Delicious easy Instant Pot meatloaf recipe.
Enjoy a traditional meatloaf recipe in half the time when cooked in your Instant Pot.
It’s topped with ooey gooey goodness your family will love.
Tender meatloaf made with simple ingredients.
This Meatloaf in the Instant Pot recipe will have a full meal on the table in less than 45 minutes.
It’s moist, easy, and delicious and one of our favorite Instant pot recipes.
Meatloaf gained popularity during the Great Depression, however, its origins date back to Medieval Times
That’s right…the fourth or fifth century A.D. A recipe for chopped meat, bread, and wine patties appeared in the Roman cookbook Apicius de re Coquinaria, the oldest known cookbook in existence, and the creation of meatloaf came to be.
If you are like me, meatloaf was a staple growing up.
It seemed to be what mom made to use up leftovers.
Maybe that’s because the first American meatloaf recipe from the late 1870s instructed the cook to finely chop “whatever cold meat you have.”
To be clear, THIS. IS. NOT. THAT. recipe.
This is a meatloaf that is moist.
It’s a meal that is quick.
It’s a meatloaf that you can make in either an Instant Pot Duo or Instant Pot Lux or any electric pressure cooker with great results.
It was the meal that caused dinner fights as a newlywed.
I didn’t grow up eating meatloaf much.
My husband must have lived on the stuff because he kept telling me to make meatloaf for dinner.
Through the years I made many recipes, and they were either too dry, too plain, and in my mind, too boring.
I mean, a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked; it just didn’t seem appealing.
Then, my husband, growing weary of waiting, made meatloaf.
For his birthday one year, I went all out and made this stuffed meatloaf recipe, and we were all buying the meatloaf farm!
I made the stuffed meatloaf recipe maybe once every two or three months.
Now we make Instant Pot Meatloaf at least once a week.
Everyone at my house loves this meal on the weekly rotation.
Check out this Video of how to make meatloaf in the Instant Pot:
We’re trying to come up for air in between work and sports practice, and drama rehearsals.
It’s a cycle that leaves me not wanting to invest a lot of time in making dinner.
This is where this Instant Pot Meatloaf Recipe comes in handy.
I use two bowls–one for the sauce mixture and then Instant Pot of course!
It’s a one-pot meal with perfect potatoes, carrots, and onions for the sides and a moist, delicious meatloaf with a caramelized topping! YUM!
EVERYONE at my table enjoys it.
There is no nose turning up when this sits before my family.
Say good-bye to that long bread-shaped meatloaf, because with Instant Pot Meatloaf it’s going to be round and thick.
Check the center when you remove the meatloaf, sometimes the pressure cooker meatloaf will be a little red.
When that happens, I just put it back in for a couple of minutes,
This Instant Pot Meatloaf recipe feeds my family for two meals, so we eat the edges and then reheat the center to our liking the next meal.
At the end of cooking, we like the sauce “sticky”. It’s a simple step at the end.
Just stick it under the broiler until it’s as sticky and/or “blackened” to your liking.
Keep an eye on it because it will go quickly!
Have fun with it.
I recently made this Instant Pot Foot Loaf for my family in celebration of fall and the kiddos loved it!
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker meatloaf!
Instant Pot Meatloaf Recipe Ingredients:
2 pounds ground hamburger
1 1/2 cups of Panko crumbs (you can use any breadcrumbs)
1 cup Parmesan Cheese (best flavor comes from grating fresh cheese)
4 large eggs
1 clove garlic, minced
1 teaspoon Steak Seasoning
1 teaspoon salt
1 teaspoon pepper
Instant Pot Meatloaf Recipe Red Meatloaf Sauce Ingredients:
5 teaspoons brown sugar
2/3 cup ketchup
1 tablespoon dry mustard
2 teaspoon Worcestershire sauce
Instant Pot Meatloaf Recipe Potatoes, Onions, and Carrots:
10 small potatoes, washed and quartered
a small bag of peeled carrots
2 onions peeled and quartered
1 cup beef broth
How to Make Instant Pot Meatloaf:
Add all of your meatloaf ingredients to a large bowl and mix it together with your hands.
Combine the Red Meatloaf Sauce ingredients in a separate small bowl.
You’ll want to mix until the brown sugar incorporates into the rest of the ingredients.
Using the Saute button on the Instant Pot, heat Instant Pot for one minute.
Add 2 Tablespoons of olive oil to the bottom of the pot.
Add potatoes, onions, and carrots.
Sprinkle with salt and pepper to taste.
Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil.
Add 1 cup of beef broth or a cup of water and turn the pressure cooker off.
You will need to create a platform for the meatloaf.
You can use aluminum foil (poke a few holes in it to allow juices to drain), or if you have room, I use the steamer rack that came with my instant pot and spray it with nonstick cooking spray.
