Athenian Meatloaf with Cucumber-Yogurt Sauce


  • 2 pounds ground beef
  • 1 cup bread crumbs
  • 3/4 cup onion
  • 1/2 cup milk
  • 1 large egg
  • 1 3/4 tablespoons Greek seasoning
  • 1/2 teaspoon salt
  • 1 cup greek yogurt
  • 1/2 cup cucumber
  • Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon dried Greek seasoning and salt in a large bowl, mixing lightly but thoroughly.
  • Pour 3/4 cup water into the Instant Pot; set rack in water.
  • To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife.
  • Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes. Lower the meatloaf with the sling onto the pressure cooker rack. Close and lock pressure cooker lid.
  • Use beef, stew or high pressure setting; program for 25 minutes. When time is up, let the meatloaf stand in pressure cooker for 10 minutes.
  • Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Season with salt, as desired. Set aside.
  • Use quick-release feature to release pressure on the Instant Pot; carefully remove lid. Using foil sling, transfer meatloaf to cutting board.
  • Remove foil and cut meatloaf into 8 slices. Serve with Cucumber-Yogurt Sauce. Enjoy!
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