Meatloaf is a classic for good reason. It’s hearty, comforting, and brings everyone to the table. I know you love a good meatloaf, and I do too!
Today, I’m sharing two fantastic meatloaf recipes: one for your Instant Pot and another for a keto diet. Both are easy to make and full of flavor for a great family meal.
Jump to Recipe:
Instant Pot Meatloaf for Easy Weeknights
This meatloaf cooks fast in your Instant Pot, making dinner simple. You get a tender, juicy result every time with less waiting.
Key Ingredients & Tips
- Ground Beef: I like to use 80/20 ground beef for the best flavor and juiciness in your meatloaf.
- Liquid for Instant Pot: Don’t skip the liquid in the Instant Pot; it creates the steam needed to cook your meatloaf evenly.
- Binder Choice: Breadcrumbs or crushed crackers help hold the meatloaf shape and add a good texture.
What You Need
- 1.5 lbs ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup ketchup (for topping)
- 1 tbsp brown sugar (for topping)
- 1 cup beef broth (for Instant Pot)
- Aluminum foil or parchment paper
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Mix Ingredients
In a large bowl, gently combine the ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, salt, and pepper. Do not overmix, or your meatloaf will be tough.
Step 2: Form Loaf & Prep Pot
Shape the mixture into a loaf. Form a sling with aluminum foil or parchment paper, long enough to go under the loaf and up the sides. Pour the beef broth into the Instant Pot liner. Place the loaf, still on its sling, into the Instant Pot.
Step 3: Cook Under Pressure
In a small bowl, mix ketchup and brown sugar for the topping. Spread half of this glaze over the meatloaf. Secure the lid, set the vent to sealing, and pressure cook on High for 30 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.
Step 4: Finish & Serve
Carefully remove the meatloaf using the sling. Brush the remaining glaze on top and let it rest for 5-10 minutes before slicing. This helps the juices settle, making it more tender.
📝 Final Note
If you like a crispy top, you can broil the meatloaf for a few minutes after cooking, once it’s out of the Instant Pot.
Keto Meatloaf for a Low-Carb Meal
This recipe makes a delicious meatloaf that fits perfectly into a keto lifestyle. It’s packed with flavor and keeps the carbs low.
Key Ingredients & Tips
- Pork Rind Binder: Crushed pork rinds are a fantastic low-carb substitute for breadcrumbs, adding flavor and helping your meatloaf bind.
- Sugar-Free Ketchup Check: Always check labels to ensure your ketchup is truly sugar-free to stay within keto guidelines for this meatloaf.
- Grate Your Onion: Grating the onion helps it disappear into the meatloaf and releases more flavor without visible chunks.
What You Need
- 1.5 lbs ground beef (80/20)
- 1/2 cup crushed pork rinds
- 1 egg
- 1/4 cup almond milk (unsweetened)
- 1/4 cup finely grated onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup sugar-free ketchup (for topping)
- 1 tbsp erythritol (or other keto sweetener, for topping)
- 1 tbsp apple cider vinegar (for topping)
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Prepare Meatloaf Mixture
In a large bowl, combine the ground beef, crushed pork rinds, egg, almond milk, grated onion, minced garlic, salt, and pepper. Mix everything gently with your hands until just combined. Overmixing makes for a tough meatloaf.
Step 2: Form and Bake
Shape the mixture into a loaf and place it in a baking dish. Bake in a preheated oven at 375°F (190°C) for 45 minutes. This lets it firm up before adding the glaze.
Step 3: Glaze and Finish
While the meatloaf bakes, mix the sugar-free ketchup, erythritol, and apple cider vinegar in a small bowl to create your glaze. After 45 minutes, spread the glaze over the meatloaf. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Step 4: Rest Before Slicing
Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps to keep it moist and juicy.
📝 Final Note
You can add some finely chopped bell peppers or mushrooms to the meatloaf mixture for more vegetables and flavor, just make sure they are keto-friendly.
