BBQ Bacon Pressure Cooker / Instant Pot Meatloaf
This quick Pressure Cooker / Instant Pot BBQ Bacon Meatloaf is covered in smokey bacon and smothered in a tangy BBQ sauce. Since it has just a 20 minute cook time, it doesn’t have to be just for Sunday dinner any more.
This pressure cooker / Instant Pot meatloaf with bacon and BBQ sauce adds a little something extra to an otherwise traditional dish.
This classic comfort food recipe gets a twist when you cover it in smoky bacon and smother it in tangy barbecue sauce! If you haven’t tried meatloaf since you were a kid, give this version a try!
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How to Make BBQ Bacon Meatloaf in an Instant Pot or Electric Pressure Cooker
This Instant Pot meatloaf recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This is my family’s favorite meatloaf recipe, updated for the pressure cooker. I love cooking meatloaf in the pressure cooker! The steam created while pressure cooking helps keep it from drying out.
How to Fit Your Meatloaf in Your Cooking Pot
It’s important to shape the meatloaf so that it will fit in your pressure cooking pot. My meatloaf was about 6-inches wide by 7-inches long, and it fit perfectly in my Instant Pot Duo.
If you’ve shaped your meatloaf differently (round and domed or tall instead of wide) or if you’ve switched out or doubled the ingredients, your meatloaf may need a few minutes more to cook.
How Do I Know If My Meatloaf Is Done Pressure Cooking?
The best way to tell if your meatloaf is done is when an instant-read thermometer inserted in the center reaches reads 155 to 160F.
Also, keep in mind that some brands of barbecue sauce can leave a pink coloring on your meatloaf, even after its reached the proper internal temperature.
Finishing the Meatloaf with an Air Fryer Lid
The meatloaf will be completely cooked through once you finish pressure cooking.
However, in order to get that beautiful color and flavor from the caramelized BBQ sauce, you will need to broil your meatloaf for a few minutes.
In the recipe, I give instructions for both broiling it in the oven and using an air fryer lid. (It doesn’t matter whether it’s a two-in-one like the Ninja Foodi or the Instant Pot Duo Crisp or a standalone lid like the Mealthy Crisp Lid or the brand-new Instant Pot Air Fryer Lid—review coming soon!)
What to Serve with Instant Pot Meatloaf?
- Creamy Mashed Potatoes, Pressure Cooking Today
- Pressure Cooker / Instant Pot Au Gratin Potatoes, Pressure Cooking Today
- Easy Instant Pot Cornbread, Pressure Cooking Today
- Lion House Fluffy Homemade Rolls, Barbara Bakes
Can I Half or Double This Recipe?
As written, this meatloaf makes 8 servings.
If you want to half the recipe, you’ll need to reduce your cook time by several minutes. However, I think this meatloaf tastes even better the next day. So even if you’re not feeding a crowd, I recommend you just cook once and eat twice.
As far as doubling goes, if you choose to double this recipe, you’ll need to increase the cooking time by several minutes to account for the thicker meatloaf.
Substitutions
Some of the most common reader questions have to deal with switching out ingredients:
- Sub ground turkey for the ground beef with no change to cook time.
- Sub regular bacon for the precooked bacon if you cook it partially before you start the rest of the recipe.
- Coat the meatloaf in BBQ sauce after crisping up the bacon.
- Sub or omit the BBQ sauce for ketchup or even leave it plain.
- Switch out the spices to match the way your mom always made it. 🙂
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BBQ Bacon Instant Pot Meatloaf
This BBQ Bacon Pressure Cooker / Instant Pot meatloaf is covered in smoky bacon and smothered in tangy barbecue sauce! You have to try this one!
Ingredients
- 1/2 cup milk
- 3 bread slices
- 2 lbs ground beef
- 3/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon seasoned salt, such as Lawry’s
- Freshly ground black pepper
- 2 tablespoons dried parsley
- 3 eggs, beaten
- 8 bacon slices (I used Hormel frozen fully cooked bacon)
- 1/2 cup BBQ sauce, divided
Instructions
- In a large bowl, pour the milk over the bread pieces and let soak for several minutes.
- Add the ground beef, Parmesan cheese, salt, seasoned salt, black pepper, parsley, and beaten eggs. With clean hands, mix just until well blended.
- Fold a sheet of aluminum foil into a 16-inch long by 7-inch wide sling. Shape the meat mixture into a wide, flat loaf in the center of the sling, about 6-inches wide by 7-inches long. Leave about 4 inches of foil on each side to use as handles.
- Lay the bacon slices over the top, tucking the ends underneath the loaf. Spread 1/4 cup BBQ sauce over the top of the bacon.
