Pressure Cooker Meatloaf Recipe

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Pressure Cooker Meatloaf Recipe


Meatloaf with ketchup closeup sliced on a white plate, vertical

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

We just updated the website with a brand new recipe!!  Check out the Instant Pot Corned Beef and Cabbage Recipe!  It’s absolutely amazing.  It’s loaded with flavor and super easy to make!


Pressure Cooker Meatloaf ingredients


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:

  • 5 tsp brown sugar
  • 2/3 cup of ketchup
  • 1 tbs dry mustard
  • 2 tsp Worcestershire sauce




Pressure Cooker Meatloaf Instructions:

Add all of your meatloaf ingredients in a bowl and mix it together with your hands.


Pressure Cooker Meatloaf

Pressure Cooker Meatloaf


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.

Pressure Cooker Meatloaf


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.


Pressure Cooker Meatloaf


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!

Pressure Cooker Meatloaf Recipe


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.

Pressure Cooker Meatloaf

Here’s what the steamer rack looks like placed inside the pressure cooker before I added the meatloaf.

Pressure Cooker 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:

Pressure Cooker Meatloaf Recipe

Pressure Cooker Meatloaf Recipe

Pressure Cooker Meatloaf


See how there’s some room left of the sides of the pressure cooker.

Pressure Cooker Meatloaf Recipe

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.

Pressure Cooker Meatloaf

Be careful when removing the steamer rack because it’s too hot to touch.

Pressure Cooker Meatloaf

These potatoes and carrots come out amazing with lots of flavor from the beef broth and juices from the meatloaf too.

Pressure Cooker Meatloaf

Here’s a photo of the finished meatloaf with the topping caramelized on top!  Oh my word it’s SO GOOD!

Pressure Cooker Meatloaf


meat loaf with vegetables close-up on a cutting board. vertical

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.

meat loaf with ketchup and vegetables close-up on chopping board. horizontal


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:

Meatloaf with ketchup closeup sliced on a white plate, vertical


Pressure Cooker Meatloaf Nutrition

Serves 8

Calories 468, Total C 33.7g, Fiber 1.9g, Sugars 12g, Fat 14g, Protein 48.7g


Printable Version of Pressure Cooker Meatloaf Recipe:

meat loaf with ketchup and vegetables close-up on chopping board. horizontal

Pressure Cooker Meatloaf Recipe

Amazing one pot meal idea using an electric pressure cooker.
4.59 from 81 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 468


Meatloaf Ingredients:

  • 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

Meatloaf Sauce Ingredients:


  • 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.


Serving: 1serving | Calories: 468 | Carbohydrates: 33.7g | Protein: 48.7g | Fat: 14g | Fiber: 1.9g | Sugar: 12g | Net Carbs: 31.8g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

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  1. I’ve made this once and about to make it a second time. I actually lost this recipe and was about to have a meltdown but then I found it again. Best instant pot meatloaf ever. I think the key is the montreal steak seasoning. 🙂

  2. 5 stars
    The ABSOLUTE BEST meatloaf I have ever made! It was absolutely yummy!! Thank you for such a great and easy recipe for this! Alot of others are more complicated, and I didn’t want to put that much time into it.

  3. 5 stars
    OMG this is delicious! I had 1 1/2 lb meat so I made small adjustments in measures and no veggies so I set for 30 minutes and the meatloaf was perfect! Everything, consistency, meat flavor and that topping!! Thank you, all in under an hour!

  4. 5 stars
    Very happy with this. First time I made meatloaf in pressure cooker. I don’t have Intant Pot brand. I used Farberware 8qt on steak/meat setting for 50 minutes for 3lbs of meat. Turned out perfectly. The sauce is amazing. For seasoning I used McCormick Grill mates, brown sugar and bourbon. Will definitely make this again.

  5. 5 stars
    Delicious!! I cooked it right on the rack without foil. It was a little hard to get out haha but it is soooo yummy and I like that all the fat wasn’t pooled up on the bottom of the meatloaf. I’m saving this recipe for sure.

