Instant Pot Meatloaf

My Grandma made the best meatloaf ever and it became one of my top 5 favorite meals. Still to this day, love me some meatloaf. Add mashed potatoes and corn and I’m in Nebraska girl heaven.

Prep time: 10 min  |  Cook time: 25-35 min  |  Total: 45 min



2 lbs lean ground beef

1 cup breadcrumbs

2 eggs

1/2 cup onion, diced

2 teaspoons garlic powder

2 teaspoons dried parsley

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon mustard

1 Tablespoon brown sugar

1/4 cup ketchup

1 cup chicken broth for the bottom of the instant pot (vegetable or beef are fine too)


2 Tablespoons Brown Sugar

2 Tablespoons mustard

1/3 cup Ketchup


  1. Combine the ingredients for the meatloaf (minus the topping and chicken broth) in a large bowl until fully combined. (use your hands, it’s easier)
  2. Shape the meat mixture into a loaf and place on a piece of aluminum foil. Shape the tinfoil up and around the edges of the meatloaf. Place the rack in the instant pot then pour the chicken broth into the pot. Place the meatloaf on top of the rack and secure lid.
  3. Make sure the vent/steam release is closed and set to manual mode for 30 minutes. Once finished cooking, use the quick release method to let the steam escape.
  4. Lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized. Watch carefully, it can burn quickly.
  5. Remove from oven, let sit for a couple minutes, then cut and serve!


You can make this in the oven too, just place in a baking dish and bake at 350 degrees for 90 minutes to 2 hours.