★★★★★

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

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.

More Instant Pot Recipes

Yield: 4 servings

Instant Pot Meatloaf

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 pound ground beef
  • ¼ cup diced onion
  • ½ teaspoon garlic powder
  • ½ cup quick cook oatmeal
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • 1 large egg
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup ketchup
  • ¼ cup light brown sugar, packed
  • ½ teaspoon 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).

Notes

  • 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.
  • 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.
  • Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 478Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 163mgSodium: 526mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 37g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    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.

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

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    Posted on October 17, 2019

    Comments & Reviews

    1. I ended up putting the meatloaf in a greased 9×5 loaf pan for 1 hour at 350° (and I omitted the onion/salt/pepper) – it was just delicious!!!

    2. Tried this meatloaf foe the first time, only using my own recipe for the mix. Cooked it for the 35 mins, but it ended up needing more time. I think that was because my meatloaf ended up being nearly 3lbs. Added an extra 15 mins to make sure the middle wasn’t pink. And it came out perfectly!

    3. Have you tried without tin foil? Or is there something else I could wrap it in? We try not to use it.

    4. The last time I attempted meatloaf was over 20 years ago, so I was sceptical. I just got it out of the instapot and it’s delicious, THANK YOU!

    5. This is almost identical to my old, well-loved family recipe (except we also add shredded carrots). I have struggled to get this to turn out in my Instant Pot – I can’t wait to try it again using your instructions!

    6. Hi! Thank you for the recipe . It looks like in the picture that you have the meat loaf inside of a pan inside of the instant pot ? If so what did you use ? Thank you so much

      1. I should say that I’ve already made it and love it. Now I just want to make it with the possibility of leftovers 🙂

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

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