EASY Instant Pot Meatloaf Recipe

Why You’ll Love Meatloaf in the Instant Pot

Busy week? Hungry crew? This Instant Pot Meatloaf Recipe is your dinner-time lifesaver. Moist, flavorful, and ready in under an hour—with potatoes, carrots, and onions cooked right alongside. One pot. One meal. Zero stress.

Forget the dry, loaf-shaped bricks of yesteryear. This Instapot meatloaf comes out round, caramelized, and begging to be sliced. The pressure cooker locks in all the juicy goodness, making it a hit with picky eaters and foodies alike.

Got a slightly undercooked center? No biggie—just pop it back in for a couple minutes. Want crispy edges and sticky sauce? Hit it with the broiler for that irresistible finish.

Bonus: It feeds your family twice. First night = cozy comfort. Second night = leftovers that taste like a win.

So go ahead—customize, experiment, and make it yours. This meatloaf in the Instant Pot is comfort food with a modern twist. And yes, I made a spooky “Foot Loaf” version for fall and the kids devoured it.

Instant Pot Meatloaf with Potatoes, Onions, and Carrots

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker meatloaf!

• Servings: 6–8
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Resting Time: 5 minutes

Meatloaf Ingredients

• 2 pounds (908 grams) ground hamburger
• 1 1/2 cups (180 grams) Panko crumbs or any breadcrumbs
• 1 cup (90 grams) Parmesan cheese
• 4 large eggs
• 1 clove garlic, minced
• 1 teaspoon steak seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Red Meatloaf Sauce

• 5 teaspoons brown sugar
• 1 cup (240 ml) ketchup
• 1 tablespoon dry mustard
• 2 teaspoons Worcestershire sauce

Potatoes, Onions, and Carrots

• 10 small potatoes, washed and quartered
• 1 small bag of peeled carrots
• 2 onions, peeled and quartered
• 1 cup (240 ml) beef broth

How to Make Instant Pot Meatloaf with Potatoes, Onions, and Carrots

Step 1: Mix it up!

In a large bowl, combine all the meatloaf ingredients—ground beef, breadcrumbs, cheese, eggs, garlic, and seasonings—and mix well with your hands for that perfect texture.

Step 2: Sweet & Tangy Sauce

In a separate small bowl, mix brown sugar, ketchup, dry mustard, and Worcestershire sauce until fully blended.

Step 3: Sauté the Veggies

Using the Saute function, heat your Instant Pot for 1 minute and add 2 tbsp of olive oil. Toss in the quartered potatoes, carrots, and onions. Season with salt and pepper and sauté for 5 minutes, stirring occasionally. Add 1 cup of beef broth or water and turn off the Saute function.

Step 4: Platform Prep

Create a platform using foil (poke holes in it) or a steamer rack sprayed with nonstick spray. Shape the meatloaf into a round loaf and place it on the rack above the veggies.

Step 5: Sauce & Seal

Spread half of the glaze on top of the meatloaf. Reserve the rest for finishing. Seal the lid and set to manual, high pressure for 25 minutes.

Step 6: Release & Check

Quick release pressure. Check internal temperature with a meat thermometer—160°F is the goal. If needed, reseal and cook 2 more minutes.

Step 7: Broiler Finish

Transfer meatloaf to a baking sheet. Pour on remaining glaze. Broil for 3–5 minutes until sticky and lightly blackened.

Final Step: Rest & Serve

Let your meatloaf rest for 5 minutes before slicing. Plate it up with the potatoes, onions, and carrots for the full cozy meal.

What to Serve with Your Instant Pot Meatloaf

This juicy, saucy meatloaf is a meal all its own, but if you’re craving a throwback dinner with modern comfort, these sides and sweets will round things out in the tastiest way:

• Pumpkin Mashed Potatoes – Creamy and cozy with autumn vibes.
• Green Beans with Bacon, Onion & Garlic – Smoky and savory, a must-have sidekick.
• Creamy Bacon & Cheddar Green Bean Casserole – Classic comfort with extra creamy goodness.
• Pressure Cooker Corn on the Cob – Sweet corn in just 2 minutes flat.
• How to Shuck & Cook Corn on the Cob – Quick tips for perfect prep every time.
• Wyman’s Mixed Berry Cobbler – A warm and fruity finish that seals the deal.

