Instant Pot Meatloaf

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Make this incredibly Juicy Umami Instant Pot Meatloaf (Pressure Cooker Meatloaf) soaked in flavorful tomato sauce. Easy satisfying meal bursting with smoky cheesy flavors. Thrifty & delicious! 😀

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5 from 13 votes

We were overwhelmed by our A+J Fam’s love for our Instant Pot Meatballs, so we knew we had to make this Umami Meatloaf in Instant Pot!
Imagine this:
Smoky bacon and
Crunchy onions blended in
Juicy ground beef infused with
Melted cheese soaked in
Rich tomato sauce

The satisfying texture and mouthful of meat bursting with umami flavors are truly irresistible! Plus, the melted cheese in the meatloaf makes it incredibly juicy.

The best part? It’s easy to make, fulfilling, and thrifty.

Don’t miss out on this comforting Umami Instant Pot Meatloaf! 😀

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Instant Pot Meatloaf | Pressure Cooker Meatloaf | Instant Pot Meatball | Instant Pot Ground Beef | Instant Pot Hamburger | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #dinner

Instant Pot Meatloaf

Make this Juicy Umami Instant Pot Meatloaf (Pressure Cooker) soaked in flavorful homemade tomato sauce. Mouthful of smoky, cheesy meatloaf is satisfying, thrifty & delicious!
5 from 13 votes
Print Rate This Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total: 1 hour 5 minutes
Servings: 4 -6
Calories: 396kcal
Author: Amy + Jacky

Ingredients

Meatloaf

  • 1 ½ pound (680g) lean ground beef
  • 6 (roughly 80g) strips bacon , minced
  • 1 medium onion , roughly chopped
  • 6 cloves garlic , roughly minced
  • 2 extra large eggs , beaten
  • 1 ½ teaspoon dried oregano
  • 1 ½ teaspoon fennel seed , ground
  • ¾ teaspoon Worcestershire sauce
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup panko bread crumbs
  • ¼ cup milk
  • 3.2 oz (90g) cheese (we used 2oz (55g) freshly grated Parmesan cheese + 1.2oz (35g) Mozzarella cheese)

Tomato Sauce

Instructions

  • Mix Meatloaf Ingredients: Combine all the meatloaf ingredients in a large mixing bowl. Add the dry ingredients, then add the wet ingredients, and mix well with your hands. Do not overmix.
  • Test Seasoning: Test the seasoning by cooking a small portion of the meat mixture on a skillet over medium-high heat. Taste and add more seasoning if necessary.
  • Shape Meatloaf: Gently pack the meat mixture to form a meatloaf. Make sure the meatloaf can fit into your pressure cooker (Reference: Our meatloaf's thickest part was almost 4 inches thick).
  • Form Foil Sling: Fold a piece of aluminum foil into a long strip to form a sling. Make sure it is wide enough to hold the whole meatloaf. This will help you transport the meatloaf easily.
  • Make Easy Tomato Sauce: Combine all the tomato sauce ingredients together in the pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce mixture.
  • Pressure Cook Meatloaf: Place a steamer rack in Instant Pot pressure cooker. Place the aluminum foil sling on the rack and carefully place the meatloaf on top of it. Pressure cook at High Pressure for 16 minutes, then Full Natural Release.
  • Preheat Oven: While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.
  • Set Aside Meatloaf: Remove the meatloaf by carrying the foil sling. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer and set aside.
  • Apply Sauce & Finish in Oven: Heat up the pressure cooker over medium-low heat. (Instant Pot: press Sauté, then Adjust button to Saute More Function) Bring the tomato sauce to a simmer and reduce until desired consistency (roughly 5 – 8 minutes). Brush the thickened tomato sauce over the whole meatloaf with a silicone basting brush. Place the meatloaf in the oven on the top rack for 10 – 15 minutes.
  • Serve Instant Pot Meatloaf: Serve the Instant Pot Meatloaf immediately. Enjoy~ 🙂
  • Tip for Serving Sauce: If you want to serve your favorite pasta or side dish with the easy tomato sauce, make sure to season the tomato sauce with kosher salt and ground black pepper first.
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Video

Recipe Notes:

In Step 1: Make sure the eggs are beaten before adding it to the meatloaf mixture.
How long to cook meatloaf? Pressure cooking time is mostly dependent on the meat’s thickness. So, adjust the cooking time according to your meatloaf's thickness.

