Yield: 8 servings

Instant Pot Meatloaf (Gluten-free Freezer Meal)

Instant Pot Meatloaf in a round cake pan on a blue striped towel.

This Instant Pot Meatloaf recipe is not only quick and delicious, it is also an easy freezer meal to make ahead, and its even easier to cook because you can cook it right from frozen!

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


For the meatloaf:

  • 2 pounds ground beef (use 80% or leaner)
  • 1 cup regular oats (gluten-free)
  • 1 cup ketchup
  • 2 eggs
  • 2 tablespoons dry minced onions
  • 2 tablespoons dijon mustard
  • 2 tablespoons dried parsley
  • 2 tablespoons Worcestershire sauce (gluten-free)
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

For the glaze:

  • 1/4 cup ketchup
  • 1/2 tablespoon coconut aminos
  • 1/2 tablespoon Worcestershire sauce (gluten-free)
  • 1 teaspoon dijon mustard


  1. Spray 8 inch round aluminum cake pan (or other pressure-safe pot or pan that will fit inside your model of pressure cooker) with non-stick cooking spray (if cooking immediately) or line with two long pieces of plastic wrap set perpendicularly to each other (if freezing).
  2. Add all ingredients for meatloaf in a large bowl and mix until combined.
  3. Place meatloaf mixture into pan that has been lined with plastic wrap (if freezing) or sprayed lightly with cooking spray (if cooking right now).
  4. To prep as a freezer meal, follow steps below. To cook from fresh, proceed directly to the section labeled "To Cook".

To freeze (skip if making fresh):

  1. Prepare pan by lining with two long strips of plastic wrap placed over the pan and crisscrossing like an "X", leaving plenty of excess plastic wrap to hang over the sides of the pan.
  2. Place prepared meatloaf mixture into plastic-wrap lined pan and pat the mixture level.
  3. Wrap excess plastic wrap over top of meatloaf mixture in pan, folding each end of the plastic wrap up and over in turn, and place pan in freezer overnight.
  4. Once the meatloaf mixture has frozen solid, remove pan from freezer and gently remove the wrapped meatloaf from the pan.
  5. Place wrapped meatloaf into ziptop freezer bag. Be sure to label the freezer bag and include the date and cooking instructions (and glaze ingredients too). Place bag back into freezer.
  6. Prior to cooking, remove frozen meatloaf from freezer, unwrap, and place into pan (the same one you used to freeze it in) that has been sprayed with cooking spray. You can then either thaw overnight in the refrigerator or cook directly from frozen.

To cook:

  1. Add ingredients for glaze to a small bowl and stir until combined.
  2. Spread glaze mixture over top of meatloaf.
  3. Cover meatloaf loosely with aluminum foil.
  4. Place trivet into bottom of Instant Pot, and pour in 1 1/2 cups of water.
  5. Make an aluminum foil sling by taking a piece of aluminum foil about 18 inches long and folding it in half horizontally and then in half horizontally again.
  6. Place the sling under your cake pan, and then lower meatloaf and sling into your Instant Pot. Make sure to move the ends of the sling towards the center of the pot so they don't interfere with the lid.
  7. Place lid on pressure cooker, close, seal vent, and set to cook on HIGH for 35 minutes (from thawed/fresh) or 50 minutes (from frozen).
  8. When time is up, quick release the pressure by opening the vent.
  9. Carefully remove meatloaf using the aluminum sling. Allow to rest for 5-10 minutes before serving.


See blog post for alternative options for freezing and for additional pot options.


The 8 inch Wilton and Fat Daddio round aluminum cake pans fit perfectly into this model, but may not fit if you have a 6 quart model or a different brand. PLEASE check before purchasing/using.

Also note that you may need to adjust your cook time slightly if you use a narrower pot or pan that makes the meatloaf thicker.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 415Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 147mgSodium: 1180mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 34g

Nutrition information provided as an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook