Instant Pot Meatloaf
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
40 mins
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Servings
4 servings
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Calories
478 kcal
-
Course
Main Course
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Cuisine
American
Instant Pot Meatloaf
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This Instant Pot Meatloaf recipe is melt-in-your-mouth good and topped with an irresistible tangy and sweet glaze. But above all, it’s a delicious comfort recipe that you can turn to any night of the week.
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Ingredients
- 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
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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
- Meatloaf can be stored in the refrigerator up to 5 days after cooking.
- Today's recipe was tested in my Instant Pot 6qt duo. Settings may vary with different brands and styles. Prep time does not include the time it takes for Instant Pot to come to pressure or naturally release, please keep this in mind when planning your meal.
- Wrap meatloaf in foil and slide into a freezer safe ziploc bag after cooking. Thaw in refrigerator overnight and heat slices individually in microwave.
- 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.
- Not a fan of foil? Parchment paper works great too!
- 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.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Calories
478kcal
(24%)
Carbohydrates
22g
(7%)
Protein
37g
(74%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
163mg
(54%)
Sodium
526mg
(22%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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