Instant Pot - Meatloaf
This Instant Pot Meatloaf is juicy, melt-in-you-mouth and so easy to make! Author: Holly Nilsson Recipe Type: American Total Time: 58M
Prep time:
Cook time:
Serving size: 6
Calories per serving: 483
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 483
1 1/2 pounds baby potatoes
1/2 chopped onion
2 cloves chopped garlic
2/3 cup chicken broth
1/2 finely diced onion
1 tablespoon butter
2 pounds lean ground beef
3/4 cup seasoned bread crumbs
1/3 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
2 tablespoons ketchup
2 tablespoons chili sauce
Directions:
Place the baby potatoes, chopped onion, garlic, and broth in the bottom of a 6QT Instant-Pot.
Cook diced onion (for the meatloaf) in butter until tender, about 5 minutes. Cool completely.
Combine all meatloaf ingredients in a bowl and mix well. Form into a loaf and place on a piece of foil. Fold the edges of the foil to make a "pan" for the meatloaf. Place the meatloaf on the trivet and add to the Instant Pot.
Select manual and cook on high pressure 28 minutes. Allow to naturally release for 10 minutes.
Remove any remaining pressure. Open the lid and ensure the meatloaf has reached 165°F. Remove meatloaf to a cutting board.
Combine topping ingredients and brush over meatloaf. (Optional: Place under the broiler 3-4 minutes)
Rest 10 minutes before slicing. Serve with potatoes.
NOTES:
*Beef Use an 80/20 mix. Use use a combination of beef and pork if preferred.
*If you'd like to skip the potatoes, place the trivet in the bottom of the Instant Pot.
*Be sure to let the meatloaf sit 10 minutes before servings to help prevent it from falling apart when slicing.
*Glaze If prefer a brown sugar topping: combine 1/2 cup ketchup, 3 tablespoons brown sugar and 1 tablespoon cider vinegar
*Broiling, while optional, caramelizes the topping providing a delicious flavor.
*Potatoes can be served whole or smashed with a potato masher. If mashing, potatoes can be mashed in the instant pot, no need to drain the liquid.
*Larger potatoes can be cut in this recipe but may not hold their shape. If you use larger potatoes, mash them before serving.
Source: spendwithpennies.com
Cook diced onion (for the meatloaf) in butter until tender, about 5 minutes. Cool completely.
Combine all meatloaf ingredients in a bowl and mix well. Form into a loaf and place on a piece of foil. Fold the edges of the foil to make a "pan" for the meatloaf. Place the meatloaf on the trivet and add to the Instant Pot.
Select manual and cook on high pressure 28 minutes. Allow to naturally release for 10 minutes.
Remove any remaining pressure. Open the lid and ensure the meatloaf has reached 165°F. Remove meatloaf to a cutting board.
Combine topping ingredients and brush over meatloaf. (Optional: Place under the broiler 3-4 minutes)
Rest 10 minutes before slicing. Serve with potatoes.
NOTES:
*Beef Use an 80/20 mix. Use use a combination of beef and pork if preferred.
*If you'd like to skip the potatoes, place the trivet in the bottom of the Instant Pot.
*Be sure to let the meatloaf sit 10 minutes before servings to help prevent it from falling apart when slicing.
*Glaze If prefer a brown sugar topping: combine 1/2 cup ketchup, 3 tablespoons brown sugar and 1 tablespoon cider vinegar
*Broiling, while optional, caramelizes the topping providing a delicious flavor.
*Potatoes can be served whole or smashed with a potato masher. If mashing, potatoes can be mashed in the instant pot, no need to drain the liquid.
*Larger potatoes can be cut in this recipe but may not hold their shape. If you use larger potatoes, mash them before serving.
Source: spendwithpennies.com