- Pour 2 cups of water into the pressure cooking pot and place a trivet on the bottom. Use the foil sling to carefully lower the meatloaf onto the trivet. Fold the ends of the foil so they don't interfere with the lid.
- Lock the lid in place. Select High Pressure and set the cook time for 20 minutes.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Use an instant-read thermometer to check that the center of the meat has reached 155°F. (If needed, relock the lid and cook at High Pressure for a few minutes more and finish with another quick pressure release.)
- Use the sling to carefully remove the meatloaf from the pressure cooker. Do not remove the meatloaf from the foil sling. Set aside.
If finishing in the oven:
- Preheat your broiler. Place the meatloaf on a broiler pan. Spread the remaining 1/4 cup BBQ sauce over the meatloaf.
- Broil for about 5 minutes, until the BBQ sauce starts caramelize. Watch carefully to ensure it doesn’t burn.
- Remove from the oven and transfer to a platter to slice and serve.
If finishing with an air-fryer lid:
- Discard the cooking liquid from the cooking pot and wipe dry. Return the trivet to the bottom of the cooking pot. Use the sling to carefully lower the meatloaf into the cooking pot.
- Use the air fry or broiler function to 400°F. Set the time for 8 minutes.
- Spread the remaining 1/4 cup BBQ sauce over the meatloaf. If your airfryer lid is not see through, be sure to check regularly to ensure your BBQ sauce has caramelized. (The exact time will vary by model, some take 5 others take as much as 8.)
- Use the foil sling to remove the meatloaf from the cooking pot and transfer to a platter to slice and serve.
- When slicing the meatloaf, it’s easiest to slice along the edges of each bacon slice.
Notes
If you've shaped your meatloaf tall instead of wide, or changed the ingredients, your meatloaf may need a few minutes longer to cook. Before removing the meatloaf, use an instant read thermometer to check and see if the center has reached 155°F. If not, just lock the lid back in place and cook it for a few minutes more.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 500Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 191mgSodium: 1053mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 41g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Get More Pressure Cooking Today RecipesHere at Pressure Cooking Today, we believe in making real food with fresh and familiar ingredients. 🥘 Browse my collection of the best pressure cooker recipes here on my website (some of my most popular recipes include Instant Pot Beef and Broccoli and Instant Pot Pulled Pork). 💬 Follow Pressure Cooking Today on Facebook and Instagram for the latest updates. Or join my Electric Pressure Cooker Facebook Group to connect with other pressure cooking fans. ✉️ Or you can join my free email list! You’ll get just one email a week with my latest recipes. 🥧 If you’re interested in more than just pressure cooker recipes, I share my other adventures in the kitchen over at Barbara Bakes. You’ll find some amazing breakfasts and breads, along with the best dessert recipes! Check it out today! |
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Any substitution to omit eggs?
Hi Laurel – I haven’t tried it, but olive oil or mayonnaise are suggested substitutes https://tastessence.com/egg-substitute-for-meatloaf
Hope you’re still reading comments. I’m going to try this dish tonight but I have a substitute question; of I were to use bread crumbs instead of bread, how much do you suggest? Thank you!
Hi Eric – 3/4 cup of dry breadcrumbs is also equivalent to three slices of bread. Enjoy!
Hello! I”m looking forward to trying this recipe. Have you tried it with using ground turkey instead of beef. If so, how did it turn out and did you have to make any other adjustments to the recipe to make it turn out delicious?
Hi Kim – I haven’t tried it with ground turkey, but being wrapped in bacon should help keep it moist and I don’t think you’ll need to make any changes. Let me know how it goes.
I Want to make this meatloaf!
Is the Parmesan cheese freshly grated, or is it that dry stuff in the green can?
Please let me know!
Hi Patti – no not the stuff in the green can, either freshly grated or generally I’ll buy and use the grated Parm from Costco.
I make meatloaf and potatoes together in my IP all the time using the foil sling method but I recently bought the stackable pans that I plan to use instead. I plan to try out this recipe tonight and see how it goes with my husband the picky eater! I will have to use uncooked bacon though and just cook it first before putting it on my meatloaf since he prefers crispy bacon. Whenever I do my meatloaf and potatoes in my IP I cook it for 25 minutes and it turns out perfect. I use about 1.5 pounds of beef and 3 potatoes. I love being able to cook 2 things at once in the IP! With this recipe I can cook our veggies will I broil the meatloaf, love it!
Thanks for sharing Allison – sounds like a good plan. My non-meatloaf loving kids love it 🙂 Hope your picky husband loves it too.
