Instant Pot Meatloaf Recipe
This tender and moist instant pot meatloaf is full of flavor and so easy to make. Juicy on the inside and glazed with a sweet and tangy sauce.
Servings: 6
Calories: 498kcal
Equipment
Ingredients
Meatloaf
- 2 eggs
- 1/2 c breadcrumbs or panko
- 1/4 c ketchup
- 2 tbsp Worcestershire sauce
- 1/2 tbsp soy sauce
- 2 tsp Dijon mustard
- 2 lb ground beef 90% or higher
- 1/2 c 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 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 of 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 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.
Nutrition
Calories: 498kcal | Carbohydrates: 20g | Protein: 30g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 957mg | Potassium: 592mg | Fiber: 1g | Sugar: 11g | Vitamin A: 293IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 4mg