Experience old-fashioned comfort food made new with this Instant Pot Cheeseburger Meatloaf. Pressure cooking infuses more flavor into the simple ingredients for the best meatloaf ever.
To be honest, you’re not really going to save much time making it this way. However, you won’t heat up your kitchen which makes this a great hearty entree for summer. You will definitely get a more flavorful meatloaf due to the pressure which forces flavors throughout during the cooking process.
This method uses a make-shift pan made of foil. Holes are poked in the bottom of the foil so the excess grease can fall through to the bottom of the pot, just like a traditional meatloaf pan. See photos below.
This appliance has taken off like wildfire in the past few years. If you’ve had your Instant Pot for awhile, you may well have an accesory such as stackable insert pans which may be used instead of foil. A 7-inch springform pan will also work. However, using either of these will not give you the benefit of the grease draining into the pot and away from the meatloaf.
This recipe was tested in the Instant Pot DUO Plus 60, 6 Quart 9-in-1 Multi- Use Programmable Pressure Cooker. It should work just as well in the 8 Quart size, making sure you form the loaf into a round about 3 inches thick and possibly reduce the time a bit. For the 3-quart, try cutting the recipe in half and reduce the time to about 25 minutes.
Instant Pot Cheeseburger Meatloaf Recipe
2 large eggs
1/4 cup heavy cream or milk
1 Tablespoon Worcestershire sauce
2 teaspoons kosher salt, or to taste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper, or to taste
2 pounds chuck ground beef (85/15%)
1 cup shredded Cheddar cheese, divided use
1 cup fresh bread crumbs (see Notes)
1/2 cup diced sweet onion
1/4 cup diced bell pepper (sweet capsicum), your choice of color
3 garlic cloves, pressed or finely minced
1 small can (6 ounces) tomato paste (divided use, see Instructions and Notes)
Prepare Your Instant Pot:
Place the round trivet rack in the inner pot. Tear off a piece of non-stick aluminum foil and place it non-stick side up on the trivet. Form a round baking pan from the foil, pressing it up around the sides to a 3-inch depth. Lift the make-shift pan out of the pot and add 1/2 cup water to the pot. Place the rack and foil pan back into the pot and readjust the shape as needed. (See Notes.)
Use the tip of a sharp knife to poke holes around the bottom of the foil. This will allow the grease to drip into the bottom of the pot with the water.
Break the eggs into a small bowl and add the cream, Worcestershire sauce, salt, oregano, basil, and pepper. Whisk until combined.
Place ground beef, 1/2 cup Cheddar cheese, bread crumbs, onions, bell pepper, 1/2 of the tomato paste (reserve the rest for now), garlic, and the egg mixture in a large bowl. Mix well. (I use my hands for this. Some folks prefer to use a large carving or serving fork. Just be careful not to overmix.)
Scoop the meatloaf mix into the foil pan and press into a uniform round thickness. Cover with the Instant Pot lid and lock it in place. Set the vent to “Sealing.”
Select Pressure Cook High and set for 40 minutes. When the cooking time is up, hit Cancel and let it rest for 10 minutes. (While resting/waiting for the pressure to drop, dig out a rimmed baking sheet and set your oven to Broil.) Then lift the vent to the “Venting” position to fully release pressure. When the valve pin drops, remove the lid.
Carefully use the handles to lift out the meatloaf and place it on the rimmed baking sheet. Spread the top of the meatloaf with the remaining half can of tomato paste and sprinkle with remaining 1/2 cup Cheddar cheese. Place the meatloaf under the broiler until the cheese melts and gets lightly browned. Watch closely so it doesn’t burn.
The classic accompaniment to this Instant Pot Cheeseburger Meatloaf would be, of course, mashed potatoes.
Yield: 8 servings
• To make fresh bread crumbs, tear a piece of bread into 1-inch pieces and pulse a few times in a food processor. It helps if you leave the bread out for 15 minutes or so to dry out a bit. Unseasoned panko may be substituted for the bread crumbs.
• I love the clean flavor of tomato paste, but you may substitute a nice, thick ketchup. Tomato paste is cheaper, as well.
• Try substituting half of the ground beef with bulk pork sausage to spice it up. And, of course, the traditional ground beef/ground veal/sausage mix may also be used.
Instant Pot Cheeseburger Meatloaf Recipe Photo ©2019 Peggy Filippone