One of the curious things I’ve noticed is that meat loaf always got a bad rap on television as being one of the worst meals a woman could make. First off I always found it odd that Americans were told that meat loaf was the worst of the worst meals you can get by people on television when our family always ate it right up and asked for seconds. Secondly, how is it acceptable that a family could complain about a meal they are getting that is good for you?
It just seemed like one of those things that was written into a show on television and caught on through the years so they kept writing it into more shows. Were the people in these shows not cooking it right? Meat loaf always was very easy to make for me so I’m not sure what the problem was.
I can tell you with absolute certainty that when I was little my mother would make meat loaf and it was absolutely delicious. I love the taste of it and it was never dry when she made it. The mix of the juicy loaf combined with the sauce she made was absolutely incredible! I of course followed in her tradition and would make meat loaf for my family and they never had any complaints.
Now I can make my meat loaf even easier when I use the instant pot because it takes about 20 minutes of my time to make the actual loaf with about 10 extra minutes of prep and sauce cooking. It’s perfect too because I can just grab a package of ground meat that I have which usually runs around 6-7 bucks and can make a family meal out of it.
- 1 lb lean ground beef
- 3/4 cup dried bread crumbs
- 1 small yellow onion, finely chopped
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 cup water
- 1/4 cup ketchup (for sauce)
- 2 tbsp brown sugar (for sauce)
- 1 tsp Dijon mustard (for sauce)
- Lightly grease a 7 inch cake pan with olive oil or nonstick spray.
- In a bowl, combine the beef, bread crumbs, onion, egg, Worcestershire sauce, mustard, salt, and pepper and mix well with your hands until all of the ingredients are evenly distributed.
- Transfer the meat mixture to the prepared pan, shaping it into and even layer.
- Cover the pan tightly with aluminum foil.
- Fold a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 inch wide strip.
- Center it underneath the pan to act as a sling for lifting the pan in and out of the instant pot.
- Pour 1 cup water into the pot and add the trivet.
- Holding the ends of the foil sling, lift the cake pan and lower it into the pot.
- Fold over the ends of the sling so they fit inside the pot.
- Secure the lid and set the pressure release to sealing.
- Select the manual setting and set the cooking time to 20 minutes at high pressure.
- Perform a quick release by moving the pressure release to venting.
- While the pressure is releasing, make the glaze.
- In a small bowl, stir together the ketchup, sugar, and mustard, mixing well.
- Open the pot and with your oven mitts, grasp the ends of the foil sling and lift the meat loaf out of the instant pot.
- Remove the foil covering the pan, then brush the glaze on top of the meat loaf.
- Broil the meat loaf in an oven, or a toaster oven if you have one, for a few minutes just until the glaze becomes browned.
- Cut into slices and serve.