This Instant Pot Meatloaf delivers deeply savory, nostalgic flavor in a fraction of the time. The pressure cooker locks in incredible moisture for a tender, juicy texture that won’t dry out. It’s the perfect comforting weeknight meal that feels like a warm hug.
Love Instant Pot Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Instant Pot Meatloaf
- Unbelievably moist: Pressure steaming bastes the loaf for perfect juiciness.
- Incredibly fast: Ready in about 30 minutes—much quicker than baking.
- Minimal cleanup: Just one bowl and the Instant Pot to wash.
- Deeply developed flavor: Savory juices and seasonings penetrate every bite.
Ingredients & Tools
- 1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
- 1 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup whole milk
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 cup beef broth (for the pot)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Tools: 6-quart or 8-quart Instant Pot, trivet, loaf pan (or foil sling for a free-form loaf), mixing bowl
Notes: Using a blend of panko and milk creates a wonderfully light texture, while the Worcestershire and Dijon add a savory depth that makes this meatloaf truly special. Don’t skip the acid in the glaze—the vinegar cuts through the richness perfectly.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes (plus pressure build/release) | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands or a fork and mix just until the ingredients are combined. Overworking the meat will make the final loaf dense and tough.
- Why a trivet and broth? The cup of beef broth in the bottom of the pot is essential—it creates the steam needed for pressure. The trivet keeps the meatloaf out of the liquid, preventing it from becoming soggy and allowing it to steam perfectly.
- To pan or not to pan? You can cook the meatloaf directly on a foil sling for a more rustic, free-form loaf, or use a small, heatproof loaf pan that fits inside your Instant Pot. The pan gives you a more traditional shape and contains any drippings.
- Let it rest! Just like a steak, your meatloaf needs a few minutes to rest after cooking. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and holds together beautifully.
How to Make Instant Pot Meatloaf
Step 1: Prepare the Glaze and the Pot. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth. This sweet and tangy glaze will be the crowning glory. Now, pour the beef broth into the inner pot of your Instant Pot. Place the trivet inside, ensuring it sits flat. This setup is your foundation for a perfectly steamed meatloaf.
Step 2: Combine the Meatloaf Mixture. In a large mixing bowl, add the panko breadcrumbs and milk. Let them sit for a minute to allow the panko to soften—this is your secret for a tender texture. Then, add the ground beef, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, the crucial part: use your hands to gently mix everything. Combine it just until you no longer see streaks of individual ingredients; any more and you’ll risk a tough loaf.
Step 3: Shape and Glaze the Loaf. Transfer the meat mixture onto a large piece of aluminum foil. Shape it into a loaf that will fit comfortably inside your Instant Pot, typically about 7×4 inches. If you’re using a loaf pan, simply press the mixture into the greased pan. Now, brush or spoon about two-thirds of your prepared glaze evenly over the top and sides of the meatloaf. Reserve the rest for serving later. You’ll notice the glaze already starts to smell amazing.
Step 4: Lower into the Instant Pot. Create a foil sling by folding a long piece of foil into a strip. Place your shaped meatloaf (on its foil base) or your loaf pan onto this sling. Using the sling as handles, carefully lower the meatloaf onto the trivet inside the Instant Pot. The sling makes it incredibly easy to remove the hot, cooked loaf later without it falling apart.
Step 5: Pressure Cook. Secure the lid on your Instant Pot, ensuring the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes on High Pressure. The pot will take about 10-15 minutes to come to pressure—you’ll know it’s working when the float valve pops up. Once the cooking time is complete, allow for a natural pressure release for 10 minutes. This gradual release helps keep the meatloaf tender. After 10 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
Step 6: Rest, Glaze, and Serve. Carefully open the lid away from you. Using the foil sling, lift the meatloaf out of the pot—it will be fragrant and beautifully glazed. Let it rest on a cutting board for at least 5-7 minutes. This rest is non-negotiable for the perfect slice. While it rests, you can gently warm the remaining glaze. Slice, drizzle with the extra glaze, and serve immediately. The interior should be uniformly cooked, juicy, and incredibly flavorful.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat slices in a covered skillet with a splash of broth or in the microwave until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing; the fluffy potatoes are a perfect vehicle for sopping up the savory meatloaf juices.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, nutty contrast to the rich, savory main.
- Buttered Corn on the Cob — The sweet, juicy kernels provide a classic, cheerful counterpoint that everyone at the table will love.
Drinks
- A Malty Brown Ale — The caramel and toasty notes in the beer mirror the sweetness in the glaze and stand up beautifully to the beef.
- Iced Tea with a Lemon Wedge — The brisk, slightly tannic tea is wonderfully refreshing and helps cleanse the palate between bites.
- Full-Bodied Zinfandel — This wine’s jammy fruit flavors and peppery notes are a fantastic match for the savory, sweet, and tangy profiles of the meatloaf.
Something Sweet
- Warm Apple Crisp à la Mode — The spiced, tender apples and cold vanilla ice cream create a comforting, homestyle finale that feels just right.
- Rich Chocolate Pudding — A smooth, decadent, and make-ahead dessert that satisfies chocolate cravings without being overly heavy.