    1. 5 stars
      You need the broth or water to cook just the meat too. I put the carrots and potatoes in the bottom of the pot with the cup of broth. The meat cooked well in 30 minutes but the carrots burned beyond eating. The potatoes were edible. Not sure if it’s because I have a Powerpot instead of an instant pot? More liquid the next time maybe?

  6. 5 stars
    Oh WOW! Just…WOW! Thank you Meatloaf Goddess Jennifer! Best meatloaf recipe ever! I did make a few tweaks but overall, it’s all yours. I substituted French fried onions for a small portion of the bread crumbs, added a little more brown sugar and worchestershire sauce and a dash of honey to the topping and doubled the amount of topping, because we love it so much. I used 2 lbs of hamburger and cooked for 35 mins but it needed an extra 15 mins… probably because of the shape and my use of a 6 qt IP. Thanks again!

  7. Wow! I’ve made many versions of meatloaf, but this is my final keeper! The topping was the cherry on top! We usually have ketchup with any meatloaf……nothing needed with this recipe! Thanks for sharing your recipe!

  8. 5 stars
    Just cooked this as my first meal in our instant pot and it turned out great! I had a little more than 2 lbs of meat so I cooked it for 45 minutes and it was perfect! It was delicious and all of my kids and my wife loved it too. We’ll be having this again! Thanks for the recipe.

  9. 4 stars
    Very unique recipe you have here. I tried it yesterday, and it was amazing. Though I must admit I used beef instead of ham since that was available and little less ketchup because I’m not a big fan of ketchup and thought 2/3 cups would just dominate the taste of all the other ingredients.

    1. Hamburger is the same thing as ground beef 🙂 this would definitely be interesting with ham though 😉

      1. 5 stars
        Yes! Use half ground ham and half ground beef-73/27 seems to work better than extra lean. Make exactly the same way. It’s amazing!

  10. 5 stars
    This is now my very favorite meatloaf recipe! My husband who is just so-so when it comes to meatloaf totally agrees…he loved it. I followed your recipe exactly, using my 6 qt. IP. I admit I was doubtful that the meatloaf would actually hold together to be able to slice it, but lo and behold IT DOES! Can’t imagine fixing it any other way now…and at 70, I’ve been cooking a l-o-n-g time. Thanks!

  11. 5 stars
    My husband requests this WEEKLY. We love it,,,,I never thought meatloaf in the IP would be good, but it’s amazing! Thank you!!

    1. 5 stars
      I cut the Recipe in half to fit the instapot mini (3 qt). It’s our favorite meat loaf recipe! Tonight I’m adding just a bit of chopped onion and a dash of liquid smoke for that deep flavor. Wish me luck!

  12. We love meatloaf, however, it was not done once I checked it. To finish cooking, I cooked it in the oven for 30 minutes. Next time instead of using the normal setting I will use high and try using less ground beef than called for. The new potatoes cooked perfect and to enhance their flavor, I used the sauté feature and sautéd them in butter using salt and pepper. I use limabeans for the vetgetable and put on the side of the meat loaf. They were good.

  13. 5 stars
    The whole family loved it. Even the picky eaters went back for seconds. I used crushed Corn Chex for the bread crumbs because I didn’t realize I was out of gluten free bread crumbs until I had already gotten started making it. It also required another five minutes of cooking time, but it was perfectly moist and delicious! I made mashed potatoes with the potatoes, and they had a great flavor from the drippings from the meatloaf. The family wants it again for dinner tomorrow! 🙂

  14. 5 stars
    I first made this meatloaf recipe in my Instant Pot and we loved it. However, husband really likes it baked in the oven so I have been making it that way for him and it is still hands down best meatloaf I have ever made (cooking for 50 years!). It is so full of flavor I will never try any other meatloaf recipe. When you find a winner you don’t look any further. We have it at least once a month. Thank you for this recipe!

