Instant Pot Traditional Meatloaf—a classic meatloaf recipe with a tangy glaze topping, just like mom used to make. Make it quick in the Instant Pot or slow in the Crockpot.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Traditional Meatloaf
This traditional meatloaf recipe turned out so well in the Instant Pot. It was moist, but it still held together when it was sliced. I think you’ll really love the flavor too.
Try serving the meatloaf with baked potatoes. I put my some uncooked potatoes on top of my sling* and then placed the meatloaf pan* on top of the potatoes. The potatoes and meatloaf cook at the same time. It works great as long as you’re only cooking 4 potatoes. Otherwise, there is not enough room for both the potatoes and meatloaf.
Can you double this meatloaf recipe? Yes you can. Double all the ingredients and place the meat mixture into the pan. It should fit but will be more like a cake than a loaf. Keep the same pressure cooking time.
What kind of ground beef? Use extra lean ground beef, if possible. If the beef has too much fat it will become too greasy and the meatloaf will fall apart.
Can I use ground turkey? I haven’t tried this recipe with ground turkey yet but I have made many meatloaves with ground turkey in the past. I believe it would work well.
More Classic Beef Recipes You’ll Love…
Instant Pot Salisbury Steak Meatballs
Instant Pot Maid-Rite Sandwiches
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Instant Pot Traditional Meatloaf
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A classic meatloaf recipe with a tangy glaze topping, just like mom used to make. Make it quick in the Instant Pot or slow in the Crockpot.
Ingredients
Equipment needed: pan for pot-in-pot cooking and sling/trivet
For the meatloaf:
- 1 pound lean or extra lean ground beef
- 1 cup seasoned bread crumbs
- 1/2 cup diced onion
- 1/4 cup milk
- 1 egg
- 2 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 tsp dried parsley
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
For the topping:
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 1/2 tsp red wine vinegar
Instructions
Instant Pot Instructions:
- Add all the ingredients for the meatloaf into a mixing bowl. With clean or gloved hands mix well until combined.
- Form the mixture into a loaf and place in a pan that fits inside your Instant Pot.
- Pour 1 cup water into bottom of Instant Pot. Place the pan on top of a trivet and lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. Move the valve to venting.
- In a small bowl stir together the ketchup, brown sugar and vinegar. Brush the mixture over the meatloaf.
- Set under your air fryer lid or oven’s broiler for about 3 minutes.
- Slice and serve.
Slow Cooker Instructions:
- Add all the ingredients for the meatloaf into a mixing bowl. With clean or gloved hands mix well until combined.
- Form the mixture into a loaf and place into your slow cooker.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours.
- In a small bowl stir together the ketchup, brown sugar and vinegar. Brush the mixture over the meatloaf. Cover and cook on high for 10 minutes.
- Slice and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use your 8 quart pot, but use 1.5 cups of water in the bottom of the pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Great recipe for meatloaf. Only change I made was to leave out the milk. Made it the first time with and husband didn’t care for it. Made it again, forgot milk, he was happy. Realized after was in IP. I finally got my air fryer lid. Boy what a difference. Can’t wait to make it again.
FYI, have cleaned out all other main meal recipes in my book.
★★★★★
Yay! So glad to hear it!
I used the pressure cook method and I also doubled the receipe.
I Recommend adding another 15 minutes to the cooking process. Wasn’t Quite done in the middle at 25 minutes.
Very easy to make and Tasted great! Would make this one again.
Thanks for sharing your experience Mark!
After it’s done pressure cooking for 25 minutes, do you just do a quick release? Your recipe didn’t specify, but it did say: cook for 25 and then turn to venting. So I’m assuming it needs a quick release?
yes quick release
I just made your meatloaf this week, and it was delicious. The only changes I made was to use 1/2lb or lean beef and 1/2lb of pork. I also grated the onion instead of chopping. It turned out so moist and flavorful. I made another today so I can freeze it and it will be already to put the the instant pot. I did not do the potatoes, but I will next time. Love all of your recipes.
★★★★★
I’m so glad to hear it! And the grating of the onions is a great idea! Thanks!
