Instant Pot Meatloaf (One‑Pot Dinner!)

The one where classic meatloaf, potatoes, carrots, and onions all show up for dinner—and the Instant Pot handles the hard part.

This easy Instant Pot meatloaf recipe cooks a tender 2-pound ground beef meatloaf with potatoes, carrots, and onions in the same pressure cooker. Pressure cook the meatloaf for 25 minutes on high pressure, carefully quick release the pressure, and check that the center has reached 160°F before serving.

The meatloaf sits above the vegetables instead of cooking directly in the broth, so you get a juicy pressure cooker meatloaf and a complete one-pot dinner at the same time. A sweet and savory ketchup glaze gives it classic meatloaf flavor, and an optional 3-to-5-minute broil turns the top glossy, sticky, and lightly caramelized.

I tested this recipe in my 6-quart Instant Pot Duo. From mixing bowl to dinner table, plan on approximately one hour, with only about 20 minutes of hands-on prep.

Jump to Recipe

This recipe was originally published January 26, 2017, and updated September 26, 2026, with clearer Instant Pot instructions, first-hand equipment notes, improved cooking tips, troubleshooting, storage information, and search-focused recipe guidance.

Readers Also Make

Prefer traditional oven-baked meatloaf? Try my Easy Meatloaf Recipe. For Halloween, turn this pressure cooker method into my delightfully creepy 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 Recipe

• Complete one-pot dinner: Meatloaf, potatoes, carrots, and onions cook together in the Instant Pot.
• Juicy, tender meatloaf: Pressure cooking helps protect the meatloaf from drying out.
• Reliable cook time: This tested 2-pound meatloaf cooks for 25 minutes on high pressure.
• Classic tomato glaze: Ketchup, brown sugar, mustard, and Worcestershire sauce create that familiar sweet-and-savory meatloaf flavor.
• Easy removal: A foil cradle keeps the loaf together and makes it much easier to lift from the pressure cooker.
• Optional caramelized finish: A few minutes beneath the broiler gives the glaze better color and stickiness.
• Great leftovers: Cold or reheated slices make excellent meatloaf sandwiches the next day.

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.

• Meatloaf size: 2 pounds
• 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 Instant Pot also needs time to come to pressure before the 25-minute countdown begins. For this recipe, that generally adds approximately 10 minutes, although the exact time can vary depending on ingredient temperature and your pressure cooker.

If the center has not reached 160°F, return the meatloaf to the Instant Pot, reseal the lid, and cook it for another 2 to 5 minutes before checking again.

What Size Instant Pot Should I Use?

I tested this meatloaf in my 6-quart Instant Pot Duo. The round loaf, rack, vegetables, and required cooking liquid fit comfortably in that size.

If you use another Instant Pot size or a different brand of electric pressure cooker, follow your manufacturer’s minimum-liquid requirements and make sure the meatloaf fits comfortably without interfering with the lid or pressure valve.

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

What Is the Best Ground Beef for Meatloaf?

I prefer 80/20 ground beef for Instant Pot meatloaf because it contains enough fat to keep the loaf flavorful and tender. An 85/15 blend also works, but very lean ground beef can produce a firmer, drier texture.

You can replace part of the beef with ground pork for a richer meatloaf. Ground turkey can also be used, although poultry meatloaf has a different texture and must reach 165°F in the center rather than 160°F.

Whatever meat you use, avoid aggressively kneading or packing the mixture. Overworking ground meat is one of the easiest ways to turn a tender meatloaf into a dense one.

Breadcrumbs, Parmesan, and Eggs

The breadcrumbs, eggs, and Parmesan help bind the meatloaf together so it stays intact when you lift and slice it. Mix only until the ingredients are evenly distributed.

Potatoes

Use small potatoes and quarter them into similarly sized pieces. Yukon Gold, red, or small white potatoes all work well. Keeping the pieces close in size helps them cook at the same rate.

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.

Helpful Equipment

• 6-quart Instant Pot — the size I used to test this recipe.
• Instant-read thermometer — the most reliable way to verify that the center has reached 160°F.
• Whisk — handy for quickly combining the tomato glaze ingredients.

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 everything is evenly combined. Do not repeatedly knead, squeeze, or compact the meat mixture.

2. Make the Meatloaf 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 Potatoes, Carrots, and Onions

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 an even round loaf that fits comfortably inside the Instant Pot.

Place the loaf on a sheet of heavy-duty foil and fold the foil upward around the bottom and sides to create a cradle. Bring the sides high enough to catch excess meat drippings, but leave the top of the meatloaf exposed so you can add the glaze.

The foil also makes it much easier to lift the cooked meatloaf from the pressure cooker. See my step-by-step guide to making an Instant Pot sling if you want an even easier 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 the Meatloaf 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 Instant Pot’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 pressure 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 tomato 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—the meatloaf is already cooked once it reaches 160°F—but the broiler gives the glaze its best color, texture, and classic meatloaf 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 together.

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 incorporated.
• Do not pack the loaf tightly: Shape it gently rather than compressing the meat.
• Keep the loaf evenly shaped: A uniform loaf cooks more consistently than one with a very thick center and thin edges.
• Keep it above the broth: Use a rack or trivet so the meatloaf pressure cooks rather than simmering directly in liquid.
• Use the foil to catch drippings: Bring the foil partway up the sides without covering the top.
• Use a thermometer: Cooking time is a guide; internal temperature determines whether the meatloaf is done.
• Reserve some glaze: A fresh layer after pressure cooking gives the finished meatloaf better color and flavor.
• Let it rest: Slicing immediately can cause the loaf to lose juices or crumble.

