Carrageenan Free Instant Pot Meatloaf
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 ½ lb ground beef (80/20)
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Instant Pot
- 1 cup water
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- ½ tsp worcestershire sauce
Instructions
- 1
Tear a sheet of aluminum foil about 18 inches long and fold it lengthwise into thirds to create a sturdy sling roughly 6 inches wide. Set the trivet inside the Instant Pot insert and lay the foil sling across it, with the ends draped up over the sides of the pot — these will be your handles for lifting the loaf out.
- 2
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs absorb the milk. Add the egg, onion, garlic, Worcestershire sauce, Dijon mustard, salt, black pepper, and smoked paprika, and stir to combine. Add the ground beef and mix with your hands just until everything is evenly incorporated — stop as soon as no streaks of breadcrumb remain, as overmixing toughens the loaf.
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