I’ve mentioned it before but my daughter is a meatloaf (and meatball) fanatic. Just about anytime I ask what she wants for dinner her almost immediate response is “meatloaf.”
The funny thing about it is that meatloaf is not one of my most favorite meals. I’ve had some family staying with me for about a week on vacation. They left this morning to make their way back home leaving my daughter and me home alone.
As you can see where this is heading, she asked for meatloaf for dinner. Instead of meeting her request with utter dread, today I was excited because I wanted to try making meatloaf in my new Instant Pot Pressure Cooker. I don’t have many Instant Pot recipes yet but I’m working on it.
However, not just meatloaf but vegetables, too. A complete meal in my Instant Pot! Lofty goal maybe for my first recipe but what the heck. I threw caution to the wind and got to chopping.
I topped my meatloaf with a little barbecue sauce but you could use tomato sauce, ketchup or even make a quick gravy from the vegetable cooking liquid just before serving. I will be doing that next time to create a full meal in the pot, including the gravy.
I have to admit that I was amazed that I could cook a 1-pound meatloaf in just 20-minutes. We were further impressed with how tender and juicy it was. Having everything I need for dinner cooking away in one pot was a real time saver.
Do you have a favorite Instant Pot recipe? Share it with me!
Instant Pot Recipe: Pressure Cooker Meatloaf
Yield 4 servings
For the Meatloaf
- 2 tbsp milk
- 1 egg
- ⅓ cup of panko, Japanese bread crumbs
- ½ cup of sweet onion, minced finely
- 2 cloves of garlic, minced
- 2 tbsp carrot, minced finely
- 2 tbsp celery, minced finely
- 2 tbsp fresh parsley, minced
- ½ lb of lean ground beef
- ½ lb of lean ground pork
- Salt and black pepper, to taste
For the Vegetables:
- 1 pound of small red potatoes, cleaned and halved
- 4 large carrot
- 1 cup water
Options for the Meatloaf glaze:
- Brown gravy
- Tomato sauce
- Barbecue Sauce
- Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
- Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
- In a large bowl, combine the Panko mixture, onion mixture, ground pork and ground beef, sea salt and black pepper, to taste. Mix together gently with just your fingertips. Once combined, form the mixture into a loaf and place on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
- Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.
- Place the steamer rack into the bottom of the pressure cooker. Place the aluminum foil packet of meatloaf on top of it. Add the potatoes and carrots around the sides. Add the 1 cup of water around the sides of the pan.
- Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
- Select "Manual" and cook at High Pressure for 20 minutes. Turn off the heat and release the steam valve by "quick release". Once the pot has released the pressure, carefully open the lid.
- Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
- Serve immediately with or without the optional meatloaf glaze or gravy.
For a traditional pressure cooker because of it's higher pressure, the cook time will be slightly less.
The time difference for meatloaf cooked in the instant pot (11 psi) vs a traditional pressure cooker (15 psi) is nominal. Since the higher pressure cooks faster, if you adapt this for a conventional pressure cooker, shorten your cook time by 2-3 minutes (17-18 minutes cook time).
Cooking times you see on recipes are always times after it’s pressurized. Times to become pressurized and to be de-pressurized are not the same for all recipes. They depend on the amount of liquid, amount of food, fat content and altitude.
Courses Dinner, main meal, entree, main course
I cannot wait to try out another new instant pot recipe. When I do, I’ll be sure to share them with you!