Juicy Sweet Glaze Meatloaf

By February 8, 2013

Meatloaf 300x208 Juicy Sweet Glaze MeatloafSubmitted by Kay A.

This is recipe that produces very little to cleanup. It is a juicy meatloaf with a sweet glaze that goes well with the “Mashed Potatoes with Greek Yogurt and Garlic” leftovers. The meatloaf gets better as it ages, so you can cook it ahead of time, place it in the refrigerator and then reheat it for dinner. We eat the leftovers the next day as meatloaf sandwiches.


Makes 4 servings – 270 calories per serving


  • 1 pound 93% lean ground beef
  • 2/3 cup crumbled leftover cornbread (or bread crumbs)
  • 1 egg white
  • 1 small onion diced (about 2/3 cup)
  • 6 black olives, sliced
  • 2 fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • Couple dashes of black pepper
  • 2 Tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor)


  • 1 Tablespoon organic pure cane sugar or brown sugar
  • 1 Tablespoon spicy brown mustard (or what you have/like)
  • 1/4 cup ketchup



Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.)  Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil.

Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.)

When the Instant Pot beeps that it is finished,  do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot.  Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle.  Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better.


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6 Responses to “Juicy Sweet Glaze Meatloaf”

  1. mary young says:

    Made this in my spring form pan lined with parchment paper.
    It was very good and I think it is the corn bread that makes it. I buy the store bought ready made corn bread that comes in tiny little loaves. Try it you will love it.


  2. Shirley says:

    Very good meatloaf. I love my instant pot. I used crushed croutons instead of cornbread and added mushrooms. It turned out great.


  3. Roz Porter says:

    I just tried the tinfoil pan method I read about with my meatloaf. I made a pan that covered the sides plus a little taller then made a lid for it out of foil as well and sealed the edges. Cooked according to the recipe above and it came out great.


    Colleen Reply:

    I’m looking to find directions for the tin foil meatloaf pan-do you know of any online I can check out?


  4. Roz Porter says:

    I don’t have a casserole dish that is small enough to fit in my 6 qt cooker, I read in another cookbook you can make a bowl out of tinfoil. Has anyone tried that?


  5. Tia says:

    It sounds like the big advantage is the cleanup factor and no heat from the oven.


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