1 tsp fresh garlic or 1 tbsp garlic powder (Reserve a little for the ketchup)
Instructions
Preheat the oven to 350 F. If you’re using a pressure cooker or Instant Pot, get it out and ready to use!
Have two 8 x 3 1/2″ loaf pans ready. If you’re using a 6-quart pressure cooker or Instant Pot, use aluminum foil loaf pans.
In a large bowl, thoroughly mix all ingredients for the meatloaf. Use clean hands to massage the ingredients thoroughly. You don’t need a lot of egg or oil for this dish because the pre-cooked ingredients make the meal so moist!
Separate your mix evenly into two and pat down into each tray firmly.
Bake for one hour in the oven or pressure cook/Instant Pot for 20-25 minutes on high pressure, with ¾ cup of water in the bottom of the pot.
While it’s cooking, prepare the ketchup. Heat a small saucepan to low and add the tomato paste, cherry tomatoes, garlic, and salt and pepper to taste. As the sauce starts to simmer, use a wooden spoon to carefully burst the tomatoes and mix with the tomato paste. Once the sauce starts to bubble, remove from heat. Reheat on stove top or in a microwave when you’re ready to serve. Spread sauce over both loaves.
