Cook up the most delicious and juicy meatloaf in less time using your Instant Pot. Made from scratch and glazed with a seasoned ketchup, this comfort food classic is ready to serve in less than an hour. This is a must make!

sliced instant pot meatloaf on a white serving plate.

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Meatloaf in the Instant Pot

A traditional meatloaf is a comfort food classic, it’s a family favorite, but I don’t always love how long it can take to cook, especially during the summer months when I don’t want to have my oven on for that long!

This Instant Pot meatloaf recipe is ready in way less time compared to traditional oven baking, and it’s just as easy!

Super juicy and tender, this homemade beef meatloaf is perfectly seasoned, and the ketchup glaze is a must! Get dinner on the table in less time!

Be sure to try my Mozzarella Stuffed Meatloaf and Bacon Meatloaf too!

Why You’ll Love This Easy Meatloaf Recipe:

  • MAKE AHEAD: This tasty meatloaf is great for weekly meal prep, and it’s freezer friendly too!
  • KID FRIENDLY: This is a classic for good reason! It’s a great dinner that the whole family will love, even your picky eaters!
  • QUICK AND EASY: Just mix the ingredients together and let your Instant Pot do all of the hard work. Ready to serve in just 50 minutes!

When you want a comforting and filling dinner, but don’t want to spend hours in the kitchen, this is one delicious way to do it! Effortless and so tasty, this Instant Pot meatloaf recipe is a keeper!

glazed instant pot meatloaf on a white serving plate.
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glazed instant pot meatloaf on a white serving plate.

How to Make Instant Pot Meatloaf

You can jump to the recipe card for full ingredients & instructions!

  1. Mix together the ingredients for the meatloaf in a bowl.
  2. Place the mixture in a large piece of foil and fold up the sides.
  3. Mix together the glaze and brush half over the top of the beef.
  4. Add water to the Instant Pot and place the meatloaf onto the rack.
  5. Manually cook and naturally release the pressure.
  6. Top with the remaining glaze to serve.
step by step photos for how to make instant pot meatloaf.
close up of glazed instant pot meatloaf on a white serving plate.
Can I use any kind of ground meat for meatloaf?

Yes! Instead of ground beef, use a mix of ground beef, turkey, and/or pork. 

How do I know when instant pot meatloaf is cooked through?

Meatloaf is cooked through when the internal temperature reaches 160°F.

Can I make instant pot meatloaf in the oven instead?

Yes! If you don’t have an instant pot, place the meatloaf into a 9×4-inch loaf pan and place it in the same aluminum foil basket. 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.

Can I double this meatloaf recipe?

Because of the limited size capacity of an instant pot, this recipe cannot be doubled. It can, however, be halved. To half this recipe, simply halve all of the ingredients and cook for the same amount of time.

Why isn’t my instant pot pressurizing?

If your instant pot is not pressuring, the lid may not be properly sealed. If the sealing ring isn’t positioned just right, it will not properly seal. Another potential reason is the pressure release valve may not be set to “SEAL”. Finally, there may not be enough liquid in the instant pot. At least 1 cup of liquid is needed to properly seal, but be careful not to go above the fill line.

Serving Suggestions

This Instant Pot meatloaf recipe is perfect to serve with potato and vegetable side dishes. Try it with some of these favorite recipes:

However you decide to serve it, this meal is sure to be a hit! So juicy and flavorsome, and the ketchup glaze adds a delicious tang.

close up of sliced instant pot meatloaf on a white serving plate.
glazed instant pot meatloaf on a white serving plate.

Storage Instructions

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

Freezer Instructions

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.

No Instant Pot?

Bake it in the oven! Place the meatloaf into a 9×4-inch loaf pan and place it in the same aluminum foil basket. 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.

More Instant Pot Recipes We Love

sliced instant pot meatloaf on a white serving plate.

This Instant Pot meatloaf recipe is a great go to when you don’t want to spend hours in the kitchen and you have hungry mouths to feed. Simple and easy to prep and quick to cook, this one is a life saver!

More Easy Ground Beef Recipes to Try:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Instant Pot Meatloaf Recipe

4.80 from 39 votes
Prep: 15 minutes
Cook: 25 minutes
Pressurizing Time: 10 minutes
Total: 50 minutes
Servings: 8 servings
Author: Becky Hardin
featured instant pot meatloaf.
Cook up the most delicious and juicy meatloaf in less time using your Instant Pot. Made from scratch and glazed with a seasoned ketchup, this comfort food classic is ready to serve in less than an hour. This is a must make!
Save this recipe!
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Ingredients 

For the Meatloaf

  • 2 pounds lean ground beef
  • ½ cup Panko breadcrumbs
  • ½ onion diced
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried ground sage

For the Glaze

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard

Instructions 

  • In a large bowl, gently mix all of the meatloaf ingredients together.
    2 pounds lean ground beef, ½ cup Panko breadcrumbs, ½ onion, 4 cloves garlic, 2 tablespoons chopped fresh parsley, 2 large eggs, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried ground sage
    instant pot meatloaf mixture in a glass bowl.
  • Transfer the meatloaf mixture to a large piece of heavy-duty aluminum foil. Form the meatloaf into a 5×8-inch log.
    shaped instant pot meatloaf on a sheet of aluminum foil.
  • 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.
    shaped instant pot meatloaf wrapped in aluminum foil.
  • In a medium bowl, whisk the glaze ingredients together. Brush half of the glaze over the meatloaf.
    ½ cup ketchup, 2 tablespoons brown sugar, 2 tablespoons balsamic vinegar, 2 teaspoons Dijon mustard
    shaped instant pot meatloaf wrapped in aluminum foil and coated in glaze.
  • 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.
    wrapped instant pot meatloaf in an instant pot.
  • 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 to a serving platter.
  • Top with remaining glaze and serve.
    glazed instant pot meatloaf on a white serving plate.

Video

Becky’s Tips

Storage: Store meatloaf in an airtight container in the refrigerator for up to 4 days. 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.
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!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.80 from 39 votes (37 ratings without comment)
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Catherine G. Ratliff
Catherine G. Ratliff
June 23, 2024 11:37 am

I wanted an Instapot method, and this was helpful. I made it with about 1.25 lb ground beef and set the timer for 22”. I was out of Panko so used small cheese crackers, whizzed in the food processor. It’s cooking now.5 stars

karen S
karen S
March 15, 2024 6:57 pm

Made a half recipe using lean ground turkey and Italian herbs. I skipped the topping as I prefer meatloaf without it. Turned out very tasty!5 stars

Jacque Butts
Jacque Butts
June 13, 2024 5:10 pm
Reply to  karen S

Did you still pressure cook it the same length of time when you made 1/2 recipe?