Easy Summer Meatloaf

I know what you’re thinking...what is summer meatloaf? Well, meatloaf is a pretty warming, hearty meal, but with a few summer-inspired ingredients like red onion, green bell peppers, yellow squash, cherry tomatoes, and zucchini, you’ve got the perfect summer dish. Having the al-a-carte ingredients on hand make this recipe quick and easy.

Instructions

1. Preheat the oven to 350 F. If you’re using a pressure cooker or Instant Pot, get it out and ready to use!
2. 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.
3. 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!
4. Separate your mix evenly into two and pat down into each tray firmly.
5. 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.
6. 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.

Ketchup:
* Remaining garlic or garlic powder
* 225 g tomato paste
* 225 g cherry tomatoes
* Salt and pepper

For a side salad: Combine baby spinach and yellow squash (macros not included). If you're cooking one loaf at a time, you can wrap one uncooked and freeze! Save half the sauce for another day.

Serve with a side of baby spinach and yellow squash!