Instant Pot™ Meatloaf (Cooking)

Meat Loaf

1lb ground beef (at least 80% lean)

3/4 cup Progresso™ plain bread crumbs

1/3 cup finely chopped onion

1/3 cup milk

1 tablespoon Worcestershire sauce

3/4 teaspoon salt

1/4 teaspoon black pepper

1 egg, beaten

Topping

1/4 cup ketchup

1 tablespoon packed brown sugar

Chopped fresh Italian (flat-leaf) parsley, if desired

·       1 Place steamer rack inside 6-quart Instant-Pot™ insert; add 1/2 cup water. Cut 1 sheet of heavy-duty foil (12-inch square); spray with cooking spray.

·       2 In large bowl, mix Meatloaf ingredients until mixed well. Form mixture into small loaf, and place in center of foil square. Pull corners and sides of foil up, but do not seal. Place on top of rack inside insert.

·       3 Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 30 minutes. Select CANCEL, and release pressure naturally for 10 minutes. Set pressure valve to VENTING to manually release any remaining pressure. Carefully lift foil with meatloaf, and transfer to cutting board. Remove loaf from foil; discard foil with fat.

·       4 In small bowl, mix ketchup and brown sugar; brush over top of meatloaf. Garnish with parsley. Loosely tent with foil; let stand 10 minutes before serving. Cut into 8 slices to serve.

·       You can substitute 1/4 cup barbecue sauce in place of the ketchup and brown sugar mixture for topping.

·       Serve this meatloaf with a side of mashed potatoes or Pillsbury™ biscuits.

·       Allow the meatloaf to stand 10 minutes before cutting to help keep slices intact when serving.

·       When forming the meatloaf, be sure to have an even thickness throughout so it cooks consistently.

·       Making a foil sling helps trap the fat drippings and makes it easy to remove the meatloaf from the insert of the Instant Pot™ after cooking.