This quick Pressure Cooker / Instant Pot BBQ Bacon Meatloaf is covered in smokey bacon and smothered in a tangy BBQ sauce. Since it cooks in only 20 minutes, it doesn’t have to be just for Sunday dinner any more.
This pressure cooker / Instant Pot meatloaf with bacon and BBQ sauce adds a little something extra to an otherwise traditional dish.
This classic comfort food recipe gets a twist when you cover it in smoky bacon and smother it in tangy barbecue sauce! If you haven’t tried meatloaf since you were a kid, give this version a try!
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How to Make BBQ Bacon Meatloaf in an Instant Pot or Electric Pressure Cooker
This Instant Pot meatloaf recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This is my family’s favorite meatloaf recipe, updated for the pressure cooker. I love cooking meatloaf in the pressure cooker! The steam created while pressure cooking helps keep it from drying out.
How to Fit Your Meatloaf in Your Cooking Pot
It’s important to shape the meatloaf so that it will fit in your pressure cooking pot. My meatloaf was about 6-inches wide by 7-inches long, and it fit perfectly in my Instant Pot Duo.
If you’ve shaped your meatloaf differently (round and domed or tall instead of wide) or if you’ve switched out or doubled the ingredients, your meatloaf may need a few minutes more to cook.
How Do I Know If My Meatloaf Is Done Pressure Cooking?
The best way to tell if your meatloaf is done is when an instant-read thermometer inserted in the center reaches reads 155 to 160F.
Also, keep in mind that some brands of barbecue sauce can leave a pink coloring on your meatloaf, even after its reached the proper internal temperature.
Finishing the Meatloaf with an Air Fryer Lid
The meatloaf will be completely cooked through once you finish pressure cooking.
However, in order to get that beautiful color and flavor from the caramelized BBQ sauce, you will need to broil your meatloaf for a few minutes.
In the recipe, I give instructions for both broiling it in the oven and using an air fryer lid. (It doesn’t matter whether it’s a two-in-one like the Ninja Foodi or the Instant Pot Duo Crisp or a standalone lid like the Mealthy Crisp Lid or the brand-new Instant Pot Air Fryer Lid—review coming soon!)
What to Serve with Instant Pot Meatloaf?
- Creamy Mashed Potatoes, Pressure Cooking Today
- Pressure Cooker / Instant Pot Au Gratin Potatoes, Pressure Cooking Today
- Easy Instant Pot Cornbread, Pressure Cooking Today
- Lion House Fluffy Homemade Rolls, Barbara Bakes
Can I Half or Double This Recipe?
As written, this meatloaf makes 8 servings.
If you want to half the recipe, you’ll need to reduce your cook time by several minutes. However, I think this meatloaf tastes even better the next day. So even if you’re not feeding a crowd, I recommend you just cook once and eat twice.
As far as doubling goes, if you choose to double this recipe, you’ll need to increase the cooking time by several minutes to account for the thicker meatloaf.
Some of the most common reader questions have to deal with switching out ingredients:
- Sub ground turkey for the ground beef with no change to cook time.
- Sub regular bacon for the precooked bacon if you cook it partially before you start the rest of the recipe.
- Coat the meatloaf in BBQ sauce after crisping up the bacon.
- Sub or omit the BBQ sauce for ketchup or even leave it plain.
- Switch out the spices to match the way your mom always made it. 🙂
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- 1/2 cup milk
- 3 bread slices
- 2 lbs ground beef
- 3/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon seasoned salt, such as Lawry’s
- Freshly ground black pepper
- 2 tablespoons dried parsley
- 3 eggs, beaten
- 8 bacon slices (I used Hormel frozen fully cooked bacon)
- 1/2 cup BBQ sauce, divided
- In a large bowl, pour the milk over the bread pieces and let soak for several minutes.
- Add the ground beef, Parmesan cheese, salt, seasoned salt, black pepper, parsley, and beaten eggs. With clean hands, mix just until well blended.
- Fold a sheet of aluminum foil into a 16-inch long by 7-inch wide sling. Shape the meat mixture into a wide, flat loaf in the center of the sling, about 6-inches wide by 7-inches long. Leave about 4 inches of foil on each side to use as handles.
- Lay the bacon slices over the top, tucking the ends underneath the loaf. Spread 1/4 cup BBQ sauce over the top of the bacon.
- Pour 2 cups of water into the pressure cooking pot and place a trivet on the bottom. Use the foil sling to carefully lower the meatloaf onto the trivet. Fold the ends of the foil so they don't interfere with the lid.
- Lock the lid in place. Select High Pressure and set the cook time for 20 minutes.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Use an instant-read thermometer to check that the center of the meat has reached 155°F. (If needed, relock the lid and cook at High Pressure for a few minutes more and finish with another quick pressure release.)
- Use the sling to carefully remove the meatloaf from the pressure cooker. Do not remove the meatloaf from the foil sling. Set aside.
If finishing in the oven:
- Preheat your broiler. Place the meatloaf on a broiler pan. Spread the remaining 1/4 cup BBQ sauce over the meatloaf.
- Broil for about 5 minutes, until the BBQ sauce starts caramelize. Watch carefully to ensure it doesn’t burn.
- Remove from the oven and transfer to a platter to slice and serve.
If finishing with an air-fryer lid:
- Discard the cooking liquid from the cooking pot and wipe dry. Return the trivet to the bottom of the cooking pot. Use the sling to carefully lower the meatloaf into the cooking pot.
- Use the air fry or broiler function to 400°F. Set the time for 8 minutes.
- Spread the remaining 1/4 cup BBQ sauce over the meatloaf. If your airfryer lid is not see through, be sure to check regularly to ensure your BBQ sauce has caramelized. (The exact time will vary by model, some take 5 others take as much as 8.)
- Use the foil sling to remove the meatloaf from the cooking pot and transfer to a platter to slice and serve.
- When slicing the meatloaf, it’s easiest to slice along the edges of each bacon slice.
If you've shaped your meatloaf tall instead of wide, or changed the ingredients, your meatloaf may need a few minutes longer to cook. Before removing the meatloaf, use an instant read thermometer to check and see if the center has reached 155°F. If not, just lock the lid back in place and cook it for a few minutes more.
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Amount Per Serving: Calories: 500 Total Fat: 29g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 191mg Sodium: 1053mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 41g
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