Instant Pot Meatloaf Recipe
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
For meatloaf:
  • 1 cup breadcrumbs
  • ¾ cup whole milk
  • 2 eggs
  • ¼ cup ketchup
  • 1 pack of onion soup mixture
  • ½ kg ground meat
For the glaze:
  • ½ cup ketchup
  • 3 tbsp English soy sauce
  • 2 tbsp brown sugar
  1. Prepare a bowl, put the milk, and breadcrumbs into it, and let it absorb for 3 minutes.
  2. Once absorbed, add the tomato sauce, a mixture of onion soup, eggs, and ground meat. Stir until well mixed.
  3. Prepare the bowl and coat the bowl with foil, making sure the foil bowl is 3 inches high to hold the liquid and oil.
  4. separate the aluminum foil from the bowl, then put the meatloaf dough into the aluminum foil shape of the dough into the bread.
  5. Then store the meatloaf dough in an instant pot rack.
  6. in a small bowl, mix the ingredients for the glaze, and then rub half the glaze over the meatloaf.
  7. cover the pan quickly and cook at high pressure for 30 minutes.
  8. in the last 10 minutes let the instant pan release the pressure naturally, and manually release the other pressure.
  9. to suck all the oil from the foil bowl, use a tuber binder.
  10. Transfer the meatloaf to a baking sheet and apply the glaze over the meatloaf. Bake for 5 minutes for a sticky glaze.
Nutrition Information
Serving size: 8 Calories: 404 Fat: 22 Saturated fat: 8 Unsaturated fat: 11 Trans fat: 1 Carbohydrates: 14 Sugar: 4 Sodium: 373 Fiber: 1 Protein: 35 Cholesterol: 150
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