Instant Pot Meatloaf The Southern Soul Food Way
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If you grew up on soul food Sundays, then you already know meatloaf wasn’t just dinner. It was a whole experience! Moist, flavorful, and smothered in a sweet-and-savory glaze, it was the kind of meal that brought everybody to the table.
Now, I’m bringing that same Black folks’ meatloaf magic into the modern kitchen with the help of the Instant Pot. Yes, ma’am, you can get that same tender, juicy, stick-to-your-ribs flavor in a fraction of the time!
What size loaf pan do you need for Instant Pot meatloaf?
Instant Pot loaf pans are the perfect size for this recipe (6″ W x 2″ H). They typically come in a set of two, allowing you to fit them side by side in the inner pot. You can even stack multiple meatloaves in loaf pans by using a second trivet rack as a top shelf. This way, you can position two pans on the bottom rack and one or two additional pans above on the top shelf!
If you don’t have a loaf pan, no problem! Alternatively, you can shape the meatloaf using a piece of foil, wrapping it around like a boat. Make sure the foil extends above the meatloaf on all sides but does not cover the top of the loaf.
How to cook meatloaf in the Instant Pot
This Instant Pot version of soul food meatloaf is everything you love about the Southern classic: seasoned to perfection, loaded with aromatic onions and peppers, and finished with a caramelized ketchup glaze that hits every note.
Start by sautéing the garlic, onions, and bell peppers in butter using the Instant Pot’s quick sauté setting with the lid off. Next, prepare the meatloaf mixture by combining the well-seasoned ground beef with breadcrumbs, an egg, milk, Worcestershire sauce, and the sautéed onions and bell peppers, just like mom would do.
Shape the flavorful mixture into a loaf and place it on the Instant Pot trivet rack for easy lifting in and out of the pot. Pour 1 cup of water into the inner pot and then set the trivet with the meatloaf inside. Pressure cook, slice, serve, and enjoy!
How long do you cook meatloaf in the Instant Pot?
Making meatloaf in the Instant Pot is quick, convenient, and still packed with love, just like Mama used to make—only faster! Instead of spending an hour preparing meatloaf in the oven, you can pressure-cook a perfect meatloaf in just 35 minutes using the Instant Pot. This is ideal for busy weeknights, lazy Sundays, or any time you crave a taste of home without the need to preheat and monitor the oven.
How to make meatloaf tender in the Instant Pot
Meatloaf stays tender in the Instant Pot thanks to its moist cooking environment and the right balance of ingredients. The sealed pressure cooks the meatloaf with steam, locking in moisture so it doesn’t dry out like it might in a conventional oven.
On top of that, using a mix of breadcrumbs soaked in milk and an egg helps bind the meat while keeping it soft and juicy. The fat content in ground beef (ideally 80/20) also plays a significant role, as it melts into the loaf as it cooks, infusing every bite with flavor and tenderness.
When preparing meatloaf the soul food way, several key ingredients enhance the dish’s tenderness. Including those onions and bell peppers sautéed in butter, and Worcestershire sauce, which all add moisture and create a softened texture. The result? A soul food meatloaf that’s fork-tender, full of flavor, and anything but dry!
Does the meat need to be submerged in the pressure cooker?
Most meats, including meatloaf, do not require submersion in liquid in the Instant Pot. However, to create the pressure needed for cooking this recipe, add 1 cup of water below the trivet rack in the pot.
Should you cover the meatloaf?
Leaving the meatloaf uncovered is perfectly fine and even preferred when using a pressure cooker. Covering it would act like a tent, trapping heat and steam and preventing the meatloaf from drying out. However, this extra step is unnecessary because pressure cooking already ensures the meat’s optimal moisture retention.
How to get meatloaf out of the pan
Use an oven mitt and the handles of the trivet rack to carefully lift the hot meatloaf pans from the Instant Pot. To remove the meatloaf from the loaf pan, use a spatula to lift and slide it out. Avoid turning the pre-greased loaf pan upside down, as this may spoil the presentation of the ketchup glaze on top.
How to store leftover meatloaf
To keep meatloaf fresh, store it in the fridge, where it will last for 3 to 5 days. If you want to save it in the freezer, wrap it tightly in foil and then place it in a freezer bag before storing it in the freezer. This will keep the meatloaf safe and fresh for up to 3 months.
More Instant Pot recipes to go with meatloaf
Serve this meatloaf recipe with all your favorite sides. Here are some Southern classics you can make with that same savory soulfulness, but in half the time: Instant Pot mac and cheese, Instant Pot cabbage, or mashed potatoes for a complete soul food experience.
Equipment
- Instant Pot electric pressure cooker
- Instant Pot loaf pans 6" W x 2" H
- Instant Pot trivet rack
Ingredients
- 2 pounds ground beef 80/20
- 1 tablespoon seasoning salt your favorite all-purpose seasoning salt
- 1 cup water
- ¾ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- ½ cup bell pepper diced
- 1 cup yellow onion diced
- 1 cup bread crumbs Panko bread crumbs
- ¾ cup milk
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1 teaspoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon basil dried
- 1 tablespoon parsley dried
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Season the ground beef with the all-purpose seasoning salt and set it aside.
- Add the ketchup and brown sugar to a small bowl and stir until the sugar dissolves. Set the ketchup mixture aside.
- Open the Instant Pot and turn on the sauté setting for 5 minutes. (You may not need the full 5 minutes for the sauté.)
- Keep the lid off and add the butter, onion, bell peppers, and garlic to the stainless-steel inner pot.
- Sauté the vegetables in the butter for about 2 minutes or until the onions and peppers have softened.
- Turn off the sauté setting and remove the inner pot with the onion and bell pepper mixture from the heat.
- In a large bowl, mix the bread crumbs and the milk.
- Then mix in the egg, Worcestershire sauce, onion powder, thyme, basil, parsley, paprika, pepper, and the sautéed vegetables.
- Gently mix the seasoned ground beef into the other ingredients until all the ingredients are well combined. (You can do the mixing by kneading with your hands, stirring by hand, or with a stand mixer on low.)
- Form a loaf with the ground beef meat mixture and place it in a pre-greased loaf pan that fits inside the Instant Pot inner pot. Or place the meatloaf on a piece of greased aluminum foil that you wrap around it like a boat. The foil should come above the meatloaf on all sides but not cover the top of the loaf. Pro tip: You can make multiple meatloaves and place them side by side or stacked in the Instant Pot. If you have multiple trivet racks, you can use another one as a shelf to stack!
- Spoon or brush the top of the meatloaf with the set-aside ketchup glaze.
- Place the meatloaf in the loaf pans (or foil-wrapped meatloaf) onto the trivet rack.
- Pour the water into the inner pot, then use the trivet rack handles to set the trivet with the meatloaf inside.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 35 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Use an oven mitt to remove the meatloaf from the pot, lifting it out with the trivet handles. Then slice, serve, and enjoy!
Video
Nutrition
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THANK YOU, I made it this way, and it was flavorful and juicy in under an hour!
Thank you Shaundra! Your recipes are AWESOMe.
Can you make this meatloaf using ground turkey? What can be added to counter dryness?
Adding 1/4 cup of chicken or beef broth to this recipe with ground turkey can help reduce the dryness of the poultry.