sliced meatloaf on a white plate with roasted potatoes and carrots
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Instant Pot Meatloaf with Italian Roasted Vegetables

A traditional meatloaf loaded with flavor, and Parmesan cheese. Toss in some baby potatoes and carrots with Italian seasoning for a quick complete one pot meal that can be prepared in the Instant Pot or the oven. A great comfort food meal ready to go in under an hour that the whole family will love for dinner over and over again!
Course Main Course
Cuisine American
Keyword instant pot beef, instant pot meatloaf, meatloaf recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8 servings
Calories 246kcal
Author Tina

Ingredients

Meatloaf Mixture

  • 1 pound ground beef generous pound
  • 1 onion small, finely diced
  • 1 green pepper small, finely diced
  • 1 tsp ground mustard
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 1 tbsp Worcestershire sauce
  • 1 cup parmesan romano cheese grated
  • 1/2 cup breadcrumbs
  • 1/3 cup ketchup
  • 1 egg

Italian Seasoned Potatoes

  • 3 cups golden baby potatoes
  • 3 cups carrots baby carrots or large chunks
  • 1 cup chicken broth
  • 1 packet Italian Dressing Seasoning

Meatloaf Topping

  • 1/3 cup ketchup
  • 1 tsp yellow mustard
  • 2 tbsp dark brown sugar

Instructions

  • Saute finely diced onion and green pepper for a few minute until softened. Season with salt and pepper to taste. Set aside to cool. 
  • Combine and mix well the ground beef, cooked vegetables, ground mustard, peppers, garlic powder, Worcestershire sauce, 1/3 cup ketchup, breadcrumbs, Parmesan cheese, breadcrumbs, and egg. 
  • Form the meatloaf mixture into a loaf, and place on a piece of aluminum foil that is formed to go halfway up the sides. Leave the top uncovered. 
  • Add the chicken broth, Italian seasoning packet, baby potatoes, and carrots to the Instant Pot or baking pan. Toss to coat, and place the meatloaf on top. 
  • Mix in a small bowl the remaining ketchup, yellow mustard, and brown sugar. Pour on top of the meatloaf. Set aside. This step can be done while the meatloaf is cooking. 
  • In the oven, bake at 375-degrees for one hour or until done. Remove from oven, and pour topping on top. Put back in the oven to broil for 6 minutes.
  • In the Instant Pot, seal the lid to cook on high pressure for 18-minutes. Once finished do a quick release to immediately release the pressure. Pour the topping on top, and broil for 6 minutes.
  • Serve immediately with cooked vegetables. Can be stored up to one week in an airtight container. 

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 592mg | Potassium: 477mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8230IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 2mg