The one where classic meatloaf, potatoes, carrots, and onions all show up for dinner—and the Instant Pot handles the hard part.
This Instant Pot meatloaf recipe cooks a tender 2-pound ground beef meatloaf with potatoes, carrots, and onions in the same pressure cooker. Cook the meatloaf on high pressure for 25 minutes, carefully quick release the pressure, and check that the center has reached 160°F before serving.
The meatloaf rests above the vegetables instead of sitting in the broth, allowing everything to cook together while keeping the loaf intact. A sweet and savory ketchup glaze adds classic meatloaf flavor, and an optional 3-to-5-minute broil gives the top a sticky, caramelized finish.
Plan on approximately one hour from mixing bowl to dinner table, with only about 20 minutes of hands-on preparation. It is a hearty one-pot family dinner for busy weeknights, Sunday supper, or any evening when comfort food sounds better than another complicated recipe.
This recipe was originally published January 26, 2017, and updated July 23, 2026, with clearer instructions, consistent cook and release times, refreshed video, improved image information, and expanded cooking tips.
Readers Also Make
Try my classic
Easy Meatloaf Recipe
or turn dinner into a Halloween event with
Instant Pot Foot Loaf.
Watch How to Make Instant Pot Meatloaf
Watch how the meatloaf mixture, vegetables, pressure-cooker setup, and tomato glaze come together. The meatloaf cooks above the potatoes, carrots, and onions so the entire dinner is ready from one pot.
Why You’ll Love This Instant Pot Meatloaf
- Complete one-pot dinner: The meatloaf, potatoes, carrots, and onions cook together.
- Juicy texture: Pressure cooking helps protect the meatloaf from drying out.
- Clear cooking time: A 2-pound loaf cooks for 25 minutes on high pressure.
- Classic glaze: Ketchup, brown sugar, mustard, and Worcestershire sauce create familiar meatloaf flavor.
- Easy removal: A foil sling or foil cradle helps lift the cooked loaf from the pot.
- Flexible finish: Serve it directly from the pressure cooker or broil the glaze for extra color and stickiness.
- Leftovers reheat well: Slices are excellent for lunch or meatloaf sandwiches.
Browse my full collection of easy Instant Pot recipes for more pressure-cooker dinners, sides, soups, and desserts.
How Long to Cook Meatloaf in the Instant Pot
Cook a 2-pound Instant Pot meatloaf for 25 minutes on high pressure. When the cooking cycle ends, carefully quick release the pressure and check the center with an instant-read thermometer.
- High-pressure cooking time: 25 minutes
- Pressure release: Careful quick release
- Safe internal temperature: 160°F in the center
- Optional broiler finish: 3 to 5 minutes
- Rest before slicing: 5 minutes
The pressure cooker will also need time to come to pressure before the 25-minute countdown begins. That usually adds approximately 10 minutes, although the exact time varies with the temperature and quantity of the ingredients.
If the center has not reached 160°F, return the meatloaf to the Instant Pot, reseal the lid, and cook for another 2 to 5 minutes before checking again.
Instant Pot Meatloaf Ingredients
For the Meatloaf
- 2 pounds 80/20 ground beef
- 1 1/2 cups Panko breadcrumbs or regular breadcrumbs
- 1 cup finely grated Parmesan cheese
- 4 large eggs
- 1 garlic clove, minced
- 1 teaspoon steak seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the Tomato Glaze
- 1 cup ketchup
- 5 teaspoons packed brown sugar
- 1 tablespoon dry mustard
- 2 teaspoons Worcestershire sauce
For the Vegetables
- 10 small potatoes, washed and quartered
- 1 pound peeled baby carrots
- 2 medium onions, peeled and quartered
- 1 cup beef broth
- 1 tablespoon olive oil, optional, for sautéing
Ingredient Notes
Ground Beef
An 80/20 ground beef blend provides enough fat to keep the meatloaf flavorful and tender. An 85/15 blend also works, but very lean ground beef can produce a firmer loaf.
Breadcrumbs and Eggs
The breadcrumbs, eggs, and Parmesan bind the meatloaf mixture together. Mix only until the ingredients are evenly distributed. Overworking ground beef can make the finished meatloaf dense.
Potatoes
Use small potatoes and quarter them into similarly sized pieces. Yukon Gold, red, or small white potatoes all work well. Consistent sizing helps the potatoes cook evenly.