After pressure cooking in the Instant Pot, is it possible to just hit Bake instead of putting it under the broiler/grill?
Hi Lynn – no, the bake setting on the Instant Pot is for pressure cooking “baking” a cake or cheesecake. It does not have dry heat/broiler capability. You can buy a CrispLid https://www.pressurecookingtoday.com/mealthy-crisplid-air-fryer-lid-for-electric-pressure-cooker/ and finish it with that.
My broiler is not working. Should I still need to put in oven?
Hi Sharon – if your broiler isn’t working, you could cook your bacon until it’s browned but not too crispy. Or, it will crisp / caramelize in a hot oven as well.
First time making this, so confused on this whole “sling” thing. The picture shows the tin foil hanging over the edge of the metal pot, so that’s how I did it. But, having issues with my pot sealing correctly. It never went from ON to the timer. Stopped it once and readjusted it, restarted but same issue. I think it’s cooking but too scared to open it again. What is everyone else doing with this “sling” of tin foil??!
Hi Jolene – sorry the picture was confusing. You do have to foil the tin foil out of the way of the lid or the lid will not seal properly.
Thanks Barbara… finally got up the guts to open it and do that, haha. It sealed and almost finished now…will see how it came out?! Thanks again!
I’ve always been confused about the water. When you say 2 cups of water are you talking about 2 of the cups that came with the IP or are you talking about 2 imperial measuring cups?
Hi Debbie – I don’t use the cup that came with the Instant Pot. Standard US measuring cups.
Thank you. Just had the IP for a month. I have read both but mostly O use the imperial measure. Thank you for your help.
I am going to try using beer instead of water to infuse more flavor into the meatloaf
I’ve never made meatloaf in the instant pot. I noticed in the recipe you said ” In a mixing bowl, pour the milk over the bread and allow it to soak for several minutes.” And I didn’t see what to do with the bread after it’s done soaking. I let it soak and with the bread and the eggs after I put everything in, it got goopy.
Hi Janet – after you let the bread soak, you had the hamburger and other ingredients to the soaked bread. The bread should have absorbed most of the milk and the loaf should look like the shaped loaf pictured. What type of bread did you use? I hope it all turned out well in the end.
Made this tonight for supper. It was so fast and so easy and so good!! Wow! This recipe’s a keeper for sure! I’ve pinned it on my Instant Pot board. 🙂 Can’t imagine ever making meatloaf any other way, now! 🙂
Thanks Kirsten! So fun to hear how much you liked it.
I always buy those 1 1/3 pound square packs of ground beef from Costco. If I made a meat loaf that size, how long would you cook it? 16 minutes? (Huge fan of the blog! Anytime I want to make something new in my pressure cooker, I always check your site for recipes first.)
Thanks Ashley! 16 minutes sounds right to me too. Enjoy!
This recipe was a hit. I partially cooked my bacon, just sautéed it in the pot, before wrapping my meatloaf. My bacon didn’t crisp either, but that’s due to the BBQ sauce over it. Flavor was great. Might forgo the sauce over the bacon during broil next time. Add it after broiling bacon to crispy…fantastic recipe!
Can you a steamer rack for veggies and cut up potatoes and cook them on top of the meatloaf at the same time?
Hi Anne – the vegetables will cook much quicker than the meatloaf, so it would be better to cook the vegetables while the meatloaf is crisping up in the oven.
This turned out quite flavorful, but the bacon never crisped up. Will definitely make this again!
Thanks Stacy – glad you enjoyed it. To get crispier bacon, select thinner bacon slices and precook it a bit before adding it to the meatloaf.
I want to give this recipe a try. Are putting the meatloaf inside of the IP with the aluminum?
Yes, you cook the meatloaf on the aluminum in the pot.
I just made this according to the recipe and it was no where near done at 20 minutes in my instant pot. 🙁
Hi Sara – the cook time really depends on how you shape the meatloaf. Did you shape it flat and wide as shown in the pictures? The thicker meat is the longer it will take to cook in the pressure cooker. I hope you just locked the lid back in place and cooked it longer and were able to enjoy it.
Sara, I’ve made this about 5 times now and 25 minutes with a 20 to 25 minute rest after it comes out of the IP brings me perfect results. (little puddles of white gooey stuff begin to pop out indicating it is done) 20 minutes wasn’t quite enough for the way I shape it I guess. 🙂
I had the same issue. I shaped it in an oval shape that seemed flat enough. It came out 110 degrees. I put it in the toaster oven for 20 minutes at 400. We’ll see. It’s still in there.
Does the bacon need to be precooked? I’ve never seen the frozen bacon you mentioned.
