Instant Pot Meatloaf is super quick and easy to make and it is SO delicious. It cooks so much more quickly than an oven-baked meatloaf. There is a secret ingredient hiding inside and the sauce that gets smothered over the top? OUT OF THIS WORLD DELICIOUS.
Ok, it might be a little bit strange how excited I get about meatloaf, so take me or leave me as I am. I’ve swooned over my mom’s famous meatloaf recipe many times (because it is so so yummy) and now I have another to swoon over. The only downfall to my mom’s version is that it takes so long to bake. On busy nights, quick is sometimes so helpful.
I used all of the same ingredients from the original and adapted it to fit inside my trusty little Instant Pot. I cannot even tell you how delicious this recipe is. I thought I would never ever swoon over another loaf of meat again, but here I am. SWOONING.
If you have a pressure cooker and love making easy dinner recipes for your family, you have to give this one a try! No oven or loaf pan needed!
HOW TO MAKE INSTANT POT MEATLOAF
STEP 1
Coat a large piece of aluminum foil with cooking spray and set aside. In a large bowl, combine 2 pounds ground meat, Ritz crackers (<– SECRET INGREDIENT), egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until combined.
STEP 2
Place the meat mixture into the center of the prepared foil and form into a circle that is approximately 6 inches in diameter. Wrap the foil up and around the edges so no juices can escape.
Pour 1 1/2 cups of water into Instant Pot. Place the foil-wrapped meatloaf on trivet and lower into the pot.
Place the cover on the pot and set timer to 25 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
STEP 3
Approximately 15 minutes before the meatloaf is done cooking, make the sauce. In a small bowl, mix 3/4 cup ketchup, brown sugar, apricot preserves and Worcestershire sauce. Add mixture to a small saucepan and cook over medium-low heat, stirring occasionally, for 10 minutes or until meatloaf is done cooking.
STEP 4
When the meatloaf is done, let the pressure release naturally on the pot for 5 minutes then do a quick release and allow the float valve to drop.
Carefully remove the meatloaf from the pot by pulling up the trivet. Pour sauce over the top and let sit for 10 minutes before slicing and serving.
RECIPE NOTES
- To avoid an extra greasy meatloaf, use a leaner meat like ground turkey or even venison! Beef meatloaf is incredible, but I promise the flavor is still super amazing no matter which type of meat you use in the recipe.
- Let the meatloaf rest for 15 minutes after it comes out of the oven. If you slice into it too soon, it may fall apart.
- The apricot preserves in the sauce MAKES the sauce, but if you don’t have it on hand grape or cherry jelly or jam are great replacements!
- And speaking of sauce, DON’T SKIP IT. It’s that amazing.
- It pains me to say this because the Ritz crackers are the secret ingredient in this recipe, but if you want a gluten free recipe replace the crackers with very finely chopped cauliflower. Still delish!
WHAT MEAT IS BEST FOR MEATLOAF
This recipe works best with a leaner meat such as turkey, venison or a super lean beef (like 90/10 ground beef). The fattier the meat is, the more likely you will encounter grease issues. The lean meat will not take away from the flavor AT ALL, I promise. It’s the magic of this recipe!
WHAT TO SERVE AS A SIDE DISH
- Delicious, buttery red potatoes made in an Instant Pot are covered in a garlic lemon sauce. They cook quickly in your pressure cooker, freeing up space on your stove top. Great side dish recipe for your next holiday meal or intimate weeknight dinner!
- Roasted Sweet Potatoes are an easy and delicious side for any meal! They taste better than regular French fries and are a great healthy lunch, snack or side dish. Whole30 compliant, too.
- Enjoy asparagus when it is baked in the oven for a few minutes and topped with a delicious, savory balsamic butter sauce. It cooks to perfection every time and makes the perfect side dish for any meal.
- Comforting and gooey, smooth and creamy, this baked mac and cheese recipe cooks perfectly every time. Great as a holiday side or weekday main dish. Kids and adults alike with devour this creamy meal
- Grilled Cabbage Steaks – Make grilled cabbage to the next level by making cabbage steaks! Top them with shaved Parmesan cheese, bbq sauce or just a simple pat of butter. Serve alongside any summer meal for the absolute perfect healthy side dish!
Instant Pot Meatloaf
Equipment
- Pressure Cooker
Ingredients
MEATLOAF
- 2 lbs lean ground beef or ground turkey
- 1 cup Ritz crackers crushed
- 1 egg beaten
- 1 cup milk
- 1/2 cup ketchup
- 1/3 cup onion finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
SAUCE
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apricot preserves
- 1 tbsp Worcestershire sauce
Instructions
- Coat a large piece of aluminum foil with cooking spray and set aside. In a large bowl, combine the ground beef, crackers, egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until combined.
- Place the mixture into the center of the prepared foil and form into a circle that is approximately 6 inches in diameter. Wrap the foil up and around the edges so no juices can escape.
- Pour 1 1/2 cups of water into Instant Pot. Place the foil-wrapped meatloaf on trivet and lower into the pot.
- Place the cover on the pot and set timer to 25 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
- Approximately 15 minutes before the meatloaf is done cooking, make the sauce. In a small saucepan, combine 3/4 cup ketchup, brown sugar, apricot preserves and Worcestershire sauce. Cook over medium-low heat, stirring occasionally, for 10 minutes or until meatloaf is done cooking.
- When the meatloaf is done, let the pressure release naturally on the pot for 5 minutes then do a quick release and allow the float valve to drop.
- Carefully remove the meatloaf from the pot by pulling up the trivet. Pour sauce over the top and let sit for 10 minutes before slicing and serving.
Notes
Let the meatloaf rest for 15 minutes after it comes out of the oven. If you slice into it too soon, it may fall apart.
The apricot preserves in the sauce MAKES the sauce, but if you don’t have it on hand grape or cherry jelly or jam are great replacements!And speaking of sauce, DON’T SKIP IT. It’s that amazing.
It pains me to say this because the Ritz crackers are the secret ingredient in this recipe, but if you want a gluten free recipe replace the crackers with very finely chopped cauliflower. Still delish!
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