Meat Loaf with Parmesan Potatoes
Delicious Meat Loaf with Parmesan Potatoes recipe made fast and easy in your Instant Pot®!
Yield: 6 to 8 servings
Equipment
- Instant Pot®
Ingredients
- 1 pound baby yellow potatoes, halved
- 1 cup water
- 4 1/2 ounces (1 1/2 cups) Weyauwega Star Dairy Parmesan cheese, grated and divided
- 3/4 cup dry Italian-style or seasoned bread crumbs
- 3/4 cup chopped fresh parsley
- 3 large eggs
- 3 tablespoons Worcestershire sauce
- 2 pounds lean ground beef (90/10)
- 1/2 cup marinara sauce
- 4 tablespoons butter, cubed
- Additional grated Weyauwega Star Dairy Parmesan cheese
- Chopped fresh parsley
Instructions
- Grease the bottom of Instant Pot®. Add potatoes and water. Place a wire rack on top of the potatoes.
- Combine the 1 cup Parmesan, bread crumbs, parsley, eggs and Worcestershire sauce in a large bowl.
- Crumble ground beef over Parmesan mixture; mix just until combined.
- Shape beef mixture into a 6 x 5 inch loaf. Place on a greased 12 inch square piece of double thickness aluminum foil.
- Spread marinara sauce on top of meat loaf; fold foil sides up around edges. (Center of meat loaf will be uncovered.)
- Place on wire rack. Cover and lock lid; ensure vent is closed per manufacturer’s directions.
- Select manual setting. Increase pressure to high; set time for 30 minutes.
- Select cancel setting. Allow pressure to naturally release for 10 minutes when cooking is complete.
- Quick release any remaining pressure, as directed by manufacturer.
- Insert a thermometer into meat loaf to read at least 160 degrees F.
- Transfer meat loaf to a cutting board. Let stand for 10 minutes before slicing.
- Meanwhile, remove wire rack from the pot.
- Add butter and remaining 1/2 cup Parmesan to the potatoes; toss to coat.Transfer potatoes and meat loaf to a serving platter.
- Garnish servings with additional Parmesan and parsley.
Attribution
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
