Ingredients

• Topping
• 6 ounces tomato paste
• 1 Tbsp apple cider vinegar
• 1 Tbsp brown sugar
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp basil
• 1/2 tsp onion powder
• 1 Tbsp Worcestershire sauce
• Meatloaf
• 2 lbs ground beef
• 2 1/4 cups whole oyster crackers (1 1/4 cup crushed, divided)
• 1 egg
• 2 Tbsps Worcestershire sauce
• 2 tsp sea salt
• 2 tsp basil (dried)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Directions

• 1. Glaze / topping
• 2. Combine all the glaze ingredients into a medium size bowl and mix well. Use 1/2 in the meatloaf mix and save 1/2 for the topping after PC is done.
• 3. Meatloaf
• 4. Crush up the 2 1/4 cups of oyster crackers - you will end up with about 1 cup.
• 5. In a large mixing bowl, combine the ground beef, finely diced onion, Worcestershire sauce, seasonings, an egg, 1 cup of crushed oyster crackers, and 1/2 of the glaze. Mix well and transfer to aluminum loaf pan.
• 6. Cover with tin foil over the meatloaf, but leave some of the top open so the steam can penetrate the meatloaf. Poke a few holes in the foil also so that the grease can drip away from your meatloaf.
• 7. Add 1 cup of fluid to the inner pot of the Ninja Foodi. Place the meatloaf on the lower rack. Set the pressure to high for 35 minutes and naturally release for 10 minutes. Internal temp of the meatloaf should be at least 165° F. Add the remaining glaze on the meatloaf and air crisp at 325° F. for about 5-10 minutes.
• 8. Allow meatloaf rest for at least 10 minutes before slicing.

Nutrition

Photos