Description
A classic meatloaf recipe with a tangy glaze topping, just like mom used to make. Make it quick in the Instant Pot or slow in the Crockpot.
Ingredients
Scale
Equipment needed: pan for pot-in-pot cooking and sling/trivet
For the meatloaf:
- 1 pound lean or extra lean ground beef
- 1 cup seasoned bread crumbs
- 1/2 cup diced onion
- 1/4 cup milk
- 1 egg
- 2 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 tsp dried parsley
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
For the topping:
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 1/2 tsp red wine vinegar
Instructions
Instant Pot Instructions:
- Add all the ingredients for the meatloaf into a mixing bowl. With clean or gloved hands mix well until combined.
- Form the mixture into a loaf and place in a pan that fits inside your Instant Pot.
- Pour 1 cup water into bottom of Instant Pot. Place the pan on top of a trivet and lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. Move the valve to venting.
- In a small bowl stir together the ketchup, brown sugar and vinegar. Brush the mixture over the meatloaf.
- Set under your air fryer lid or oven’s broiler for about 3 minutes.
- Slice and serve.
Slow Cooker Instructions:
- Add all the ingredients for the meatloaf into a mixing bowl. With clean or gloved hands mix well until combined.
- Form the mixture into a loaf and place into your slow cooker.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours.
- In a small bowl stir together the ketchup, brown sugar and vinegar. Brush the mixture over the meatloaf. Cover and cook on high for 10 minutes.
- Slice and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use your 8 quart pot, but use 1.5 cups of water in the bottom of the pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker