Meatloaf….classic diner fare and on our list of old-fashioned comfort foods. We searched for a recipe that packs flavor with pure comfort. Served with a side of diced potatoes and oven roasted veggies, this is a perfect warm meal after a day of winter hiking.
We figured the Instapot would make it an easy and relatively quick meal. Located among a plethora of online recipes, “Juicy Meatloaf” sounded tempting. This recipe called for minced bacon, which is always a winner with us. We substituted ground pork for a portion of the ground meat, to help add even more flavor. I remember slathering ketchup on meatloaf in hopes of cutting the metallic tang of a baked beef dish. In this version, the tomato sauce is cooked with the loaf, reduced, spread on top and is then oven-baked for a few additional minutes. A bowl of extra sauce takes the place of that Heinz bottle.
That tomato zing really comes across when enjoyed in a meatloaf sandwich. This is our preferred way to enjoy meatloaf. After dinner, the loaf left to cool, is then sliced and set in the freezer. The extra sauce is ladled into silicon ice-cube trays and frozen as well. Package up a couple of slices with cubes of sauce and you have a perfect frozen meal ready for the microwave.
Juicy Meatloaf - InstaPot
Ingredients
- 1 lb ground beef lean
- 1/2 lb ground pork
- 7 strips bacon minced
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 large eggs beaten
- 1 ½ tsp oregano dried
- 1 tsp Worchestershire sauce
- 3/4 tsp salt kosher
- 1/2 tsp pepper
- 3/4 cup Panko bread crumbs
- ¼ cup milk
- 3 oz grated cheese parmegan & mozzarella
- SAUCE The following ingredients are used for the sauce.
- 2 cups chicken stock
- 14 oz tomatoes 1 can (diced)
- 1 tsp basil dried
- 1 tsp oregano dried
- 2/3 cup tomato paste
Instructions
- In a large bowl, mix the ground meats by hand, then add in the bacon, onion, garlic, eggs (make sure they are beaten before adding) and milk. Follow with the Worcestershire sauce, spices, bread crumbs and cheese. Combine all these ingredients using your hands, try not to overmix.
- Turn meat mixture out onto a foil covered board and form into a round loaf that is about 4 inches thick. Use steamer ring to measure that it will fit into Instapot.
- Add stock, diced tomatoes, seasoning and tomato paste to the Instapot. Stir until paste is incorporated into the stock.
- Fold an 8 to 10 inch wide strip of aluminum foil into a strip about 3 inches wide. Place formed loaf on this strip, which will allow you to place and remove the loaf from the Instapot. Place steamer ring into pot (it may be covered by the sauce) and then carefully lower loaf onto the ring with the foil strip.
- Lock the lid and cook at high pressure for 16 minutes. Allow the pressure to release naturally for about 10 minutes.
- Preheat oven to 450 and line a rimmed baking sheet or appropiate sized oven proof dish with aluminum foil.
- Carefully open pressure release lever. Once released, open pot and check to see that the internal temperature of the meat is 160 degrees (if not, you can re-seal lid, return to pressure and cook a few more minutes). Remove the meatloaf from the pot and transfer to a lined baking dish. Cover while you reduce stock.
- On the Instapot, press sauté and adjust level to medium which should bring the sauce to a simmer. Simmer sauce, stirring often to avoid burning and reduce by about a 1/3 or until it is at a desired consistency, about 8 minutes.
- Transfer thickened sauce to bowl and with silicon brush spread sauce over the meatloaf. Reserve extra sauce for serving.
- Bake uncovered in oven for 10 minutes, slice and serve.