Chili Pepper-Spiked Meat Loaf

• 1 teaspoon olive oil
• 1 1/4 cups chopped Vidalia or other sweet onion
• 1 cup chopped poblano chile
• 1 teaspoon minced fresh garlic
• 3/4 cup old-fashioned rolled oats
• 1/3 cup chopped fresh cilantro
• 1 tablespoon cornstarch
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/8 teaspoon ground cinnamon
• 1 pound 93% lean ground beef
• 1 large egg, lightly beaten
• Oregano leaves (optional)
• Chopped fresh chives (optional)
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (8-ounce) can unsalted tomato sauce
• 1 chipotle chile, canned in adobo sauce

1. Make the meat loaf: Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and chile; cook, stirring constantly, 4 minutes or until onion is tender. Add garlic; cook, stirring constantly, 1 minute. Cool slightly.
2. Combine onion mixture, oats, and next 10 ingredients (through egg). Shape meat mixture into a 7 x 41/2-inch loaf. Place in the inner pot of a 6-quart Instant Pot(R).
3. Make the chili sauce: Combine all ingredients in a blender; process until smooth. Pour sauce over meat loaf in cooker. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "Less" mode. Press - or + to choose 6 hours cook time. Serve garnished with oregano leaves and chives, if desired.

olive oil, vidalia, poblano chile, fresh garlic, oldfashioned, fresh cilantro, cornstarch, chili powder, kosher salt, ground cumin, ground coriander, oregano, ground cinnamon, ground beef, egg, oregano, fresh chives, cornstarch, brown sugar, chili powder, tomatoes, tomato sauce, chile

Taken from www.myrecipes.com/recipe/instant-pot-chili-pepper-spiked-meat-loaf (may not work)