Instant Pot Meat Loaf

Instant Pot meat loaf captures all the flavor of a traditional meat loaf, yet it’s so easy to make. That’s why it’s one of our favorite Instant Pot recipes.

Electric pressure cookers work by trapping steam inside the chamber. All that steam keeps the meat loaf moist as it cooks, so it turns out juicy and tender. If you don’t have an Instant Pot, don’t worry. We’ve also got instructions for how to make this recipe in the oven.

Ingredients for Instant Pot Meat Loaf

TMB STUDIO

• Ground beef and sausage: We combine 90% lean ground beef and bulk pork sausage for meat loaf. The sausage contributes just the right amount of fat to keep the loaf juicy, while adding a ton of flavor.
• Eggs and milk: These ingredients help to bind the meat loaf so it holds together as it cooks, ensuring it won’t fall apart when you slice it. For a dairy-free meat loaf, use chicken, beef or vegetable broth instead of milk.
• Soft bread crumbs: Bread crumbs are another binding ingredient. They absorb moisture from the eggs and milk to help the loaf hold its shape. If you prefer, you can substitute oatmeal or seasoned bread crumbs.
• Onion: Finely chopped onion makes the meat loaf taste great, and it’s also doing some important work behind the scenes. Onions contain over 80% water, so they help keep the loaf juicy as it cooks. You can finely chop the onion on a cutting board, or use a box grater to ensure the pieces are extra small.
• Barbecue sauce: We keep our loaf dressing simple here and call for prepared barbecue sauce. The best barbecue sauce depends on your preferences, so choose the one you think tastes best.

Directions

Step 1: Mix the meat loaf

TMB STUDIO

In a large bowl, combine the soft bread crumbs, eggs, milk, onion, ketchup, seasoned salt, and dried parsley flakes. Add the ground beef and pork sausage. Mix lightly but thoroughly.

Step 2: Form the meat loaf

TMB STUDIO

On a 12×8-inch piece of aluminum foil, shape the meat mixture into an 8×5-inch loaf. Bring the foil up around the sides of the loaf, but do not cover the top of the loaf.

Editor’s Tip: Do your best to make the loaf the same thickness throughout. Uneven loaves may not cook consistently throughout.

Step 3: Pressure-cook the meat loaf

TMB STUDIO

Place a trivet insert inside a 6-quart electric pressure cooker. Add 1 cup water.

Place the foil-wrapped loaf on the trivet. Lock the lid, and close the pressure-release valve. Pressure-cook on high for 45 minutes. Let the pressure release naturally for 10 minutes. Then, quick-release any remaining pressure. A thermometer inserted into the meat loaf should read at least 160°F.

Editor’s Tip: Cook time may vary depending on the electric pressure cooker brand. If the internal temperature does not register at least 160°, continue to pressure-cook the meat loaf in five-minute intervals. Alternatively, you can finish cooking the loaf in a 350° oven.

Step 4: Add the barbecue sauce

TMB STUDIO

Remove the meat loaf from the pressure cooker. Brush it with the barbecue sauce. Let stand for 10 minutes. Remove the foil. Slice and serve.

Editor’s Tip: Looking for the browned look of a classic meat loaf? Pop the meat loaf under the broiler after adding the barbecue sauce. The sugars will caramelize within a few minutes, adding a gorgeous glazed look. Then, let the meat loaf stand as directed above.

Recipe Variations

TMB STUDIO

• Add a glaze: Skip the barbecue sauce, and add a ketchup glaze—maybe the one we use in this glazed meat loaf recipe.
• Give it a fun twist: There are so many ways to make meat loaf. Try making meat loaf with venison, or go vintage with a ham loaf. You can also add seasonings to turn meat loaf into gyro meat loaf or meat loaf cordon blue.
• Make it stuffed: Stuff the meat loaf with cheese or vegetables to add variety. Get inspired with these stuffed meat loaf ideas.

How to Store Instant Pot Meat Loaf

To store the whole loaf, let it cool completely, then wrap it tightly in plastic wrap. Store it in the fridge for three to four days. To reheat, unwrap the loaf, and transfer it to an oven-safe dish. Cook in a 350° oven until a thermometer inserted in the center reads 165°, about 30 minutes.

To store individual portions, slice the meat loaf to the desired thickness, and let cool. Store the slices in a container with a tightly fitted lid in the fridge for three to four days. Reheat meat loaf slices in the microwave until heated through.

How to Freeze Instant Pot Meat Loaf

To freeze the whole loaf, wrap the cooled meat loaf in foil. Store it in a freezer-safe bag in the freezer up to three months. To freeze the individual slices, wrap each cooled slice individually, and store them in a freezer-safe bag in the freezer up to three months. Thaw in the refrigerator overnight before reheating.

Instant Pot Meat Loaf Tips

TMB STUDIO

Why does Instant Pot meat loaf fall apart?

There are several factors why Instant Pot meat loaf may fall apart. Having the right proportion of binding agents is essential. In this recipe, the combination of eggs, milk and bread crumbs helps the meat stay together as it cooks. Handling the meat loaf with care is also important when mixing and shaping it. Overworked ground meat becomes tough as it cooks, creating a dry, crumbly texture. Finally, you should let the meat loaf rest before slicing. Resting allows the juices to redistribute and helps the loaf stay together, so it won’t fall apart while slicing. Try using a serrated knife if you’re having trouble cutting the loaf without squishing it.

Can you make this meat loaf recipe in the oven instead?

Yes, you can make Instant Pot meat loaf in the oven. Preheat the oven to 350°. Shape the meat mixture into a loaf, and transfer it to a foil-lined rimmed baking pan. Bake for one hour. Brush the barbecue sauce onto the loaf. Continue baking until a thermometer reads 160°, 15 to 20 minutes longer. Let stand for 10 minutes before slicing.

What should you serve with Instant Pot meat loaf?

Meat loaf is a classic dish that’s perfect for a weeknight meal. Accompany yours with some of our favorite meat loaf sides like mashed potatoes, sauteed peas or honey-glazed carrots.

Why does Instant Pot meat loaf turn out tough?

Instant Pot meat loaf may turn out tough if it doesn’t contain enough fat, which typically comes from the ground meat you use. The Instant Pot cooks the meat quickly, which can make a lower-fat beef dry out and turn tough. However, the sausage in this Instant Pot meat loaf recipe should contain enough fat to keep the meat loaf moist. If you use a lower-fat sausage mixture, consider using a higher-fat beef, such as 80/20 ground beef.

How can you tell when Instant Pot meat loaf is done cooking?

Meat loaf is done cooking when an instant-read meat thermometer inserted in the center reads at least 160°. Let the loaf rest before cutting. It may still look slightly pink, but that’s OK as long as the temperature has reached 160°.