Instant Pot Meatloaf

Ingredients :

 

▢1 ½ pounds baby potatoes

 

▢½ onion chopped

 

▢2 cloves garlic chopped

 

▢⅔ cup chicken broth

 

Meatloaf

 

▢½ onion finely diced

 

▢1 tablespoon butter

 

▢2 pounds lean ground beef

 

▢¾ cup seasoned bread crumbs

 

▢⅓ cup milk

 

▢1 tablespoon Worcestershire sauce

 

▢½ teaspoon garlic powder

 

▢½ teaspoon salt

 

▢¼ teaspoon pepper

 

▢2 eggs

 

Topping

 

▢2 tablespoons ketchup

 

▢2 tablespoons chili sauce

 

Instructions

 

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.