Tomato Glaze
The glaze is divided between the pressure-cooking step and the optional broiler finish. Reserve half so you can add a fresh layer after the meatloaf comes out of the Instant Pot.
How to Make Meatloaf in the Instant Pot
1. Mix the Meatloaf
Place the ground beef, breadcrumbs, Parmesan cheese, eggs, garlic, steak seasoning, salt, and pepper in a large mixing bowl.
Use clean hands or a sturdy spoon to mix just until the ingredients are evenly combined. Do not compact or repeatedly knead the mixture.
2. Prepare the Glaze
Whisk the ketchup, brown sugar, dry mustard, and Worcestershire sauce together in a small bowl until smooth. Set the glaze aside.
3. Prepare the Vegetables
Select Sauté on the Instant Pot. Add the olive oil, if using, followed by the potatoes, carrots, and onions.
Sauté for approximately 5 minutes, stirring occasionally. Pour in the beef broth, scrape the bottom of the pot to release any browned pieces, and turn off Sauté.
4. Add the Rack and Shape the Meatloaf
Place the pressure-cooker rack or trivet above the vegetables. Shape the meat mixture into a round loaf that will fit comfortably inside the pot.
Place the loaf on a sheet of heavy-duty foil and fold the foil edges upward to create a shallow cradle while leaving the top exposed. Lower the meatloaf onto the rack.
See my Instant Pot foil sling guide for an easy lifting method.
5. Glaze the Meatloaf
Spread half of the tomato glaze evenly over the top of the raw meatloaf. Reserve the remaining glaze for the optional broiler finish.
6. Pressure Cook for 25 Minutes
Secure the Instant Pot lid and turn the steam-release valve to Sealing. Select Pressure Cook or Manual, choose High Pressure, and set the cooking time for 25 minutes.
When the cooking cycle ends, carefully perform a quick release according to your pressure cooker’s instructions.
7. Check the Internal Temperature
Open the lid after the float valve drops. Insert an instant-read thermometer into the thickest part of the meatloaf without touching the rack.
The center must reach 160°F. If it is below 160°F, reseal the Instant Pot and cook for another 2 to 5 minutes before checking again.
8. Broil the Glaze
Carefully lift the meatloaf from the Instant Pot and place it on a foil-lined baking sheet or oven-safe pan. Spread the remaining glaze over the top.
Broil for 3 to 5 minutes, watching closely, until the glaze is glossy, bubbling, and lightly caramelized. This step is optional but gives the meatloaf its best color and finish.
9. Rest and Slice
Let the meatloaf rest for 5 minutes before slicing. Resting gives the juices time to redistribute and helps the slices hold their shape.
Remove the potatoes, carrots, and onions with a slotted spoon and serve them alongside the sliced meatloaf.
Expert Tips for Juicy Instant Pot Meatloaf
- Do not overmix: Stop mixing as soon as the ingredients are evenly combined.
- Shape it evenly: An evenly shaped loaf cooks more consistently than one with a thick center and thin edges.
- Keep it above the broth: Use a rack or trivet so the meatloaf pressure cooks without simmering directly in liquid.
- Use a thermometer: Cooking time is a guide; internal temperature determines doneness.
- Reserve part of the glaze: A fresh layer after pressure cooking produces better color and flavor.
- Let it rest: Cutting immediately can cause the loaf to lose juices or crumble.
Instant Pot Meatloaf Troubleshooting
Why Is My Meatloaf Falling Apart?
A meatloaf can fall apart when it is lifted too soon, sliced without resting, shaped too loosely, or not mixed enough for the binders to distribute. Use a foil cradle, allow a 5-minute rest, and cut with a sharp knife.
Why Is My Meatloaf Dense?
Overmixing and compressing the ground beef can create a dense texture. Mix gently and shape the loaf without packing it tightly.
Why Is My Meatloaf Still Pink?
Color alone is not a reliable indication of doneness. Check the center with a food thermometer. The meatloaf is safely cooked when its internal temperature reaches 160°F.
Why Are My Potatoes Still Firm?
The potato pieces may have been too large. Quarter small potatoes into evenly sized pieces and avoid using large whole potatoes beneath the meatloaf.
Instant Pot Meatloaf Variations
- Barbecue meatloaf: Replace the ketchup glaze with your favorite barbecue sauce.
