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top shot of meatloaf topped with ketchup sauce and dried parsley

Instant Pot Meatloaf

Katerina | Diethood
A savory, all-beef meatloaf recipe with a sweet ketchup glaze, made in an Instant Pot.
Servings : 8 slices
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes


For the Meatloaf:
  • 1 tablespoon vegetable oil
  • 1/2 cup shredded carrots
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup ketchup, (use sugar free ketchup, if possible)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup pork rind breadcrumbs or regular plain Panko crumbs
  • 2 pounds ground beef
  • 1/2 cup low-sodium beef broth, or water
For the Glaze:
  • 1/2 cup ketchup, (use sugar free ketchup, if possible)
  • 1/4 cup light brown sugar
  • 2 teaspoons Dijon mustard


  • Press SAUTE on a 6-quart Instant Pot and heat up the vegetable oil.
  • Add carrots and onions and cook for 4 minutes, or until softened.
  • Stir in garlic and cook for 20 seconds, or until fragrant. Turn off the IP and let the veggies slightly cool.
  • In the meantime, combine eggs and milk in a large mixing bowl and whisk until combined.
  • Continue to whisk in the ketchup, worcestershire sauce, dijon mustard, salt, and pepper.
  • Remove cooked vegetable mixture from the Instant Pot insert and stir it into the milk mixture.
  • To the milk mixture add breadcrumbs and stir until everything is thoroughly incorporated.
  • Add ground beef, and using clean hands, mix it all together until combined.
  • Transfer the ground beef mixture to a large piece of foil and shape it into a round loaf, sizing it to fit the Instant Pot trivet.
    Gather and crimp the edges of the foil around the loaf, shaping it into a “loaf pan”. Make sure the foil comes up high enough so that the juices don’t spill over into the pot while it’s cooking.
  • Add beef broth or water to the Instant Pot.
  • Place the trivet inside the Instant Pot, with the handles up. Place meatloaf on top of trivet.
  • Lock the lid and set to Pressure Cook on HIGH for 25 minutes.
  • When time is up, allow pressure to naturally release for 10 minutes.
  • While the meatloaf is cooking, prepare the glaze by combining the ketchup, brown sugar, and mustard in a small mixing bowl.
  • Preheat the oven to BROIL.
  • Unlock the Instant Pot and remove the lid.
    Grabbing onto the foil, carefully take the meatloaf out of the IP and transfer it to a baking sheet.
  • Spoon and brush the ketchup glaze over the meatloaf. Broil in the oven for 3 to 4 minutes, or until the glaze is set.
  • Remove from oven and let stand 10 minutes. Cut and serve.




Calories: 264 kcal | Carbohydrates: 11 g | Protein: 28 g | Fat: 10 g | Saturated Fat: 5 g | Cholesterol: 115 mg | Sodium: 795 mg | Potassium: 487 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 1175 IU | Vitamin C: 2 mg | Calcium: 41 mg | Iron: 3 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: ground beef recipes, instant pot dinner ideas, instant pot meatloaf, instant pot recipes