Instant Pot Meatloaf

By gbvampy1

Double the Recipe. To double this you can make two smaller smaller loaves side by side on the rack or create one larger 2-pound meatloof. If you choose the latter, increase the cook time to 40 minutes on high pressure. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. The internal temperature should be 165 degrees F and the juices should run clear.

Ingredients

• For the Vegetables:
• For the Meatloaf
• 2 tbsp Milk
• 1 Egg
• ⅓ cup Breadcrumbs, Panko or plain
• ½ cup Onion, minced
• 2 cloves Garlic, minced
• 2 tbsp Carrot, grated
• 2 tbsp Celery, minced
• 2 tbsp Fresh Parsley, minced
• ½ lb Lean ground beef
• ½ lb Lean ground pork
• 1 tsp Salt, more or less to taste
• 1/2 tsp Black pepper
• 2 pounds Small Red or Yukon Gold Potatoes
• 1 pound Baby Carrots
• 1 cup water [See Note 2]
• Options for the Meatloaf glaze:

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Whisk together the milk and egg in a small bowl then add the Panko breadcrumbs and stir; 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, salt, and black pepper. 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.
Add the potatoes and carrots into the bottom of the pressure cooker and add the water. [See Note 2]
Place an inverted steamer basket, small roasting rack or the steaming rack that may have come with the instant pot onto the vegetables then place the meatloaf in its aluminum foil packet on top of the rack.
Cover with the lid and twist the handle to lock the pressure cooker. Be sure to make 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 being careful of the steam. Once the pot has released the pressure, carefully open the lid.
Confirm the meatloaf’s internal temperature is at least 165 degrees F, the center is cooked and the juices run clear.
Serve immediately with or without the optional glaze. [See Note 3]