Rich Taco Meatloaf

A Tex-Mex meatloaf of ground beef and pork with taco seasoning, crushed tortilla chips and tomato puree, steamed on a trivet in the Instant Pot.

⏱️ Prep: 15 min🍳 Cook: 20 min

Nutrition

per per serving

564

Calories

51.1g

Protein

23.8g

Carbs

28.7g

Fat

1 pound	455 g	ground beef
0.5 pound	225 g	ground pork
1 package		taco seasoning
1 cup	240 ml	tortilla chips, crushed
1		small-sized onion, finely chopped
1		sweet pepper, finely chopped
1 cup	240 ml	tomato puree
1 teaspoon	5 ml	mustard
2 clove		garlic, minced
—		sea salt
—		ground black pepper
0.5 teaspoon	2.5 ml	rosemary
2 tablespoon	30 ml	brown sugar
0.5 cup	120 ml	milk
1 tablespoon	15 ml	tamari sauce
1		egg, beaten

(Ready in about 35 minutes | Servings 4)

Per serving: 564 Calories; 28.7g Fat; 23.8g Carbs; 51.1g Protein; 10.5g Sugars

Place a steamer rack inside the inner pot; add 1/2 cup of water. Cut 1 sheet of heavy-duty foil and brush with cooking spray.
In mixing dish, combine the egg, milk, tortilla chips, onion, sweet pepper, garlic, salt, black pepper, rosemary, and ground meat.
Shape the meat mixture into a loaf; place the meatloaf in the center of foil. Wrap your meatloaf in foil and lower onto the steamer rack.
Secure the lid. Choose the "Meat/Stew" mode and cook for 20 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. Bon appetit!