Lunch / Dinner
Instant Pot Mediterranean Meatloaf with baby potatoes
Moist and flavorful, and cooked in about forty minutes, this Instant Pot Mediterranean Meatloaf is bound to be a keeper. And with a fresh relish blanketing the top and creamy baby potatoes, all of your senses are certain to be awakened.
FOR THE MEATLOAF, COMBINE:
FOR THE TOPPING, STIR:
Good To Know
One of the world’s oldest cheeses, feta has been made in Greece for centuries. Traditionally made of sheep’s or goat’s milk, large commercial producers today often use cow’s milk for this rich, briny, and tangy cheese.
For the meatloaf, combine chuck, bread crumbs, feta, eggs, sun-dried tomatoes, olives, parsley, milk, garlic, salt, pepper, and oregano; shape to size slightly smaller than Instant Pot.
Pierce potatoes and arrange in bottom of Pot. Add broth and rosemary sprig, then season with salt and pepper. Place steaming rack over potatoes.
Fold two pieces of foil each into 6×18-inches strips; arrange in an overlapping, perpendicular pattern and set meatloaf on top. Set foil and meatloaf inside Pot on top of steaming rack; fold foil ends down, making sure to leave space around meatloaf so juices can drip down and steam can circulate.
Close lid, lock Pot, select “Manual” (or “Pressure Cook”) setting and 40 minutes time. Be sure vent is set to seal. Pressure cook meatloaf until time is up, then quick release and open Pot.
Insert a thermometer into center of meatloaf, it should register 165° (if not return it to Pot, repressurize Pot, and pressure cook until meatloaf reaches 165°). Transfer meatloaf to a plate; let rest 5 minutes.
For the topping, stir together diced tomatoes, feta, parsley, zest, and lemon juice; sprinkle over meatloaf.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 176mg 58%
Sodium 915mg 38%
Carbs 28g 9%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.