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cheesy meatloaf

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Cheesy Meatloaf

Meatloaf isn’t very complicated to make, but it can be frustrating! Sound familiar? That is all about to change! This cheesy meatloaf is the perfect blend of spices, moist all the way through with a crisp outside, and melt in your mouth delicious! In this Cheesy Meatloaf recipe, we make a foil “pan” for the meatloaf and it works great! Who doesn't like a GREAT Cheesy Meatloaf? I can't tell you the number of times I've made a meatloaf and it was... well, boring. Not anymore! This is the BEST meatloaf ever!

Ingredients :
  • 1 1/2 oz. Cheddar cheese
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Onion powder
  • 2 tsp. Basil, dried
  • 1/2 tsp. Sea salt
  • 2 tbsp. Worcestershire sauce
  • 1 Egg
  • 1 cup Onion
  • 2 1/4 cups Whole cheese crackers
  • 2 pounds Ground beef
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. Onion powder
  • 1/2 tsp. Basil
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Sea salt
  • 1 tbsp. Brown sugar
  • 1 tbsp. Apple cider vinegar
  • 6 oz. Tomato paste
Directions :
  1. Glaze: Combine all the glaze ingredients into a medium-size bowl and mix well. You will use 1/2 in the meatloaf mix and 1/2 for the topping.
  2. Meatloaf: Crush up the 2 1/4 cups of cheese crackers - you will end up with about 1 cup. Cube up the cheese into 1/4" cubes.
  3. In a large mixing bowl, combine the ground beef, finely diced onion, Worcestershire sauce, seasonings, an egg, 1 cup of crushed cheese crackers, and 1/2 of the glaze. Mix well.
  4. Get a large piece of foil and lay on a flat surface. Dump the meatloaf mixture onto the foil and form your meatloaf. When you are shaping the meatloaf, make sure it will fit on the rack.
  5. Press the cubes of cheese into the meatloaf about 1-2 inches apart. They should go 1/2 way into the meatloaf. Close the holes by pressing the meat over the holes.
  6. Wrap the foil around the meatloaf, but leave some of the top open so the steam can penetrate the meatloaf. Poke a few holes in the foil so the grease can drip away from your meatloaf.
  7. Add 1 cup of thin liquid to the inner pot of the Pressure Cooker. Place the meatloaf on the rack and the rack into the Pressure Cooker on the low position. Set the pressure to high for 35 minutes. When the time is up, allow the Pressure Cooker to naturally release the pressure for 10 minutes. Then manually release the remaining pressure. Check a temp on the meatloaf and make sure it is 165°F.
  8. Remove the foil from around the meatloaf. I leave the bottom open, so I don't have to move the meatloaf around too much. Put the remaining glaze on the meatloaf.
  9. Return the meatloaf to the Pressure Cooker and put down the Tender Crisp lid and set the Pressure Cooker to air crisp on 325°F. Air crisp for about 5-10 minutes. Add the remaining 1/4 cup crushed cheese crackers and Air Crisp on 400°F for another 2-4 minutes.
  10. Let the meatloaf rest for at least 10 minutes before slicing. Serve & Enjoy!

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