Instant Pot Meatloaf Recipe

Faced with two pounds of thawed ground beef in the fridge, I decided to find a good meatloaf recipe for the Instant Pot. I wanted one that I had all the ingredients for because it is POURING RAIN outside and I didn't feel like venturing out... even in the car. I found a recipe by Pressure Luck that I actually had almost all the ingredients for... the others I could find a compromise for.

I didn't have a bundt pan that would fit in the Instant Pot so I put the meatloaf mixture into two rectangular glass storage containers (about the shape and size of loaf pans) that are also heat-proof. They have lids that can be used to store or freeze the finished product. Here's the recipe as I made it...

Ingredients:

• 927gm/2 lbs lean ground beef (original recipe calls for one pound ground beef and a mixture of ground pork and ground veal for the other pound)
• 1 medium onion grated on fine grater (will end up like slush)
• 1/2 cup whipping cream (original recipe calls for whole milk; half-and-half will work, too)
• 1/2 cup grated Parmesan cheese (I used the pre-grated kind)
• 2 eggs, lightly whisked
• 1 cup crushed pork rinds (original recipe calls for regular bread crumbs)
• 1/4 cup Heinz chili sauce (original recipe calls for 2 T ketchup and 2 T BBQ sauce; use low-carb versions, if you can find them)
• 1 tsp seasoned salt (original recipe called for 1 T, but I decided to play it safe with the salt)
• 1 T dried parsley
• 1 T dried oregano
• 1 tsp black pepper (original recipe called for 2 tsps, but I played it safe)

Instructions:

Combine in a large bowl and mix well with your hands. Spray with non-stick pray either a bundt pan that fits in the Instant Pot or two loaf pans (or glass storage containers) that fit (separately) in the Instant Pot. Put the mixture into the bundt pan or divide between two loaf pans. Gently press mixture to make it uniform.

Spray a piece of aluminum foil with non-stick spray and cover the meatloaf, with the sprayed side against the meat.

Put 1 1/2 cups of water in the Instant Pot and put in a trivet. Place the bundt pan or ONE of the loaf pans on the trivet. Pressure cook on high for 35 minutes. Quick release. [If using two loaf pans, add another cup of water to the Instant Pot and re-use the foil to cover the second pan. Again, cook for 35 minutes on high pressure and quick release.]

Before the meatloaf completely cools, pour into a heat-proof container any juices that the meatloaf rendered. This flavourful juice can be used to pour over mashed veggies, like cauliflower, rutabaga/swede or celeriac/celery root... or use the juices to make gravy.

Note: The original recipe calls for a glaze that you brush on the meatloaf and caramelize under the broiler. I skipped that step.