I have been hunting for a new bed for Harrison in the trailer. He is currently playing on and sleeping on the Nugget Couch. So, off to IKEA I go hunting for something that is kid and fifth-wheel space friendly. I did find an ottoman that seems to be perfect, but getting it to us is our next step. (In the times of COVID-19 getting anything from anywhere can be a long process). Also, I promise this leads me to Instant Pot Swedish Meatloaf… lol
Something new is coming…
We do have some pretty big (and challenging) updates to the trailer that are coming. As always, the goal to get us a bit more space and a nice corner of the trailer where both Dave and I can work. Right now I am in the back “bed/office” space with a camping table. It’s not terrible, I am pretty comfortable back there — it would just be nice to have an official desk.
Having a specific space for work will also ensure that the kiddos are not crawling all over us while we are trying to work. It also will put us both up against a window while working which makes me SUPER excited about. The ottoman I picked out will be perfect to sit on as I work, and then used to put our feet up at night. From there, it will be Harrison’s bed!
Cooking up some Instant Pot Swedish Meatloaf
I promise that story leads me to this recipe. Haha. We used to always get a few Swedish meatballs when we visited IKEA. With the social distancing precautions IKEA has been doing only curbside pickup and delivery, so sadly, no meatballs.
I asked Dave to make some Swedish meatballs for me — well, in true Dave fashion, he made it his own and instead of taking a ton of time to make meatballs, he made a huge instant pot Swedish meatloaf. It was SO good, and hit the meatball sized hole in my heart.
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Instant Pot Swedish Meatloaf
- Instant Pot
- Instant Pot Trivet
- Aluminum Foil
- 1.25 lbs Ground Hamburger
- 1.25 lbs Ground Pork
- 2 slices Russian Rye Bread chopped
- 1/4 cup Cream or Half & Half
- 1/2 1/2 Onion Chopped Small
- 2 large Cloves of Garlic Diced
- 1.5 tsp Salt
- 1 tsp Granulated Garlic
- 1/2 tsp Black Pepper
- 1 tsp Baking Powder
- 1 large Egg
- 1 can Beef Broth (14.5 oz)
- 1/2 tsp Granulated Garlic
- 1 tsp Dehydrated Onions
- 1/2 cup Half & Half
- 1 tsp Worcestershire Sauce
- 1 tbsp Parsley
- 3 tbsp Flour
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- Chop Rye Bread, add to a large bowl
- Add cream (or half & half) and let bread soak it up for about 5 minutes
- Add egg and mix
- Add salt, granulated garlic, pepper, baking powder, diced garlic and chopped onion and mix
- Add ground hamburger and ground pork and mix
- Oil instant pot and wipe the oil around with a paper towel to cover the bottom half of the pot
- Spray oil on a large sheet of aluminum foil
- Form meat mixture into a meatloaf on the aluminum foil
- In the Instant Pot, add beef broth, Worcestershire, 1/2 tsp of granulated garlic, and dehydrated onions
- Lift the meatloaf with the aluminum foil and and place onto the trivet then lift the trivet with the meatloaf and slide it all into the instant pot (on top of the gravy mixture)
- Lid, seal, and pressure cook for 25 minutes
- Allow Instant Pot to natural pressure release for 15 minutes
- Once 15 minutes is done, release the pressure if the pin has not already dropped and remove the lid
- Carefully remove the meatloaf with the trivet handles and put onto a plate to rest
- Cancel pressure cook and press Sauté
- Slowly add the flour while stirring with a whisk
- Add cream or half & half while stirring
- Add all spice, nutmeg, and parsley, whisk well
- Let simmer on Sauté until gravy is velvety (or as thick as you’d like)
- Slice your meatloaf and pour plenty of gravy all over the meatloaf
- Boom! Enjoy!
Don’t forget to check out our other recipes! One of the current fan favorites is Instant Pot Carnitas Tacos!