Instant Pot Meatloaf with Potatoes and Carrots

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber, while crushed crackers can be more economical.

ketchup

🥗Healthier: tomato puree

💰Cheaper: homemade sauce

Tomato puree has no added sugars, and homemade sauce can be made at a lower cost.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan option, while applesauce adds moisture and sweetness.

Set instant pot to sauté and heat olive oil.

Add onion and carrots. Stir fry for 5 minutes.

Cover and cook another 5 minutes, until carrots are tender.

Add in garlic and cook until garlic is fragrant, about 30 seconds.

Mix in 1/3 cup ketchup and Worcestershire sauce.

Remove veggies from pot and place in a large mixing bowl.

Pour 1 cup chicken broth into the inner pot of the instant pot.

Deglaze the bottom of the pot. Turn off the instant pot.

Add in the baby carrots and baby potatoes.

Place a tall trivet inside the instant pot and top with a steamer basket.

In the large mixing bowl holding the cooked veggies, mix together the veggies, ground beef, Italian sausage, eggs, breadcrumbs, and seasonings. Mix together with your hands until fully combined.

Shape into a round loaf and place on top of a large piece of foil.

Lift the meatloaf with the foil and place inside the steamer basket within the instant pot. Leave some foil poking out on the sides for easy removal.

Drizzle the meatloaf with ketchup.

Place the lid on the instant pot and set to sealing.

Cook on high pressure for 35 minutes. Quick pressure release.

Carefully remove the meatloaf using the sides of the foil and drain any fat. Let the instant pot meatloaf rest for 10 minutes.

Serve with the potatoes and carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens