Instant Pot Mini Meatloaf Recipe
These miniature meatloaves are perfect for kids and the total cooking time is significantly faster.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: Easy Instant Pot Recipe, instant pot dinner, instant pot meatloaf, mini meatloaf
Servings: 8
Calories: 207kcal
Large Mixing Bowl
Silicone Molds
Instant Pot
Cookie Sheet
Aluminum Foil
- 1.5 pounds ground beef
- 2 eggs
- 1 onion chopped
- ¼ cup ketchup
- salt and pepper, to taste
- 1 cup oatmeal
- 10.75 ounces tomato soup 1 can, divided
- 2 Tablespoons Worcestershire sauce divided
- 2 Tablespoons brown sugar
In a large bowl mix ground beef, eggs, onion, ketchup, salt, pepper, oatmeal, half of the tomato soup, and 1 Tbs Worcestershire sauce. Once it's mixed well, fill the wells of your silicone mold.
Cover the meatloaves with foil or a silicone food cover. Pour 1 cup of water into the bottom of your Instant Pot. Then place a trivet in the bottom of your Instant Pot. If layering more than one set of molds, turn the second set so that the wells are not resting over each other.
Lock the lid in place and turn the knob to sealing.
Press the Manual or Pressure Cook button and set for 35 minutes. When done, release the pressure using the quick release method.
Turn the oven onto broil.
Remove the meatloaves and arrange them on a cooking sheet. Mix together the other half of the tomato soup, 1 Tbsp Worcestershire sauce, and brown sugar. Pour the over the meatloaves.
You can broil the meatloaves for 3-5 minutes or just serve just like that!
Serve with your favorite side dishes. I like to serve it with mashed potatoes and corn.
Calories: 207kcal | Carbohydrates: 16g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 328mg | Potassium: 626mg | Fiber: 1g | Sugar: 9g | Vitamin A: 251IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 3mg