Whether you’re going full retro or mixing up modern flavors, these sides are the perfect match for your pressure-cooked masterpiece. Don’t be surprised when this dinner earns repeat requests!

Instant Pot Meatloaf FAQs

How long should I cook meatloaf in the Instant Pot?

Cook your meatloaf on high pressure for 25 minutes, then quick release. Use a meat thermometer to check for doneness—you’re aiming for an internal temp of 160°F. If it’s not quite there, reseal and cook for another 5–8 minutes.

Can I make meatloaf without mashed potatoes?

Absolutely! While this recipe includes potatoes, onions, and carrots as sides, you can omit the spuds and still enjoy a hearty, flavorful meatloaf solo.

What’s the best meat to use?

Traditional blends of ground beef, pork, and veal give you moisture and flavor. For a lighter version, go with ground turkey or chicken. Just be sure the fat content is high enough to keep it tender, and season generously!

How do I store leftover meatloaf?

Let it cool completely, then wrap it tightly in plastic wrap or foil and store in an airtight container. It’ll keep in the fridge for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight and warm to an internal temp of 165°F.

Not Your Grandma’s 1970s Meatloaf

This isn’t the dry, ketchup-crusted loaf from your childhood. We’re talking Instant Pot Meatloaf that’s juicy, flavorful, and ready in under an hour. It’s got all the comfort of a classic meatloaf recipe, minus the wait—and yes, it’s totally kid-approved.

Whether you call it Instapot meatloaf, meatloaf in the Instant Pot, or just dinner done right, this pressure cooker version is a weeknight win. Pair it with potatoes, carrots, and onions (all cooked together!) and you’ve got a retro-inspired meal with modern-day magic.

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The Best Easy Instant Pot Meatloaf

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes

Bring Instant Pot to Pressure: 5 minutes

Total Time: 40 minutes

Delicious, convenient, and foolproof! Easy Instant Pot Meatloaf is the perfect comfort food made in a fraction of the time. A family favorite!

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Ingredients

Meatloaf:

• 2 pounds (908 grams) ground hamburger
• 1 1/2 cups (180 grams) Panko crumbs (or any breadcrumbs)
• 1 cup (90 grams) Parmesan cheese
• 4 large eggs
• 1 clove garlic, minced
• 1 teaspoon steak seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Red Meatloaf Sauce:

• 5 teaspoons brown sugar
• 1 cup (240 ml) ketchup
• 1 tablespoon dry mustard
• 2 teaspoons Worcestershire sauce

Potatoes, Onions, and Carrots:

• 10 small potatoes, washed and quartered
• 1 small bag of peeled carrots
• 2 onions, peeled and quartered
• 1 cup (240 ml) beef broth
• In this version, each ingredient includes both the customary measurement and its corresponding metric measurement in parentheses, making it easier for those who prefer metric measurements to follow the recipe accurately.