  15. I have a very similar recipe I have used with my crock pot for several years. First time I made it I misread the directions and added the red meat sauce toppings in with the meat mixture. Everyone said it was the best meatloaf ever. Next time I made with with the sauce on top, as directed and it wasn’t as good, in my family’s opinion. So I went back to adding everything together. Happy mistake, for our family anyway. So I’m tempted to try this adding it all together. Your thoughts?

  16. 5 stars
    Just tried this with ground turkey, as my second ever Instapot meal, and my husband called it he best meatloaf he ever tasted.

  17. Wow! I am in love! We have always loved meat loaf but have had problems with other recipes being to loose so I couldn’t slice it for left over meat loaf sandwiches. I was amazed with the texture and the flavor. My husband ordered the instant pot for me for my birthday and I couldn’t wait to try this recipe. It turned out almost perfect-i had to cook it for an additional 10 minutes to get it the right temperature. Otherwise I followed the recipe exactly. Thank you for such a detailed description. I also put the potatoes and carrots in the bottom and they were delicious. Can’t wait to try other recipes!!! (My husband is encouraging me to slow down a bit as the fridge is full of left overs! Ha!) This appliance is definitely staying out on my counter top!💋

  18. 5 stars
    I just wanted you to know that I tried your meatloaf recipe and veggies for dinner last night and it was AWESOME! I woke up this morning craving a meatloaf sandwich…so I ate one.Heaven again! Thank you so much!!

  19. 5 stars
    Made this tonight and it turned out great! I snuck in some french fried onions . mmm mmm good! Love the consistency, the leftovers will make great sandwiches.
    Thanks for sharing.

  20. Using 1 cup of Quaker Gluten-free Oats in place of the bread crumbs would make the recipe more acceptable to those on a gluten-free diet.

  21. We’re gluten free and egg free. I. Eat I could just leave out the breadcrumbs maybe substitute potato chips and add some tomatoe paste and carry on with the cooking, hmmm thank you

  22. 5 stars
    Going to try this! Do you let the Juices from the meatloaf drop into the bottom of the Cooked and mix with water vegetables potatoes etc? If so how do you do that with it wrapped in foil?


    1. I make sure there is liquid in the bottom of the pressure cooker to steam the rest of the ingredients. Is that what you are asking David?

  23. 5 stars
    Tried this meatloaf recipe last night. It was delish! As I’m kinda new at pressure cooking, I’m always looking for recipes to try. I am going to try a ham tonight. Any suggestions?

  24. 5 stars
    I made this last night in my instant pot and it was amazing! My whole family loved it and my husband said it was the best meatloaf I’ve made. He said it had a good flavor and he liked the texture. The only thing that I did different was I left out the worcestershire sauce. I cooked in my instant pot for a total of 45 minutes (35 minutes and had to add 5 more minutes twice). My ground beef was about 2-1/2 lbs. I will be making this recipe again and again.

  25. 5 stars
    I just made this tonight and it was amazing! I used 1# ground beef for 22 minutes and finished under the broiler for a few minutes

  26. 5 stars
    OMG I made this last night and it has to be the best meatloaf I’ve ever tasted. The sauce is amazing and start to finish we had meatloaf in under 40 minutes. Moist, flavorful, there are no leftovers. Thank you for this great recipe, who knew you could co meatloaf in a pressure cooker.

  27. Hello, how can I adjust this recipe to make it gluten free (no Panko crumbs)? Do I need to add anything else or reduce other quantities?

    1. Making GF version of this tonight. There is a brand of GF breadcrumbs out there called Ian’s. I use them all the time. Alternatively, you can toast several slices of GF bread in the oven and then pulse in a food processor (or smash with a rolling pin). Make sure that the Worcestershire sauce is the GF version. Same with any ingredients in the sauce containing vinegar!

  28. 5 stars
    This recipe is the bomb and I adore it! Thank you for sharing it! This is one of the easiest and favorite meals of ours. We halved it (only 2 of us) and put half in the freezer for later. From freezer to instant pot was also a success.

