EASY Instant Pot Meatloaf Recipe

By Kathy C.

Ingredients

• Instant Pot Meatloaf Recipe Red Meatloaf Sauce Ingredients:
• 2 lbs hamburger
• 1 1/2 cups of Panko crumbs (you can use any bread crumbs)
• 1 cup Parmesan Cheese
• 4 large eggs
• 1 clove garlic, minced
• 1 tsp of McCormick's Montreal Steak Seasoning
• 1 tsp salt
• 1 tsp pepper
• 1 cup beef broth
• 5 tsp brown sugar
• 2/3 cup of ketchup
• 1 tbs dry mustard
• 2 tsp Worcestershire sauce
• 10 small potatoes, washed and quartered
• a small bag of peeled carrots
• 2 onions peeled and quartered

Details

Preparation time 5mins
Cooking time 35mins
Adapted from mommysmemorandum.com

Preparation

Step 1

1. Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
2. Combine the Red Meatloaf Sauce ingredients in a separate bowl. You'll want to mix until the brown sugar incorporates into the rest of the ingredients.
3. Using the Saute button on the Instant Pot, heat Instant Pot for one minute.
4. Add 2 Tablespoons of olive oil to the Instant Pot.
5. Add potatoes, onions and carrots.
6. Sprinkle with salt and pepper to taste.
7. Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil.
8. Add 1 cup of beef broth and turn the pressure cooker off.
9. You will need to create a platform for the meatloaf. You can use aluminum foil (poke a few holes in it to allow juices to drain), or if you have room, I use the grill rack that came with my instant pot. You just need something to cradle around the meat and hold it in place, and that has handles that are on the edge so you can lift the meatloaf out of the instant pot when done.
10. Once you have your platform on top of the potatoes and carrots, shape your meatloaf. It will need to be round, and there should be spacing between the edges of the meatloaf and the instant pot. I use the rack that came with the Instant Pot and just adjust my potatoes, carrots, and onions to make it fit!
11. Spread half of the Red Meatloaf Sauce on top of the meatloaf. You'll use the other half when the meatloaf finishes cooking. Sometimes my family asks for "lots of sticky sauce"--don't be afraid to double the recipe. When I do this, I just make one batch of sauce and pour it on the meatloaf prior to cooking and then another batch and pour it over the meatloaf before it goes under the broiler. It's up to you and your taste preference. We love the sauce!
12. Put the lid on the Instant Pot, with the vent sealed.
13. Turn the manual button on and add 25-minutes.
14. When the timer dings, do a quick release with the steam button.
15. Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer). Depending on the size and shape, you may need to seal it back and cook another 2 minutes.
16. Remove meatloaf and place on a cookie sheet. We're about to make that meatloaf topping ooey-gooey.
17. Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes. Don't leave the room because it will burn quickly. Just enough time to caramelize the topping.
18. While your meatloaf is under the broiler, remove the potatoes and carrots. Go ahead, taste one, all the juices from the meatloaf make these taste amazing.

Notes:
The potatoes and carrots are soooo good have a ton of flavor from beef broth and juices from the meatloaf. Oh, my goodness they are delicious!
It is moist and holds the slices well; making it perfect for leftover meatloaf sandwiches!
This Instant Pot Meatloaf is seriously so good that my family asks for it a few times a week. It's easy enough that I make it happen--after all, it's one of my favorite meals too!
Keep a few things in mind...use as close to 2 pounds of meat as you can. The more narrow and tall your pressure cooker meatloaf is the longer it will need to cook. I make mine wide--as wide as the instant pot with an allowance of about ½-inch all the way around.