I’m all in when it comes to comforting family dinner recipes, and this Instant Pot Meatloaf is no exception. I won’t be wrong in saying that I made this delicious, juicy, tender meatloaf in instant pot, that too under an hour!! Made from scratch and glazed with a seasoned ketchup. This meatloaf recipe is perfect for those nights when you want to whip up a quick dinner without spending hours in the kitchen.
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A traditional meatloaf is a comfort food classic, it’s a family favorite. But I hated it cooking knowing how tiring it is to spend long hours in the kitchen, specially in summers.
This Instant Pot meatloaf recipe is ready in way less time compared to traditional oven baking, great for weekly meal prep, easy, and it’s freezer friendly! Do check my other two meatloaf recipes Mozzarella Stuffed Meatloaf and Bacon Meatloaf as well!
This homemade beef meatloaf is a classic for a reason, super juicy and tender, perfectly seasoned, and top with the ketchup glaze, make a great dinner that the whole family will love, even your picky eaters!
Meatloaf in the Instant Pot
Cooking meat loaf in instant pot is a modern twist to traditional comfort food. It brings easy clean up and mess free pressure cooking, yet delivering tender and juicy meat loaf every single time.
When I want a comforting and filling dinner without spending hours in the kitchen, Instant pot dinner recipes always comes to my rescue. Just mix the ingredients together and let your Instant Pot do all of the hard work. And that is why I say my meatloaf in instant pot is a must try!
Finally a secret!!! where you can make two dishes in instant pot at the same time and make it a complete dinner. Use pot-in-pot cooking method, place potatoes at the bottom, sling, meatloaf on top, and cook together. You will have instant pot meatloaf and mashed potatoes in no time, isn’t an easiest and best combination!!!
Because of the limited size capacity of an 6qt instant pot, this recipe cannot be doubled. It can, however, be halved. To half this recipe, simply halve all of the ingredients and cook for the same amount of time. Having said that, you need to half the recipe if using 3 qt instant pot.
Ingredients
- Ground Beef: I highly recommend using lean ground beef because of its low fat content. Beef is already high in fat, while cooking in instant pot it will become too greasy to hold it together, and may result in crumbly loaf. You can swap it with a mix of different meats like ground beef, turkey, and/or pork. You can also substitute it with ground chicken.
- Panko Breadcrumbs: Love using Panko breadcrumbs in my meatloaves. It perfectly holds everything together and keeps the moisture. Oatmeal is another great alternative to use. To make this a gluten-free meatloaf recipe, simply swap it with certified gluten-free breadcrumbs or oatmeal.
Note: How will you know if meatloaf is cooked? I would say keep a cooking thermometer handy, once meatloaf is out of instant pot, insert it in the middle of meatloaf. Internal temperature should reach at 160°F.
Why isn’t my instant pot pressurizing?
If your instant pot is not pressuring, the lid may not be properly sealed. If the sealing ring isn’t positioned just right, it will not properly seal. Another potential reason is the pressure release valve may not be set to “SEAL”. Finally, there may not be enough liquid in the instant pot. At least 1 cup of liquid is needed to properly seal, but be careful not to go above the fill line.
Can I make meatloaf in the oven instead?
why not!! Bake it in the oven! Place the meatloaf into a 9×4-inch loaf pan and place it in the same aluminum foil basket. Place it on a baking sheet, spread with half of the sauce, and bake at 375°F for 45-50 minutes, or until an instant-read thermometer inserted into the center reads 160°F.
Do you know, I did make this meatloaf recipe in Air fryer as well!!
Tips For Success
- Once cooked and out of instant pot, let the meatloaf rest for few minutes. Slicing it immediately will crumble or it may fall apart.
- I use my 6 qt instant pot for making the best and easiest meatloaf, 3qt or 8qt Instant pot will also work, recipe instructions and step by step process will remain same. For 3 qt you may have to half the recipe.
- Use certified gluten-free breadcrumbs or oats for making gluten-free meatloaf.
How to Store and Reheat
Refrigerator: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
Freeze: Tightly wrap individual slices of meatloaf in plastic wrap, place into an airtight container, and freeze for up to 2 months. Allow to thaw in the refrigerator, reheat, and serve.
Reheat: You can reheat in microwave at 30 seconds interval until desired warm, or in the oven at 350F for 15 minutes.
Sometimes I love using my leftover meatloaf slices in sandwiches. Pop it in between two bread slices, add some ketchup, mayo, onion, lettuce, and all you got a delicious and hearty meal!!