  29. 5 stars
    This recipe is perfect as is and the cooking method is genius. My picky twin grandbabies ate everything on their plates. Thank you!

  30. 4 stars
    NOT sure what happened – after 15 minutes the broth was gone and the potatoes and carrots were starting to burn. I followed the recipe – but only 3rd time using the instant pot so wondering if I am just not sure how to use it.

    LOVED the flavor of the meatloaf after having to put it in the oven to finish 🙁

    1. Sounds like your instant pot didn’t seal right. Make sure the vent on top is set to seal, next make sure the rubber gasket inside is functioning properly. If that’s not it, you might need to contact the company and see if it’s defective.

  31. This meatloaf was delicious! I just got my IP this week and I’m very happy with it so far. I had to cook the meatloaf a little longer because it was a little over 2 lbs and I used a lot of potatoes. The potatoes and carrots did get mushy, but they tasted good. We did love the sauce on top, so good! I’m definitely gonna make this again. Thanks!

  32. 1 star
    I tried this last night using my 7″ spring form pan. I placed the meatloaf inside of it with tin foil. Unfortunately for me it was still raw in the middle after 37 minutes. I turned it back on for another 10 minutes and had to end up putting it in the oven… not sure what went wrong as I followed the instructions

    1. I beat the pan had something to do with it. I cook mine in tin foil or using a vegetable steamer. I would guess that more steam gets to these ingredients than using a pan. I also make sure there’s plenty of room on the sides on the meatloaf so it cooks evenly too.

      1. 5 stars
        I’ve made this in a push pan and had to cook it longer. I believe I had to cook it for 50 min in the pan. You always have to add time when you do PIP. I just use the foil method on the trivet now but its definitely the best meatloaf recipe.

  33. If I am only cooking for 2 people and want to cut the recipe in half (using 1lb of meat), how long should I cook as a total? Is it still the Manual + 35?

  34. 5 stars
    This was delicious! I cut the recipe in half and cooked for 22 minutes, it came out perfect. I absolutely will make this again. Loved the sauce on top.

  35. Tried this out and it came out just as good if it was cooked in the oven. The best part was cooking the potatoes,and carrots in the bottom supper cooked in one dish.

  36. Can this be made without a steamer basket? Just put it on top of trivet with extra foil under the meatloaf package?

    1. I put a bottom layer of potatoes. This keeps the meatloaf out of the liquids at the bottom of the pressure cooker. As long as you have something to keep it from sitting in that liquid you should be fine. I would think you could even put some balls of tin foil to create a stand if you needed to.

  37. 5 stars
    This was delicious and easy! Hardly any clean up! I used regular sized red potatoes and sliced them in quarters and/or sixths. So far, all the meat I have cooked in the Instant Pot has been so flavorful and moist. I put it in for the original 35 minutes the recipe called for and wasn’t sure if it was done so I put it back in for 3 more minutes which I think was a bit too much. Next time I’ll probably try 36 or 37 minutes. Recipe wasn’t written in the clearest manner, but this is a keeper!

    1. This recipe is definitely tough to explain because the shape and size of your meatloaf will determine the time it needs to cook. Now a days I always cook it at 35 minutes and top it with the remaining sauce in the oven on broil for about 5 minutes. Comes out perfect every single time.

      I’m glad you are enjoying it!

    2. 5 stars
      I have brain damage and directions are often difficult for me. I was planning on commenting when I haven’t even made it yet because of how wonderfully written this recipe is. I don’t have to re read and then stare at my ingredients for a long time to make sure everything matches and I can’t put into words what a good feeling it is to be able to move through a project so quickly again. All because of how thourough, perfectly explained and accompanied with photos so I can see my ingredients do match hers in the recipe. I can cook like I used to before the injury and I didn’t think it would ever be possible for me. Where I am very confused at now is this post about it not being written very clear. Maybe I am missing something then. What in the heck isn’t clear? Jennifer, thank you so much for taking the time and thought to write this out the way you did. I want to cry as I feel like I function in the kitchen like a normal person does. My guy is so nice and never complains about waiting three hours for a one hour dish. It will be nice to have him fed early enough for him to digest it in a healthy mannor now by following all your recipes, instead of my usual dinner served at bed time. I would hug you if you were reachable. Really, words can’t explain the feeling I have of competency all due to how perfectly written your recipes are. You are my kitchen angel!