Hi Mackenzie – if you’re in the US, Hormel sells it at Costco in a big bag. You can also make your own by partially cooking thin sliced bacon. Or, others have just used uncooked bacon. It just won’t be as crisp. Enjoy!
i am new to this so very confused. will 2 cups of water make it so the water is touching the meatloaf while it’s cooking on the trivet? Can I just cook it on the steaming rack that sits about half way in?
Hi Chris, if the meatloaf doesn’t interfere with the lid closing, you can cook it on the steaming rack. You could also use 1 cup water if you prefer, but I haven’t had any problem with the water touching the meatloaf. Enjoy!
Im new to pressure cooking- no clue what I am doing. What is a trivet!?
Hi Christy – it’s the little wire rack that generally comes with your pressure cooker. If yours didn’t come with one, they’re very inexpensive to buy http://amzn.to/2fItzlD.
I don’t have a pressure cooker or trivet. Can I do this in a pan in the oven? Will it cone out the same way
Yes you can 🙂 http://www.barbarabakes.com/pioneer-woman-meatloaf/
Hi, this looks delicious! I’d like to give it a try. Can I substitute the bread with Italian breamcrumbs? If so, how much would I use? Thanks!
Hi Melody – I haven’t tried it, but I think it would work fine. I would try about 1/2 cup of Italian breadcrumbs.
Thank you Barbara for your quick response! My meatloaf is cooking right now. Can’t wait!! 🙂
We love meatloaf! It isn’t meatloaf unless it has sage in it though. That’s how my Mom made it. ? I use around one teaspoon of it for my one pound of hamburger. So good! I will have to try it this way once too. ?
Left out the bacon because I didn’t have any. Still delicious!
Thanks Meg! Glad you enjoyed it 🙂
I think when I make this meatloaf I will pre cook the bacon and lay it on the top. We have this wonderful
bacon that is New Hampshire smoked and is a real special addition to anything……..
As a non-meatloaf loving person, I must say that I’ll be making this again. My only change was using an Italian cheese blend, as that is what I had on hand. I did have to add more time to hit the 155 degrees, so next time I’ll set it for 25 minutes. Thanks for another successful IP recipe and converting me to actually liking meatloaf.
Thanks Toni! The BBQ sauce and bacon really do make this meatloaf much more likeable 🙂
How do you think it would turn out if you used ground turkey instead of ground beef?
Hi Carla – you should be able to substitute ground turkey with no problem.
This was our first meal using Instant Pot DUO 8 quart. It was perfect, moist and will be a definite favorite.
I added 1/2 cup chopped onion and 1/4 cup chopped bell pepper as these flavors are what we like in a meatloaf. Otherwise, I followed the recipe.
For those who have children (or adults) who don’t like seeing or eating onion or peppers, grind or food process them before adding to any food you make. They won’t even recognize them and will receive the nutritional benefits. I have done this for years with our grandchildren and they love my cooking.
Thanks for sharing your tips Terry. Glad your first meal in your new IP was a hit!
This was a very good meatloaf. I cut every ingredient in half, serving for two. I did add some onion powder and increased cooking time to 30 min then 5 min In the broiler on low.
I made your pressure cooker BBQ Bacon Meatloaf last night. It was delish ~ family loved it. Thanks for sharing all these great pressure cooker recipes. Really appreciate all the detailed instructions too. I have the PPCXL and the presets are all the low pressure, however the canning preset is high pressure. I took a chance and used the canning setting for the time you stated – turned out perfect! I browned the meatloaf in my NuWave oven for 5 minutes on the 3 inch rack and it was perfect. I couldn’t see heating up the oven for the 5 minutes when, for me, that was the purpose of pressure cooking the meatloaf rather than cook in the oven. Will be able to have meatloaf all summer now that I don’t have to heat up the kitchen! Thanks again.
Thanks DJ – glad you enjoyed it. So smart to use the canning setting since it’s high pressure. Good to know.
I’ve had Ree’s recipe for this meatloaf sitting in my “Make it Soon” file for a long time, but then I saw that you’d made it in your PC. Hello! That’s what I’m talking about! I halved the recipe for the two of us, but kept the loaf about 2 inches tall. It was so easy, and very good. Timing was spot on, and finishing it under the broiler is genius. I didn’t have white sandwich bread, but part of a baguette worked just fine. I used Spicy Mrs. Dash instead of seasoned salt, and next time I might add a tablespoon of BBQ sauce to the meat mix. Then again, maybe not. It’s really good as is.
Thanks for doing all the dirty work of converting this delicious recipe for the PC, Barbara. You’re the best!
Thanks so much for sharing your tweaks Sandy. Glad you enjoyed it so much.
