Instant Pot Meatloaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Meatloaf
Description
The Instant Pot Meatloaf recipe combines ground beef with diced onion, garlic powder, quick-cook oatmeal, shredded cheddar cheese, milk, egg, salt, and pepper, molded into a loaf shape and wrapped in foil. A glaze made from ketchup, brown sugar, and mustard is spread on top before cooking. The foil-wrapped meatloaf is placed on a trivet within the Instant Pot, with added water for pressure cooking.
Pressure cooking for 35 minutes yields a tender, moist meatloaf without the lengthy bake time. The glaze caramelizes slightly during cooking, infusing the meat with tangy, sweet, and savory flavors. The result is a flavorful loaf with a balanced texture from the oatmeal and cheese.
Meatloaf slices well for meals and leftovers can be refrigerated or frozen. Reheating can be done slice by slice in the microwave. The glaze can be preserved separately and combined with drippings for a sauce. Using a meat thermometer to verify an internal temperature of 160°F ensures food safety.
Alternative wrap options like parchment paper can replace foil. Cooking times and settings may vary by Instant Pot model. The recipe's notes provide guidance for storage, reheating, glaze use, and doneness checking to help achieve consistent results.
Ingredients
- 1 pound ground beef
- ¼ cup onion diced
- ½ teaspoon garlic powder
- ½ cup oatmeal quick cook
- ½ cup cheddar cheese shredded
- ¼ cup milk
- 1 egg large
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup ketchup
- ¼ cup light brown sugar packed
- ½ teaspoon yellow mustard
Instructions
- 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).
Notes
- Store leftover meatloaf in the refrigerator for up to 5 days.
- Freeze cooked meatloaf wrapped in foil inside a freezer-safe bag; thaw overnight in the refrigerator before reheating slices.
- Reserve some glaze for garnish or mix it with drippings for a sauce after cooking.
- Use parchment paper instead of foil if preferred.
- Check doneness with a meat thermometer; 160°F or above indicates fully cooked meatloaf.
- Cooking settings may vary by Instant Pot model; consider pressure and natural release times when planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 526mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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