This traditional meatloaf recipe features flavorful seasonings, ground beef, and a touch of garlic. It cooks up quickly in the Instant Pot.
Although this meatloaf might be old fashioned in name, there is nothing old fashioned about this delicious recipe.
Meatloaf is one of those dinners I remember the most as a young child. We always enjoyed next to a delicious plate of mashed potatoes, a salad, and sometimes even topped with gravy. My siblings would smother ketchup all over the plate, asking for seconds and sometimes, even thirds.
Thirty years later, it still remains one of the most treasured recipes in our household, with all five kids devouring it in a matter of minutes. While some smother ketchup on each slice, others are generous with the A1 sauce.
Leftovers are always delightful when served as meatloaf sandwiches. Just the word “meatloaf” makes me want to drop everything just to eat. Yum!
Traditional Meatloaf in the Instant Pot
Typical meatloaf recipes require a 30-45 minute bake in the oven – perhaps even longer. Here in Arizona, the weather is quite warm in the summer. I love being able to use the Instant Pot in lieu of the oven, as it helps keep the temps down in the house.
Using the Instant Pot to make meatloaf cuts down on the heat, and gives the meatloaf more flavor. Optional: After the meatloaf is done cooking in the Instant Pot, toss it under the broiler to give it a darker color.
Making traditional meatloaf in the Instant Pot requires a steamer rack and a basket. Once you mix your ingredients for meatloaf, carefully lay your foil on the steamer rack. Then, place your meatloaf “mound” on the foil. If you opt against foil, grease the steamer rack well and lay it directly atop.
Once the meatloaf has finished cooking, remove and allow to sit for 10 minutes before serving. If you choose to broil for a little added color, top with ketchup and use the broiler for an extra two or three minutes.
This traditional meatloaf would pair up well with these roasted fingerling potatoes with garlic and herbs. Yum!
Do you have an Instant Pot? Find over 100 deliciously yummy Instant Pot recipes to add to your meal rotation. If you don’t have an Instant Pot, this recipe will also cook well in the oven! Bake for 40-50 minutes at 350 degrees or until meat is no longer pink in the center.
Traditional Meatloaf in the Instant Pot
Ingredients
Meatloaf:
- 1/2 large onion finely chopped
- 1/2 green bell pepper finely chopped
- 2 lb lean ground beef
- 1 Tbsp Worcestershire sauce
- 1/3 C ketchup
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tsp Greek seasoning
- 1 tsp Creole seasoning
- 1 egg lightly beaten
Topping:
- 1/4 C. ketchup
- 1 Tbsp Worcestershire Sauce
- 8 oz can tomato sauce
- 2 Tbsp tomato paste
Instructions
- In a medium bowl, combine the chopped onion, bell pepper, ground beef, Worcestershire sauce, ketchup, garlic powder, egg and seasonings.
- Pour 1 1/2 C. of water in the bottom of your Instant Pot. Add the trivet, and the steamer basket. Shape your meatloaf in the shape of a solid mound on a sheet of aluminum foil (or, the steamer basket). Gently set within the Instant Pot on top of the trivet.
- Secure the lid to the Instant Pot and ensure the valve is closed. Cook the meatloaf on high pressure for 25 minutes.
- Once the Instant Pot beeps, carefully remove the meatloaf. Stir the toppings together until well blended, and drizzle over the top of the meatloaf. Place under the broiler for 2-3 minutes until browned (optional).
- Allow the meatloaf 8-10 minutes of standing time before slicing and serving.
How about crushed pork rinds in place of breadcrumbs? In that case, should I reduce the salt?
You could definitely do that – that sounds incredible! Pork Rinds are a bit salty so I would reduce the salt or omit and just allow those who eat to add salt as needed. Let me know how that turns out! It sounds super!
How long should I program IP for 2lbs of ground turkey loaf? Also, have you tried using flax milk instead of dairy? Im curious how it would turn out. Thanks!
I haven’t done 2 lbs at a time… perhaps an additional 5-10 minutes? I haven’t tried flax milk before – if you do, you’ll have to let us know how it works out! Thanks for stopping by Leslie!
It’s nice to know that I’m not the only one that doesn’t use foil! I don’t use anything aluminum at all. You would believe how many recipes I had to go through before I found one that didn’t put potatoes in the bottom under the meatloaf and use foil as a sling.
I’m really paranoid about aluminum foil. Usually when I tell people that they think I’m a little geeky and wonder why I’m so odd. So great to know I’m in good company!