I love this recipe and it is a huge hit with others who eat it. I also love my new pressure cooker. I too remember the old pressure cookers. When I received this one, it sat in the box for several months. I have found that it is best to follow the directions, especially the amount of liquid you should use and the use of a trivet or sling. To the individual who had difficulty making the recipe in the recommended time period: I first recommend that you ensure your pressure cooker is working properly. This recipe is so delicious that family and friends request it often. It definitely is more tasty and moist than the recipe and manner of cooking used before my pressure cooker.
Thanks so much Donna – great tips.
I have a steaming plate with mine, that sits up half-way up the cooker. Do I still put foul under it?
Hi Traci – if the steaming plate is easy to remove from the pressure cooker when it’s hot, then I wouldn’t bother using the foil. Enjoy!
Our favorite meatloaf is also the PW recipe! I’m excited to see it made for a pressure cooker recipe! Can’t wait to try!
This was the first meal I did in my new pressure cooker. It turned out excellent, tasted great, however it does take the pressure cooker time to heat up and cool down after cooking. I cooked it for 22 minutes and it was up to temp.
Just got a electricpresurecookerwould like some recipes
Do you have to put it on a trivet or rack or can I just put it in the pan
Yes, you do have to put it on a trivet or a rack.
Will do this in the oven next time. Took just about as long. Did 20 minutes then another 15. Still not done at only 150 degrees. Tried another 10. That’s 45. Plus time for the pressure to build each time. Not worth the time. Had planned this for dinner on a weeknight. It got done so late we had to do settle for sandwiches and saved it for the next nights dinner. I was not happy. Be sure to plan for extra time!
Sorry you had trouble with the recipe. Did you change the ingredients, shape the meatloaf differently, or cook it in a pan? Did you cut into the meatloaf to see if it was cooked in the middle? However, it is great cooked in the oven. Here’s that recipe http://www.barbarabakes.com/pioneer-woman-meatloaf/
Hi this looks wonderful. I’m going to get the ingredients to try it. I’m having a hard time understanding what dimensions to shape the loaf. The sling is 16″ long but the inside diameter is about 8″. Do I just shape it 7″ square and whatever thickness it takes up? Thanks!
Hi Eva – the foil is longer so you have handles to take it out of the pressure cooker. The meatloaf was 6-inches wide by 7-inches long. Enjoy!
Just finished this and while it looks delicious, when we sliced into it we discovered in pink in the middle. Trying to finish it in the oven now.
Hi Amber – the timing will vary depending on how your shape the meatloaf, etc. It’s always best to check the meatloaf before removing it from the pressure cooker with an instant read thermometer and if it needs a few more minutes, it’s easy to lock the lid and cook and pressure cook it for a few more minutes. But finishing it in the oven is also a good idea to crisp up the bacon. Be aware that the BBQ sauce can cause the meat to look pink. Hope you enjoyed it.
I just made this, with the same undercooked result. Next time I will check with a thermometer, but what temperature are we aiming for?
Hi Laura – 155 degrees F. I went ahead and added a note to the recipe to make it easier for everyone. Thanks!
Thanks! It is very tasty meatloaf, with a good texture.
Thanks. Thermometer is a great idea. Taste was great!
Sometimes if something is still pink just pop it in the microwave for a minute or two and that will
take care of the problem without drying out the meat loaf. Also works for loaf cakes/breads if the center is
not quite done.
Mmmmm, this, like all your recipes, looks very tasty! Putting this on my list to try! Just wondering how it would be with oatmeal instead of bread? I imagine it might be more dense and change the cooking time?
Great recipe and only now do i see that Barbara flattened her meatloaf a bit, I concur with others if you create a taller (normal) sized meatloaf in the InstantPot like it did go 30mins.
Thanks for the feedback Adolfo. Glad you liked the recipe!
My PC did not come with any inserts, trivets, etc. How about a tin pie plate, with holes, turned upside down?
That could work as long as the meat loaf is up out of the water.
I am cooking this tonight (thank you for the recipe!!) and after 20 minutes mine also is only at 110 degrees. I’m going to stick it in for another 10 minutes and hope that’s enough. Looking forward to trying it!
Just made this, and wanted to note, I did everything exactly, and used an electric pressure cooker, and 20 minutes in there was not enough time. The center of the meatloaf is still raw 🙁 Going to bump it up to 35 minutes next time I make it.. What got done tastes great though! 🙂
Hi Stephanie – I’m so glad you thought it tasted great. The only thing I can think of that explains the difference in people’s cook times is how they shape the meatloaf. As you can see in the pictures, mine was rather wide and not too tall. The important thing is just to be consistent with how you make it and then you’ll get the cook time perfect for how you’re cooking it. Thanks for the feedback.
