Thursday, December 14, 2017

Instant Pot: Smoky Mesquite BBQ Meatloaves

I'm all for making things easier for myself when it comes to getting dinner on the table. Sometimes that means getting meals prepped in advance so it only requires heating up in the oven/stovetop, other times it means utilizing my crockpot or Instant Pot to have dishes slow cooking throughout the day while I'm out, and another way is to take advantage of ingredients that combine key items to use in a recipe. Take for example these Smokey Mesquite BBQ Meatloaves where cheddar cheese, breadcrumbs, and a blend of ground beef and pork were formed into savory loaves and topped with a smokey BBQ sauce...
These were wonderful as an entree and leftovers make for a great sandwich filling! If you wanted to serve these up as an appetizer, form these into little meatballs and serve with BBQ sauce. Joel and The Baron were fans and we barely had any leftovers... so you know these were good! 


Smokey Mesquite BBQ Meatloaves
original Joelen recipe


1 pound ground beef
1/2 pound ground pork
1 cup shredded cheddar cheese
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper

2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary

Preheat oven to 350 degrees F.
 Bake for 1 hour, basting every 15 minutes with the pan juices.

Just before serving, place the loaves under the broiler for the BBQ sauce to caramelize just a bit.

In your Instant Pot:


Plug in the IP with insert set in place.

Add trivet to the pot with 1 cup of water.

Lightly grease a loaf pans with cooking spray, set aside.

Combine together the beef, pork, cheese, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce.

Form this mixture into mini individual loaves (or meatballs) and place it in prepared grease loaf pans.

Combine the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick) to create a BBQ sauce. Pour this sauce over the meatloaves.

Place the loaf pans onto the trivet. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 15 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 15 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.




When the display reflects L5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove the meatloaf pans from the IP.

Place the meatloaves in the preheated oven and broil until browned to your preference.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.