Caramelize the Onions

Cup of Yum
1. Slice the onions thinly using a very sharp knife or a mandoline.
2. Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
3. Melt the butter in the pan, and then add onions.
4. Cook—stirring constantly with a wooden spoon—until slightly browned/caramelized, then remove from pan.
5. Set the onions aside to cool slightly.
6. Do not clean the pan. Everything else will build off these caramelized onions!

Make the Meatloaf

1. In a large glass bowl, measure out the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes.
2. Using your hands, mix the ingredients together until well combined.
3. Form one or two loafs.
4. Turn on the Instant Pot to the Saute setting (Normal) for 10 minutes.
5. 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.)
6. When the meatloaf is browned on all sides and the Saute setting is complete, add ½ cup of beef stock.
7. Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes.
8. When the pressure cook has completed, depressurize the Instant Pot.
9. Remove the meatloaf, leaving the pan drippings behind. (This will make the gravy!)

Make the Gruyere Gravy

1. Set the Instant Pot to the Saute (Normal) setting for 10 minutes.
2. Add the flour into the pan drippings, and stir using a wooden spoon.
3. When the flour begins changing color, add the additional caramelized onions and the beef stock.
4. Season with the fresh thyme and any additional salt or pepper. (I didn't think any more was needed, but taste the gravy at this point and go with your tastebuds!)
5. When the setting has completed, add the cheese, melting at the very end.
6. Serve warm over the meatloaf and enjoy immediately!