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Crockpot Express Meatloaf is a classic recipe adjusted for cooking in a pressure cooker. It’s comfort food with simple ingredients and classic flavors-just faster!
Meatloaf is a classic comfort food for several reasons-it’s hearty, simple to prepare, and typically made with cheaper cuts of meat. It’s ideal for families on a budget.
The downside to regular meatloaf is how long it takes to bake in the oven. In the winter it’s not such a big deal, but every other time of year, it’s too hot to keep my oven going for an hour.
That’s what makes this Crockpot Express Meatloaf so great! Making meatloaf in a pressure cooker cuts down on cook time and keeps the kitchen from getting too warm. Plus, the result is a meatloaf that’s not dried out!
- ground beef, pork and/or turkey-I like to use a mixture of ground beef and ground pork
- bread crumbs-you can use seasoned crumbs, unseasoned or even Panko bread crumbs
- worcestershire sauce
- BBQ sauce
- garlic powder
- salt and pepper
A great shortcut is to use a box of stuffing mix instead of the bread crumbs and seasonings! Just add eggs, mix and cook!.
There’s just one step for making Crockpot Express meatloaf: put it all in a bowl and then mix it up with your hands. Yes, with your hands. 🙂
Shape the meat into a loaf of sorts and place it on a piece of foil that’s large enough to create a bowl. Place the trivet inside the pot and add 1 cup of water.
Place your foil “boat” down on top of the trivet, keeping the sides wrapped up against the meatloaf to catch any grease that will run off as it cooks. Do not cover the meatloaf-leave it just up the sides as pictured.
Having the extra foil will make it easy to lift the meatloaf out when it’s done. If you have a trivet with handles like this OXO Silicone Trivet (which I love and use all the time) then it’s even easier!
Close and lock the lid, and turn the steam release valve to closed. After it’s done cooking, be sure to allow for a 10 minute natural pressure release before opening the steam release valve.
Because you’re pressure cooking-which is a wet environment-rather than baking, you won’t get those crispy brown edges that you would in a dry oven. The color of steamed meat can also be a little off-putting to some.
But have no fear! It’s easy to lift out the foil, drain off the grease and then toss it under the broiler for just a few minutes to brown and crisp the top.
This is also when you want to add your flavorful glaze. There are many different glaze recipes out there, but honestly, ketchup is enough! It’s already sweet and tangy and flavorful on its own.
However, I do like to add a little BBQ sauce to our ketchup for a little heat and smokiness. Add whatever you like on top and then broil.
What to serve with Crockpot Express Meatloaf
If you’d like, you can make potatoes at the same time as you make the meatloaf! You can leave them whole and serve like a baked potato, or peel and cut them in half to make mashed potatoes.
Just place the water in the bottom of the pot, then the trivet. Stack the potatoes on the trivet and try to make them as even as possible. Then place the foil boat with the meatloaf right on top of the potatoes!
If you don’t want to mess with stacking food and you have a second pot, you can use that to make Crockpot Express Mashed Potatoes.
Crockpot Express Meatloaf
- 1 pound ground beef on the leaner side
- 1 pound ground turkey or pork
- 1 cup bread crumbs
- ½ cup diced onion
- 2 eggs
- 1 Tbsp Worcestershire sauce
- 1 Tbsp BBQ sauce plus more for on top if desired
- 1 Tbsp ketchup plus more for on top
- 1 tsp garlic powder
- 1 tsp salt and pepper
- 1 pound ground beef, 1 pound ground turkey or pork, 1 cup bread crumbs, ½ cup diced onion, 2 eggs, 1 Tbsp Worcestershire sauce, 1 Tbsp BBQ sauce, 1 Tbsp ketchup, 1 tsp garlic powder, 1 tsp salt and pepperMix the ingredients together in a large bowl (use your hands to really mix them all together and avoid having any dry spots.)
- Lay out a sheet of aluminum foil large enough for the loaf to sit in the middle and still have room around the edges to go up the sides and catch any grease.
- Place the meatloaf mixture in the center of the foil and shape into a loaf. Fold/crumple up the sides to create a foil “pan” for the meatloaf.
- Place the trivet inside the pot and add 1 cup of water. Place the foil boat on top of the trivet. Close and lock the lid, and turn the steam release valve to closed.
- Press Meat/Stew (or manual, high pressure) and adjust the time to 25 minutes. Press Start/Stop. After the cooking cycle has ended, allow for a 10 minute NPR and then release any remaining pressure by opening the steam release valve.
- Check the loaf with a meat thermometer-it should be at least 155. (It will continue cooking under the broiler-160 is the safe internal temp for beef and pork.)
- 1 Tbsp ketchup, 1 Tbsp BBQ sauceRemove from the pot and carefully drain any grease collected in the foil. Top with ketchup and BBQ sauce and place under the broiler for 2-3 minutes to brown the top and create a delicious glaze!