Hi, I purchased the Power Pressure Cooker XL a couple of weeks ago. So far I love it. It doesn’t come with a trivet. What should I use to keep the meat out of the water?
Thanks
Jane
Hi Jane – My favorite trivet is the one that came with my Cuisinart pressure cooker http://www.cuisinart.com/parts/specialty_appliances/cpc-600/cpc-tr600.html#cpc-tr600
I would like to try this recipe this week. I just got the Instant Pot Duo and I am super excited to use it. My question, what do you do with the bread that is soaking up the milk? Probably a dumb question, but I just couldn’t figure it out.
Hi Rebekah – how exciting. Not a dumb question. Just add all the other ingredients to the soaked bread in the mixing bowl. Just be aware that the BBQ sauce can cause the meat to look a little pink even though it’s fully cooked. If it’s cooked to 160°, it’s fully cooked.
Also made this meatloaf in i a Instapot duo, according to the directions, it came out at 110 degrees. finished it in the oven. Not bad, if I make it again for my taste Id cut back on the parmesan cheese and add some onion. Thanks
I’m getting a Fagor Duo stovetop pressure cooker tomorrow. Is there anything different I need to do for a stovetop cooker? I have small and large pans and can do high or low pressure. Didn’t know if timing changes for stovetop vs electric.
Hi Rob – Congratulations on your new pressure cooker! Hip Pressure Cooking has some great information to read before you get started converting electric pressure cooker recipes to the stove top http://www.hippressurecooking.com/the-difference-between-stove-top-and-electric-pressure-cookers/ and http://www.hippressurecooking.com/stovetop-to-electric-pressure-cooker-translator/. I don’t recommend this recipe as a first recipe in your new pressure cooker. If you’ve never used a pressure cooker before, there’s a bit more of a learning curve to a stove top pressure cooker because you have to regulate the stove temperature to get the pressure right. Start off with the test run http://www.hippressurecooking.com/is-your-pressure-cooker-ready-to-cook-checklist/ and then try mashed potatoes https://www.pressurecookingtoday.com/2012/11/creamy-mashed-potatoes-in-the-pressure-cooker/ or a soup https://www.pressurecookingtoday.com/category/soup/
Have fun!
I made this a couple of nights ago and had no problems. I used the sling method and precooked the bacon as mentioned in other posts. I used an 80/20 ground beef and was happy to see the fat at the bottom of the cook pot! I don’t like a meatloaf that cooks in a lot of fat. I actually loved the steamed meatloaf, it was moist and even the bacon was tender and lovely. My son is finishing the last of it as I type. I really appreciate these recipes that can be changed to meet the needs of the individual cook. Now that I have tried this, I will use my favorite meatloaf recipie and pressure cook it!
Next recipie I am set to try is sloppy lasagna….
Thanks Robin – so glad you enjoyed it! That’s one reason why I decided to use a sling, so that most of the fat would drain away.
I made this last night and it was really good. I have a Wolfgang Puck electric pressure cooker. My meatloaf was still pink in the center after cooking for 20 minutes. We put it in for another 15 and it was still pink. Another 15 minutes and it was finally done. The meatloaf was about 7 inches long. But I do think it was probably too thick and I should’ve flattened it out some more. 50 minutes just seems like a long time. Do you know anything about the cooking times for my pressure cooker?
Hi Kassie – so glad you enjoyed the meatloaf in spite of the struggle with the cook time. I’m not familiar with the Wolfgang Puck pressure cooker, but the cook time should not have been that dramatically different if you used 2 lbs. of beef and the pressure cooker came to pressure properly.
A couple of things I wonder about. First, did you check the internal temperature of the beef? The BBQ sauce can cause the meat to look a little pink even though it’s fully cooked. If it’s cooked to 160°, it’s fully cooked. Also, did you seal up the foil around the meatloaf? If you did, that will slow down the cooking process.
Hope that helps!
I left the foil open. The pressure cooker is new. But I have cooked other meals. What are the approx dimensions of your meatloaf?
It takes approx 5-18 min to cook boneless skinless chicken breast in my cooker- the larger brrest- s a reference
*15-18 min
Hi Kassie – The cookbooks I checked list between 4 -8 minutes for boneless skinless chicken breasts. And that’s been my experience too. I checked out a manual for the Wolfgang Puck pressure cooker and it says 5 minutes cook time http://kitchen.manualsonline.com/manuals/mfg/wolfgang_puck/bpcr0005_1.html?p=30. If yours is taking three times as long, it appears your pressure cooker isn’t cooking properly.
