Once done, remove the steamer rack, drain the potatoes and carrot, dice to your desired shape, or mash.
Allow the meatloaf to cool down, add more sauce, and slice to your desired size, eating it with the potato and carrot.
