Instant Pot Meatloaf Recipe
Look no further. Making meatloaf in your Instant Pot is seriously the best.
Servings 6 -8 servings
Calories 397kcal
Ingredients
- 2 lbs ground chuck
- 2 eggs
- 1 tsp dried oregano
- 1 T worcestershire sauce
- 2 tsp of dijon mustard
- 1 Cup(s) of plain bread crumbs
- 1 ½ tsp salt
- ½ tsp black pepper
- ½ Cup(s) of yogurt or sour cream
- Mustard
- Ketchup
Instructions
- Mix everything together well.
- Put the mixture into a 7.5-inch Springform pan.
- For the liner, add the recommended water amount to bring the pressure cooker to pressure. This will vary but it's usually 1 cup of 1 1/2 cups.
- Put a trivet into the pressure cooker liner and place the pan over the trivet.
- Seal the lid and set the valve to sealing. Turn to "manual" or "pressure cook" for 25 minutes. Once the cycle is done, let it have a 10-minute natural release before switching the valve to have a quick pressure release.
- Add the ketchup and mustard on top of the meatloaf and mix together on top.
- Take the springform pan out of the pressure cooker and put it on a baking sheet.
- Turn the oven to broil and put the pan under the broiler for about 6 minutes of time.
Nutrition
Serving: 1g | Calories: 397kcal | Carbohydrates: 12g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 747mg | Fiber: 1g | Sugar: 3g
