I made the meatloaf in an eight-inch spring form pan lined with foil.
I removed the meatloaf from the IP, then put it in a foil-lined sheet pan.
I broiled the meatloaf for a few minutes until the top was browned and crispy.
I glazed the meatloaf with BBQ sauce, then broiled it for a couple of minutes until set.
I brushed it with more BBQ sauce and broiled it one more time.
Here's what it looked like on the inside. (It's going to slice beautifully for sandwiches tomorrow!)
Instant Pot Meatloaf
2.25 lbs. ground chuck
1 lb. hot Italian sausage (or mild, if you prefer)
1 small onion, finely diced
2 large eggs
1/2 cup seasoned bread crumbs
1/4 cup ketchup
1/4 cup grated Parmesan
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
1 tablespoon hot sauce (or to taste)
1 tablespoon dried Italian herbs
1 teaspoon seasoned salt
1 teaspoon granulated garlic
1/2 teaspoon black pepper
your favorite BBQ sauce (to glaze the top)
Mix everything together and pack into an oven-proof vessel (not too tight!) that will fit in the IP; I used an eight-inch spring form pan lined with foil. Cook for 30 minutes on the "Meat" setting, then NPR. Transfer to a lined sheet pan and broil for a few minutes until brown and crispy. Then brush with BBQ sauce and return to the oven for a couple of minutes to set the glaze (and repeat).