Pressure-Cooker Meatloaf & Potatoes

Pressure-Cooker Meatloaf & Potatoes

1 Review
From: EatingWell.com, August 2018

Meatloaf and potatoes cook together in your multicooker, such as the Instant Pot, in this weeknight-ready recipe. Cooking meatloaf in your pressure cooker keeps it nice and moist and, once assembled, the whole meal is cooked in just 20 minutes!

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons butter, divided
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped onion
  • 1 pound lean ground beef
  • ½ cup dry whole-wheat breadcrumbs
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 tablespoons barbecue sauce
  • 1 pound baby potatoes, scrubbed
  • 1 cup low-sodium chicken broth or water
  • ¼ cup chopped fresh parsley

Preparation

  • Prep

  • Ready In

  1. Heat 1 tablespoon butter in a multicooker on sauté mode until melted. Add bell pepper and onion. Cook, stirring, until softened and beginning to brown, 4 to 6 minutes. Transfer to a large bowl, wipe out the insert and let cool slightly.
  2. Meanwhile, stack 2 16-inch-long pieces of foil. Coat the top layer with cooking spray.
  3. Add beef, breadcrumbs, egg, Worcestershire, mustard, garlic powder, ¼ teaspoon salt and pepper to the bowl with the vegetables. With clean hands, gently knead the mixture to combine; do not overmix. Pat the meat mixture into a loaf shape (about 7 by 4 inches) and transfer to the center of the prepared foil. Fold the edges of the foil up until just touching the loaf and crimp the corners to form a foil "pan" for the loaf to cook in. (The sides of the "pan" should be about 1 to 1½ inches high and no longer than 8 inches, so it can fit in your multicooker.) Spread barbecue sauce on top of the meatloaf.
  4. Place potatoes in a single layer in the multicooker. Pour broth (or water) into the pan and sprinkle with the remaining ¼ teaspoon salt. Place a trivet, with the handles facing up, on top of the potatoes. Place the meatloaf on top of the trivet. Close and lock the lid. Cook at high pressure for 20 minutes. Release the pressure and carefully lift the meatloaf out of the pan using the trivet handles. Set aside to rest.
  5. Remove the potatoes to a medium bowl with a slotted spoon. Add the remaining 1 tablespoon butter and parsley and stir gently until the butter has melted. Gently lift the meatloaf out of the pan and transfer to a cutting board. Cut into 6 slices and serve with the potatoes. (Discard the liquid left behind, or drizzle it over the slices for serving.)

Nutrition information

  • Serving size: 1 slice meatloaf (about 1 inch thick) & ¾ cup potatoes
  • Per serving: 297 calories; 13 g fat(6 g sat); 3 g fiber; 25 g carbohydrates; 20 g protein; 23 mcg folate; 90 mg cholesterol; 4 g sugars; 1 g added sugars; 448 IU vitamin A; 20 mg vitamin C; 36 mg calcium; 3 mg iron; 418 mg sodium; 618 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ fat, 1½ starch, ½ vegetable

Reviews 1

September 28, 2019
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By: Steph
Made this as stated and we loved it! Very easy low calorie meal that tasted even more delicious the next day! I also plan to use this for lunch meal prep. Flavorful, comforting, and filling. Definitely a keeper in my house.
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