Serving Suggestions
This Instant Pot meatloaf recipe is perfect to serve with potato and vegetable side dishes. To have the best flavors enjoy it with Loaded Smashed Potatoes and Crockpot Cheesy Potatoes. To make fiber rich meal pair it with some roasted vegetables like Bacon Wrapped Green Bean Bundles or Asparagus Almondine or Sautéed Carrots or Air fryer Broccoli. And finally you can’t go wrong having some carbs alongside, serve these juicy meatloaf slices with warn dinner rolls Parker House Rolls or my soft homemade dinner rolls.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Instant Pot Meatloaf Recipe
Equipment
- Instant Pot (click for my favorite)
Ingredients
For the Meatloaf
- 2 pounds lean ground beef
- ½ cup Panko breadcrumbs
- ½ onion diced
- 4 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 2 large eggs beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried ground sage
For the Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
Instructions
- In a large bowl, gently mix all of the meatloaf ingredients together.2 pounds lean ground beef, ½ cup Panko breadcrumbs, ½ onion, 4 cloves garlic, 2 tablespoons chopped fresh parsley, 2 large eggs, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried ground sage
- Transfer the meatloaf mixture to a large piece of heavy-duty aluminum foil. Form the meatloaf into a 5×8-inch log.
- Fold up the sides of the foil to make a secure basket for the meatloaf. Fold the sides of the foil high enough so the juices don’t spill out while cooking.
- In a medium bowl, whisk the glaze ingredients together. Brush half of the glaze over the meatloaf.½ cup ketchup, 2 tablespoons brown sugar, 2 tablespoons balsamic vinegar, 2 teaspoons Dijon mustard
- Pour 1 cup of water into the bottom of the Instant Pot. Place the wire rack into the pot and gently lower the meatloaf in the foil onto the rack.
- Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the Instant Pot to Pressure Cook – Manual for 25 minutes and cook.
- Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
- Remove the lid and use the rack to carefully lift the meatloaf out of the Instant Pot and transfer to a serving platter.
- Top with remaining glaze and serve.
Video
Becky’s Tips
- Use certified gluten-free breadcrumbs or oats for making gluten-free meatloaf.
- Once it is transferred to a serving plate, let it rest for 15 minutes or else it may crumble or fall apart.
- Half the ingredients if you are using 3qt instant pot due to its capacity.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make the Best Instant Pot Meatloaf Step by Step
Combine Ingredient: Take a large bowl, add all meatloaf ingredients to mix. Add 2 pounds of lean ground beef, ½ cup of Panko breadcrumbs, ½ diced onion, 4 minced garlic cloves, 2 tablespoons of chopped fresh parsley, 2 large beaten eggs, 2 tablespoons of Worcestershire sauce, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of dried ground sage, gently combine all of the meatloaf ingredients together.
Shape the mixture: Transfer this meatloaf mixture onto a large piece of heavy duty aluminium foil and gently shaped it to form a 5×8-inch log.
Now fold up the sides of the foil to make a secure basket for the meatloaf. Make sure to fold the sides of the foil high enough so the juices don’t spill out while cooking.
Prepare meatloaf sauce: To prepare the meatloaf sauce, take a medium bowl and add ½ cup of ketchup, 2 tablespoons of brown sugar, 2 tablespoons of balsamic vinegar, and 2 teaspoons of Dijon mustard to it and whisk the ingredients together. Brush half of the glaze over the meatloaf.
Pressure cook in Instant Pot: For pressure cooking first pour 1 cup of water into the insert of the Instant Pot. Now place the wire rack into the pot and gently lower the meatloaf in the foil onto the rack.
Close the lid, ensure that valve is in the “sealing position”. Set the Instant Pot to Pressure Cook – Manual for 25 minutes and cook.
Release the pressure and serve: Once instant pot cooking time is over, allow the pressure to naturally release for 10 minutes. Carefully move the “valve” setting to “venting” and allow all of the steam to release completely. before removing the lid.
Remove the lid carefully and carefully lift the meatloaf out of the Instant Pot and transfer to a serving platter. Top it with remaining glaze to serve.
And drumroll, the Easiest, Bestest, Damn Instant Pot Meatloaf is ready to devour!!!!!!
I wanted an Instapot method, and this was helpful. I made it with about 1.25 lb ground beef and set the timer for 22”. I was out of Panko so used small cheese crackers, whizzed in the food processor. It’s cooking now.
Made a half recipe using lean ground turkey and Italian herbs. I skipped the topping as I prefer meatloaf without it. Turned out very tasty!
Did you still pressure cook it the same length of time when you made 1/2 recipe?