I meant 15 min for frozen breast. I know the frozen part makes a big difference. Lol. Sorry, I’m a sleep deprived new mom. Which is why I love the pressure cooker
The meatloaf was very undercooked. I went for 25 min plus used the broiler.
I won’t try this again. Much better off using a meatloaf pan in the oven for 60 min
Sorry the recipe didn’t work for you. What type of pressure cooker do you use? Did you make any changes to the recipe?
I love this set, use the steamer (sitting on the trivet ) for boiled eggs, veggies, potatoes… http://smile.amazon.com/Secura-6-quart-Electric-Pressure-Cooker/dp/B007AMYB06/ref=sr_1_1?ie=UTF8&qid=1420299093&sr=8-1&keywords=trivet+for+electric+pressure+cooker
I have Kuhn-Rikon stovetop cookers, 7L and 5L. I was just looking for a perforated steamer to fit mine and it looks as if the Secura will barely NOT fit. If anyone has a Kuhn-Rikon cooker and has this steamer, I’d be interested to hear about the fit.
Otherwise, Kuhn-Rikon does have a perforated steamer basket available that of course will fit, but it is advertised as 9.5 inches for some reason. It is NOT 9.5 inches! It actually measures 8 inches in diameter. It is pricey, however, and WMF carries one exactly like the Kuhn steamer basket for a more reasonable price.
Back to the meatloaf. I’m thinking of trying to fill the steamer basket with the meat mixture, mounding it high. I might have to scale up the recipe, which would be a plus.
Just think….I could also cook it with a flat top, and after I unmold it, I could cover it with mashed potatoes and decorate the top with shingled cooked carrots and have a meatloaf cake! Or write Happy Birthday with thickened barbecue sauce on top. Crumble the bacon and scatter like nuts, or press the crumbles on the side of the meatloaf cake. I could even add a few candles for the grandsons. Sorry. I got carried away.
lol Rita – I like the way you think.
I make the meatloaf recipe in my InstantPot using the PIP method. On the trivet I put a round Pyrex glass dish which is large enough to hold the 2 lb meat recipe.
http://smile.amazon.com/Pyrex-Storage-7-Cup-Round-Plastic/dp/B000LOWN3C/ref=sr_1_1?ie=UTF8&qid=1420321452&sr=8-1&keywords=round+pyrex+glass+dish
I usually make the aluminum foil sling for removing it.
Now there is one I really enjoyed.
Sherry, although PIP works very well for a lot of things, I’m looking for the perforated steamer basket so that I can easily lower and remove potatoes and steamed vegetables from the cooker. Also so that the fat can drain from meats and meatloaf. The bail handle(s) makes this quite convenient and I will be left with the juices from the meats in the bottom of the cooker. Then I can reduce the juices to concentrate their flavor and make gravy or a jus after defatting them.
You found a great Pyrex for your pressure cooker – I like the shape, with its almost vertical sides – better than any of the bowls I’ve accumulated through the years. And at 7 cups, it has a better volume than most. I believe that I’ll have to add that to my arsenal. One of the questions was about the bowl’s measurements and I’m assuming that these are for the 7-cup bowl:: “7.5 inches in diameter, 3 3/8 inches high, with the plastic lid on,” which would work for me.
I wonder if the plastic lid would withstand the 250°F of pressure-cooking. If so, a tiny or small hole, maybe two, could be put in the lid to equalize the pressure while cooking or during pressure release to keep condensation from forming inside the bowl. It is pretty unlikely though. A foil cover would most likely be the safest option.
Rita, I’ve never tried using the lid to the glass bowl in the PC…. but it is quite heavy and durable, I bet it would be fine.
I have cooked potatoes, other veggies, and boiled eggs in this traditional steamer basket, it’s the one I use the most: http://smile.amazon.com/Norpro-175-Stainless-Vegetable-Steamer/dp/B001FBCP7O/ref=sr_1_1?ie=UTF8&qid=1420325657&sr=8-1&keywords=steamer+basket
I also have a silicone one but am hesitant to use it in the PC after someone said she used one and part of it melted. I like the stainless one.
I have the glass storage bowls with lids in several sizes, just depends on what I’m making as to which one I use; that 7 cup one is what I use for meatloaf, I wanted to be able to cook, serve and store in it, turned out great. Barbara’s method is also easy and works well. Btw, when it was finished cooking, I popped it under the broiler in my convection oven, also warmed it up the next day in it, even though it doesn’t say it’s for oven use, it’s fine for reheating.
