Shopping List:
1 lb. ground beef chuck 80/20
1 small sweet onion, finely grated
1 tbsp. minced garlic
1/2 cup finely grated parmesan cheese
3 slices white sandwich bread (You can also use bread crumbs or saltine crackers)
1 heaping tsp. kosher salt (if using table salt, use 1/2 that much)
1 tsp. black pepper
1 tbsp. dried parsley
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 to 3/4 cup milk
1 large egg
1 1/2 cups beef broth
Parsley
Non stick spray
Aluminum foil
Small bundt pan
1/2 lb. Melissa’s Dutch baby yellow potatoes
Butter
FOR THE GLAZE:
1/2 cup ketchup
1/2 cup BBQ sauce
1 tbsp. yellow mustard
Dash Worcestershire
1 tbsp. brown sugar
Directions:
To the bowl, add the milk and crumbled up bread slices. Let soak 5 minutes.
Add ground beef to the bowl and grate the onion into the meat.
Add the seasonings, ketchup, BBQ sauce, milk and egg. With your hands, gently mix to combine. Don’t over handle it or the meat will be tough.
Spray inside of bundt pan with non stick spray then add the meat mixture to the top edge of pan, packing it tightly. Spray one side of foil with non stick spray and cover the pan tightly, sprayed side down, then poke a dime sized hole in the middle of the foil. DO NOT FORGET TO DO THIS OR STEAM CAN’T ESCAPE.
Rinse the potatoes then place in the bottom of the Instant Pot. Place the folded Instant Pot trivet on top of the potatoes.
Place the bundt pan on top of the trivet.
Lock the Instant Pot lid into place and move the pressure knob or switch to the seal position. IMPORTANT!
Press the cancel button to cancel out the sauté function.
Press the “pressure cook” or “Manual” button then use the + – button to select 35 minutes cooking time on high pressure.
Allow pot to do a natural release for 10 minutes then do a quick release by moving the pressure switch to the vent position. Wait for the pressure pin to drop before removing the lid.
While the Instant Pot is releasing the remaining pressure, mix the glaze ingredients in a bowl. Preheat oven to 400F.
Carefully remove bundt pan from the Instant Pot and place on top of a dish towel. Line a baking sheet with foil and place the foil side on top of the bundt pan. Place your hand under the towel, grasping onto the bundt pan. Carefull and quickly flip the sheet pan so the bundt pan is now top-side down. Lift the bundt pan off of the meatloaf.
Brush on the glaze and place in the oven for 5-10 minutes or until the glaze has caramelized.
Remove the trivet from the Instant Pot.
Add butter and a little milk to the potatoes in the Instant Pot then use a potato masher to mash the potatoes.
Garnish with parsley, slice and enjoy!
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