Yep! Made the meatloaf tonight. Was a little concerned that it wouldn’t turn out as I didn’t have a pan other than a round one. But it came out great. The only thing that didn’t do well were my potatoes that I put the pot on. They didn’t get completely done. So I put the meatloaf in the oven to glaze it & the potatoes in the microwave. Anyway the meatloaf was a success! My husband was amazed! Loved it. That’s two in a row! Pork tenderloin yesterday, & meatloaf today. I’m on a roll! can”t wait to find another recipe. I love your recipes. Very concise.
★★★★★
Yay! you are on a roll!!!
I love your recipes , but I have a 3qt. Instant pot so I have to adjust the times & the way I cook some recipes. It’s a trial & error for everything I make 🥴 I’m not a picky eater so I’m good with most the errors. I have your cookbook the page numbers are a little difficult to see don’t know if it’s the size or the fact that I’m colorblind 😁 . Keep up the great recipes . My 1st try out of your cookbook was the cheaters beef stew . It was great & quick . Next I have to master not over cooking pasta in my IP 😃
★★★★★
I bet this info will help you: https://youtu.be/qXV2R__PzsM
This comment is about the cookbook – not this recipe. Could not find another place to contact you about the cookbook. Love the recipes that are in it but have a couple of suggestions for the next printing. I know the size of the book influences publishing costs but I would really like to see it in a larger size, say 8×10 with a larger font for the print (I’m 81 with glasses and really struggle with the current size print). Also noticed that there are no recipes for desserts included. The only sweet thing I could find was the recipe for pancake bites. I’ve made some of the on-line dessert type things before the cookbook so would love to see some of these in the next edition. An index was also to be one of my suggestions but you quickly took care of that. I look forward to your daily e-mails with recipes and suggestions. Hope you are not offended by my cookbook suggestions.
Thanks Mary! Next book will be bigger, easier to read font. And the reason I didn’t put sweets in was because half of the reviews on my sweets come in “Great, we loved it” and the other half say, “was raw didn’t cook through.” I haven’t cracked the code yet.
I made this recipe tonight. My husband has never been a huge fan of meatloaf but he loves this one. I am thinking that I have always overcooked mine a bit and I don’t have near the amount of ingredients that you have. I liked the flavor of this but I found it to soft for my taste. Do you think it would be ok to cut the amount of bread crumbs back next time. Thanks.
Sure you could definitely try it! That’s what is fun about cooking. everyone can make it according to their tastes and preferences.
Made with ground turkey – came out perfect!
Thanks for sharing Tara! So glad to hear it.
Do you leave the potatoes on the silicone sling with the meatloaf on top when you use the air fryer lid?
You can or not. It really doesn’t matter too much.
So it’s okay to use silicone with the air fryer? Thank you for responding!
If it’s under 400 degrees it should be fine for the 3 minutes suggested.
I added a some celery, red pepper and a sprinkle of grated parmesan to the mix and actually used a springform pan (my other baking dish has the Wake Up Casserole Karen posted on 1/23/21). Turned out beautifully and is just delicious!
★★★★★
YESSSsssssssssss love hearing this Chris.
I use a very similar recipe but I use oatmeal instead of bread crumbs or similar things. I found the recipe almost 50 years ago. I know that I always have oatmeal on hand. It has never let me down. It has become such a family favorite that my daughter and granddaughter are now using it.
Mom mom used oatmeal in her recipe too. We loved it.
When I make meatloaf in the slow cooker I make sling out of doubled heavy duty foil. Lifting it out and placing on a carving board makes it much easier to slice and serve. Would probably work in instant pot as well.
Great plan for the slow cooker! Thanks Nancy.
You mentioned trying ground turkey, and because you said the extra lean beef is best due to the increased greasiness of the other beef, my experience with making turkey loaf the regular way, it’s very greasy. So it may not be the best in the instant pot.
interesting. I do know I’ve bought leaner ground turkey. I wonder if that would help or make a difference.
Cheryl, There is 2 types of turkey mixture. Lean 1% fat & 90/10. The 90/10 has more fat & tends to be darker in color. I found this out when I was making ground turkey for my dogs.
Hope that helps explaining the difference.