Rulo Stefani (Instant Pot Meat Loaf)

IF YOU ARE NEW TO INSTANT POT START WITH MY POST ON HOW TO USE AN INSTANT POT.

1. Combine ground beef, crackers, parmesan cheese, eggs, garlic, onion powder, ketchup, pepper, and salt in a large bowl. When the ingredients are combined, press the meat firmly to the bottom of the bowl so that the meat takes the shape of the bowl.
2. Criss-cross two sheets of aluminum foil. Turn the bowl with the meat upside down in the center of the aluminum foil. Your meatloaf and foil bowl should be just smaller than your Instant Pot insert. Then, roll the edges of the foil up to form a bowl shape around the meatloaf. Place the meatloaf and foil on top of a metal steaming basket.
3. Next dump the carrots, potatoes, and broth in the Instant Pot. Place the trivet rack that came with the Instant Pot or another type that you have on top of the vegetables. This will keep the meatloaf and vegetables separate. Next you will want to cover the top of the meatloaf with the additional 1/2 cup ketchup as desired.
4. Lock your lid into place and turn the steam valve to sealing. Cook your meatloaf on high pressure for 35 minutes using the manual setting. When done let the pressure release using the quick release method.
5. Remove the meatloaf from the Instant Pot and set on a baking sheet. Place the meatloaf in the oven under the broiler for 5-7 minutes to thicken the ketchup on top. Let your meatloaf sit for 5-10 minutes to cool, then slice and serve.

Note: Your vegetables will be soft similar to being cooked in a slow cooker all day. For firmer vegetables, do not add the vegetables in the beginning. Instead, cook the meatloaf for 25 minutes. Release the pressure and remove the meatloaf. Then add the vegetables to the bottom of the Instant Pot. Reinsert your meatloaf and cook for an additional 10 minutes.

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Short version (Instant Pot Meat Loaf)

1. Combine ground beef, crackers, parmesan cheese, eggs, garlic, onion powder, ketchup, pepper, and salt in a large bowl. When the ingredients are combined, press the meat firmly to the bottom of the bowl so that the meat takes the shape of the bowl.
2. Crisscross two sheets of aluminum foil. Turn the bowl with the meat upside down in the center of the aluminum foil. Your meatloaf and foil bowl should be just smaller than your Instant Pot insert. Then, roll the edges of the foil up to form a bowl shape around the meatloaf. Place the meatloaf and foil on top of a metal steaming basket, or another type trivet ie silicone.
3. Next dump the carrots, potatoes, and broth in the Instant Pot. Place the metal rack that came with the Instant Pot on top of the vegetables. This will keep the meatloaf and vegetables separate. Then slide the steaming basket with the meatloaf into the Instant Pot to sit on top of the wire rack. Cover the top of the meatloaf with the additional 1/2 cup ketchup if desired.
4. Lock your lid into place and turn the steam valve to sealing. Cook your meatloaf on high pressure for 35 minutes using the manual setting. When done let the pressure release using the quick release method.
5. Remove the meatloaf from the Instant Pot and set on a baking sheet. Place the meatloaf in the oven under the broiler for 5-7 minutes to thicken the ketchup on top. Let your meatloaf set for 5-10 minutes to cool, then slice and serve.
6. Note: Your vegetables will be soft like when they cook in a slow cooker all day. For firmer vegetables, do not add the vegetables in the beginning. Instead cook the meatloaf for 25 minutes. Release the pressure and remove the meatloaf. Then add the vegetables to the bottom of the Instant Pot. Reinsert your meatloaf and cook for an additional 10 minutes.