Hi Sherry,
I actually have the Pyrex 7 cup bowl and was wondering if it would work under pressure. Glad to know it does. I would be hesitant about using the lid, however. I have used my silicon streamer with really great results. My steamer is safe up to 600 degrees.
I would be hesitant to use the lids to the glass bowls in the pressure cooker unless you insert a toothpick between the lid and the bowl. If the lid and bowl are a snug fit, the pressure release just might vacuum-seal them so tightly that you won’t be able to get them apart after you release the pressure. That’s the way it works with metal containers, so I figure it would be the same using glass, although glass is not as malleable as stainless steel. Any container with a lid that has a fairly good fit around the edges that you put into the pressure cooker should have at least a pinhole in one part so that the pressure can equalize between the cooker and the container as it cools.
I have the Kuhn Rikon 5, I purchased the Fagor Steamer pan to go with it. It looks like it will fit in the new IP too.
http://www.fagoramerica.com/shop2/accessories
Thanks for sharing – it looks like a good choice.
Hi, I’m new to pressure cookers and this will be my first recipe I try. What kind of trivet do you use? Also, what is a quick pressure release? Thanks! Oh, one more question – could I throw some potatoes in with the meatloaf, or is the cooking time too long for potatoes?
Hi Debbie – congratulations on the new pressure cooker. What kind did you buy? A quick release is when you turn off the cooker and turn the valve to release the pressure instead of letting the pressure release all by itself. Here’s more info in the FAQ https://www.pressurecookingtoday.com/faq/ section.
The cook time is too long for potatoes. How about cooking the meatloaf and then while it’s under the broiler, cooking the potatoes https://www.pressurecookingtoday.com/2014/07/4-minute-rosemary-garlic-potatoes/.
I use the trivet that came with my Cuisinart pressure cooker http://www.cuisinartwebstore.com/product_detail.do?q=trivet-for-electric-pressure-cooker-cpc-600&promoCode=CUPPAYPCWEBMACSS
Enjoy!
Thanks for your reply! It’s a T-fal CLIPSO. It has a tripod thing but no trivet, I guess that will do the same job.
I also love your website. After making your lemon and pumpkin cheesecake recipes, decided to try the meatloaf. It came out moist yet stayed together as a loaf. I used Costco’s precooked bacon slices and fresh parsley instead of dried. Your 20 min. cooking time in my Instant Pot was perfect. The combination of meatloaf, barbecue sauce, and bacon put it in the comfort food yummy category. Thank you for another great recipe.
Thanks Lydia! Meatloaf really is perfect for cooking in the pressure cooker. So glad you enjoyed it.
I am loving your site! I just got an instant pot for Christmas and thanks to these directions, convinced my mom to let me try making her version of meatloaf in the pressure cooker. Even she commented on how moist it was! Out meatloaf was a bit “taller” so after 20 minutes it wasn’t to temp. I reset for another 10 and it came out perfectly. Thanks and look forward to trying more of your recipes.
Hi Carol – Congratulations on the new Instant Pot! How fun that you’ve made meatloaf already. I’m so glad you’re loving my site. Have fun!
Just my wife and I ,Can I 1/2 this?
Hi Leslie – yes, but your cooking time will be less depending on how you shape your loaf. The thicker/taller it is the long it will take to cook.
Wonderful.
Q: should raw bacon be partially cooked before adding to meatloaf?
Thanks Sherry! If it’s thin bacon, I think you’d be okay to use it raw, but if it’s not, then you’d want to partially cook it before adding it to the meatloaf. Don’t let it brown though.
Thanks Barbara, I was thinking along that line. I like to cook the whole pkg when I make bacon, so now I’ll remove 8 slices, put in wax paper and freeze labeled for the MEATLOAF! Yea!!! love meatloaf and I have been making it with a similar glaze for a few years but have never made it in the PC. Thank you so much!!
It’s funny, that my two most viewed recipes is PW’s Cinnamon Toast (this still boggles my mind) and my meatloaf recipe. What is it about men and meatloaf? Anyway, I’ve always wondered if meatloaf would work in a pressure cooker, and now you’ve proven to me that it does. I can’t wait to try out this technique! Thank you.
Barbara, what is the inside diameter of the inner cooking pot of your Instant Pot? That might help us compare the diameter of our own cookers to get a feel if we need to scale the recipe up or down. Thank you!
Boy that looks good. Meatloaf is one of Bob’s favorites. Another thing to try in my pressure cooker. I saw Ree make this on her Food Network show a while back. This will give me a good reason to try it-and save some cooking time too.
Thank you Barbara!
Hi Carol – if Bob loves meatloaf, I’m sure he’ll love this version. Let me know if you try it.