Instant Pot Meatloaf

By Becky Hardin

Updated Nov 12, 2025

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I’m all in when it comes to comforting family dinner recipes, and this Instant Pot Meatloaf is no exception. I made this delicious, juicy, tender meatloaf in the Instant Pot in under an hour. Made from scratch and glazed with seasoned ketchup, I find this meatloaf is perfect for those nights when you want to whip up a quick dinner without spending hours in the kitchen.

Easy Instant Pot Meatloaf Recipe

Traditional meatloaf is a classic comfort food and a true family favorite. But I dreaded making it, knowing I’d have to spend a significant amount of time preparing it. Especially in the summer, who wants to spend hours in the kitchen when it’s beautiful outside?

This Instant Pot meatloaf recipe is ready in way less time compared to traditional oven baking, and I find it’s great for weekly meal prep, it’s freezer-friendly, and best of all, it’s easy to clean up. Cooking meatloaf in the Instant Pot is a modern twist to traditional comfort food.

This homemade beef meatloaf is a true classic—juicy, tender, and perfectly seasoned, with a delicious ketchup glaze on top. It’s a comforting dinner the whole family will love, even the picky eaters! I love using my leftover meatloaf slices in sandwiches. Pop it in between two bread slices, add some ketchup, mayo, onion, and lettuce, and you’ve got a delicious and hearty meal.

Recipe Card

Instant Pot Meatloaf Recipe

4.60 from 42 votes

Prep: 15 minutes mins

Cook: 25 minutes mins

Pressurizing Time: 10 minutes mins

Total: 50 minutes mins

Servings: 8 servings

Author: Becky Hardin

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Try my absolute favorite and ultimate comforting meatloaf recipe. You'll love how this Instant Pot meatloaf not only makes a perfect family dinner but is ready in under an hour.

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Equipment

• Instant Pot

Ingredients 

1x2x3x

For the Meatloaf

• ▢ 2 lbs. lean ground beef or use ground beef, turkey, chicken, and/or pork
• ▢ ½ cup panko breadcrumbs
• ▢ ½ onion diced
• ▢ 4 cloves garlic minced
• ▢ 2 tbsp chopped fresh parsley
• ▢ 2 large eggs beaten
• ▢ 2 tbsp Worcestershire sauce
• ▢ 1 tsp kosher salt
• ▢ ½ tsp ground black pepper
• ▢ ½ tsp dried ground sage

For the Glaze

• ▢ ½ cup ketchup
• ▢ 2 tbsp brown sugar
• ▢ 2 tbsp balsamic vinegar
• ▢ 2 tsp Dijon mustard

Video

Instructions 

• In a large bowl, gently mix all of the meatloaf ingredients together.
  2 lbs. lean ground beef, ½ cup panko breadcrumbs, ½ onion, 4 cloves garlic, 2 tbsp chopped fresh parsley, 2 large eggs, 2 tbsp Worcestershire sauce, 1 tsp kosher salt, ½ tsp ground black pepper, ½ tsp dried ground sage
• Transfer the meatloaf mixture to a large piece of heavy-duty aluminum foil. Form the meatloaf into a 5×8-inch log.
• Fold up the sides of the foil to make a secure basket for the meatloaf. Fold the sides of the foil high enough so the juices don’t spill out while cooking.
• In a medium bowl, whisk the glaze ingredients together. Brush half of the glaze over the meatloaf.
  ½ cup ketchup, 2 tbsp brown sugar, 2 tbsp balsamic vinegar, 2 tsp Dijon mustard
• Pour 1 cup of water into the bottom of the Instant Pot. Place the wire rack into the pot and gently lower the meatloaf in the foil onto the rack.
• Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the Instant Pot to Pressure Cook – Manual for 25 minutes and cook.
• Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.
• Remove the lid and use the rack to carefully lift the meatloaf out of the Instant Pot and transfer it to a serving platter. Let the meatloaf rest for 15 minutes. Insert a meat thermometer into the middle of the meatloaf. Internal temperature should reach 160°F.
• Top with remaining glaze and serve.

Becky’s Tips

To bake in the oven: Place the meatloaf in a 9×4-inch loaf pan and place it on a baking sheet, spread with half of the sauce, and bake at 375°F for 45-50 minutes, or until an instant-read thermometer inserted into the center reads 160°F.

Serving: 1sliceCalories: 314kcalCarbohydrates: 13gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 118mgSodium: 617mgPotassium: 467mgFiber: 1gSugar: 8gVitamin A: 226IUVitamin C: 3mgCalcium: 48mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make the Best Instant Pot Meatloaf Step by Step

Combine the ingredients: Combine 2 lbs. of lean ground beef, ½ cup of Panko breadcrumbs, ½ diced onion, 4 minced garlic cloves, 2 tbsp of chopped fresh parsley, 2 large beaten eggs, 2 tbsp of Worcestershire sauce, 1 tsp of kosher salt, ½ tsp of ground black pepper, and ½ tsp of dried ground sage, in a large bowl.

Shape the meatloaf: Transfer this meatloaf mixture onto a large piece of heavy-duty aluminum foil and shape it into a 5×8-inch log.

Fold up the sides of the foil to make a basket for the meatloaf. Make sure to fold the sides high enough so the juices don’t spill out while cooking.

Prepare the glaze: Combine ½ cup of ketchup, 2 tbsp of brown sugar, 2 tbsp of balsamic vinegar, and 2 tsp of Dijon mustard. Brush half of the glaze over the meatloaf.

Pressure cook in the Instant Pot: Pour 1 cup of water into the insert of the Instant Pot. Then place the wire rack into the pot and gently lower the meatloaf in the foil onto the rack.

Close the lid, ensure that valve is in the “sealing position.” Set the Instant Pot to Pressure Cook – Manual for 25 minutes and cook.

Release the pressure and serve: Once cooking time is over, allow the pressure to naturally release for 10 minutes. Carefully move the “valve” setting to “venting” and allow all of the steam to release completely before removing the lid.

Remove the lid carefully and lift the meatloaf out and transfer it to a serving platter. Let the meatloaf sit for a few minutes so it doesn’t fall apart when you cut it.

Add more glaze and serve: Top it with the remaining glaze and serve.

How to Store

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.

Tightly wrap individual slices of meatloaf in plastic wrap, place into an airtight container, and freeze for up to 2 months. Allow to thaw in the refrigerator, reheat, and serve.

You can reheat in microwave at 30 seconds interval until desired warm, or in the oven at 350°F for 15 minutes.

Serving Suggestions

This Instant Pot meatloaf recipe is perfect to serve with potatoes and vegetables. I love serving it with roasted baby potatoes. For veggie sides, I like bacon wrapped green bean bundles or asparagus almondine. And finally, you can’t go wrong serving juicy meatloaf slices with warm Parker House Rolls or my soft homemade dinner rolls.

More Instant Pot Recipes We Love

Instant Pot Pot Roast

Instant Pot Chicken Parmesan

Hot Beef Sandwich

Instant Pot Pork Shoulder