Instructions: In a large bowl mix together salt, pepper, oatmeal and Worcestershire sauce. Mix in parsley, onion, celery, garlic and bell pepper. Add meat and mix well.

Roll mixture onto counter and shape into a loaf. Wrap in wax paper and chill in freezer for 30 minutes or in refrigerator for 2 hours.

In a 2-quart pressure frypan, heat oil over high heat. Brown the loaf on one side, then turn. Add tomato sauce and spread ketchup over the top of the meat loaf.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 20 to 25 minutes.

Remove from heat and use Natural Release Method.

Serve in slices with sauce over the top.

This recipe yields 4 servings.

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