You just need something to cradle around the meat and hold it in place, and that has handles that are on the edge so you can lift the meatloaf out of the instant pot when done.
You can make a foil sling from a large piece of aluminum foil.
Once you have your platform on top of the potatoes and carrots, shape your meatloaf.
It will need to be round, and there should be spacing between the edges of the meatloaf and the instant pot.
I place the meatloaf on top of the trivet that came with the Instant Pot and just adjust my potatoes, carrots, and onions to make it fit!
Spread half of the Red Meatloaf Sauce on top of the meatloaf.
You’ll use the other half when the meatloaf finishes cooking.
Sometimes my family asks for “lots of sticky sauce”–don’t be afraid to double the recipe.
When I do this, I just make one batch of sauce and pour it on the meatloaf prior to cooking and then another batch and pour it over the meatloaf before it goes under the broiler.
It’s up to you and your taste preference.
We love the sauce!
Put the lid on the Instant Pot, with the vent sealed.
Turn the manual button on and add 25-minutes cooking time on high pressure.
When the timer dings, release pressure with a quick release with the steam button.
Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer).
Depending on the size and shape, you may need to seal it back and cook another 2 minutes.
(forgive the “steamy” photo)
Remove meatloaf and place on a baking sheet.
We’re about to make that meatloaf topping ooey-gooey.
Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes.
Don’t leave the room because it will burn quickly.
Just enough time to caramelize the topping.
While your meatloaf is under the broiler, remove the potatoes and carrots.
Go ahead, taste one, all the juices from the meatloaf make these taste amazing.
My mouth is watering from this picture.
The potatoes and carrots are soooo good have a ton of flavor from beef broth and juices from the meatloaf.
Oh, my goodness they are delicious!
You can separate the carrots and potatoes.
If you want mashed potatoes, add the potatoes to a large bowl, add some butter and use a hand mixer, or potato masher and mix or mash to desired texture.
If they are too thick add broth or milk.
It is moist and holds the slices well; making it perfect for leftover meatloaf sandwiches!
This Instant Pot Meatloaf is seriously so good that my family asks for it a few times a week.
It’s a simple recipe that makes a complete family meal.
It’s easy enough that I make it happen–after all, it’s one of my favorite meals too!
Keep a few things in mind…use as close to 2 pounds of meat as you can.
The more narrow and tall your loaf shape is the longer it will need to cook.
I make my meatloaf wide–as wide as the instant pot with an allowance of about 1/2-inch all the way around.
Store any leftovers in an airtight container.
Use half ground beef and half ground pork, ground turkey or ground Italian Sausage.
Use small potatoes that you don’t need to quarter.
Try BBQ sauce or A1 Steak Sauce in place of ketchup for ooey-gooey sauce.
When you’re finished, why not give your Instant Pot a deep clean.
- 2 lbs Ground Beef
- 1 1/2 cups Panko Breadcrumbs (You can use any breadcrumbs)
- 1 cup Parmesan Cheese
- 4 Large Eggs
- 1 clove Garlic, minced
- 1 tsp McCormick's Montreal Steak Seasoning
- 1 tsp salt
- 1 tsp pepper
- 5 tsp Brown Sugar, packed
- 2/3 cup ketchup
- 1 Tbsp Dry Mustard
- 2 tsp Worcestershire Sauce
- 10 small potatoes washed and quartered
- 4 small carrots
- 2 onions peeled and quartered
- 1 cup beef broth
- Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
- Combine the Red Meatloaf Sauce ingredients in a separate bowl.
- You'll want to mix until the brown sugar incorporates into the rest of the ingredients.
- Using the Saute button on the Instant Pot, heat Instant Pot for one minute.
- Add 2 Tablespoons of olive oil to the Instant Pot.
- Add potatoes, onions, and carrots.
- Sprinkle with salt and pepper to taste.
- Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil.
- Add 1 cup of beef broth and turn the pressure cooker off.
- Once you have your platform on top of the potatoes and carrots, shape your meatloaf.
- Spread half of the Red Meatloaf Sauce on top of the meatloaf. You'll use the other half when the meatloaf finishes cooking.
- Put the lid on the Instant Pot, with the vent sealed.
- Turn the manual button on and add 25-minutes.
- When the timer dings, do a quick release with the steam button.
- Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer).
- Depending on the size and shape, you may need to seal it back and cook another 2 minutes.
- Remove meatloaf and place it on a cookie sheet.
- Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes.
- While your meatloaf is under the broiler, remove the potatoes and carrots.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 694Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 205mgSodium: 1204mgCarbohydrates: 66gFiber: 6gSugar: 12gProtein: 46g
Nutritional Information may not be accurate
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Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.