Andie Mitchell Honey Barbecue Meatloaf Recipe That Works Great in Your Pressure Cooker
This honey barbecue meatloaf is smoky, sweet, and stays tender every time. Made with just a handful of ingredients, it's the easiest comfort food dinner.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish Oiled
- 1 Small bowl
Ingredients
Ingredients
- 1 pound 90% lean ground beef for juiciness
- ½ cup plain panko bread crumbs to prevent heaviness
- 1 tablespoon plus 2 teaspoons Worcestershire sauce for umami punch
- 1 tablespoon Dijon mustard adds tang
- 4 tablespoons smoky barbecue sauce for smoky-sweet flavor
- 1 tablespoon honey for sweetness
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
Instructions
Instructions
- Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the Worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.
- Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.
- In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons Worcestershire sauce, and the honey. Spread evenly over the meatloaf.
- Place your dish inside the pressure cooker pot, keeping that sealing ring in place and making sure the valve is set correctly.
- Seal your lid and start the cooker. Set your timer for 30 minutes and wait out that pressure build.
- When the timer’s up, do a slow release so you don’t lose that juicy goodness inside.
- Once the pressure drops and you take off the lid, let the meatloaf rest for 10 minutes in the baking dish to firm up. Slice and serve!
Notes
Let the meatloaf rest for 10 minutes before slicing for the best texture.