Instant Pot Meatloaf Recipe

Sliced Instant Pot meat loaf on a plate with green beans and mashed potatoes.

5 from 4 votes

A hearty classic made easy, this Instant Pot Meatloaf is tender, flavorful, and perfect for warming up on a chilly night. Serve with mashed potatoes and veggies for a full meal.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Diet: Dairy Free

Servings:

Calories: 318kcal

Author: Andrea

Equipment

Instant Pot

Ingredients

For the Meatloaf

2 eggs
1/2 c breadcrumbs or panko breadcrumbs
1/4 c ketchup
2 tbsp Worcestershire sauce
1/2 tbsp soy sauce
2 tsp Dijon mustard
2 lb lean ground beef 90% or higher
1/2 c diced onion
4 cloves garlic minced
1 tsp fresh parsley minced
1 teaspoon salt
1/2 tsp ground black pepper
1/2 tsp paprika

Topping

1/3 c 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.

Notes

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.

Nutrition