Best Damn Instant Pot Meatloaf
This easy and hands-off Instant Pot Meatloaf is juicy, tender, and coated with a caramelized ketchup glaze, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs ground beef (97% lean) Leaner meat reduces runoff grease; 85–90% works but expect more drippings.
- 3/4 cup panko breadcrumbs Or plain breadcrumbs (gluten-free panko if needed).
- 3/4 cup ketchup, divided 1/2 cup for the mix, 1/4 cup for glazing; swap with sugar-free ketchup if you want less sugar.
- 1 large egg Binder; beaten.
- 1/2 tsp seasoned salt Or 1/4 tsp salt + pinch of pepper.
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce Key for savory depth; soy sauce can substitute in a pinch.
Instructions
Preparation
- Lightly oil two mini loaf pans (or line with foil). Measure 1.5 cups of water for the Instant Pot.
- In a large bowl, add the ground beef, panko, beaten egg, seasoned salt, onion powder, garlic powder, Worcestershire sauce, and 1/2 cup ketchup. Mix very well, but avoid overworking.
- Divide the meat mixture into two equal portions and gently press each portion into a mini loaf pan.
Cooking
- Pour 1.5 cups of water into the Instant Pot liner and place the metal trivet inside.
- Place the filled mini loaf pans on the trivet. Secure the lid and cook on High Pressure for 25 minutes.
- When cook time completes, perform a quick release and carefully remove the lid.
Finishing
- Turn on your oven’s broiler. Remove the pans from the Instant Pot and pour out any drippings. Spread the remaining ketchup over each loaf and place pans under the broiler for about 5 minutes or until the glaze is bubbling.
- Let the loaves rest for about 5 minutes. Use two forks to coax each loaf out of its pan, slice, and serve.
Notes
If you need a gluten-free version, use GF panko or crushed GF crackers. For lower sodium, use low-sodium Worcestershire and less seasoned salt.