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Instant Pot Meatloaf

The easiest Instant Pot Meatloaf that's not only effortless but incredibly delicious. Check out the step by step photos and helpful tips above.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 - 8 servings
Calories 607kcal



  • 3 Tbsp. olive oil
  • 1 cup chopped yellow onion
  • 1 Tbsp. minced garlic
  • 2 lbs ground sirloin or lean ground beef
  • 2 large eggs beaten
  • 1 cup fried onions such as French’s
  • ½ cup panko Japanese breadcrumbs
  • ¼ cup chopped green onions plus additional, for garnish
  • 3 Tbsp. ketchup
  • 1 Tbsp. whole grain mustard
  • 2 tsp. kosher salt
  • 1 tsp. pepper


  • ½ cup ketchup
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. molasses or brown sugar


  • In a food processor, pulse 1 cup fried onions until finely ground (should yield about ½ cup), set aside.
  • Set a 6-quart Instant Pot to saute; add olive oil.
  • When oil is hot, add onion. Cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in garlic; cook 1 minute more. Press “Cancel” to stop cooking process. Let cool slightly.
  • In a medium bowl, add beef, cooked onion mixture, eggs, ground fried onions, panko, green onions, ketchup, mustard, salt, and pepper. Gently stir together until well combined, but not overmixed.
  • Transfer mixture into a 7 to 8” springform pan. Gently press mixture to fill pan without packing it too tightly.
  • Add 1/2 cup water to Instant Pot; place trivet in Instant Pot. Place springform pan on trivet inside Instant Pot.
  • Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at High Pressure for 25 minutes.
  • After cooking is complete, let pressure release naturally for 10 minutes. After that, manually release the pressure by turning the Steam Release Valve to “venting.”
  • Carefully open Instant Pot lid to avoid dripping condensation on top of meatloaf. Carefully remove meatloaf from Instant Pot.
  • Preheat oven to Broil. Remove meatloaf from pan; place meatloaf on a baking sheet lined with aluminum foil.
  • In a small bowl, stir together ketchup, mustard, and molasses for topping. Spoon ketchup mixture on top of meatloaf; broil until glossy, about 5 minutes.
  • Garnish with green onions, and or fried onions, if desired.


  • Although you may typically prefer a fattier blend of beef, like ground chuck, lower fat beef is better for this recipe, since the meatloaf bakes in an enclosed pan.
  • Springform pans are easy to find online, or at your local home goods discount store.
  • For extra flavor, use a blend of meats, such as beef and veal, or beef and ground pork.
  • Substitute regular or Italian breadcrumbs for the panko, if desired.
  • Store-bought fried onions are pretty crispy; a food processor is the best tool to grind them.
  • If you don’t have a food processor, place the fried onions in a ziplock bag, and pound them with a rolling pin until finely crushed.
  • The meatloaf releases from the pan easily, but for extra insurance, line the bottom and sides of the pan with aluminum foil before adding the beef mixture.


Calories: 607kcal | Carbohydrates: 21g | Protein: 30g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 162mg | Sodium: 1181mg | Potassium: 632mg | Fiber: 1g | Sugar: 9g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 4mg