Diane’s Paleo Meatloaf
Never say never.
I resist when it comes to buying kitchen appliances or extra gadgets, mostly due to space and lack of desire to store unnecessary things. But I’ve been watching some of you make food “instantly” for some time now, and I respect a good shortcut for sure. So, I borrowed my friend Betsy’s Instant Pot last weekend! 👌
Diane’s been posting some consistent #teamburgooneats pictures and recently she told me her Instant Pot meatloaf recipe turned out super delicious and velvety. (She might have had me at meatloaf but velvety sealed the deal.)
Since I had some unsweetened shredded coconut on hand, I gave that a try as noted in the recipe below but you can substitute oats like we do in Lindsey’s Salsa Turkey Meatloaf. We made it with ground dark and white turkey meat and loved it, even more, the next day. 🙌
- 1 pound ground beef
- 1 pound ground pork
- 1 egg
- 1½ cups or 4 oz. unsweetened shredded coconut (I use Bob's Red Mill brand or Little India near the gym sells unsweetened coconut flakes too!)
- 2 teaspoon or 1 slosh coconut
aminosor soy sauce
- 1 tablespoon Worcestershire sauce or 1 teaspoon fish sauce (Red Boat is a paleo brand)
- ½ teaspoon sea salt
- 1 to 2 teaspoons mustard dry or wet
- 1 to 2 teaspoons hot pepper sauce (optional)
- ½ cup ketchup mixed with ½ teaspoon coconut
aminosor soy sauce
- Substitute ground turkey and/or chicken. If using all poultry meat, use 2 eggs.
- Add 1 teaspoon onion powder.
- Use ground oats instead of coconut.
- Thoroughly combine the meatloaf ingredients, use your hands or a standing mixer and the dough hook.
- Put the mix on a sheet of aluminum foil about 18 inches long, shape the meat into a loaf, fold the foil tightly around the loaf. I like to fold short end, long side, short end, long side.
- Put the trivet in the insert, add 1 cup water.
- Poke lots of holes in the bottom of the wrapped loaf.
- Seal the Pot and manually set the timer for 35 minutes.
- When the Pot beeps, quick release the pressure.
- Unwrap the loaf, spread the glaze on the top and sides, broil for 3 to 4 minutes, watch closely because the glaze burns quickly.
- Heat the oven to 350°
- Put the wrapped pierced loaf on a baking rack over a baking pan.
- If the pan has sides add ½ cup water to the pan (easier clean up).
- Bake for 45 minutes, spread the glaze and bake about 5 minutes more.
Since Instant Pot experiment #1 made almost zero mess, I rinsed the parts and started to rummage through the cupboards wondering what else I could throw in the magic pot to see what comes out.
I had a bunch of brown rice, and while I love this recipe for oven rice, brown is not a great substitute and takes forever. I decided to put the Pot to the test for experiment #2. I even sautéed the onions and rice first with the sauté feature. What?! I used the manual setting for 23 minutes on high and did a natural release for about 10 minutes before I released all of the pressure and opened the lid. It was perfect and I was floored.
Since I was basically just cleaning out my fridge before I made a grocery list, I googled whether or not you can make hard boiled eggs. I am pretty hooked on my stove-top method of hard boiling eggs, and I do it every week, but if eggs are too fresh, or a from one brand in particular, they don’t always peel well. Today I hard boiled this way with 2 brands of eggs I had left in my fridge and look how the shells slipped right off! (Meg, this one is for you!)
That’s 3 for 3 with the Instant Pot, and all done in less than an hour. Thanks to Diane for the recipe that pushed me and Betsy for borrowing me your pot-o-gold. Gah, now I’m going to have to get one.😉
Okay, Team Burgoon, your turn. Share with us your Instant Pot recipes and favorite links for the surprisingly easy and delicious food you’ve been trying to tell us stubborn friends all about! As always tag your pictures on social with #teamburgooneats so we can find you!