Need real comfort food with minimal kitchen time? Try this Instant Pot Meatloaf! Topped with a classic ketchup sauce, this all-American dinner idea cooks up in no time and is perfect with a side of mashed potatoes.

If you are looking for an oven-baked meatloaf, try this traditional meatloaf recipe.

 

Easiest Ever Instant Pot Meatloaf

Even during hot summer months, sometimes you just want a  hearty, comforting dinner. And meatloaf is a total classic! My savory, all-beef version is tender and flavorful, thanks to a robust blend of ketchup, Worcestershire sauce, Dijon mustard, and sweet grated carrots. It’s also easy to put together, and cooks up super-quick in an Instant Pot!

Why Use the Instant Pot?

I’m a big fan of set-it-and-forget-it cooking. I’m also a big fan of saving time! So, natch, I’m a big fan of Instant Pot recipes!

I especially love using my Instant Pot in the summer because, it allows me to create hearty, filling, homemade foods like meatloaf, without heating up my kitchen. During the cold winter months, sure — I’ll fire up the oven and enjoy the extra warmth. But, from July to September… um, not so much.

Using the Instant Pot is very simple, too, which is great. All you have to do is mix up the meatloaf, form it into a round, and cook on high pressure for about 25 minutes. Release the pressure for 10 minutes, and you’re done!

What You’ll Need

For the Meatloaf:

• Oil: Just a bit, for sauteing the veggies.
• Carrots: shred or grate your carrots finely. You can also purchase pre-shredded carrots.
• Yellow Onion
• Garlic: Mince the garlic, or put it through a garlic press.
• Eggs
• Milk
• Ketchup: Feel free to use a keto or sugar-free version. I use this Sugar Free Ketchup.
• Worcestershire Sauce
• Dijon Mustard: You can also use honey mustard, spicy mustard, or plain mustard. Each one will give a slightly different flavor profile.
• Salt and Pepper
• Panko: You can use regular, or use my favorite pork rind Panko crumbs for a low-carb option.
• Ground Beef: Using leaner beef will result in less grease, but beef with a higher fat content is also fine!
• Beef Broth: I use low-sodium, but you can substitute regular beef broth, vegetable broth, or even water.

For the Glaze:

• Ketchup
• Light Brown Sugar
• Dijon Mustard

HOW TO MAKE INSTANT POT MEATLOAF

Making meatloaf in your instant pot is incredibly easy. Here’s how to do it:

1. Saute the Veggies: Heat oil in a 6-quart Instant Pot using the “SAUTE” function. Add the carrots and onions and cook for 4 minutes. Add the garlic and cook about 20 seconds more. Set veggies aside.
2. Mix Up the Meatloaf Ingredients: In a large bowl, whisk together eggs, milk, ketchup, Worcestershire sauce, mustard, salt, and pepper. Add the cooked and slightly cooled vegetables, and then the crumbs, stirring until well combined. Finally, add the beef and combine the mixture with your hands.
3. Form the Meatloaf and Place in Instant Pot: Shape the meatloaf mixture into a round that will fit into the Instant Pot. Place on a large piece of aluminum foil. Fold and crimp the edges of the foil up to create a “pan” with tall sides. Pour broth or water into the bottom of the Instant Pot, add the Instant Pot trivet, and place the meatloaf on top of the trivet.
4. Cook the Meatloaf and Prepare Glaze: Lock the IP lid and cook the meatloaf using high pressure for 25 minutes. Allow pressure to naturally release for 10 minutes. Meanwhile, combine the glaze ingredients in a small bowl and mix well.
5. Glaze and Broil the Meatloaf: Carefully remove the cooked meatloaf from the Instant Pot, lifting it out by the aluminum foil. Transfer the loaf to a baking sheet, top with glaze, and place under a preheated broiler for about 4 minutes, to set the glaze.
6. Serve and Enjoy!

Tips for Success

The idea of making meatloaf may seem intimidating, but if you follow these quick tips you’ll be digging into a cozy dinner in no time:

• Prop up the meatloaf with foil: Since meatloaf usually creates a lot of liquid as it cooks, make sure that your foil container has tall sides to prevent spills.
• Add veggies: You can add cut-up potatoes, turnips, and/or carrots to the bottom of the Instant Pot under the trivet. When the time is up and the pressure is all released, remove the meatloaf and mash the veggies for an instant side dish!

How to Tell if the Meatloaf is Done

The best way to tell if your meatloaf is done is by using an instant-read thermometer. The internal temperature of the cooked meatloaf should be 160˚F.

If the meatloaf doesn’t come to temperature after cooking in the Instant Pot, you can lift it out of the pot using the foil and transfer it to a baking dish. Brush it with glaze and bake at 350˚ for a further 10-15 minutes until it reaches the correct temperature. There is no need to broil it after baking.

Serving Suggestions

• Bread: Speaking of comfort food, who doesn’t love fresh, homemade bread? I recommend serving this savory meatloaf with a side of my Rosemary and Garlic No-Knead Skillet Bread.
• Potatoes: You can’t go wrong with a classic dish of mashed sweet potatoes, of course – or you can up the ante with a vibrant side of Parmesan Garlic Roasted Potatoes.
• Cauliflower: Mashed cauliflower is amazing with meatloaf!
• Green Veggies: Try a side salad, a bowl of steamed and buttered broccoli, or some Pan Roasted Asparagus Almondine!

How to Store and Reheat Leftovers

• To Freeze: Wrap leftover portions of meatloaf tightly in freezer paper or plastic wrap. Then seal in a freezer bag, pushing as much air as possible out of the bag before sealing.
• To Refrigerate: Cover well and store meatloaf in the refrigerator for up to three days.
• To Reheat: You can reheat meatloaf by baking, covered, at 350˚F until heated through. You can also reheat slices by placing them in a lightly oiled skillet, covering, and cooking on low to medium heat until heated through.

ENJOY!