French Onion {Instant Pot} Pressure Cooker Meatloaf
User Reviews
5
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Prep Time
25 mins
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Total Time
1 hr 33 mins
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Servings
8
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Calories
385 kcal
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Course
Main Course
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Cuisine
American
French Onion {Instant Pot} Pressure Cooker Meatloaf
Description
This recipe starts by thinly slicing onions and caramelizing them in butter using the Instant Pot's sauté function. The caramelized onions are then combined with ground beef, crushed saltine crackers, egg, salt, thyme, black pepper, and red pepper flakes to form the meatloaf mixture. The mixture is shaped into one or two loaves.
The Instant Pot is used to sear the meatloaf on all sides to develop a browned crust before pressure cooking. The pan is not cleaned between steps to preserve browned bits for making a Gruyere gravy, which involves flour, beef stock, fresh thyme, and shredded Gruyere cheese. The gravy adds savory richness and a creamy cheese finish.
The meatloaf offers a moist texture infused with the sweetness of caramelized onions and a mild heat from red pepper flakes. The cheese gravy rounds out the flavors, making it a comforting, flavorful main dish suitable for family dinners.
The recipe notes that this meatloaf can alternatively be made in a slow cooker, though it requires longer cooking and more cleanup. The onions can be caramelized in a skillet if preferred.
Ingredients
Caramelized Onions
- 4 tablespoons butter unsalted
- 2 onion sliced thin (about 3.5 cups
French Onion Meatloaf
- 2 lbs. ground beef 85/15 grass fed
- 1/2 cup saltine crackers crushed
- 1/2 cup onion reserve the rest for the gravy, caramelized
- 1 egg
- 2 teaspoons kosher salt
- 1 tablespoon thyme fresh
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup beef stock
Gruyere Gravy
- pan drippings from meatloaf
- 2 tablespoons all-purpose flour unbleached
- 3/4 cup beef stock
- 1 tablespoon thyme fresh
- 1/2 cup gruyere cheese shredded
Instructions
Caramelize the Onions
- Slice the onions thinly using a very sharp knife or a mandoline.
- Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
- Melt the butter in the pan, and then add onions.
- Cook—stirring constantly with a wooden spoon—until slightly browned/caramelized, then remove from pan.
- Set the onions aside to cool slightly.
- Do not clean the pan. Everything else will build off these caramelized onions!
Make the Meatloaf
- In a large glass bowl, measure out the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes.
- Using your hands, mix the ingredients together until well combined.
- Form one or two loafs. (I formed one, though I found it would be easier to make two smaller loafs for the browning portion below.)
- Turn on the Instant Pot to the Saute setting (Normal) for 10 minutes.
- Sear the meatloaf on ALL sides. (If the meat begins sticking, add a little vegetable oil to the pot to assist. I found that there was butter/liquid leftover from the onions that worked just fine.)
- When the meatloaf is browned on all sides and the Saute setting is complete, add ½ cup of beef stock.
- Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes.
- When the pressure cook has completed, depressurize the Instant Pot.
- Remove the meatloaf, leaving the pan drippings behind. (This will make the gravy!)
Make the Gruyere Gravy
- Set the Instant Pot to the Saute (Normal) setting for 10 minutes.
- Add the flour into the pan drippings, and stir using a wooden spoon.
- When the flour begins changing color, add the additional caramelized onions and the beef stock.
- Season with the fresh thyme.
- When the setting has completed, add the cheese, melting at the very end.
- Serve warm over the meatloaf!
Notes
- Total time excludes Instant Pot pressurizing duration.
- Adding extra Gruyere cheese (½ cup) into the meatloaf mix boosts cheesiness.
- The recipe adapts to slow cooker use with longer cook times and increased dish usage.
- Caramelized onions can be made in a skillet then used in the Instant Pot or slow cooker.
- Make the cheese gravy using pan drippings after meatloaf cooks for maximum flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 385kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 121mg | 40% |
| Sodium | 815mg | 34% |
| Potassium | 497mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 124mg | 12% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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