Equipment
- 6qt Instant Pot
Ingredients
- 1 1/2 lbs baby potatoes
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2/3 cup chicken broth
Meatloaf
- 1/2 onion finely diced
- 1 tablespoon butter
- 2 lbs lean ground beef
- 3/4 cup seasoned bread crumbs
- 1/3 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
Topping
- 2 tablespoons ketchup
- 2 tablespoons chili sauce
Instructions
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Place the baby potatoes, chopped onion, garlic, and broth in the bottom of a 6QT Instant-Pot.
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Cook diced onion (for the meatloaf) in butter until tender, about 5 minutes. Cool completely.
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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.
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Select manual and cook on high pressure 28 minutes. Allow to naturally release for 10 minutes.
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Remove any remaining pressure. Open the lid and ensure the meatloaf has reached 165°F. Remove meatloaf to a cutting board.
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Combine topping ingredients and brush over meatloaf. (Optional: Place under the broiler 3-4 minutes)
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Rest 10 minutes before slicing. Serve with potatoes.
Nutrition Facts
Calories: 537
Carbohydrates: 36g
Protein: 35g
Fat: 27g
Saturated Fat: 11g
Cholesterol: 163mg
Sodium: 781mg
Potassium: 1103mg
Fiber: 4g
Sugar: 5g
Vitamin A: 252IU
Vitamin C: 28mg
Calcium: 97mg
Iron: 5mg