Servings: 4

Meatloaf: subheading: Meatloaf:
15- 20 crackers, crushed* 15 to 20 crackers, crushed*
3 Tbsp. milk, (2% or whole) 3 Tbsp. milk, (2% or whole)
1 Tbsp. dried parsley 1 Tbsp. dried parsley
1 egg, large 1 egg, large
1 tsp onion powder 1 tsp onion powder
1 tsp garlic powder 1 tsp garlic powder
1 ½ tsp Dijon mustard 1 ½ tsp Dijon mustard
1 ½ Tbsp. Worcestershire sauce 1 ½ Tbsp. Worcestershire sauce
¾ tsp kosher salt ¾ tsp kosher salt
¼ tsp black pepper ¼ tsp black pepper
1 pound ground beef (80/20) 1 pound ground beef (80/20)
 
Glaze: subheading: Glaze:
¼ cup ketchup ¼ cup ketchup
1 tsp apple cider vinegar 1 tsp apple cider vinegar

Add crackers, milk, parsley, egg, onion powder, garlic powder, Dijon, Worcestershire, salt, pepper and meat to a bowl. Mix well.
Spray egg bite mold with non stick spray.
Scoop mixture into egg bite mold cups.
You’ll use about ⅓ cup of mixture for each cup. It will overflow a little bit.
Loosely cover the mold with foil.
Pour 1 ½ cups water in the bottom of Instant Pot liner. Place mold on a trivet and lower into the pot.
Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes.
When time is up move valve to venting. Remove the lid. Remove the trivet and mold.
Stir the ketchup and vinegar together. Spoon a little over the top of each mini meatloaf.
Vortex AF for 2 minutes at 400 degrees (or oven broiler for 2 minutes).

* I prefer to use Matzoh crackers or Oyster crackers.  * I prefer to use Matzoh crackers or Oyster crackers.