Instant Pot Meat Loaf

Total Time Prep: 15 min. + standing Cook: 45 min. + releasing
Yield 8 servings
Test Kitchen Approved
We have revamped our classic meat loaf into an Instant Pot meat loaf. This fast-cooking method seals in moisture and produces a tender loaf that is packed with a ton of flavor.

Ingredients

  • 1 cup soft bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup 2% milk
  • 1/4 cup finely chopped onion
  • 2 tablespoons ketchup
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried parsley flakes
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 pound bulk pork sausage
  • 1/4 cup barbecue sauce

Directions

  1. In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into an 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf.
  2. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes.
  3. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.

Nutrition Facts

1 piece: 315 calories, 21g fat (7g saturated fat), 131mg cholesterol, 678mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 25g protein.

I used to make this recipe a lot when my kids were growing up and I was working. It's easy to make and a family favorite. Several loaves can be made ahead and frozen for busy weeks. Thaw a loaf in the refrigerator overnight, and then it's ready to cook. —Kallee Krong-McCreery, Escondido, California
Recipe Creator
Community Cook

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