- Cheese-stuffed meatloaf: Add shredded or sliced cheese through the center before shaping.
- Beef and pork: Replace part of the ground beef with ground pork for a richer texture.
- Spicier glaze: Add hot sauce, cayenne, or chipotle powder to the ketchup mixture.
- Halloween Foot Loaf: Shape the mixture into my Instant Pot Foot Loaf.
- Stuffed meatloaf: Try Jake’s Stuffed Meatloaf when you want a more elaborate comfort food dinner.
What to Serve with Instant Pot Meatloaf
The potatoes, carrots, and onions make this a complete meal, but a green vegetable, creamy potato side, or easy dessert can make it feel more like Sunday supper.
Perfect With
Storage and Reheating
Refrigerating
Let the meatloaf and vegetables cool, then refrigerate them in airtight containers for up to 3 to 4 days.
Reheating
Reheat individual meatloaf slices in the microwave at 50 percent power until heated through. Add a spoonful of glaze, broth, or water before reheating to help prevent dryness.
You may also cover the slices and reheat them in a 325°F oven until hot.
Freezing
Freeze cooled meatloaf whole or in individual slices. Wrap it tightly, place it in a freezer-safe container, and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating. The vegetables are best refrigerated rather than frozen because potatoes can develop a grainy texture after thawing.
Making It Ahead
Mix and shape the uncooked meatloaf up to one day in advance. Cover and refrigerate it separately from the vegetables. Prepare the glaze and refrigerate it in another covered container, then assemble and pressure cook when ready.
Instant Pot Meatloaf FAQ
How long do you cook meatloaf in an Instant Pot?
Cook a 2-pound meatloaf for 25 minutes on high pressure. Carefully quick release the pressure, then verify that the center has reached 160°F.
Can you cook meatloaf and potatoes together in the Instant Pot?
Yes. Place the potatoes, carrots, and onions in the broth at the bottom of the pot, then cook the meatloaf on a rack or foil cradle above them.
Do you cover meatloaf with foil in the Instant Pot?
The bottom and sides can sit in a shallow foil cradle to make lifting easier, but leave the top exposed so you can add the tomato glaze.
Do I have to broil Instant Pot meatloaf?
No. The meatloaf is fully cooked after it reaches 160°F. Broiling is optional and is used only to thicken and caramelize the glaze.
Can I make Instant Pot meatloaf without the vegetables?
Yes. Omit the vegetables but retain at least 1 cup of beef broth or the minimum liquid required by your pressure cooker. Set the meatloaf on a trivet above the liquid.
Can I use ground turkey instead of beef?
You can substitute ground turkey, but the texture and cooking needs may differ. Poultry meatloaf must reach 165°F in the center rather than 160°F.
Can Instant Pot meatloaf be frozen?
Yes. Cool the meatloaf completely, wrap it tightly, and freeze it whole or in slices for up to 3 months.
Related Instant Pot Dinners
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Instant Pot Meatloaf Recipe
This Instant Pot meatloaf recipe makes a tender 2-pound ground beef meatloaf with potatoes, carrots, and onions in one pressure cooker. Cook it for 25 minutes on high pressure, finish it with a sweet and savory tomato glaze, and serve a complete comfort food dinner from one pot.
Ingredients
- 2 pounds 80/20 ground beef
- 1 1/2 cups Panko breadcrumbs or regular breadcrumbs
- 1 cup finely grated Parmesan cheese
- 4 large eggs
- 1 garlic clove, minced
- 1 teaspoon steak seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup ketchup
- 5 teaspoons packed brown sugar
- 1 tablespoon dry mustard
- 2 teaspoons Worcestershire sauce
- 10 small potatoes, washed and quartered
- 1 pound peeled baby carrots
- 2 medium onions, peeled and quartered
- 1 cup beef broth
- 1 tablespoon olive oil, optional, for sautéing
Instructions
- Place the ground beef, breadcrumbs, Parmesan cheese, eggs, garlic, steak seasoning, salt, and pepper in a large mixing bowl. Mix gently just until the ingredients are evenly combined.
Whisk the ketchup, brown sugar, dry mustard, and Worcestershire sauce together in a small bowl. Set the glaze aside.
Select Sauté on the Instant Pot. Add the olive oil, if using, followed by the potatoes, carrots, and onions. Sauté for approximately 5 minutes, stirring occasionally.