Nutrition:

Calories: 396kcal | Carbohydrates: 19g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 1211mg | Potassium: 1107mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19.3% | Vitamin C: 15.7% | Calcium: 20.3% | Iron: 31.5%
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: how to make meatloaf, instant pot ground beef, instant pot meatloaf, instant pot recipes, pressure cooker ground beef, pressure cooker meatloaf, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Meatloaf | Pressure Cooker Meatloaf | Instant Pot Meatball | Instant Pot Ground Beef | Instant Pot Hamburger | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #dinner

Ingredients for Instant Pot Meatloaf

These ingredients are packed with umami flavors that complement well with each other, especially the smoky flavors from the minced bacon and the 2 types of melted cheese.

Tomatoes’ sweet & sour flavors work well with stocks. So, mixing unsalted chicken stock and tomato paste into the tomato sauce will create a rich and savory yummy red sauce! 😀

Instant Pot Meatloaf (Pressure Cooker Meatloaf Recipe) Ingredients

Tips on How to Cook Instant Pot Meatloaf

1. How Long to Cook Meatloaf in Instant Pot? 

Pressure cooking time is mostly dependent on the meat’s thickness. The meatloaf we made was almost 4 inches thick (see below photo). So, adjust the cooking time according to your meatloaf’s thickness.

Instant Pot Meatloaf | Pressure Cooker Meatloaf | Instant Pot Meatball | Instant Pot Ground Beef | Instant Pot Hamburger | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #dinner

2. Foil Sling Method (see above picture)

We folded a piece of aluminum foil and created a “foil sling”.

We placed it on the steamer rack in the Instant Pot Pressure Cooker before placing the meatloaf in.

This makes transporting the meatloaf so much easier! Thanks Great Big Pressure Cooker Book for this great tip.

3. Cooking Tip for Step 1

Make sure the eggs are beaten before adding it to the meatloaf mixture.

4. Mixing in the Tomato Paste

Mixing in 156 ml tomato paste to 898 ml of tomato sauce + chicken stock mixture should not cause scorching. If you are unsure, pour it in without mixing it into the tomato paste.

5. Serving Sauce

If you’re serving pasta or side dish with this easy tomato sauce, make sure to first season it with kosher salt and ground black pepper. Enjoy~ 🙂

Now it’s YOUR turn to take out your Instant Pot Pressure Cooker and make some Juicy Umami Instant Pot Meatloaf!


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Instant Pot Meatloaf | Pressure Cooker Meatloaf | Instant Pot Meatball | Instant Pot Ground Beef | Instant Pot Hamburger | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #dinner
Instant Pot Meatloaf | Pressure Cooker Meatloaf | Instant Pot Meatball | Instant Pot Ground Beef | Instant Pot Hamburger | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #dinner
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Interesting meatloaf. Very nice flavor. Different than my usual meatloaf experience. Warning to others…make sure to tuck down the foil sling. I thought I had but it was just close enough to the top that even though the lid shut correctly it caused a slight steam leak so it didn’t come to pressure. I was able to stop it and tuck the foil down more and ensure plastic ring was again tight in place. It came to pressure and all worked well. I would also suggest using raw bacon instead of precooked bacon. I think we would’ve had a stronger bacon flavor in the meatloaf.

  2. My son who is 11 and doesn’t like my cooking, loved this recipe and ask for more. Thank you very much.
    Mom Margarita

  3. Not a big fan of adding the sauce. Can I just use Tomato Sauce on top of the Meat Loaf and the brown in the oven? What would you suggest I had 1 cup of in the bottom of the Insert (water, broth or perhaps beer)? I love Meat Loaf and especially like the ingredients you use! Looking forward to making after receiving your reply n

    1. Hi Ron,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Water will work fine for the bottom.

      Happy New Year & please take care
      Jacky

  4. Hi Amy and Jacky

    What a moist and great tasting meatloaf. I left out the fennel and just added some ketchup and it turned out delicious. Thank you for such a great recipe.

    Mil

  5. I put 1 cup of ketchup n bone broth mix, onion, herbs, on top after putting it in a colander with foil in it. Cooked on manual for 60 minutes no cheese or bacon, added oatmeal too. So moist it melted in my mouth. Thank you for recipe. I tweaked it. Put bone broth in bottom with the whole onion, using it for gravy without the fat tonight. Aloha for now.

  6. I’d like to double this recipe. I saw your response to another reader about adjusting cook time depending on whether I make 2 meatloaves or 1 big loaf. I’m wondering if I should double the sauce ingredients in addition to the meatloaf ingredients? I’m just not sure if the extra liquid will effect the pressure cooking time? Please advise. I’ve tried many of your recipes and each one has come out perfectly. Thank you for your wonderful recipes and instructions!

