So, I had this blog post all wrote out and then my Google Chrome browser crashed and I had saved a draft of it! Ugh, hate it when that happens. Then when I logged back in to see the post none of it had saved. 🙁 Stupid computer problems on a Thursday morning already. Guys, this meatloaf was the bomb diggity and so good! My friend Deryl really liked it and he’s a meat and potato type guy and that probably tastes pretty good after working long hours outside on construction and electrical things all day.
I got this recipe from I Wash You Dry and adapted the recipe to make it more Weight Watcher friendly. To me, meatloaf only tastes good with ground beef or ground chuck. You could use ground chicken or turkey to make it less points, but it won’t be the same. I also used a reduced sugar ketchup and Stubb’s BBQ sauce. Their BBQ sauce is pretty legit and very point friendly. For the mashed potatoes use a low fat milk. They come out so tender after cooking in the Instant Pot you don’t really need all the heavy stuff like cream and butter.
I apologize for this picture. The meatloaf was so tender and juicy after it came out of the Instant Pot. When I tried to cut it into a slice it turned out looking like a big pile of meatloaf instead of a slice. 🙂Print
For the Meatloaf:
- 2 pounds of 93% lean ground beef
- 1 cup of bread crumbs
- 2 eggs
- 1/4 cup of minced onion
- 2 tsp of garlic powder
- 1 tsp of parsley
- 1 /2 cup of Stubbs Reduced Sugar BBQ Sauce
- Salt and Pepper to taste
- For the Sauce:
- 1/2 cup of Reduced Sugar Ketchup
- 2 tablespoons of brown sugar
- For the Potatoes:
- 7 medium sized russet potatoes, cut into cubes
- 1 cup of chicken stock – reduced sodium
- 1 cup of 1 % milk
- 2 tsp of garlic powder
- salt and pepper to taste
For the Meatloaf: Combine ground beef, breadcrumbs, eggs, minced onions, garlic powder, parsley, BBQ Sauce, and salt and pepper in medium sized bowl. Place the meat mixture on top of some tinfoil and shape the meat into a loaf. Bring the sides of tinfoil up around the meatloaf to create a vessel so that you can easily lift the meat loaf out of the pan.
For the Sauce: In a small bowl combine the ketchup and brown sugar. Mix until well combined. Set aside.
For the Potatoes. Peel and slice the potatoes, cut into chunks. Place the cut up potatoes inside the pot and then add 1 cup of chicken stock. If you don’t add enough liquid to the pot your the bottom might burn. Place the wire rack that came with your Instant on top of the potatoes.
Place the meatloaf wrapped in tinfoil on top of the wire rack and cover your Instant Pot. Set the timer to 25 minutes and the vent to sealing and hit the pressure cook button and the Pot cook the potatoes and meat. Let the pressure naturally release for 10 minutes.
Open up the pot and take the meat loaf and wire rack out. I used a tong to get the wire rack out of the pot to prevent any burns. Brush the meatloaf with the reserved sauce and let it sit out for 10 minutes before serving and cutting. Keep the potatoes in the pot and add in the milk, garlic powder, salt and pepper. Mash with a potato masher.
Serving size: 1 slice of meatloaf, 1/2 cup of mashed potatoes, and 1 cup of green beans.
Makes 8 servings.
myWW points: Blue Points: 11; Green Points: 12; Purple Points: 7
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website.
- Calories: 380
- Sugar: 10
- Sodium: 566
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 3
- Protein: 31
- Cholesterol: 114