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.