Instant Pot Meat Loaf

1. Stage

In a large bowl, combine the soft bread crumbs, eggs, milk, onion, ketchup, seasoned salt, and dried parsley flakes. Add the ground beef and pork sausage. Mix lightly but thoroughly.

2. Stage

On a 12x8-inch piece of aluminum foil, shape the meat mixture into an 8x5-inch loaf. Bring the foil up around the sides of the loaf, but do not cover the top of the loaf. Editor’s Tip: Do your best to make the loaf the same thickness throughout. Uneven loaves may not cook consistently throughout.

3. Stage

Place a trivet insert inside a 6-quart electric pressure cooker. Add 1 cup water. Place the foil-wrapped loaf on the trivet. Lock the lid, and close the pressure-release valve. Pressure-cook on high for 45 minutes. Let the pressure release naturally for 10 minutes. Then, quick-release any remaining pressure. A thermometer inserted into the meat loaf should read at least 160°F. Editor’s Tip: Cook time may vary depending on the electric pressure cooker brand. If the internal temperature does not register at least 160°, continue to pressure-cook the meat loaf in five-minute intervals. Alternatively, you can finish cooking the loaf in a 350° oven.

4. Stage

Remove the meat loaf from the pressure cooker. Brush it with the barbecue sauce. Let stand for 10 minutes. Remove the foil. Slice and serve. Editor’s Tip: Looking for the browned look of a classic meat loaf? Pop the meat loaf under the broiler after adding the barbecue sauce. The sugars will caramelize within a few minutes, adding a gorgeous glazed look. Then, let the meat loaf stand as directed above.