    1. Hi Kristin,

      thank you so much for your kind words and question 🙂

      The extra liquid will increase the get up to pressure time so it will effect the pressure cooking time a bit.

      If you are making 1 big mega loaf, I will say it will take roughly 30 minutes.

      If you are making 2 meatloaves, it will take the same time as making one.

      Please take care & have fun cooking
      Jacky

  7. Cooked meatloaf today and foil completely fall apart. Had to pick it off the meatloaf and cut and discard bottom part of meatloaf. Is anything else could be used instead?

  8. Thank you for this recipe. My husband and I are pretty new to our IP but love it! Your website has great videos which I appreciate. One comment about this meat loaf – I believe we were supposed to add the bacon in raw. It just didn’t seem cooked enough. Did we do something wrong? Was the bacon supposed to be cooked first?

    1. Hi Elisa,

      thank you for your kind words and question 🙂

      You can add the bacon in raw or browned. Bacon cooks quickly. If the meatloaf was cooked thoroughly, then the bacon would be cooked fully as well.

      The softer and chewy texture of the non-browned bacon kind of look like it wasn’t cooked enough, but it was most likely fully cooked.

      Take care & have fun cooking
      Jacky

  9. Amy or Jacky,
    What if you did not want to make the sauce?

    Could you just cook this with water in the bottom? If so how much water and how long?

    Thanks

  10. Flavor was great but took 42 minutes and still not up to 160 degrees. Sauce burned on bottom of pan–maybe this had something to do with not cooking fast enough. Did everything as directed in recipe. Any ideas on what went wrong?

    1. Hi Myra,

      Thank you for your feedback and question.

      It sounds like the sauce was too thick at the bottom. Was the Instant Pot purchased recently? The newer batch seems to be less forgiving to thicker sauce. If you are making this again, I would recommend just layering the tomato paste and sauce on top of the chicken stock and not mix it in.

      Take care & have fun cooking
      Jacky

  11. EXCELLENT. Made this a couple weeks ago. Tonight I used homemade Italian Sausage in place of Ground Beef and Canned Tomato Puree in place of Tomato sauce to make it thicker when reducing. Had to add more bread crumbs to Sausage mix because of the moisture in Sausage. It was awesome either way. Thank you for the recipe.

    1. Hi Diane

      So happy to hear from you again. Hope you are enjoying the summer weather 🙂

      Those are awesome substitutions and I am happy to hear you enjoyed the recipe!!

      Take care & have fun cooking
      Jacky

  12. Made this tonight. My loaf was the same size as yours, but when I opened the pot after it had cooked 16 minutes on High and NPR, the internal temperature was only 120 F. I cooked for another 5 minutes with NPR and the temperature was now 150, so I covered in foil and let it set on the countertop for 10 minutes before I put in the oven to glaze. Turned out perfect. Such an interesting mix of flavours. Have some leftovers,, so looking forward to the taste tomorrow.

  13. I have a question about step 6, do you actually push the cancel button on the IP or do you just let it count down for the NR? Thanks!

    1. Hi Leeann,

      thank you for your question 🙂

      Both ways will work in the Instant Pot as the keep warm function will not kick in well after the release.

      Take care & have fun cooking
      Jacky

  14. I’ve bought the Instant Pot springform silicon loaf pan with tempered glass base. Will the meatloaf still be soggy if I use this instead of the foil method. Plus only using 500g beef.
    Making this tonight. Thanks for any tips 🙂

    1. Hi Wendy & Mark!

      thank you for your question 🙂

      The meatloaf will still be moist due to the wet cooking environment. It will become a little drier if placed in the oven.

      The cooking time will have to be increased by about 5 minutes due to the tempered glass base.

      Take care & have fun cooking
      Jacky

    2. Thanks for the swift reply x
      Perfect timing, the meatloaf is in and counting down pressure cooking as I type. I’ll press cancel and give it the additional 5 minutes. I’m using lean meat so I’m confident it’ll be fine. I’ll let you know how I get on. Plus, this loaf pan is brilliant. I cooked a healthy chicken enchilada mince meatloaf recently which turned out lip-smacking good in this loaf pan. The quantity of the mixture (with 500g beef) reached the top of the loaf pan. If I’d used more beef then the pan would not be good and I would have had to use the foil and sling method (just thought that might be handy knowledge for your other readers). Anyway, thanks for the tips and I’ll let you know the results. Thanks x

    3. Turned out really well in the IP loaf pan. Yet, we love more sauce slathered on the meat for the oven baking part, so I think we’ll use the foil method in future… plus, only just realised, less washing up!
      Thank you 🙂

  15. I am an empty nester cooking for two. If I halve the recipe but keep the same volume of tomato sauce, what adjustment should I make for the pressure cooking time? Thank you.