- Classic Cheesecake — A small, creamy slice provides a cool, tangy contrast that perfectly rounds off the hearty meal.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. While 90/10 or leaner seems healthier, it often results in a dry meatloaf. The fat in an 80/20 blend is crucial for flavor and keeping the loaf incredibly moist during the pressure cooking process.
- Mistake: Skipping the natural release. If you do a quick release immediately after cooking, the sudden change in pressure can cause the meatloaf to seize up and expel its juices, leading to a drier texture. The 10-minute natural release is your friend.
- Mistake: Packing the meat mixture too tightly. When shaping your loaf, handle it gently. Compacting it too much will make the final product dense. A light touch yields a tender, light crumb.
- Mistake: Not letting it rest before slicing. I know it’s tempting to dig right in, but slicing it hot out of the pot will cause all those precious juices to run out onto the cutting board. A brief rest allows the fibers to relax and reabsorb the moisture.
Expert Tips
- Tip: Sauté your onions first. For an even deeper flavor, quickly sauté the diced onions in a little butter until soft and translucent before adding them to the meat mixture. This simple step removes their raw bite and adds a lovely sweetness.
- Tip: Add a secret umami booster. Stir a tablespoon of soy sauce or a teaspoon of mushroom powder into the beef broth at the bottom of the pot. It will subtly enhance the savory depth of the entire dish as it steams.
- Tip: Customize your glaze. Feel free to play with the glaze! A dash of hot sauce, a spoonful of barbecue sauce, or a bit of smoked paprika can add a whole new dimension to the top of your meatloaf.
- Tip: Use the broth for gravy. After removing the meatloaf, you can turn the leftover broth in the pot into a quick gravy. Use the sauté function, make a slurry with cornstarch and water, and whisk it in until thickened.
FAQs
Can I use a different type of ground meat?
Absolutely! A mix of ground beef and pork is classic and adds wonderful flavor. You can also use ground turkey or chicken, but keep in mind that leaner poultry will benefit from an extra tablespoon of olive oil or Worcestershire sauce mixed in to maintain moisture. The cooking time remains the same, but always use a meat thermometer to ensure the internal temperature reaches a safe 160°F for beef or 165°F for poultry.
My meatloaf fell apart when I sliced it. What happened?
This usually points to a few things: not enough binder (egg or breadcrumbs), overmixing the meat, or skipping the rest time. The egg and hydrated breadcrumbs are crucial for structure. Make sure you’re using the amounts listed and mixing just until combined. And remember, that 5-7 minute rest after cooking is essential for the proteins to set, making the loaf much easier to slice cleanly.
Can I make this recipe ahead of time?
You sure can. Assemble the meatloaf completely—shape it and add the glaze—then cover it tightly and refrigerate for up to 24 hours. When you’re ready to cook, you may need to add a couple of extra minutes to the pressure cooking time since you’re starting with a cold loaf. It’s a fantastic way to get a head start on a busy weeknight dinner.
Why is there liquid around my meatloaf after cooking?
Don’t worry, this is completely normal! That liquid is a combination of rendered fat and juices from the meat, along with steam that has condensed. It’s a sign of a moist meatloaf. Just carefully lift the loaf out using the sling and let it drain for a moment on the cutting board before slicing. You can even use that flavorful liquid as a base for a quick pan gravy.
Can I double this recipe?
In a 6-quart Instant Pot, it’s tricky to fit two full-sized meatloaves, but you can successfully make one larger loaf with up to 2 lbs of meat without adjusting the time. In an 8-quart pot, you have more flexibility. You could shape two smaller, flatter loaves and stack them on the trivet using a second foil sling, but you may need to increase the cooking time by 5-7 minutes. Always check for that safe internal temperature of 160°F.
Instant Pot Meatloaf
Make the best Instant Pot Meatloaf in just 30 minutes! This easy recipe delivers a moist, flavorful, and tender loaf every time. Get the step-by-step guide now!
Ingredients
For the Meatloaf
-
1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
-
1 cup panko breadcrumbs
-
1 large egg, lightly beaten
-
1/2 cup whole milk
-
1/2 cup finely diced yellow onion
-
2 cloves garlic, minced
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
For the Pot
-
1 cup beef broth (for the pot)
Instructions
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Whisk ketchup, brown sugar, and apple cider vinegar into a smooth glaze; set aside. Pour beef broth into the Instant Pot and set the trivet in the pot.01
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Mix panko and milk; let sit 1–2 min. Add ground beef, egg, onion, garlic, Worcestershire, Dijon, thyme, salt, and pepper. Gently combine just until uniform.02
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Shape mixture on a sheet of foil into a 7x4 in (18x10 cm) loaf (or press into a greased loaf pan that fits). Brush about 2/3 of the glaze over top and sides.03
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Make a foil sling (folded strip). Using the sling, lower the loaf (on its foil base or in the pan) onto the trivet over the broth.04
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Seal lid with valve on Sealing. Pressure Cook (Manual) on High for 25 min. Let pressure release naturally for 10 min, then quick-release remaining pressure.05
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Lift loaf out with the sling. Rest 5–7 min. Warm remaining glaze, slice the meatloaf, drizzle with glaze, and serve.06
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