Pressure Cooker Meatloaf Recipe
I just made the most amazing pressure cooker meatloaf ever!! That’s what my husband says anyway. This is one of my favorite pressure cooker recipes.
I am in love with my new Instant Pot Electric Pressure cooker. I only wished I had bought it sooner. I’m so excited to make new recipes with it. Today I attempted to make a full meal in one pot. On the menu were meatloaf, potatoes, and carrots. The challenge… to see if I could make it all in one pot at the same time. I am happy to report it was successful and we will be making this again often!
The Best Pressure Cooker Meatloaf
I’m going to list out all of the recipe instructions and then I will have a printable version of this recipe at the very bottom of this article.
Oh, and before I forget… there is one more recipe that has topped the charts as a favorite! It’s our super fast Beef and Broccoli recipe made in the pressure cooker! The whole family has requested that recipe on the weekly menu too! It’s a must try!!! Easy Pressure Cooker Beef and Broccoli Recipe.
Easy Pressure Cooker Recipes
Pressure Cooker Meatloaf Ingredients:
- 2 lbs hamburger
- 1 1/2 cups of bread crumbs (any kind will do – I prefer the Panko)
- 1 cup Parmesan Cheese
- 4 large eggs
- 1 tablespoon minced garlic (fresh)
- 1 tsp of your favorite seasoning (I used McCormick’s Montreal Steak Seasoning)
- salt and pepper to taste (I usually put a teaspoon of each)
- 1 cup beef broth (or water) THIS DOES NOT GO IN THE MEATLOAF MIXTURE – it goes in the bottom of the pressure cooker to create the steam required for cooking
Red Meatloaf Sauce Ingredients:
MAKE IT KETO AND LOW CARB FRIENDLY!
- Substitute bread crumbs for Crushed Pork Rinds.
- Use Beef Bone Broth for added protein and essential minerals that are good for the body.
- Use Sukrin Gold Brown Sugar for regular brown sugar.
- Substitute traditional store brand ketchup with AlternaSweets Ketchup.
Pressure Cooker Meatloaf Instructions:
Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.
Add 1 cup of liquid to the pressure cooker. The liquid is what creates the steam to cook your meal. I like to use beef broth in this recipe but you can also use vegetable broth or even just plain water too.
I used a vegetable steamer rack to place my meatloaf on in between the potatoes and carrots. The key is to not submerge the meatloaf in the water/broth at the bottom of the Instant Pot Pressure Cooker. You don’t want a soggy meatloaf.
You can use tin foil if you don’t have a steamer rack. I really like to use this steamer rack though because it holds the meat secure in place while it’s cooking. It creates a cradle around the meat and holds it in place nicely. I also used tin foil but that was mainly to have handles that came up along the edges so that I could grab the meatloaf out of the pressure cooker when it was done.
I’ve made this recipe so many times since I first wrote this post. Here’s a few updated photos of the process.
This photo shows me using the rack that came with the pressure cooker and very small baby red potatoes. They were so small I didn’t have to cut them. Easy!
Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it’s done.
Here’s what the steamer rack looks like placed inside the pressure cooker before I added the meatloaf.
Here’s where I added the meatloaf. It was important to shape it in the size of the pressure cooker with a little bit of room on the sides. I started off by using a large sheet of tin foil to create a bowl for the meatloaf as seen here:
See how there’s some room left of the sides of the pressure cooker.
Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you will want to do a quick release of the steam button. The reason you don’t want to do a natural release is because you don’t want to over cook your meat.
After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. I usually use a knife to see the center but you can also use a meat thermometer too. It will need to hit 155°F to be done. If it did not reach that temperature, simply put it back in the pressure cooker for another 5 minutes.
The cooking time could be different for you because of the amount of meat you made it with. Meat packaging isn’t always the same when I make it. I try to get as close to 2 lbs as possible so the more meat you have in the recipe the longer it could take to cook it. The shape could also play a part in the cooking time. If you make it really small in diameter and it’s taller than mine, it could take longer to cook. This is the reason I say to add another 5 minutes if you find yours isn’t cooked all the way in the center.
This is a photo of the meatloaf that’s done in the pressure cooker. I like the red meatloaf topping to be a bit sticky and gooey so I add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes. That’s just enough time to caramelize the topping to make it taste amazing! This is the same technique we use when making our Honey BBQ Chicken Wings Pressure Cooker recipe and they always come out amazing! You would also use the technique if you were cooking this in a crockpot. You can see our Crockpot Ribs Recipe as it uses this technique also.
Be careful when removing the steamer rack because it’s too hot to touch.
These potatoes and carrots come out amazing with lots of flavor from the beef broth and juices from the meatloaf too.
Here’s a photo of the finished meatloaf with the topping caramelized on top! Oh my word it’s SO GOOD!
When you make meatloaf in the pressure cooker it’s shaped tall and wide. Most of these pieces in the center of the meatloaf can be cut into thirds.
My family does not care for the topping to be blackened a bit. I do, but they don’t. If you like a little bit of blackened topping just let it broil a bit longer until you get it just the way you like. It won’t take long at all. A minute or two could make it so watch it closely.
We have a brand new Pinterest board that is dedicated to Pressure cooker recipes found here. You may want to follow it because we have TONS of recipes coming up. Next up will be easy pressure cooker apple sauce. Once you try it, you probably won’t ever buy pre-made applesauce ever again.
Feel Free to Pin It on Pinterest with this photo for later:
Pressure Cooker Meatloaf Nutrition
Calories 468, Total C 33.7g, Fiber 1.9g, Sugars 12g, Fat 14g, Protein 48.7g
Printable Version of Pressure Cooker Meatloaf Recipe:
Pressure Cooker Meatloaf Recipe
- 2 pounds hamburger
- 1 1/2 cups of bread crumbs any kind will do - I prefer the Panko
- 1 cup Parmesan Cheese
- 4 large eggs
- 1 tablespoon minced garlic fresh
- 1 teaspoon of your favorite seasoning I used McCormick's Montreal Steak Seasoning
- salt and pepper to taste I usually put a teaspoon of each
- 1 cup beef broth DO NOT put this in the meatloaf mixture, pour it in the bottom of the pressure cooker because this creates the steam it needs to cook
- Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
- In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.
- Add your potatoes and carrots (I used about 10 small potatoes cut into quarters and one small bag of carrots) with a little bit of salt and pepper.
- Now add about 1 cup of beef broth (or water).
- Use the rack that came with the pressure cooker or use a vegetable steamer rack to place the meatloaf on top of the potatoes and carrots. You can use tin foil if you don't have a steamer rack. Make sure to leave room on the sides to allow the steam to reach the top of the pot.
- Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it's done.
- It was important to shape it in the size of the pressure cooker with a little bit of room on the sides.
- Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. If it's not done, simply put it back in the pressure cooker and add another 5 minutes.
- Add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes to caramelize the topping.
Nutrition facts are provided as a courtesy.