Ingredients

The following ingredients have 8 Servings
  • 2 pounds lean ground beef
  • ½ cup Panko breadcrumbs
  • ½ onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs (beaten)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried ground sage
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard

Instruction

  • In a large bowl, gently mix all of the meatloaf ingredients together.
  • Transfer the meatloaf mixture to a large piece of heavy-duty aluminum foil. Form the meatloaf into a 5x8-inch log.
  • Fold up the sides of the foil to make a secure basket for the meatloaf. Fold the sides of the foil high enough so the juices don’t spill out while cooking.
  • In a medium bowl, whisk the glaze ingredients together. Brush half of the glaze over the meatloaf.
  • Pour 1 cup of water into the bottom of the Instant Pot. Place the wire rack into the pot and gently lower the meatloaf in the foil onto the rack.
  • Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the Instant Pot to Pressure Cook – Manual for 25 minutes and cook.
  • Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
  • Remove the lid and use the rack to carefully lift the meatloaf out of the Instant Pot and transfer to a serving platter.
  • Top with remaining glaze and serve.