A hearty classic made easy, this Instant Pot Meatloaf is tender, flavorful, and perfect for any time of the year!
Instant Pot meatloaf is a game-changer for busy nights when you want a classic comfort meal without the long cook time. Made with simple ingredients and pressure cooked to tender, juicy perfection, this meatloaf stays incredibly moist while locking in flavor. The Instant Pot speeds up the process and eliminates the guesswork, giving you a perfectly cooked loaf every time. Topped with a rich, tangy glaze and paired with your favorite sides, it’s an easy, satisfying dinner that tastes like it’s been slow-cooked all day.
I love serving this meatloaf recipe alongside my Whipped Potatoes and Oven Roasted Asparagus for a well rounded meal.
Table of Contents
Why We Love This Meatloaf
- Incredibly easy and quick, ready in under an hour.
- A great way to make a family-favorite meal without turning on the oven.
- It’s a comforting, home-cooked meal that everyone can enjoy.
Recipe Ingredients
Veggies – I add diced onion and minced garlic to the meatloaf mixture, but feel free to throw in other vegetables for extra flavor and moisture.
Ketchup – A classic! I use ketchup in both the meat mixture and as a glaze on top for a sweet and tangy finish. Homemade or store-bought both work perfectly.
Brown Sugar – For the meatloaf glaze, I mix brown sugar with ketchup to give a slightly sweet finish that balances the savory meatloaf.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Instant Pot Meatloaf
Step 1: In a small mixing bowl, whisk together eggs, breadcrumbs, ketchup, Worcestershire sauce, soy sauce, and Dijon mustard.
Step 2: In a medium mixing bowl, combine the egg mixture along with the beef, onion, garlic, parsley, salt, pepper, and paprika. Gently mix together with your hands until combined. Do not over-mix or the meatloaf will turn out tough.
Step 3: Add 3 tablespoons of water to the bottom of the Instant Pot. Place a sheet of foil inside the Instant Pot, turning up the edges to create a pan for the meatloaf to cook in. Add beef mixture, then form into a loaf.
Step 4: Place the lid on and close. Make sure the valve is in the sealing position.
Step 5: Select MANUAL mode (high pressure) for 26 minutes. Once cooking time is up, let the pressure release naturally for 10 minutes, then carefully switch the valve to venting for a quick or manual release.
Step 6: Turn oven on to broil.
Step 7: Remove the lid and transfer the meatloaf to a baking sheet. In a small mixing bowl combine ingredients for the topping. Spread a thick layer over the meatloaf with a pastry brush.
Step 8: Place in the oven and broil for 4–6 minutes or until the topping starts to bubble and caramelize. Remove from the oven, slice, and serve.
Expert Tips
Use Enough Breadcrumbs – Breadcrumbs help soak up the meat’s juices, keeping the meatloaf moist and tender instead of letting the juices bake out.
Don’t Overmix or Pack the Meat – Mixing too much or pressing the meat too tightly can make the meatloaf dry. Gently combine the ingredients for a tender result.
Let the Meatloaf Rest Before Slicing – Allow the meatloaf to rest for about 10 minutes after cooking. This helps it stay juicy and makes slicing easier.
FAQs
Many recipes recommend cooking potatoes in the Instant Pot alongside the meatloaf, as they pair perfectly. You can also serve meatloaf with roasted veggies like asparagus or Brussels sprouts. Feel free to get creative—meatloaf pairs well with nearly any of your favorite sides!
Meatloaf can fall apart if you don’t use enough binding agents, overbake, or cut it too early. Make sure to use the right amount of breadcrumbs and allow the meatloaf to rest before slicing.
Check the internal temperature using a meat thermometer. It should read 75°C (165°F) to confirm it’s fully cooked.
Storage Information
STORE leftover meatloaf in an airtight container in the fridge for 3 to 4 days. Alternatively, wrap it tightly in plastic wrap and aluminum foil before storing it.
If you want to FREEZE it, cook the meatloaf as instructed, then wrap it in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Let it thaw in the fridge for 24 hours before reheating.
To REHEAT, you can use the oven by covering the meatloaf with foil and baking at 350°F (175°C) for 15–20 minutes. Alternatively, microwave individual slices for 1–2 minutes, or reheat them on the stovetop in a pan with a bit of broth or water, covering it for 5–7 minutes.
More Instant Pot Dishes to Try
Instant Pot Meatloaf Recipe
Recommended Products
Ingredients
For the Meatloaf
- 2 eggs
- 1/2 cup breadcrumbs or panko breadcrumbs
- 1/4 cup ketchup
- 2 Tbsp Worcestershire sauce
- 1/2 Tbsp soy sauce
- 2 tsp Dijon mustard
- 2 lb lean ground beef - 90% or higher
- ½ cup diced onion
- 4 cloves garlic - minced
- 1 tsp fresh parsley - minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
Topping
- 1/3 cup ketchup
- 2 Tbsp brown sugar
- 1 tsp Dijon mustard
Instructions
- In a small mixing bowl, whisk together eggs, breadcrumbs, ketchup, Worcestershire sauce, soy sauce, and Dijon mustard.
- In a medium mixing bowl, combine the egg mixture along with the beef, onion, garlic, parsley, salt, pepper, and paprika. Gently mix together with your hands until combined. Do not over-mix or the meatloaf will turn out tough.
- Add 3 tablespoons of water to the bottom of the Instant Pot. Place a sheet of foil inside the Instant Pot, turning up the edges to create a pan for the meatloaf to cook in. Add beef mixture, then form into a loaf.
- Place the lid on and close. Make sure the valve is in the sealing position.
- Select MANUAL mode (high pressure) for 26 minutes. Once cooking time is up, let the pressure release naturally for 10 minutes, then carefully switch the valve to venting for a quick or manual release.
- Turn oven on to broil.
- Remove the lid and transfer the meatloaf to a baking sheet. In a small mixing bowl combine ingredients for the topping. Spread a thick layer over the meatloaf with a pastry brush.
- Place in the oven and broil for 4–6 minutes or until the topping starts to bubble and caramelize. Remove from the oven, slice, and serve.
The sauce on top added the perfect sweetness. So good ❤️
Very tasty, went by the exact recipe and it turned out perfect. My family loved it. It will be a regular in our evening meal planning. You just Gotta try it!
I’m so glad you all loved it so much.
My son said this was the best meatloaf he had ever eaten, full of flavor. My 4 year old granddaughter who is a very picky eater, ate all of hers which is unusual for her. Even my husband who is not much of a ground beef fan, went back for seconds. I followed the recipe as written except used low sodium soy sauce, no salt ketchup and half the salt the recipe called for. The salt didn’t seem to be missed by anyone. Best meatloaf I’ve ever tasted!
That makes me so happy to hear that! Thank you so much for letting me know what they thought 🙂
The men in our family love meatloaf!! This is much quicker & the taste is great!