BBQ Meatloaf with Parmesan Cheese
Recipe 329 from Instant Pot 3. Ready in about 45 minutes | Servings 5. Per serving: 450 Calories; 27.8g Fat; 15.6g Carbs; 34.2g Protein; 5.9g Sugars.
Nutrition
Ingredients
| 1 | egg, beaten | |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| 1 | chili pepper, deseeded and finely chopped | |
| 1 | onion, finely chopped | |
| 1 pound | 455 g | ground chicken |
| 1/2 pound | 225 g | ground beef |
| — | smoked salt flakes and freshly ground black pepper, to taste | |
| 1 | medium carrot, grated | |
| 2 | sweet peppers, deseeded and chopped | |
| 2 | garlic cloves, minced | |
| 1/2 cup | 120 ml | crackers, crushed |
| 1/4 cup | 60 ml | Parmesan cheese, grated |
| 2 tablespoons | 30 ml | olive oil |
| 1/2 cup | 120 ml | BBQ sauce |
Instructions
Place a steamer rack inside the inner pot; add 1/2 cup water. Cut 1 sheet of heavy-duty foil and brush with cooking spray. In large mixing dish, thoroughly combine all ingredients until mixed well. Shape the meat mixture into a loaf; place the meatloaf in the center of the foil. Wrap your meatloaf in the foil and lower onto the steamer rack. Secure the lid. Choose the "Poultry" mode and cook for 30 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Then, transfer your meatloaf to a cutting board. Let it stand for 10 minutes before cutting and serving. To serve, brush with some extra BBQ sauce, if desired. Bon appétit!