  38. I’m still not clear on the water/broth. Your ingredients list 1 cup beef broth. In your Steps, it states 2 cups of beef broth/water. So am I putting 1 cup of beef broth in the meatloaf mixture and 2 cups of beef broth/water in the bottom of the pot? Please clarify this, as I would like to try this recipe this weekend. Thank you!!

    1. So sorry Lisa! That was a typo and it should only be 1 cup of water that goes in the bottom of the pressure cooker. I don’t ever put water or broth in my meatloaf recipe. I’ve corrected the post.

  39. 3 stars
    I made this tonight and unfortunately it was a huge flop. I definitely added way too much water but not sure where I messed up. At the top of the entry you list the Meatloaf ingredients and at the bottom of the list is 2c of broth or water. I was skeptical to add so much water (as I’ve never added water to my baked meatloaf recipe) but I went with it. I later read in the actual recipe written out towards the bottom of your entry it say 1c beef broth. So is water actually added to the meatloaf mixture, or is that the water you pour into the bottom of the IP? Both the meatloaf and veggies were complete mush. Also, I’m confused about the time. You said turn it on to manual (which is 30, on mine) and add 35 minutes…so that’s essentially 65 minutes total then? Sorry for so many questions. The meatloaf flavor was excellent so I really want to give this another shot!

    1. Holly,
      Thanks so much for your questions. I have updated the recipe a bit to explain more about why we put water or broth in the bottom on the pressure cooker. You must have a liquid in the bottom of the pressure cooker so it can create the steam to cook your meal. You can make this recipe with or without potatoes at the same time. I usually put the liquid in the pot first, then add a layer of potatoes, then set the rack (that comes with that pressure cooker) on top of the potatoes. This creates enough space between the liquid and the meatloaf so the meatloaf isn’t sitting in the liquid. It will become to soggy if it does. This is an AMAZING meatloaf recipe so I certainly hope you give it another try. I would cook it on high setting for 35 minutes in the pressure cooker. I always put it in the oven on a high temperature after the pressure cooker for an additional 5 minutes to caramelize the topping too. The red sauce on top almost comes out a bit sticky and full of flavor when you do that. Please, let me know how it goes for you.

  40. I haven’t cooked this yet, but I just wanted to say thanks anyway. You have just turned the lightbulb on in my head on my pressure cooker. I never thought to cook a meat loaf in mine, but when I saw your pin, it just hit me. Thanks, I will definitely give this a try!

  41. 4 stars
    1.) I have a meat loaf recipe for 3-4 pounds, guessing I would have to cut it back to 2 lbs ground meat.
    2.) To make it more Paleo/good carb friendly, I had Food processor processed zucchini in my meat loaf recipe.
    3.) To absorb extra liquid from zucchini, and to keep it carb friendly and healthier, I use almond flour and ground flax seed instead of any bread crumbs.
    4.) I have a silicone vegetable steamer, that might work even better.
    I will have to try this method, with my oven baked meatloaf recipe, and I’ll report the results.

  42. I made this tonight, and the meatloaf is delicious. I have never before put a small slice on my plate and gone back for more. A;so having it for lunch tomorrow. The ONLY thing I would do differently next time is make more sauce. The sauce is to die for! And I am not a sauce or meatloaf girl. Also, I used fresh green beans instead of carrots. Don’t care for carrots cooked! They were mushier sitting in the bottom with the potatoes and broth than I normally would cook them, but still delicious! Next time I will put them on a short rack above the potatoes, and the meatloaf on a taller rack above that! I wish there were more full stacked meal recipes for the PC. I LOVE making a whole meal that is not slow cooked or tastes all the same!! GREAT recipe……thank you!