    1. Hi Bernie,

      thank you for your question 🙂

      Depending how thick you make the meatloaf, it will take roughly 12 – 14 minutes + Natural release.

      Happy New Year to you and your family
      Jacky

  16. My pressure cooker came with its own rack. Going to make this meatloaf tonight for dinner. I just started pressure cooking after I got my new electric pressure cooker for Christmas. I loved all the recipes so far. I made the most delicious pulled pork, spaghetti sauce, pork ribs, and now going to try your meatloaf. Thank you so very much for the recipe. Happy New Year. Jodee

    1. Hi Jeannine,

      Thank you for your question 🙂

      It will take longer. I would recommend trying 25 – 30 minutes + Natural release.

      Happy New Year to you and your family
      Jacky

    2. I decided to try 16 minutes with a gentle quick release. (a little bit different recipe combination, but not by much). I placed large cut potatoes below with 1 cup water, per a recipe by Lorna Sass, and this was the perfect time for a 7″ springform pan full of meatloaf. The temperature was 158 degrees, which is perfectly cooked. I broiled a ketchup/honey/cumin sauce (family favorite) on top while making the mashed potatoes in the pot.

  17. Amy / Jacky, I bought that silicone pan set, 2 cake pans (one with slits on bottom like a steamer) and trivet. Could I make the meatloaf in the one like a pan? And maybe veggies or potatoes in steamer part? Could I start all at once?

    1. Hi Jeanne,

      thank you for your question 🙂

      Yes, they will work. You will want to keep the potato as a whole to avoid overcooking them.

      Have a great week
      Jacky

  18. we video quit suddenly saying there is an error. This was after I got all ingredents out for the meatloaf itself but not the sauce. Now I don’t know the order of ingredients or if it even matters. Also don’t know what to do with the sauce since it does not tell me in the instructions. The is not one of the better web sites I have been of for a recipe. Hope the recipe is better.

    1. Hi Evelyn,

      Sorry to hear you feel this way, but thank you for your comment as it will help us improve.

      You don’t have to look at the ingredients in the video. The instructions and list of ingredients is located directly on the recipe card.

      On Step 5, it tells you what to do with the sauce: Make the Easy Tomato Sauce: Combine all the tomato sauce ingredients together in the pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce mixture.

      Happy New Year to you and your family
      Jacky

  19. Hello. This is a wonderful recipe. You have such a beautiful website and amazing dishes. For this meatloaf recipe, what would you recommend if a friend was allergic to eggs? I don’t want to upset the immaculate balance of the flavors in this dish. Thank you.

    1. Hi Melanie,

      Thank you for your kind words and question 🙂

      The egg acts as binding agent in the recipe.

      You can replace it with cooked oatmeals or add some more oil to the meatloaf mixture.

      Take care & have fun cooking
      Jacky

  20. 90 grams cheese (we used 55 grams freshly grated Parmesan cheese & 35 grams Mozzarella cheese)
    Served with Quick & Easy Tomato Sauce
    500 mL unsalted homemade chicken stock
    398 mL tomato sauce
    156 mL tomato paste

    You have a large American audience who don’t use metric measurements who are probably just as frustrated as I am trying to convert these amounts. At least share a link for a conversion calculator if you won’t help us. Thanks!

    1. Jules – Even the “large” US audience that you seem to refer to is composed of very many people from around the world who prefer the metric system. It’s your turn to play with conversion tables, or learn the metric system. BTW, do you know that America is a continent, not a country? An American audience includes Canada, the US, and all the countries south of the US (soon to be bordered by a wall made in China), including many neighboring islands. They all belong to the “American continent” (not to the US) and its people are considered Americans, just like countries in Europe are European, in Asia they are Asians, in Africa they are Africans, etc. I’m afraid that it doesn’t leave a whole lot of your bunch of bullies to adhere to imprecise measurements. I hope you can convert THAT and digest it. The silent majority has had enough already, don’t you think? 😉

  21. My steamer rack is too low and I don’t feel comfortable having the aluminum foil sitting in the sauce. Do you think it would be ok to use parchment paper instead of foil?

