Instant Pot Meatloaf with Garlic Butter Glaze

How to Make Instant Pot Meatloaf with Garlic Butter Glaze

1. 1

   Step 1: Make the meatloaf mixture

   In a large bowl combine the ground beef, panko breadcrumbs, egg, milk, finely chopped onion, minced garlic, and Worcestershire sauce. Season with salt and pepper to taste and mix gently with your hands or a fork until just combined — overworking will make the loaf dense.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1/2 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 1/4 cupMilk
   • 1/2 cupYellow onion, finely chopped
   • 3 clovesGarlic, minced
   • 1 tbspWorcestershire sauce
   
2. 2

   Step 2: Shape and prepare the Instant Pot

   Form the mixture into a compact loaf about 8 inches long and 4 inches wide; optionally wrap the base with a small foil sling for easy removal. Pour 1 cup (240 ml) water into the Instant Pot, place the trivet inside, then set the loaf on the trivet (use the sling or a heatproof plate if preferred).
   
3. 3

   Step 3: Pressure cook the meatloaf

   Secure the lid and set the valve to sealing. Cook on High Pressure for 25 minutes, then allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure. Carefully remove the meatloaf to a plate using the sling or tongs.
   
4. 4

   Step 4: Make and brush the garlic butter glaze

   While the meatloaf rests, combine the unsalted butter, ketchup, brown sugar, and a pinch of the reserved minced garlic in a small saucepan over low heat; stir until butter melts and sugar dissolves into a glossy glaze. Brush half the glaze over the top of the meatloaf, reserving the rest for serving.

   For this step

   • 1/3 cupKetchup (for glaze)
   • 2 tbspBrown sugar (for glaze)
   • 2 tbspUnsalted butter (for garlic butter glaze)
   
5. 5

   Step 5: Caramelize and serve

   For a caramelized finish, place the glazed meatloaf on a baking sheet and broil 2–4 minutes until the glaze bubbles and darkens — watch closely so it doesn't burn. Let the loaf rest 5 minutes, slice into 6 portions, and serve with remaining glaze spooned on top.
   

1. In a large bowl combine the ground beef, panko breadcrumbs, egg, milk, finely chopped onion, minced garlic, and Worcestershire sauce. Season with salt and pepper to taste and mix gently with your hands or a fork until just combined — overworking will make the loaf dense.
2. Form the mixture into a compact loaf about 8 inches long and 4 inches wide; optionally wrap the base with a small foil sling for easy removal. Pour 1 cup (240 ml) water into the Instant Pot, place the trivet inside, then set the loaf on the trivet (use the sling or a heatproof plate if preferred).
3. Secure the lid and set the valve to sealing. Cook on High Pressure for 25 minutes, then allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure. Carefully remove the meatloaf to a plate using the sling or tongs.
4. While the meatloaf rests, combine the unsalted butter, ketchup, brown sugar, and a pinch of the reserved minced garlic in a small saucepan over low heat; stir until butter melts and sugar dissolves into a glossy glaze. Brush half the glaze over the top of the meatloaf, reserving the rest for serving.
5. For a caramelized finish, place the glazed meatloaf on a baking sheet and broil 2–4 minutes until the glaze bubbles and darkens — watch closely so it doesn't burn. Let the loaf rest 5 minutes, slice into 6 portions, and serve with remaining glaze spooned on top.