How to Make Homestyle Meatloaf in an Instant Pot

Instant Pot Meatloaf is everything you loved about your Grandmother’s meatloaf, with a zippier sauce and easier cooking method!

Meatloaf is a classic American favorite recipe. It’s comfort food at its finest.

Pair it with a side of mashed potatoes and it’s like being wrapped in a blanket by a warm fire on a cold day.

When making it in an oven the time and attention required can take longer than possible on a busy weeknight.

This Instant Pot Meatloaf recipe takes care of that!

Jump to:

• Home-Style Instant Pot Meatloaf
• Recipe Ingredients 
• How to Make it Gluten-Free?
• How Long Does it Take to Make?
• Special Equipment You’ll Need 
• Pro Tip for Easy Removal of the Meatloaf from the Instant Pot
• How to Make Instant Pot Meatloaf – Step by Step:
• Recipe

A blend of ground meat and some exciting spices, this satisfying main dish becomes an exciting recipe for the dinner table.

Want to know a secret that makes it EVEN better?

Making it in the Instant Pot! Pressure cooking the meatloaf makes quick work of dinner prep.

It’s on the table in about 90 minutes with only 15 minutes of your personal time!

No Instant Pot? No worries! Try my Taco Meatloaf cooked in a conventional oven (the recipe makes 2 too!)

Home-Style Instant Pot Meatloaf

This recipe is from The “I Love My Instant Pot” Gluten-Free Recipe Book” by Michelle Fagone.

This pressure cooker meatloaf does not disappoint.

The meatloaf has a blend of ground beef and ground pork with wonderful spices. 

A tangy glaze creates a moist flavorful meatloaf in 35 minutes actual cooking time.

This meatloaf recipe is perfect for anyone. Both those gluten-free and gluten-eaters can easily make the recipe for their needs.

Recipe Ingredients 

The combination of ingredients are key to make this comfort food something exciting.

• Ground beef
• Ground pork
• Chopped onions and
• Red bell pepper
• Eggs
• Tomato sauce
• Spices including smoked paprika and Italian seasoning
• Old fashioned (non instant) rolled oats are the binder instead of traditional bread crumbs

Check the recipe card below for all the ingredients (also shown in the photo above)!

TIME SAVING TIP: use a mini chopper to prep the onion and red pepper.

Want to lighten it up? Consider swapping ground turkey for either the ground beef or ground pork

How to Make it Gluten-Free?

This meatloaf recipe uses old fashioned oats for the binder instead of traditional breadcrumbs.

It also uses Tamari which is a gluten-free version of soy sauce.

An important note on oats for those gluten-free: oats themselves do not contain gluten. However the way they are grown can introduce gluten. Always select oats marked ‘gluten-free’ for your recipes if following a gluten-free diet for medical need.

How Long Does it Take to Make?

Total time including the Instant Pot coming to pressure would be (estimated) 90 minutes.

Here’s the time breakdown:

• It takes about 15 minutes to create the meatloaf 
• 35 minutes cooking time
• The meatloaf then has a 10-minute natural release
• Followed by 10-20 minutes sitting at room temperature

NOTE: Allowing the meatloaf to sit closer to 20 minutes to cool allows the slices to be released intact.

Total time including the Instant Pot coming to pressure would be (estimated) 90 minutes.

Special Equipment You’ll Need 

• An Instant Pot (linked to the one I use)
• A 7-cup glass bowl (linked to the one I purchased for this recipe and is shown in the photos)

Pro Tip for Easy Removal of the Meatloaf from the Instant Pot

When the cooking and release cycles are over, there is still steam present after opening the Instant Pot. The glass bowl will also be hot.

Use a kitchen towel. I allowed the steam to clear for a few minutes then used a kitchen towel to safely grab both sides. There isn’t much space between the sides of the bowl and the Instant Pot. This makes grabbing with oven mitts trickier.

Homemade foil sling. Another option is to create a homemade foil sling. The instructions can be found in this Instant Pot Cheesecake recipe card. 

The sling is used to lower the meatloaf into the Instant Pot and out when it is done. NOTE: the sling stays in the Instant Pot during cooking.

How to Make Instant Pot Meatloaf – Step by Step:

For a detailed printable recipe, refer to the recipe card at the end of the blog post.

• Combine the glaze ingredients in a bowl and set aside (photo 1).
• In a large bowl combine all the meatloaf ingredients (photos 2) with your hands (photo 3).
• Gather a 7-cup glass bowl, the meatloaf and glaze (photo 4).

• Form a ball and flatten the top of the meatloaf. Place the meatloaf in a 7-cup glass bowl (used instead of a traditional loaf pan) and brush the meatloaf on top with half of the glaze (photo 5).
• Add the water to the Instant Pot and insert the steaming rack (photo 6).
• Place the glass bowl with the meatloaf on the rack (photo 7). Lock the lid.

• Press the ‘MEAT’ button and cook on High Pressure for 35 minutes (the default time).
• When the cooking completes, allow a NATURAL RELEASE of pressure for 10 minutes. Follow with a QUICK RELEASE of any remaining pressure.

• Unlock the lid and carefully remove the bowl with the meatloaf (note: it will be hot and steam will be present). Grab the bowl from two sides with a kitchen towel to lift the meatloaf out.
• Allow it to cool 10-20 minutes.

Note: I found after cooling for 10 minutes it was still very hot toward the bottom. The slices did not come out fully intact either. Letting it cool a full 20 minutes is recommended.

• Gently pour out any excess liquid/fat. Brush on the remaining glaze.

Slice and serve the meatloaf.

More Instant Pot recipes you’ll love:

• Creamy Mushroom Instant Pot Pot Roast
• Instant Pot Mac and Cheese with Green Chilies
• Jambalaya Recipe in the Instant Pot: Quick & Easy Comfort Food
• Instant Pot Smoked Paprika & Garlic Chicken Legs
• Mashed Instant Pot Sweet Potatoes
• Vegetable Beef Soup

Recipe

Disclosure: I received a copy of ‘I Love My Instant Pot Gluten-Free Recipe Book’ for the purpose of review. All opinions are my own. Originally published: November 4, 2018