Instant Pot Meatloaf With Potatoes and Carrots

Instant Pot Meatloaf with potatoes and carrots takes convenience to a whole new level. This hearty dish offers the same meatloaf taste that has been a favorite for generations in a perfectly cooked time-saving recipe.

Ingredients:

• 1-1/2 lbs extra lean ground beef
• 2/3 cup Italian bread crumbs
• 8 oz tomato paste
• 1/2 cup diced onion
• 1 teaspoon minced garlic
• 1 egg
• 2 teaspoons oregano
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup Shredded Parmesan Cheese
• 1 teaspoon dried parsley
• 8 russet potatoes peeled and quartered
• 1 cup raw baby carrots
• 1 cup water

Instructions:

1. Begin by combining the ground beef, bread crumbs, tomato paste, onion, garlic, egg, oregano, Worcestershire sauce, salt and pepper in a mixing bowl.

2. Mix well with a spoon or use your hands.

3. Place 1 cup of water, potatoes, and carrots into the bottom of the instant pot.

4. Then place the steamer basket on top of the vegetables, making it as level as possible.

5. Next, place a piece of foil into the bottom of the instant pot and shape it so it molds into a circle.

6. Place the ground beef mixture into the instant pot, and flatten and shape it into a circle.

7. Grab the sides of the foil and remove the meatloaf from the pot.

8. Wrap the foil around the meatloaf as best as you can and place it on top of the steamer basket.

9. Seal the instant pot and close the pressure release. Set the pot to manual high pressure for 15 minutes.

10. Once the cycle is complete, let the pressure release naturally for about 10-15 minutes.

11. Open the lid, and carefully remove the instant pot meatloaf by removing the steamer basket from the pot.

12. Place meatloaf onto a serving dish and top with shredded cheese and dried parsley.

13. Serve with a side of potatoes and carrots.

Print

Easy Instant Pot Meatloaf

Instant Pot Meatloaf - Quick Dinner on the Table and a Family Favorite

Course Main Course

Cuisine American

Keyword instant pot meatloaf

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Calories 2525kcal

Author Elisha Baba

Ingredients

• 1-1/2 lbs extra lean ground beef
• 2/3 cups Italian bread crumbs
• 8 oz tomato paste
• 1/2 cup diced onion
• 1 teaspoon minced garlic
• 1 egg
• 2 teaspoons oregano
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup Shredded Parmesan Cheese
• 1 teaspoon dried parsley
• 8 russet potatoes peeled and quartered
• 1 cup raw baby carrots
• 1 cup water

Instructions

• In mixing bowl, combine ground beef, bread crumbs, tomato paste, onion, garlic, egg, oregano, Worcestershire sauce, salt and pepper.
• Mix well with a spoon or use your hands.
• Place 1 cup of water, potatoes and carrots into the bottom of the instant pot.
• Place the steamer basket on top of the vegetables, making it as level as possible.
• Place a piece of foil into the bottom of the instant pot and shape it so it molds into a circle.
• Place the ground beef mixture into the instant pot, and flatten and shape it into a circle.
• Grab the sides of the foil and remove the meatloaf from the pot.
• Wrap the foil around the meatloaf as best as you can and place it on top of the steamer basket.
• Seal the instant pot and close the pressure release. Set the pot to manual high pressure for 15 minutes.
• Once the cycle is complete, let the pressure release naturally for about 10-15 minutes.
• Open the instant pot, and carefully remove the meatloaf by removing the steamer basket from the pot.
• Place meatloaf onto a serving dish and top with shredded cheese and dried parsley.
• Serve with potatoes and carrots.

Notes

The following nutrition information is merely an estimated value produced by an automated system. Nutrition information may vary.