Instructions

1. In a large bowl, combine all the meatloaf ingredients and mix well using your hands.
2. In a separate small bowl, combine the ingredients for the Red Meatloaf Sauce, mixing until the brown sugar incorporates into the rest of the ingredients.
3. Using the Saute function on the Instant Pot, heat it for one minute. Add 2 tablespoons of olive oil to the bottom of the pot.
4. Add the quartered potatoes, onions, and carrots to the Instant Pot. Sprinkle with salt and pepper to taste. Cook on saute for about 5 minutes, stirring occasionally to coat the vegetables with the oil.
5. Add 1 cup of beef broth or water to the pot, then turn off the saute function.
6. Create a platform for the meatloaf by using aluminum foil (poke a few holes in it to allow juices to drain) or a steamer rack sprayed with nonstick cooking spray. This platform will hold the meatloaf and keep it elevated above the vegetables.
7. Shape the meatloaf into a round shape, ensuring there is space between the edges of the meatloaf and the Instant Pot. Place the meatloaf on top of the platform (foil or steamer rack) and adjust the potatoes, carrots, and onions to accommodate it.
8. Spread half of the Red Meatloaf Sauce on top of the meatloaf. You can reserve the remaining sauce for later use or use it all now for a more saucy result.
9. Place the lid on the Instant Pot, ensuring the vent is sealed. Set the manual pressure cooking mode for 25 minutes on high pressure.
10. When the cooking time is complete, perform a quick release of the pressure using the steam button. Open the lid and check the internal temperature of the meatloaf with a meat thermometer, ensuring it reaches 160 degrees Fahrenheit. If needed, seal the Instant Pot again and cook for an additional 2 minutes.
11. Carefully remove the meatloaf from the Instant Pot and place it on a baking sheet.
12. Preheat the broiler. Pour any remaining sauce over the meatloaf, creating an ooey-gooey topping.
13. Place the baking sheet with the meatloaf under the broiler until the sauce becomes sticky and caramelized, keeping a close eye on it as it can quickly darken.
14. Allow the meatloaf to rest for 5 minutes before slicing and serving with the potatoes, carrots, and onions.
15. Enjoy this flavorful and effortless Instant Pot Meatloaf alongside the perfectly cooked vegetables for a satisfying and comforting meal!
16. Glazing Method 1: Using the CrispLid
17. Once your meatloaf is cooked in the Instant Pot, carefully remove it and place it on a baking sheet.
18. Pour the remaining sauce over the top of the meatloaf, ensuring even coverage.
19. Set up the CrispLid on top of the meatloaf, following the manufacturer's instructions.
20. Turn on the CrispLid and adjust the temperature and time according to the manufacturer's guidelines. Keep a close eye on it, as the glaze will caramelize quickly.
21. Allow the glaze to cook until it reaches the desired stickiness and caramelization.
22. Glazing Method 2: Broiling in the Oven
23. Preheat your oven's broiler function.
24. Transfer the cooked meatloaf to a baking sheet and pour the remaining sauce over the top.
25. Place the baking sheet with the meatloaf under the broiler, ensuring it is positioned in the middle rack of the oven.
26. Keep a watchful eye on the meatloaf, as it will quickly go from perfectly glazed to burnt. It typically takes about 5 minutes to achieve the desired caramelization, but this can vary depending on your oven.
27. Once the glaze has reached your preferred level of stickiness and caramelization, remove the baking sheet from the oven.
28. While your meatloaf is undergoing the glazing process, it's the perfect time to tend to the potatoes and carrots that have been cooking alongside it.
29. With the Instant Pot still turned off, carefully remove the potatoes and carrots from the pot using a slotted spoon or tongs.
30. Don't resist the temptation to taste one of the potatoes. The juices from the meatloaf infuse them with amazing flavor, making them irresistibly delicious.
31. If desired, you can separate the carrots and potatoes. For mashed potatoes, transfer the potatoes to a large bowl and add some butter. Use a hand mixer or potato masher to achieve your desired texture. If the mashed potatoes are too thick, gradually add some broth or milk until you reach the desired consistency.
32. Now, it's time to enjoy your masterpiece! The meatloaf is moist and holds its slices well, making it perfect for leftovers. Treat yourself to a mouthwatering leftover meatloaf sandwich, and revel in the fact that this Instant Pot Meatloaf recipe is so good that your family requests it multiple times a week. With its simplicity and the wholesome, complete meal it provides, it's no wonder this recipe has become one of your favorites as well!

Notes

Keep a few things in mind...use as close to 2 pounds of meat as you can. The more narrow and tall your pressure cooker meatloaf is the longer it will need to cook. I make mine wide--as wide as the instant pot with an allowance of about 1/2-inch all the way around.

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 384Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 128mgSodium: 660mgCarbohydrates: 54gFiber: 5gSugar: 6gProtein: 18g

The Nutritional Information may not be accurate.

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