Instant Pot Meatloaf

Tender and Moist, this easy Instant Pot Meatloaf is the perfect weeknight recipe. Topped with a tangy and sweet glaze, your family will love this delicious meatloaf recipe.

Slices of meatloaf in a brown platter with Instant Pot in background

Meatloaf is a very ugly, unphotogenic food. There, now that I got that out of the way, and you’ve stopped judging this delicious dinner by the photos, let’s talk about it.

I know many of us grew up eating meatloaf, but you may find people have strong feelings about this dish.

They either love it or hate it. And it’s most likely due to how it was cooked when they grew up. 

Was it lacking flavor? Was the texture tough instead of tender? Was it served with nasty lima beans or veg-all from a can (ugh, that makes me nauseous just thinking about it).

I’m here to change your mind about meatloaf. I’m here to tell you, meatloaf CAN be delicious.

With a few additions to this meat, and following all my tips and tricks, you can give this next generation a new love for Meatloaf.

And the best part? 

It’s easy, thanks to the Instant Pot! Sure, using my same recipe, you can definitely make it in the oven: Perfect Oven Baked Meatloaf Recipe.

But, if you want to make it quicker, let me teach you how to use your Instant Pot for a tender, FLAVORFUL, new and improved meatloaf.

How to Make Meatloaf {in the Instant Pot}

First up, choose your beef. The best meat for a tender meatloaf is ground beef. Sometimes known as ground chuck. While normally I opt for lean ground beef, when making meatloaf I love choosing one with more fat.

More fat means tender meatloaf. Much like a marbled chuck roast results in a more tender Pot Roast!

You can choose ground turkey or ground pork (or a combination of meat) if you prefer to change up the flavor slightly!

STEP 1: Make your meatloaf.

In a big bowl, combine ground beef, diced onion, garlic powder, quick cook oatmeal, shredded cheddar cheese, milk, one egg, salt, and pepper.

Use your hands to mix, that way all the seasonings will get combined fully. DO NOT OVER MIX. The more mixing you do, the tougher the meat will get.

Once your meatloaf is blended, get your foil pan ready!

STEP 2: Prepare the pan.

Lay two large sheets of aluminum foil on the counter in a cross pattern. Place the ball of meat in the center where they cross, and shape the meat into a small loaf.

Fold the foil up so that it creates a “bowl” around the meatloaf, this is where the drippings from the meat will collect.

STEP 3: Make the sauce.

Every good meatloaf is topped with an incredible sauce.

My classic meatloaf recipe is no exception. In a small bowl, combine ketchup, brown sugar, and mustard with a whisk. Spread over the top of the meatloaf.

STEP 4: Pressure cook.

Place the foil lined meatloaf on an Instant Pot trivet (I use the one that came with my pressure cooker). Add one cup of water to the Instant pot, then lower the trivet into the pot.

Secure the lid and make sure the vent is set to “SEALING”.

Pressure Cook on high pressure for 35 minutes.

When cook time ends, allow to naturally release pressure for ten minutes. Do a quick release of the pressure.

Remove meatloaf from the foil (be careful the drippings will be hot). Slice on a platter and serve. You can whip up a little extra of the sauce if you want to add more color (it’s not a pretty sight, haha).

ENJOY.

What to serve with Instant Pot Meatloaf

When you serve the best meatloaf, you need to make sure your side dishes are fantastic too!

For a complete meal, we love having meatloaf with mashed potatoes or a sweet potato casserole with marshmallows. A green vegetable like roasted broccoli and zucchini or fresh green beans is a delicious addition!

Depending on the time of year, these are a few of our favorite side dishes:

Don’t forget to complete your meal with dessert. A simple sugar cookie or slice of cheesecake.

Can you freeze Meatloaf

Yes, absolutely!

Wrap meatloaf in foil and slide into a freezer safe ziploc bag after cooking. Thaw in refrigerator overnight and heat slices individually in microwave.

I love cold meatloaf sandwiches. Leftovers don’t last long in our house.

Tips for Perfect Instant Pot Meatloaf

  • Not sure if your meatloaf is cooked completely? Use a digital meat thermometer and meatloaf is done when the reading is 160 degrees F or above.
  • Save extra glaze to spoon over the top after cooking.
  • Meatloaf can be stored in the refrigerator for 3-5 days after cooking.
  • Today’s recipe was tested in my Instant Pot 6qt duo. Settings may vary with different brands and styles. Prep time does not include the time it takes for Instant Pot to come to pressure or naturally release, please keep this in mind when planning your meal.

More Instant Pot Recipes

Yield: 4 servings

Instant Pot Meatloaf

Instant Pot Meatloaf
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 lb ground beef
  • 1/4 cup diced onion
  • 1/2 tsp garlic powder
  • 1/2 cup quick cook oatmeal
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1 large egg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup ketchup
  • 1/4 cup light brown sugar, packed
  • 1/2 tsp yellow mustard

Instructions

  1. In a big bowl, combine ground beef, diced onion, garlic powder, quick cook oatmeal, shredded cheddar cheese, milk, one egg, salt, and pepper.
  2. Use your hands to mix, but DO NOT OVER MIX. The more mixing you do, the tougher the meat will get.
  3. Lay two large sheets of aluminum foil on the counter in a cross pattern. Place the ball of meat in the center where they cross, and shape the meat into a small loaf.
  4. Fold the foil up so that it creates a "bowl" around the meatloaf, this is where the drippings from the meat will collect.
  5. In a small bowl, combine ketchup, brown sugar, and mustard with a whisk. Spread over the top of the meatloaf.
  6. Place the foil lined meatloaf on an Instant Pot trivet (I use the one that came with my pressure cooker). Add one cup of water to the Instant pot, then lower the trivet into the pot.
  7. Secure the lid and make sure the vent is set to "SEALING".
  8. Pressure Cook on high pressure for 35 minutes.
  9. When cook time ends, allow to naturally release pressure for ten minutes. Do a quick release of the pressure.
  10. Remove meatloaf from the foil (be careful the drippings will be hot). Slice on a platter and serve. You can whip up a little extra of the sauce if you want to add more color (it's not a pretty sight, haha).

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 479 Total Fat: 26g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 163mg Sodium: 660mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 37g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Tender and Moist, this easy Instant Pot Meatloaf is the perfect weeknight recipe. Topped with a tangy and sweet glaze, your family will love this delicious meatloaf recipe.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

4 comments on “Instant Pot Meatloaf”

  1. Another great recipe for my Instant Pot! My kids love meatloaf; I will have to make this for dinner tonight; looks delicious!

  2. Melissa

    My family loves meat loaf and I love using the IP! This recipe was perfect for us! Thanks so much!

  3. Laura Reese

    This is awesome. I love meat loaf and making it in the instant pot makes it so quick! 

  4. Pingback: Instant Pot Apple Cheesecake Recipe

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