Recipe – Instant Pot Meatloaf

A few years ago I was excited to win an Instant Pot at my work. Unbeknownst to me, my sister had purchased one that same day. We shared that information with each other, and the we were off to find recipes to make in our new machines. This recipe was one my sister shared with me, and honestly, I’m not making meatloaf any other way. This was the best meatloaf I have tried, and I hope you enjoy it.

  • Ingredients:
    • 1 cup onions and peppers, chopped
    • 2 lbs ground beef
    • 4 eggs
    • 1.5 cups Italian seasoned bread crumbs
    • 1 cup Parmesan cheese
    • 1 tbsp. minced garlic
    • 1 tsp. Montreal steak spice, (or your favorite spice mix)
    • 1 can vegetarian vegetable soup
    • 1 tsp. salt & pepper, each
    • 1.5 cups beef broth
    • 2/3 cup ketchup
    • 5 tsp. brown sugar
    • 1 tbsp. dry mustard
    • 2 tsp. Worcestershire sauce
    • 8-10 small red potatoes
    • 1 bag baby carrots

Directions:

  1. Sauté onions and peppers in the Instant Pot on Sauté mode, if desired.
  2. In a large bowl, mix together the meatloaf ingredients: onions and peppers, ground beef, eggs, bread crumbs, parmesan cheese, garlic, spice, soup, salt & pepper.
  3. In a small bowl, mix together the topping: ketchup, brown sugar, dry mustard, and Worcestershire sauce.
  4. Wash the potatoes and carrots, and cut the potatoes, if needed, so they’re all roughly the same size.
  5. Place them in the bottom of the Instant Pot liner, season to taste with a little salt & pepper, and pour 1.5 cups beef broth over them.
  6. Place the Instant Pot’s trivet on top of the potatoes and carrots.
  7. Make a foil bowl that fits inside the IP liner using a large sheet of aluminum foil.
  8. Form the meatloaf inside the foil bowl. Spread about half the topping over it.
  9. Place inside the Instant Pot, making sure there’s a little bit of space between the bowl and the liner (so there’s room for the steam to rise past it and build pressure in the pot).
  10. Seal the lid, and make sure the valve is set to “sealing”.
  11. Set the Instant Pot to Manual for 35 minutes. It should take about 10-20 minutes to come to pressure.
  12. When it’s done, carefully flip the valve to “venting” to quick release the pressure.
  13. Top the meatloaf with the rest of the topping, and serve.

Happy Eating!

Photo by RODNAE Productions on Pexels.com

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