  22. Love your recipes! I have enjoyed several of you recipes and they were all excellent!! Thanks so much!
    I noticed that you use ml for tomato sauce/pastes in your recipes. I live in the US and the canned sauce/paste come in ounce or grams. Should I assume 1 ml = 1 g ? E.g. our tomato paste is in a 170g can, and tomato sauce is in a 227g can. 398 ml tomato sauce = approx 1 1/2 cans, and 156 ml paste = almost a whole can?

    1. Hi Sophia,

      thank you for your kind words and question 🙂

      I think it is right.

      398ml is roughly 13.5oz tomato sauce.

      Yes, 156 ml tomato paste is almost a whole can of tomato paste.

      Take care & have fun cooking
      Jacky

  23. My family and I never eat meatloaf but I took a risk and made this today as one of the dishes for Mother’s day and everyone loved it! Thanks for creating such precise recipes that are consistently so good! 🙂

    1. Hi Sal,

      So happy to hear the result!!
      thank you so much for giving this recipe a shot and your kind words 🙂

      Take care & have fun cooking
      Jacky

    1. Hi Angie,

      thank you for your question 🙂

      You will not have to change the cooking time if you are making two meatloafs and they are not stacked together.

      If you are making one giant meatloaf, you will have to increase the timing by about 50% depending how thick it is.

      Take care & have fun cooking
      Jacky

  24. Hi, I’m new to the pressure cooking. I want to do a meatloaf. Do I just let the freeze from the meat fall to the bottom of the pan. I’m not using tomato sauce with mine, so I’m lost as to adding Water for the freeze to drop in or not.

    1. Hi Angela,

      thank you for your question 🙂

      You will need 1 cup of water at the bottom of the pot.

      If your meatloaf is frozen, it will require a longer cooking time when cooking on a trivet.

      take care & have fun cooking
      Jacky

  25. Best meat loaf I have EVER had. Seriously good. I couldn’t stop eating it! I’m definitely going to make some more of your recipes. Do you have a pressure cooking cookbook? And, I love your story.

    1. Hi Erin,

      thank you for your kind words and feedback on the recipe 🙂

      We have decided to hold off the idea of publishing a cookbook for now (long story!).

      Take care & have fun cooking
      Jacky

  26. I’m a little confused – does the steaming rack get placed into the pressure cooker while the tomato sauce is in there?

    1. Hi Kim,

      thank you for your question 🙂

      Yes, the steaming rack get placed into the pressure cooker while the tomato sauce is in there.

      Take care & have fun cooking
      Jacky

    1. Hi Jennifer,

      thank you for your question 🙂
      The meatloaf may break up into pieces when cooked directly in the sauce.
      Try to pack the meatloaf as tightly as possible if you choose to use this method!

      Happy New Year & Have Fun Cooking!
      Jacky

  27. I made this tonight. Substituted pancettafor the bacon, and used dried thyme and parsley as didn’t have basil. Amazing flavor! Amazing. Until today I worshipped my mother’s meatloaf; hmmmm in a good way.

    1. Hi Holly,

      So sorry I didn’t reply sooner. I didn’t get a notification for this comment 🙁

      This recipe will work without bacon 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  28. I made this recipe yesterday. I ended up having to pressure cook it about 60 minutes total, and so the 16 minutes mentioned in the recipe might need to be adjusted. The thickness of the meatloaf was not much greater than the 4 inches you mentioned in the recipe. It was a bit of a disappointment as dinner was delayed quite a long time, but it did taste very good. So, just wanted to share so that others would not run into the same situation. Thanks!

    1. Hi Claire,

      thank you for taking your time to write this feedback 🙂 !
      Sorry to hear what happened, but 60 minutes is unusually long for cooking meatloaf in the pressure cooker.

      Was the meatloaf in a container?
      If not, the sealing ring may not have been seated properly.

      Happy New Year & Have fun cooking!
      Jacky

  29. I love my pressure cooker, but have actually never used it to make meatloaf. What a great idea! It looks so tender and juicy. I’ll be saving this to try soon!

    1. Thanks Brian!
      Yes, you’ll love the delicious food and convenience of cooking with a pressure cooker!
      Let me know if you have any questions. 🙂
      Amy

  30. Without using a dish, then the juices and fat from meatloaf will end up in the water below, right? But I guess if the meatloaf was in a dish, too much fat is kept in the dish itself. Would the timing be different if I use a dish to hold the meatloaf?

    1. Hi Jamie,
      thank you for your question 🙂
      Yes, the fat will make the meatloaf a bit soggy. The timing will be slightly different as the dish will shield the meatloaf from some of the steam.
      2 extra minutes should do 🙂

      Have fun cooking!
      Jacky

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