This is a convenient meal to make, as it doesn’t call for anything fancy. The flavors are traditional and comforting, and you can adjust it to make it your own. BBQ sauce give this meatloaf some extra zip and sweetness. It’s a game changer for sure. Making dinner never been easier. Even pickiest eater asked for seconds of the meatloaf. Leftovers are always delightful when served as meatloaf sandwiches. It also freezes well, so if you don’t need as many servings, you can always freeze some to have a quick dinner for later.
Instant Pot Meatloaf Recipe
- 2 lbs ground beef
- 1/2 cup bread crumbs
- 1/3 cup milk
- 2 eggs
- 1/3 cup ketchup (or BBQ sauce)
- 1/2 cup onion (finely chopped or grated on a cheese grater)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp smoked paprika (optional)
- 1/2 tsp oregano
- 1/4 tsp thyme
- 2 tbsp chives, chopped (or parsley, dried or fresh)
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/3 cup ketchup
- 1/3 cup BBQ sauce
- 1 tbsp yellow mustard
- 1 tbsp brown sugar to add sweetness (optional)
Add all of the meatloaf ingredients to a large bowl and use your fingertips to lightly combine thoroughly. Place mixture onto a piece of heavy duty foil and shape the meat into a loaf of even thickness. Try not to make it too a thick. If it’s too thick you will need to cook it longer. Fold the sides of the foil up to make a bowl shape. Lift the meatloaf in the foil bowl into the pot and set on the trivet. Make sure there is a little room around it for the steam to circulate.
Place the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button, or dial and then the + or – button or dial to select 30 minutes. While the meatloaf cooking, mix up the topping by adding the ketchup, BBQ sauce, mustard and brown sugar, if using, in a bowl. Set aside. When the cook cycle ends, turn off the pot and let it sit for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position and do a Quick Release of the remaining steam. When the pin in the lid drops down, open it and get a meat thermometer and take the temperature of the meatloaf. Beef should be 160°, turkey should be 165°.
If it isn’t done, put the lid back on and set time for another 10 minutes and cook it longer. Get a turkey baster and a baking sheet pan. Use the turkey baster to suction out most of the drippings so that when you lift the meatloaf out of the pot, hot drippings won’t spill on you. Just put them in a coffee cup or a bowl. Lift the foil with the meatloaf on it out of the pot and onto the baking sheet pan. Spread the topping on the meatloaf and put under the broiler at 425° until it’s caramelized to your liking. Allow the meatloaf 8-10 minutes of standing time before slicing and serving.