When I heard about people making meatloaf in an Instant Pot, I just had to try it. I was really curious to see how the meat would hold up and if it stays together well. Follow along and see what I learned when making this Instant Pot Meatloaf recipe.
First, I found that you must use the rack that comes with the Instant Pot. It's used to raise items up from the bottom so you can add liquid to it and not have the meat sitting in the liquid.
I also found that using aluminum foil also makes it easier to transport the meat from the bowl to the rack, and when cooked, to the cooling platter. It keeps the liquid inside of the foil pretty well.
What ingredients are in this delicious Instant Pot Meatloaf recipe?
2 tbsp olive oil
1 small onion or ½ cup of onion chopped
½ of red pepper (finely chopped)
2 tsp of granulated garlic
Two tsp of oregano dried
2 lb of ground beef (we used organic beef)
1 egg
3 tbsp of tomato paste
¾ cup of frozen mixed veggies (defrosted) - string beans, carrots, corn, peas
2 tsp salt
1 tsp pepper
1 ½ cup of water
Topping: Ketchup (with sugar or without)
Tools:
Aluminum foil
Instant Pot
Rack from Instant Pot
Bowl to mix
How to make this delicious Instant Pot Meatloaf recipe?
Set the Instant Pot to saute. Heat the oil and add the onion, red pepper, granulated garlic, and oregano—Cook for 3 minutes or until tender and soft. Let cool and remove from the Instant Pot. Clean out the Instant Pot with a paper towel.
Add the rack and the water to the bottom of the instant pot.
Make a meatloaf foil tray. Fold an 18 x12 inch piece of foil together. Then, fold up the sides so that it makes about 12 x 9 size. When you fold up the side, it will help keep the meat's liquid.
In a bowl, add meat, add cooked onion, red pepper, granulated garlic, and oregano mix, add defrosted frozen mixed veggies, and add the salt pepper, tomato paste, and egg. Form it into a meatloaf shape.
Place the meatloaf into the foil tray. Then, place on the rack, secure the lid and move the pressure release valve to the Sealing position. Press Manual, select at high pressure 35 minutes.
When cooking completes, press Cancel and do a quick release. Lightly cover with a tea towel if it makes too much of a mess. Remove the meatloaf to a cutting board. Dump the liquid that may have pooled inside the aluminum foil. Add the ketchup to the top. Let stand for 10 minutes. Then, slice it into pieces.
Tips when making this recipe.
Make the aluminum tray before you mix the meat.
Have the rack ready to go.
Delicious Instant Pot Meatloaf Recipe
Notes
Tools:
Aluminum foil
Instant Pot
Rack from Instant Pot
Bowl to mix
Ingredients
- 2 tbsp olive oil
- 1 small onion or ½ cup of onion chopped
- ½ of red pepper (finely chopped)
- 2 tsp of granulated garlic
- 2 tsp of oregano dried
- 2 lb of ground beef (we used organic beef)
- 1 egg
- 3 tbsp of tomato paste
- ¾ cup of frozen mixed veggies (defrosted) - string beans, carrots, corn, peas
- 2 tsp salt
- 1 tsp pepper
- 1 ½ cup of water
- Topping: Ketchup (with sugar or without)
Instructions
- Set the Instant Pot to sauté. Heat the oil and add the onion, red pepper, granulated garlic, and oregano—Cook for 3 minutes or until tender and soft. Let cool and remove from the Instant Pot. Clean out the Instant Pot with a paper towel.
- Add the rack and the water to the bottom of the instant pot.
- Make a meatloaf foil tray. Fold an 18 x12 inch piece of foil together. Then, fold up the sides so that it makes about 12 x 9 size. When you fold up the side, it will help keep the meat's liquid.
- In a bowl, add meat, add cooked onion, red pepper, granulated garlic, and oregano mix, add defrosted frozen mixed veggies, and add the salt pepper, tomato paste, and egg. Form it into a meatloaf shape.
- Place the meatloaf into the foil tray. Then, place on the rack, secure the lid and move the pressure release valve to the Sealing position. Press Manual, select at high pressure 35 minutes.
- When cooking completes, press Cancel and do a quick release. Lightly cover with a tea towel if it makes too much of a mess. Remove the meatloaf to a cutting board. Dump the liquid that may have pooled inside the aluminum foil. Add the ketchup to the top. Let stand for 10 minutes. Then, slice it into pieces.
Nutrition Facts
Delicious Instant Pot Meatloaf Recipe
Serves: 6
| Amount Per Serving: 1 slice | ||
|---|---|---|
| Calories | 468.57 kcal | |
| % Daily Value* | ||
| Total Fat 35.61 g | 54.8% | |
| Saturated Fat 12.35 g | 61.8% | |
| Trans Fat 1.79 g | ||
| Cholesterol 134.01 mg | 44.7% | |
| Sodium 631.77 mg | 26.3% | |
| Total Carbohydrate 7.16 g | 2.4% | |
| Dietary Fiber 2.02 g | 8.1% | |
| Sugars 2.98 g | ||
| Protein 28.67 g | ||
| Vitamin A 5.16 % | Vitamin C 25.05 % | |
| Calcium 5.24 % | Iron 21.6 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sabrinas Organizing
Make the aluminum tray before you mix the meat.
Have the rack pulled out and ready to go.
Here’s what it looks like when it finished. Note: It did have a crack in it. I think I may have cooked it a little longer than it needed.
Below are a few more recipes I found online that talk about Instant Pot Meatloaf recipe. Feel free to check it out.