Pour in the beef broth and scrape the bottom of the pot to release any browned pieces. Turn off Sauté.
Place the pressure-cooker rack or trivet above the vegetables.
Shape the meat mixture into a round loaf that fits comfortably inside the Instant Pot. Place it in a shallow heavy-duty foil cradle, leaving the top exposed, and lower it onto the rack.
Spread half of the tomato glaze over the top of the meatloaf. Reserve the remaining glaze.
Secure the Instant Pot lid and set the valve to Sealing. Select Pressure Cook or Manual on High Pressure and set the cooking time for 25 minutes.
When the cooking cycle ends, carefully perform a quick release according to the pressure cooker manufacturer’s instructions.
After the float valve drops, open the lid and check the center of the meatloaf with an instant-read thermometer. It must reach 160°F. If necessary, reseal and pressure cook for another 2 to 5 minutes.
Carefully lift the meatloaf from the Instant Pot and place it on a foil-lined baking sheet or oven-safe pan.
Spread the remaining tomato glaze over the meatloaf. Broil for 3 to 5 minutes, watching closely, until the glaze is bubbling and lightly caramelized.
Let the meatloaf rest for 5 minutes before slicing. Serve with the cooked potatoes, carrots, and onions.
Notes
Equipment
- 6-quart Instant Pot or electric pressure cooker
- Pressure-cooker rack or trivet
- Heavy-duty aluminum foil or foil sling
- Large mixing bowl
- Small mixing bowl
- Instant-read meat thermometer
- Baking sheet or oven-safe pan
Expert Tips
- Mix only until the meatloaf ingredients are combined. Overmixing can produce a dense loaf.
- Shape the loaf evenly so the center and edges cook at a similar rate.
- Keep the meatloaf on a rack above the broth rather than placing it directly in the liquid.
- Reserve half the glaze for the optional broiler finish.
- Let the meatloaf rest for 5 minutes before slicing.
Troubleshooting
- If the center is below 160°F, reseal the Instant Pot and pressure cook for another 2 to 5 minutes.
- If the loaf crumbles, allow it to rest longer and use a sharp knife to cut the slices.
- If the meatloaf is dense, it was likely mixed or packed too firmly.
- If the potatoes remain firm, cut them into smaller and more evenly sized pieces next time.
Variations
- Replace the ketchup glaze with barbecue sauce.
- Add shredded cheese through the center for a stuffed meatloaf.
- Use a mixture of ground beef and ground pork for richer flavor.
- Add hot sauce or cayenne pepper to the glaze for extra heat.
Serving Suggestions
- Serve with Green Beans with Bacon, Onion, and Garlic.
- Add Instant Pot Corn on the Cob for a second easy vegetable.
- Serve with Instant Pot Mashed Potatoes when you prefer mashed potatoes instead of the vegetables cooked in the pot.
- Finish dinner with Mixed Berry Cobbler.
Storage
Refrigerate cooled meatloaf and vegetables in airtight containers for up to 3 to 4 days.
Freezing
Freeze the cooled meatloaf whole or in individual slices for up to 3 months. Thaw overnight in the refrigerator. The cooked potatoes are best refrigerated rather than frozen.
Reheating
Reheat slices in the microwave at 50 percent power with a spoonful of glaze, broth, or water. You may also reheat covered slices in a 325°F oven until hot.
Make Ahead
Mix and shape the meatloaf up to one day ahead. Cover and refrigerate it separately from the vegetables. Prepare and refrigerate the glaze in a covered container, then assemble and cook when ready.
More Recipes to Try
- Easy Meatloaf Recipe
- Instant Pot Foot Loaf
- Jake’s Stuffed Meatloaf
- Easy Instant Pot Mashed Potatoes
- Instant Pot Beef Stew
Nutrition Disclaimer
Nutrition information is an estimate and will vary according to ingredient brands, the fat content of the ground beef, the amount of vegetables served, and portion size.
Nutrition Information:
Yield: 8 Serving Size: 1/8 of the meatloaf with vegetablesAmount Per Serving: Calories: 975Total Fat: 36gSaturated Fat: 14gUnsaturated Fat: 22gCholesterol: 223mgSodium: 1930mgCarbohydrates: 105gFiber: 9gSugar: 20gProtein: 56g
The Nutritional Information may not be accurate.
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