Craving classic comfort food without the long bake time? This Instant Pot Herb-Packed Meatloaf is your answer! Forget dry, boring meatloaf; this recipe delivers a moist, juicy, and incredibly flavorful loaf thanks to a beautiful blend of rosemary, thyme, and sage. It’s the perfect hearty weeknight meal that comes together in a flash, letting the pressure cooker do all the hard work. Get ready to rediscover a family favorite!
Ingredients
• (Total Time: 55 MIN| Serves: 6)
• 2 pounds / 900g ground beef (80/20 recommended)
• 2 large eggs, lightly beaten
• 3 tbsp / 45ml olive oil, for greasing
• 1 ½ cups / 355ml water (for the Instant Pot)
• 2 tsp / 4g dried thyme
• 1 ½ tsp / 1.5g dried parsley
• 1 tsp / 2g dried rosemary
• 1 tsp / 1g dried oregano
• 1 tsp / 6g garlic salt
• ½ tsp / 1g dried sage
• ¼ tsp / 0.5g black pepper, freshly ground
Instructions
1. Directions
2. Prepare the Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot. Place the metal trivet inside.
3. Prep the Pan: Thoroughly grease a 7-inch loaf pan or another Instant Pot-safe insert with the olive oil to prevent sticking.
4. Mix the Meatloaf: In a large mixing bowl, add the ground beef, eggs, all the dried herbs (rosemary, thyme, oregano, parsley, sage), garlic salt, and pepper. Use your hands to gently mix until all are just combined. Be careful not to overwork the meat.
5. Form the Loaf: Gently press the meat mixture evenly into your prepared loaf pan.
6. Pressure Cook: Carefully lower the loaf pan onto the trivet inside the Instant Pot. Secure the lid, set the steam valve to “Sealing,” and select the MANUAL or PRESSURE COOK setting. Cook on HIGH pressure for 35 minutes.
7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release to vent any remaining steam.
8. Serve: Using oven mitts, carefully lift the trivet and loaf pan out of the Instant Pot. Let the meatloaf rest for 5-10 minutes before slicing and serving. Enjoy!
Nutritional Information
• Per Serving: Calories 280 | Total Fats 13.8g | Net Carbs 1.5g | Protein 25g | Fiber: 0.4g
Pro Tips
• for the Perfect Meatloaf
• Don’t Overmix: Mix the ground beef and other with your hands only until they are just combined. Overworking the meat will result in a dense, tough meatloaf instead of a tender one.
• Let It Rest: After cooking, let the meatloaf rest in the pan for at least 5-10 minutes before you slice into it. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
• Add a Glaze: For a classic touch, mix ¼ cup of ketchup with 1 tablespoon of brown sugar and 1 teaspoon of apple cider vinegar. Spread this over the meatloaf before cooking for a sweet and tangy crust.
• Get a Crispy Top: For a traditional oven-baked finish, carefully remove the meatloaf from the pan after cooking and place it on a baking sheet. Broil in the oven for 3-5 minutes, watching closely, until the top is browned and bubbly.
FAQ
Q: Why is my meatloaf tough or dense
A: The most common reason for a tough meatloaf is overmixing. Be sure to mix the ground beef and other ingredients with your hands only until they are just combined. Overworking the meat results in a dense, tough texture.
Q: How do I get a crispy top on my Instant Pot meatloaf
A: For a traditional oven-baked finish, carefully remove the cooked meatloaf from its pan and place it on a baking sheet. Broil it in the oven for 3-5 minutes, watching closely until the top is browned and bubbly.
Q: Can I add a glaze to this meatloaf
A: Yes, for a classic sweet and tangy glaze, mix ¼ cup of ketchup with 1 tablespoon of brown sugar and 1 teaspoon of apple cider vinegar. Spread this mixture over the meatloaf before you begin pressure cooking.
Q: Do I have to let the meatloaf rest after cooking
A: Yes, letting the meatloaf rest for 5-10 minutes is a crucial step. This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and flavorful instead of running out onto the cutting board.
