Instant Pot Southwest Meatloaf
Made quickly in the Instant Pot, and with a delicious Southwest kick of flavor!
Servings: 4
Equipment
- Instant Pot
Ingredients
Meatloaf
- 2 pounds ground beef
- 2 eggs
- ½ cup masa
- 1 medium onion chopped
- 1 4 ounce can chipotle peppers in Adobo sauce chopped
- ¼ cup cilantro chopped
- 1 14 ounce can corn drained
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 tablespoons Watkins beef base
- 1 teaspoon ground oregano
- 3 tablespoons dried chopped red and green pepper
- ½ tablespoon dried jalapeno peppers
Nacho Cheese
- 4 tablespoons butter
- 1/4 cup flour
- 3/4 cup milk
- 1 cup cheese
- 12 ounce can Rotel
Instructions
For the meatloaf
- Combine meatloaf ingredients and place in 7 inch springform or cheesecake pan. Cook in Instant Pot with 1 cup water in bottom of pan (cheesecake pan elevated via rack or mesh basket) for 45 minutes on max pressure or 50 on high. Quick release and check temperature. Center should read 165 degrees Fahrenheit. Extend cook time if necessary. Broil under high broiler 4 minutes or until top is crispy.
For nacho cheese
- Melt butter in pan, add flour and cook for a minute to reduce floury taste. Add milk and cook until thickened. Add cheese and melt. Add drained Rotel and cook until heated through. If you wish to have a thicker sauce, increase the amount of flour or the amount of cheese.