This Instant Pot Pepperoni Pizza Meatloaf is a sure to become a new family favorite, and it's ready in just under an hour. Just look at all that cheese!!
.25cupmilk, more or less to achieve desired texture
sea salt and ground pepper, to taste
Instructions
Press the Saute button on your pressure cooker. Wait for it to get HOT, and then add the oil.
Add the onion and cook until they start to soften, about 3 minutes, stirring occasionally to keep them from burning.
Stir in the pepperoni and garlic. Cook until heated through and aromatic, about 2 minutes. Press the Cancel button.
Mix the ground beef, panko crumbs, lightly beaten egg, 1/2 cup of pizza sauce, Parmesan cheese, and pepper together in a large bowl. Pour the onion/pepperoni mixture into the bowl and mix to combine.
Add the mozzarella chunks and mix to combine. Set aside.
Add the stock and seasoning to the pot. Scrape the bits off the bottom of the pot, then add the potatoes. Toss to combine with the stock and place the tall trivet on top.
Place the mixture in a prepared ring mold pan (or loaf pan), pressing to make sure it is even. Place on top of the potatoes.
Place the lid on the pressure cooker and twist to seal. Make sure the knob is in the Sealing position and set the timer for 20 minutes on Manual using the + and – buttons.
When the Instant Pot beeps, let the pressure release on it’s own {Natural Pressure Release} for 5 minutes if using the ring pan, or 10 minutes if using the loaf pan. Turn off the pressure cooker and remove the lid.
Turn on the oven broiler. Let the meatloaf rest for 5 minutes, then flip it out onto a foil or parchment paper lined baking sheet. Top with additional pizza sauce and grated cheese place under the broiler for 4 to 5 minutes to melt the cheese.
Mash the potatoes in the pan with the stock. Add Parmesan cheese and milk until you reach your desired texture.
Season to taste with sea salt and black pepper and serve.
Notes
I used the solid, low-moisture mozzarella cheese not the fresh-milk mozzarella that is floating in water.
I had little Yukon Gold potatoes sitting around needing to be used. You can substitute any other type of potato, just cut them into large chunks.
Since the pot and the beef stock are already hot, your pressure cooker should come up to pressure pretty quickly. I have included the 10 minutes to release the pressure in the cooking time, give or take based on your pan.