Make sure that the meat has been out for a little outside of the fridge to avoid having it too cold.

In a large bowl mix the meat with the onions and garlic. Make sure that they are really incorporated. Add the breadcrumbs, the parmesan cheese as well as all dried ingredients. Then start adding the eggs and the liquid ingredients until they all come together as a giant ball. Put it aside and let it rest.

Take the pan that you are going to use. I recommend a Bundt pan since this one has a whole in the middle that will help the meatloaf get cooked perfectly in the center. (if you don’t have one… I don’t. take some aluminum foil paper and place the ball on top. Make a round shape and leave the center clear. Just make sure that all sides are even.

Add 1.5 cups off water in the Instant.

Place the meatloaf on top of the trivet or on a sling and put it in the Instapot. Secure close the lid and press Pressure Cook for 35 minutes.

In a separate bowl mixed all the ingredients for the sauce. Start with the Ketchup and Barbecue Sauce. Add the honey, brown sugar, mustard and worcester sauce. Combine them well and taste to ensure that is perfect for you.

After the Pressure cooked finish I gave it a 5 minutes Natural Released and pull it out. I glazed all the meatloaf making sure that was completely covered and put it bak in the Instapot. Put the Air Fryer lid for 10 more minutes at 400. Check that it’s getting cameralized and take it out. Allow it to rest for a couple of minutes and you are ready to enjoy!!!