  43. 4 stars
    I don’t have an instant pot but I do have a Fagor 8 in1 pot. I have a pressure cooker button and a steam button. I am thinking that this has to be PC and not steamed. just want to make sure I use the right button.


  44. 5 stars
    We had this tonight, and my family of 10 absolutely loved it! Thanks for the awesome recipe and instructions!

  45. 5 stars
    Delicious! My family loved it! I have the pickiest 3.5 year old son that refuses to try new things, but after coaxing ate more than he ever does! He’s so stubborn that he usually opts for bed without eating any dinner, thanks for the share!

  46. 5 stars
    This was delicious! Even my picky 3.5 year old ate it after being coaxed into trying it and he usually opts to go to bed without eating he’s so stubborn! My family loved it!

  47. Hi, would I need to adjust the cooking time if I only make a 1 lb meat loaf? 2 lbs is too much for my family of 3. Thanks!

  48. This is in my IP right now. I didn’t put the beef broth in the meatloaf mixture but did add it to the pot. Hoping this comes out good, will let you know ?

  49. I just ordered my instant pot so I have no experience yet. What if I wanted to make this recipe with only the meatloaf? I assume you have to add liquid tor being to issue, so how would you keep the meat from being mushy, for lack of better term?

    1. Let me rephrase that ( should have proof read before I hit submit). I assume you have to add liquid to bring up to pressure….

  50. Question – when you turn the IP to manual, it automatically sets to 30 – and your directions say to “turn on the manual button and add 25 minutes” – so this is a total of 55 minutes? Or rather, “turn to manual and adjust the time to 25 minutes” (total)?

    1. Excellent question Lisa. The manual button will usually bring up the last cooking time you used on it. This is what I’ve noticed on mine anyway. I cook rice all the time in my pressure cooker and I have it set for 3 minutes so when I hit the manual button it always has a number 3 come up. You want to add a total of 25 minutes so adjust the time down in your case.

    1. 5 stars
      The recipe calls for the cup of broth in bottom of pressure cooker with veggies. I just wanted to make the meat loaf and mistead directions and added organic beef broth to the meat mixture before cooking… was amazing! I thought it wouls turn out too watery and ut was so moist and flavorful. Great recipe.

      1. 5 stars
        I totally messed this up and it still turned out great! I was in a hurry and thought everything under “Meatloaf Ingredients” was supposed to go in the meatloaf, so I added the beef stock in there. Then I panicked when I figured out I was supposed to add them to the potatoes (I didn’t realize my carrots had gone bad so they got left out) and just cooked the potatoes in the oil and put the meatloaf on top – looking back I probably should have added some water to the potatoes. But everything turned out fine! The potatoes were plain but tasted great with either butter & salt or ketchup, and the meatloaf turned out great as well! I thought it would be too watery but it turned out fine. I did use oats instead of parmesan cheese since I didn’t realize I was out of parmesan too.

  51. I cooked this tonight and it was amazing! I adjusted and added 1 pound of ground sweet Italian sausage. I like pork and beef in meatloaf. It was so moist! My family loved the red sauce so much I had to make extra!

  52. I think I must have done something wrong, because I tried to leave a comment but now I don’t see it. I’ll try again. — My question is about the potatoes and carrots. Do they stay whole after 25 minutes at high pressure? I’ve had a vegetable failure this evening with a different recipe (not from here) — mush after only 3 minutes. It did include potatoes, but I think they were cut up smaller.

    I see your photo and those potatoes and carrots do look whole. But how cooked are they? We like our vegetables not too soft.

    1. I prefer my vegetables soft. This recipe may make them a bit too soft for you. I would cook the meatloaf first and then add the veggies in the last 5 minutes if you like them more crisp. That would be my suggestion.

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