This Pressure Cooker Meatloaf delivers classic comfort in a fraction of the time. The steam environment keeps it incredibly moist and tender while locking in deep, savory flavor. It’s a weeknight game-changer that feels like a hug on a plate.
Love Pressure Cooker Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Pressure Cooker Meatloaf
- Moist & tender: Pressurized steam traps juices for a perfect texture.
- Incredibly fast: Ready in well under 30 minutes of active cooking.
- Deep flavor: Pressure intensifies savory notes from glaze and seasonings.
- Minimal mess: Easy lift-out with a sling and only one pot to wash.
Ingredients & Tools
- 1.5 lbs ground beef (80/20 blend is ideal for 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 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: 6-quart or larger pressure cooker (like an Instant Pot), a loaf pan that fits inside your cooker (or aluminum foil to create a loaf shape), a mixing bowl, and a small bowl for the glaze.
Notes: The combination of panko and milk is your secret weapon for a light texture, while the 80/20 beef gives you just enough fat to keep everything succulent without being greasy. Don’t skip the apple cider vinegar in the glaze—it adds a necessary tang that cuts through the richness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands or a fork to gently combine the ingredients until just incorporated. Overworking the meat mixture will make the final loaf dense and tough.
- Why a loaf pan or foil sling? You don’t want the meatloaf sitting directly in the cooking liquid. Using a pan or forming it on a foil sling keeps its shape intact and prevents it from becoming soggy on the bottom.
- Let the breadcrumbs soak. Combine the panko and milk first and let it sit for a few minutes. This creates a panade—a paste that acts as a binder and ensures every single bite is incredibly moist.
- Test your meatloaf for doneness. While the cooking time is reliable, always use a meat thermometer to check that the internal temperature has reached 160°F (71°C) in the very center for food safety.
How to Make Pressure Cooker Meatloaf
Step 1: First, you’ll want to create your cooking setup. Pour 1 cup of water into the inner pot of your pressure cooker. Then, make a foil sling by folding a long piece of aluminum foil into a strip about 2 inches wide. Place this underneath your loaf pan, with the ends hanging over the sides like handles. This will be your magic tool for lowering and lifting the meatloaf in and out of the pot.
Step 2: Now, let’s make the meatloaf mixture. In a large bowl, combine the panko breadcrumbs and milk. Give it a stir and let it sit for about 3-4 minutes. You’ll notice it forms a thick, pasty consistency—this is the panade working its magic. This simple step is the key to a tender texture, so don’t rush it.
Step 3: To the breadcrumb mixture, add the ground beef, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Now, the trick is to mix gently. I like to use my hands—just squish everything together until it’s just combined. You should see all the ingredients evenly distributed, but stop the moment there are no more dry spots. Overmixing is the enemy of a tender loaf.
Step 4: Transfer the meat mixture to your prepared loaf pan. Use your hands or a spatula to press it down evenly and smooth out the top. You want a uniform shape so it cooks evenly from edge to center. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread about two-thirds of this glaze evenly over the top of the meatloaf, reserving the rest for serving.
Step 5: Carefully lower the loaf pan into the pressure cooker using the foil sling as handles. Secure the lid, set the valve to the sealing position, and cook on high pressure for 25 minutes. The pot will take about 10 minutes to come to pressure, so the total cooking time will be around 35 minutes. It will smell amazing while it cooks.
Step 6: Once the cooking time is complete, let the pressure release naturally for 10 minutes. This resting period is crucial—it allows the internal temperature to stabilize and the juices to redistribute. After 10 minutes, carefully perform a quick release for any remaining steam. The glaze on top should look set and glossy.
Step 7: Using the foil sling, carefully lift the meatloaf out of the pressure cooker. It will be piping hot, so use oven mitts! Let it rest in the pan on a wire rack for at least 5-10 minutes before slicing. This final rest makes all the difference—it ensures the meatloaf holds its shape when you cut into it, giving you perfect, neat slices.
Step 8: Slice the meatloaf with a sharp knife, serve it warm, and drizzle with the remaining glaze you set aside earlier. You’ll notice the texture is incredibly uniform and moist all the way through, with that beautiful caramelized top and a rich, savory flavor in every single bite.
Storage & Freshness Guide
- Fridge: Store slices in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a 300°F oven or microwave with a splash of water to retain moisture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate classic pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A little crunch and a bright, fresh flavor provide a lovely textural and taste contrast to the rich, savory meatloaf.
- Simple Buttered Corn — The sweetness of the corn kernels complements the tangy-sweet glaze on the meatloaf beautifully, creating a harmonious balance on the fork.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in the beer mirror the flavors in the meatloaf’s glaze, while the carbonation cuts through the richness.
- Iced Black Tea with Lemon — A non-alcoholic option that’s brisk and refreshing, cleansing the palate between each hearty, comforting bite.
- Pinot Noir — This lighter-bodied red wine has enough acidity to stand up to the dish without overpowering it, with berry notes that play nicely with the beef
Pressure Cooker Meatloaf
Make the best Pressure Cooker Meatloaf in under 30 minutes! This easy recipe guarantees a moist, tender, and flavorful result every time. Get the recipe now!
Ingredients
For the Meatloaf:
-
1.5 lbs ground beef (80/20 blend is ideal for 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 tsp smoked paprika
-
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
Instructions
-
First, you'll want to create your cooking setup. Pour 1 cup of water into the inner pot of your pressure cooker. Then, make a foil sling by folding a long piece of aluminum foil into a strip about 2 inches wide. Place this underneath your loaf pan, with the ends hanging over the sides like handles. This will be your magic tool for lowering and lifting the meatloaf in and out of the pot.01
-
Now, let's make the meatloaf mixture. In a large bowl, combine the panko breadcrumbs and milk. Give it a stir and let it sit for about 3-4 minutes. You’ll notice it forms a thick, pasty consistency—this is the panade working its magic. This simple step is the key to a tender texture, so don't rush it.02
-
To the breadcrumb mixture, add the ground beef, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Now, the trick is to mix gently. I like to use my hands—just squish everything together until it’s just combined. You should see all the ingredients evenly distributed, but stop the moment there are no more dry spots. Overmixing is the enemy of a tender loaf.03
-
Transfer the meat mixture to your prepared loaf pan. Use your hands or a spatula to press it down evenly and smooth out the top. You want a uniform shape so it cooks evenly from edge to center. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread about two-thirds of this glaze evenly over the top of the meatloaf, reserving the rest for serving.04
-
Carefully lower the loaf pan into the pressure cooker using the foil sling as handles. Secure the lid, set the valve to the sealing position, and cook on high pressure for 25 minutes. The pot will take about 10 minutes to come to pressure, so the total cooking time will be around 35 minutes. It will smell amazing while it cooks.05
-
Once the cooking time is complete, let the pressure release naturally for 10 minutes. This resting period is crucial—it allows the internal temperature to stabilize and the juices to redistribute. After 10 minutes, carefully perform a quick release for any remaining steam. The glaze on top should look set and glossy.06
-
Using the foil sling, carefully lift the meatloaf out of the pressure cooker. It will be piping hot, so use oven mitts! Let it rest in the pan on a wire rack for at least 5-10 minutes before slicing. This final rest makes all the difference—it ensures the meatloaf holds its shape when you cut into it, giving you perfect, neat slices.07
-
Slice the meatloaf with a sharp knife, serve it warm, and drizzle with the remaining glaze you set aside earlier. You’ll notice the texture is incredibly uniform and moist all the way through, with that beautiful caramelized top and a rich, savory flavor in every single bite.08
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