Mix all of the meatloaf ingredients together and combine thoroughly (Note that it is 2 lbs of meat).

Put 1 ½ cups of water in the Instant Pot, and put the trivet/steamer rack into the pot.

Place the meat mixture on a piece of foil and form it into a rounded loaf shape (not a ball), making it an even thickness end to end (not too thick), for cooking consistency.

Grab the foil by the opposite corners, like a sling, and lift the meatloaf into the pot and set it on the rack. Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook (or Manual) button or dial, and use the +/- button to adjust the cook time to 35 minutes.

When the cooking cycle is finished, and the unit beeps, just leave it to do a natural pressure release of 10 minutes. Then turn the steam release knob to venting and do a manual release of the remaining pressure.

Before you take the meatloaf out, do 2 things.

First, take the internal temperature of the meatloaf and make sure it is 160°F-165°F.

Second, use a small knife to poke a few holes in the foil, and the drippings will drain to the water below. I don't like to do this before the meatloaf cooks because I think I get a juicier meatloaf this way. My personal preference.

Grasp two opposite ends of the foil (or use trivet handles) and carefully lift the meatloaf out of the pot and onto a baking tray.

Turn on broiler to 450° F. Rack in the middle.

Mix together glaze topping ingredients and spread it all over the meatloaf. Put it under the broiler for a few minutes to caramelize the topping. Keep an eye on it so it doesn't burn.

Serve it with a side of potatoes or rice, a veggie or salad, and you'll have a great meal!