From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Combine saltines, parmesan cheese, milk, soy sauce, garlic, onion and House Seasoning Blend in a large bowl.
2
Mix in ground beef.
3
Place a large sheet of heavy duty aluminum foil on a flat surface.
4
Shape meat mixture into a loaf in the center of the foil.
5
Fold the edges of the foil up to form a pan shape.
6
Place the steam rack inside the pressure cooker.
7
Pour 1/2 cup of water into the bottom of the pressure cooker.
8
Add the meatloaf to the top of the steamer rack.
9
Close and lock the lid, making sure to seal the vent.
10
Cook on high pressure for 25 minutes (it will take about 10-15 minutes for the pressure cooker to come to pressure).
11
Meanwhile, combine the ketchup, brown sugar and mustard in a bowl.
12
Preheat the oven broiler.
13
When the pressure cooker has finished cooking, use the quick release to release the pressure.
14
Unlock and remove the lid.
15
Test the temperature of the meatloaf, it should be 160 degrees.
16
Transfer the meatloaf in the foil pan to a rimmed baking sheet.
17
Brush the top of the meatloaf with the glaze mixture.
18
Place 6 inches under the broiler for about 3-5 minutes, or until the glaze caramelizes.
RECIPE NOTES
1
If the meatloaf did not reach 160 degrees in the pressure cooker, bake it at 400 degrees until it reaches 160.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Bread Crumb Moisture Balance 🍞Soak saltine crackers in milk for 2-3 minutes before mixing into the meat to create a tender, juicy interior that won't dry out during pressure cooking.
- Don't Overwork the Meat 🤲Mix ingredients gently with your hands for just 1-2 minutes to avoid compacting the meat, which results in a dense texture instead of a light, airy meatloaf.
- Create a Foil Sling for Easy Removal 📋Fold a piece of aluminum foil into a sling before shaping the meatloaf, allowing you to safely lift it out of the Instant Pot intact without breaking or sticking.
- Glaze During Natural Release ✨Apply your brown sugar and ketchup glaze during the 10-minute natural pressure release rather than before cooking, ensuring a caramelized exterior without burning.
- Use the Trivet Wisely 💧Add only 1 cup of water to the pot bottom and elevate the meatloaf on the trivet to prevent steaming; this produces better browning and prevents soggy bottoms.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by It is a Keeper
Check out more It is a Keeper content!Browse It is a Keeper recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.