Meatloaf is one meal my kids really like (which is surprising because um there’s vegetables in there!)
The ingredients. Usually meatloaf calls for milk to be added. I like beer better, so I use High Life and some powdered milk. This serves 2 purposes. First, it adds flavor. Second, it helps out with the milk struggle in the household (namely, my 15 year old drinks almost a gallon of milk a day). I typically find that when cooking with it, you can’t tell the difference. Rather than salt or onion soup mix (which is in a lot of meatloaf recipes) I use Watkins Beef Soup and Gravy Base.
Onion powder, garlic powder, crushed red pepper, and a pinch of MSG (totally optional but amps up the umami. You could also use soy sauce or Maggi but that contributes a lot of sodium to the final count).
A whole chopped up fresh onion. Sadly they have not invented a better way to mix meatloaf. Adding dried bell peppers contributes a huge amount of flavor. I always keep it around because it’s great in recipes, and bell peppers can be really expensive.
So mixing by hand it is. Gack. I have tried it in the mixer (because I am lazy like that and yuck hate mixing meat by hand) but it mixes everything up too much and you end up with a brick. At this point I separated the batch (what you’re looking at is a full batch). I put half in the freezer, and half in the refrigerator. This actually gets better with a day or two to let the flavors meld together, and saves time on a weeknight.
I use this pan. It is amazing and fits perfectly in the 6 quart instant pot. Place the meat in, put the pan on a rack in the Instant Pot with a cup of water in the bottom.
And cook for 45 minutes (if you’re using the Instant Pot Max as I am, on Max pressure) or for 55 minutes on high pressure. It will look like this when finished. The pan makes it easy to drain out the fat and water.
Add equal parts brown sugar and ketchup. How much of each depends on how saucy you like it. I like mine extra saucy so I use 3/4 cup of each. I have to give a plug for this ketchup. My old favorite used to be Brook’s Rich and Tangy (which I do love) but I swear this is richer and tangier. I’ve never tasted a ketchup that tastes more like actual tomato (I am not paid for this I just love it) and I’m not usually a ketchup person (I like tartar sauce on my fries, and hate ketchup on burgers for example).
Mix and add to the top of the meatloaf.
I like mine to get richer and more caramelly (not a word) so I put it under the broiler. I usually layer 1/3, broil for 2 minutes, and then the second third, another 2 minutes, then save the rest for a little on top. You have to watch that broiler though!!
And serve. This meatloaf is the most juicy and tender I have ever had, the pressure really helps to keep from drying it out.
If you like this recipe you will also like:
- Instant Pot and Smoked Pastrami
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Greek Meatloaf
- Slow Cooker Corned Beef
- Instant Pot Gyro Meat
Instant Pot Meatloaf made with beer
Equipment
- Instant Pot
Ingredients
Meatloaf
- 1 1/2 lbs ground beef
- 1 cup breadcrumbs
- 1 egg beaten
- 1 tablespoon beef bullion granules
- 1/4 teaspoon black pepper
- 1 cup beer
- 3 tablespoons whole milk powder
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 medium onion chopped
- 3 tablespoons dried bell peppers
Glaze
- 1/2 cup Ketchup
- 1/2 cup brown sugar
Instructions
- Combine meatloaf ingredients and put in round pan. Add rack and 1 cup water to the Instant Pot, then add the meatloaf. Cook on max pressure for 45 minutes or high pressure for 55 minutes. Meat is done when it reaches 165. Combine ketchup and brown sugar and add to top. Broil until bubbly
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