Check out this great traditional meatloaf in the Instant Pot with a brown sugar glaze. Get dinner on the table fast with this tasty meal that can be cooked directly from frozen.
4
Servings
18
Ingredients
2
Comments
Ingredients
- 1 pound Ground Beef
- 1 individual Egg
- 1 individual Egg White
- ¼ cups Bread Crumbs
- ⅛ cups Ketchup #1
- ½ tablespoons Brown Sugar #1
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ tablespoons Soy Sauce #1
- ¾ cups dice Onion
- ¼ cups dice Bell Pepper, Green
- ¼ cups dice Bell Pepper, Red
- 1 ½ teaspoons mince Garlic, Cloves
- ½ teaspoons Soy Sauce #2
- ½ tablespoons Brown Sugar #2
- ½ tablespoons Barbecue Sauce
- ⅛ cups Ketchup #2
- 1 cup Water
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large mixing bowl, gently combine ground beef, egg, egg whites, bread crumbs, ketchup #1, brown sugar #1, salt, pepper, soy sauce #1, onion, green bell pepper, red bell pepper, and garlic with hands.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- In a large mixing bowl, gently combine ground beef, egg, egg whites, bread crumbs, ketchup #1, brown sugar #1, salt, pepper, soy sauce #1, onion, green bell pepper, red bell pepper, and garlic with hands.
- In small mixing bowl, mix soy sauce #2, brown sugar #2, bbq sauce, and ketchup #2.
- Form meat mixture into round loaves that will fit into the Instant Pot with 0.5 inch margin on the sides.
- Place the trivet into the bottom of the Instant Pot and water.
- Place the meatloaf onto a large piece of foil to support the meatloaf and act as a handle to aid in removal.
- Lower the meatloaf into the Instant Pot and top with the sauce.
- Lock the lid into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Quick release pressure.
- Ensure that the meatloaf has reached 155 degrees internally. If not, cook for another 5 minutes.
- Remove using the foil and slice before serving.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 298
- Total Fat
- 13g
- Saturated Fat
- 5g
- Trans Fat
- 1g
- Cholesterol
- 130mg
- Sodium
- 512mg
- Total Carbohydrates
- 16g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 27g
- WW Freestyle
- 8
2 Comments
Join the discussionThe meat was cooked through and had great flavor but it was a little soggy should I use less water or cook it longer?(I used a trivet)
Hi Jennifer! You could try using less water and then also broil it at the end. This is an optional step but would help it to firm up and crisp the top.