Instant Pot Tomato Meatloaf

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The meatloaf and sauce cook at the same time. For an almost complete meal I cook potatoes at the same time as the meatloaf.

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Instant Pot Tomato Meatloaf

My favorite meatloaf recipe that my mom passed down to me is also delicious cooked in the Instant Pot. For an almost complete meal I cook potatoes at the same time as the meatloaf. Please note that the potatoes are more tender than when boiled on the stove.

For some time I have preferred to use Campbell’s Tomato Soup for its less runny consistency than other brands. Note that I am not sponsored for this mention.

As accompaniments I like green or yellow beans or broccoli. Meatloaf is also delicious when reheated.

portion Servings: 4

Note that the total cooking time takes into account the time the Instant Pot takes to start cooking, cooking and standing time before venting.

Preparation10 minsCooking55 minsTotal1 hr 5 mins

 450g ground beef
 1 small onion, finely chopped
 1 egg
 ½ teaspoon salt
 ¼ teaspoon ground pepper
 1/2 cup breadcrumbs or quick-cooking oatmeal
 1/2 cup milk
 1 can 284 ml Campbell's Tomato Soup
 3 tablespoon water
 4 peeled potatoes (optional)

1

In a large bowl, combine the beef, onion, egg, salt, pepper, breadcrumbs and milk. Mix all the ingredients well with your hands or with a wooden spoon. This step can be done in the stand mixer with the flat beater

2

Place the mixture in a 1.5 liters (6 cups) round glass pan. Cover the meatloaf with the tomato soup and pour the water over the soup without mixing.

3

Put 375 ml (1 ½ cups) of water in the Instant Pot inner Pot. If you are cooking potatoes at the same time as the meatloaf, put them in the water and place the rack to cook the eggs on top of the potatoes.

4

Place the meatloaf pan on the metal rack of the Instant Pot and then place it on the egg rack.

5

Close the lid with the steam release button at "sealing". Select “pressure or manual”, set 25 minutes to “high” with “keep warm to off”. Press "start".

6

When the end of cooking alarm sounds, let stand for 10 minutes and release the pressure.

7

Remove the meatloaf from the Instant Pot and the potatoes if using and serve.

Ingredients

 450g ground beef
 1 small onion, finely chopped
 1 egg
 ½ teaspoon salt
 ¼ teaspoon ground pepper
 1/2 cup breadcrumbs or quick-cooking oatmeal
 1/2 cup milk
 1 can 284 ml Campbell's Tomato Soup
 3 tablespoon water
 4 peeled potatoes (optional)

Directions

1

In a large bowl, combine the beef, onion, egg, salt, pepper, breadcrumbs and milk. Mix all the ingredients well with your hands or with a wooden spoon. This step can be done in the stand mixer with the flat beater

2

Place the mixture in a 1.5 liters (6 cups) round glass pan. Cover the meatloaf with the tomato soup and pour the water over the soup without mixing.

3

Put 375 ml (1 ½ cups) of water in the Instant Pot inner Pot. If you are cooking potatoes at the same time as the meatloaf, put them in the water and place the rack to cook the eggs on top of the potatoes.

4

Place the meatloaf pan on the metal rack of the Instant Pot and then place it on the egg rack.

5

Close the lid with the steam release button at "sealing". Select “pressure or manual”, set 25 minutes to “high” with “keep warm to off”. Press "start".

6

When the end of cooking alarm sounds, let stand for 10 minutes and release the pressure.

7

Remove the meatloaf from the Instant Pot and the potatoes if using and serve.

Instant Pot Tomato Meatloaf

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