Instant Pot Meatloaf

Tips and Tricks

To ensure your meatloaf is fully cooked, insert a digital meat thermometer into the thickest part of the loaf. If the temperature reads 160°F or higher, it’s fully cooked.
Instead of spreading all the glaze on the meatloaf before cooking, reserve some for garnish. Then, once the meatloaf has finished cooking, mix the drippings with the glaze you set aside to create a delicious sauce to spoon over each serving.
The cooking time of this recipe doesn’t include the time it takes for your Instant Pot to come to pressure or to release at the end. So, make sure you account for extra time when planning your meal.
Not a fan of foil? Parchment paper works great too!

Serve any of these side dishes with this Instant Pot Meatloaf, and there will be full bellies and satisfied smiles all around the table.

Slow Cooked Green Bean Casserole is another hands-off dish that can be cooked at the same time as the meatloaf without much effort or attention.
Copycat Panera Macaroni and Cheese is perfect when you’re in the mood for pairing comfort food with more comfort food. We’ve all been there.
Sweet Potato Casserole is salty, sweet, and combines many similar flavors as the meatloaf. It’s a perfect pairing.
Oven Baked Mashed Potatoes are so easy and convenient. Since your Instant Pot will already be occupied, this is a simple way to enjoy classic mashed potatoes without all the effort and fuss.

Depending on the time of year, these are a few of our favorite side dishes:

Don’t forget to complete your meal with dessert. A simple sugar cookie or slice of cheesecake.

1 pound ground beef

¼ cup diced onion

½ teaspoon garlic powder

½ cup quick cook oatmeal

½ cup shredded cheddar cheese

¼ cup milk

1 large egg

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup ketchup

¼ cup light brown sugar packed

½ teaspoon yellow mustard

In a big bowl, combine ground beef, diced onion, garlic powder, quick cook oatmeal, shredded cheddar cheese, milk, one egg, salt, and pepper.
Use your hands to mix, but DO NOT OVER MIX. The more mixing you do, the tougher the meat will get.
Lay two large sheets of aluminum foil on the counter in a cross pattern. Place the ball of meat in the center where they cross, and shape the meat into a small loaf.
Fold the foil up so that it creates a “bowl” around the meatloaf, this is where the drippings from the meat will collect.
In a small bowl, combine ketchup, brown sugar, and mustard with a whisk. Spread over the top of the meatloaf.
Place the foil lined meatloaf on an Instant Pot trivet (I use the one that came with my pressure cooker). Add one cup of water to the Instant pot, then lower the trivet into the pot.
Secure the lid and make sure the vent is set to “SEALING”.
Pressure Cook on high pressure for 35 minutes.
When cook time ends, allow to naturally release pressure for ten minutes. Do a quick release of the pressure.
Remove meatloaf from the foil (be careful the drippings will be hot). Slice on a platter and serve. You can whip up a little extra of the sauce if you want to add more color (it’s not a pretty sight, haha).