Instant Pot Meatloaf Troubleshooting

Why Is My Meatloaf Falling Apart?

Meatloaf can fall apart if it is shaped too loosely, lifted before it has had a chance to settle, or sliced immediately after cooking. Make sure the breadcrumbs, eggs, and Parmesan are evenly distributed, use the foil cradle for lifting, and let the meatloaf rest for 5 minutes before slicing.

Why Is My Instant Pot Meatloaf Dense?

Overmixing and compressing ground beef can produce dense meatloaf. Mix gently and stop as soon as the ingredients are combined. Shape the loaf without packing it tightly.

Why Is My Meatloaf Still Pink?

Color alone is not a reliable way to judge doneness. Insert an instant-read thermometer into the thickest part of the meatloaf. Ground beef meatloaf is safely cooked when the center reaches 160°F.

Why Are My Potatoes Still Firm?

The pieces were probably too large or uneven. Quarter small potatoes into pieces of similar size and avoid placing large whole potatoes beneath the meatloaf.

Why Did My Meatloaf Cook Unevenly?

A very thick center or unevenly shaped loaf can take longer to cook through. Shape the meatloaf into a uniform round that fits comfortably on the rack and always check the temperature in the thickest section.

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 meatloaf: Replace part of the ground beef with ground pork for a richer flavor and texture.
• Spicier glaze: Add hot sauce, cayenne pepper, or chipotle powder to the ketchup mixture.
• Halloween Foot Loaf: Turn the same pressure-cooker concept into my Instant Pot Foot Loaf.
• Stuffed meatloaf: Try Jake’s Stuffed Meatloaf when you want an extra-hearty variation.

What to Serve with Instant Pot Meatloaf

The potatoes, carrots, and onions already make this a complete one-pot dinner. If you want to round out the meal, add a green vegetable, creamy potato side, bread, or an easy dessert.

Perfect With

• Easy Instant Pot Mashed Potatoes
• Green Beans with Bacon, Onion, and Garlic
• Instant Pot Corn on the Cob
• Mixed Berry Cobbler

Storage, Freezing, 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 the meatloaf from drying out.

You can also cover the slices and reheat them in a 325°F oven until hot.

Freezing Meatloaf

Freeze cooled meatloaf whole or in individual slices. Wrap it tightly, place it in a freezer-safe airtight container, and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating. The potatoes are best refrigerated rather than frozen because cooked potatoes can develop a grainy texture after thawing.

Making Meatloaf Ahead

Mix and shape the uncooked meatloaf up to one day in advance. Cover and refrigerate it separately from the vegetables.

The tomato glaze can also be mixed ahead and refrigerated in a covered container. Assemble the recipe in the Instant Pot when you are ready to cook.

Instant Pot Meatloaf FAQ

How long do you cook meatloaf in an Instant Pot?

Cook this 2-pound meatloaf for 25 minutes on high pressure. Carefully quick release the pressure, then verify that the thickest part of the meatloaf has reached 160°F.

Can you cook meatloaf and potatoes together in the Instant Pot?

Yes. The potatoes, carrots, and onions cook in the bottom of the Instant Pot while the meatloaf sits on a rack or trivet above them. This allows the entire dinner to cook during the same pressure-cooking cycle.

Can I make mashed potatoes with Instant Pot meatloaf?

This particular recipe is designed to cook quartered potatoes, carrots, and onions beneath the meatloaf so they can be served as part of the one-pot meal. If you prefer creamy mashed potatoes, pair the meatloaf with my Easy Instant Pot Mashed Potatoes.

Do you cover meatloaf with foil in the Instant Pot?

Cover the bottom and sides with a foil cradle, but leave the top exposed. The foil catches excess drippings, helps the loaf stay together, and gives you something sturdy to hold when lifting it from the pot.

For an easy lifting setup, see my Instant Pot foil sling tutorial.

Do I have to broil Instant Pot meatloaf?

No. The meatloaf is fully cooked once its center reaches 160°F. Broiling is optional and simply caramelizes the tomato glaze and improves the color of the finished loaf.

Can I make Instant Pot meatloaf without the vegetables?

Yes. Omit the potatoes, carrots, and onions, but retain at least 1 cup of beef broth or the minimum amount of liquid required by your pressure cooker. Set the meatloaf on a trivet above the liquid.

Can I use ground turkey instead of ground beef?

Yes, but ground turkey produces a somewhat different texture. Because it is poultry, turkey meatloaf must reach 165°F in the center.

Can I use ground pork in meatloaf?

Yes. Replacing part of the beef with ground pork can give the meatloaf a richer flavor and tender texture. A beef-and-pork combination works especially well.

Can Instant Pot meatloaf be frozen?

Yes. Cool the meatloaf completely, wrap it tightly, and freeze it whole or in individual slices for up to 3 months. Thaw it overnight in the refrigerator before reheating.

What if I don’t have an Instant Pot?

If you want a traditional oven version instead, use my Easy Meatloaf Recipe. That keeps the cooking method and timing specific to the appliance being used rather than trying to force one recipe to do everything.

Related Instant Pot Dinners

• Instant Pot Beef Stew
• Instant Pot Chicken and Dumplings
• Instant Pot Lemon Mustard Chicken with Potatoes
• Instant Pot Mongolian Beef

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Next Recipe to Try

Keep the pressure cooker out and make these Easy Instant Pot Mashed Potatoes for another cozy Instant Pot favorite.