Once in awhile you just want one of those comfort food meals that are just so good that it brings comfort to the soul as well. Meatloaf is one of those meals that I like having once in a while but the prep and waiting for it to cook just seems to take forever to me so I never had it often. I love trying different things in my instant pot and this one is definitely a keeper. It is easy, fast and you have a meal done in a matter of minutes. Meatloaf sandwiches for leftovers are pretty yummy as well.
You can also add some potatoes to the bottom of your instant pot in big chunks or whole, add the trivet on top then add your meatloaf on top. Once everything is cooked take the meatloaf out and the trivet. Drain a bit if needed and mash the potatoes as usual...super easy! Recipe adapted from Tastes Better From Scratch. You can find the original recipe HERE
Ingredients
For the Meatloaf:
2 pounds lean ground beef (can also use turkey or pork or a combination)
2 large eggs
4 Tbsp ketchup
2 Tbsp Worcestershire sauce.
1 Tbsp prepared mustard
4 tsp of minced garlic or 1 1/2 tsp garlic powder
1 tsp salt
1 tsp coarse black pepper
1 tsp sage
2 Tbsp minced onion flakes or 1/2 cup chopped fresh onion.
1/2 cup panko bread crumbs (or regular bread crumbs)
For the sauce:
1/2 cup ketchup
6 Tbsp light brown sugar
2 tsp prepared mustard
1/4 tsp ground nutmeg (optional)
Instructions:
1. If using potatoes scrub or peel the potatoes, if they are really big cut them in half if they are small leave whole. Put enough to fill the bottom of the instant pot. Add the trivet and 3/4 cup of water. If not doing potatoes just put in the trivet and the water.
2. Mix all of the meatloaf ingredients well and form the meat mixture into a round pot that will fit into your instant pot. Or you can also use tinfoil and make a bowl type thing around your meatloaf, doubling up the tinfoil crossways so that you can seal it well. You don't really want the grease from the meatloaf to go all over your potatoes. You don't need to cover the meatloaf though.
3. Close the instant pot lid and turn the knob to sealing. Hit manual and put the time for 25 mins or 30 if your meatloaf is quite thick. Then let the instant pot do its thing. Letting it depressurize about 10 mins once it is done. Carefully turn the knob to release any leftover steam and open the lid.
4. Carefully take out the meatloaf, drain grease as much as possible.
5. Mix sauce ingredients and put on top - you can put under a broiler for a couple minutes to carmelize the sauce a bit. If you are using tin foil I would put it in an ovenproof pan or casserole dish just in case it drips.
6 Take out the trivet and drain excess water if mashing potatoes. Mash potatoes as usual with some butter and milk. Enjoy!
We have ours with steamed asparagus, broccoli or green beans.
