Instant Pot Bacon Cheeseburger Meatloaf

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I am sooooo excited to share this Instant Pot Bacon Cheeseburger Meatloaf with you!! Let me start by saying that I have never been a huge fan of meatloaf. It always seemed like a glorified hamburger that was missing it’s bun. So I decided to get a little crazy and add all of my favorite cheeseburger ingredients to the mixture, and then I decided to prepare it in my handy dandy Instant Pot so it would be moist and perfectly cooked.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

No dried out meatloaf here folks, just a flavorful Instant Pot Bacon Cheeseburger Meatloaf that you can make gluten-free if you so choose…and you can even choose the shape of pan to use.

How to make Instant Pot Bacon Cheeseburger Meatloaf:

I am going to start with the basics to show the size of each component and explain how it all comes together…starting with the bacon.

Cut 4 slices of thick-cut bacon into chunks. If you don’t have thick-cut, substitute 6 slices of regular bacon.

Next we have big chunks of sharp cheddar cheese….1 cup, or about 5 ounces.

Nice big chunks of Yukon Gold potatoes. Depending on the size of your potatoes, cut them into quarters. If using small potatoes, leave them whole.

Are you ready to start cooking? Start by pressing the Sauté button. Wait for it to get HOT, and add the bacon chunks.

Cook, stirring occasionally until it starts to crisp up. Add the onions, stir and continue cooking until they are golden and the bacon is cooked.

Use a slotted spoon to remove the onions and bacon from the pot. Place them on a paper towel lined plate and set aside.

Add the beef stock to the pot. Scrape the bits off the bottom of the pot, and press the Cancel button to turn off the pressure cooker.

{That may or may not be the correct image…let’s just go with it}

Place a steaming rack in the bottom of the pot over the beef stock {mine is blue silicone}. Next, place the potatoes on the steamer and place a tall trivet on top of the potatoes.

Mix the ground beef, panko crumbs/oats, lightly beaten egg, 1/2 cup of barbecue sauce, salt and pepper in a large bowl.

Add the cooked bacon and onions and mix together.

Add the cheese and carefully mix to combine.

Place the mixture in a prepared ring mold pan, pressing to make sure it is even.

or in a loaf pan.

Either way, place the pan on top of the tall trivet. Place the lid on the pressure cooker and twist to seal. Make sure the knob is in the Sealing position and set the timer for 20 minutes on Manual using the + and – buttons.

When the Instant Pot beeps, let the pressure release on it’s own {Natural Pressure Release} for 5 minutes if using the ring pan, or 10 minutes if using the loaf pan. {I will explain in a minute}. Turn off the pressure cooker and remove the lid.

Turn on the oven broiler. Let the meatloaf rest for 5 minutes, then flip it out onto a foil or parchment paper lined baking sheet.

Brush with additional barbecue sauce and place under the broiler for 4 to 5 minutes.

Remove the potatoes and place them in a large bowl. If any fall into the stock, just pull them out. Mash the potatoes and stir in the butter and milk, season with salt and pepper, and set aside.

Pour the beef stock into a large measuring cup. You need 1 cup total, so add additional beef stock if needed.

Press the Saute button. When it is HOT, add the butter or oil. Once it is melted, add the flour. Whisk until the mixture is smooth and bubbling…..

Carefully pour in the beef stock, whisking to combine. Cook until the mixture simmers and starts to thicken.

Slice the Instant Pot Bacon Cheeseburger Meatloaf and serve with the Mashed Potatoes and Gravy!!

As you can see, I made this twice in a row to try out both pans and the panko vs oats. Trust me when I say it was no sacrifice, this meal is amazing!

Recipe Notes: 

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• I used this silicone vegetable steamer, with this tall trivet/ steaming rack, inside this Instant Pot.
• I used this Fat Daddio Loaf Pan, and this Ring Mold Pan. Both were sprayed with cooking spray. {Pam}
• I finally purchased an official Potato Masher.
• The loaf pan is thicker than the ring mold pan, which is why it needs the extra five minutes to release the pressure.
• If you use a different pan, make sure there is clearance around the sides, or in the center for the steam to move around!!
• Technically, the potatoes are over cooked…or extra soft. They are still delicious and make this a one pot meal, which is awesome. I did not try this recipe without adding the potatoes, but I am guessing the Instant Pot Bacon Cheeseburger Meatloaf would cook for the same amount of time.
• If you prefer a different type of cheese, go for it.
• I used Bourbon and Brown Sugar Barbecue Sauce, but any sauce will work.
• Since the pot and the beef stock are already hot, your pressure cooker should come up to pressure pretty quickly. I have included the 10 minutes to release the pressure in the cooking time, give or take based on your pan.

Oats vs Panko Crumbs: oats are gluten-free, panko crumbs are not…so there’s that. {unless you buy gf panko crumbs} I prefer the panko crumbs, but it comes down to what you are used to. The oats are “heartier”, but you can tell that they are there…you can even see them in the photo. The panko crumbs disappear, you don’t notice them at all. I’m sure regular breadcrumbs would work as well, just in case you needed more choices to  make. 😉

I am already dreaming up made an Instant Pot Pepperoni Pizza Meatloaf, but I am not sure about the potatoes. Maybe pasta instead? I stuck with the potatoes, pasta would turn to mush, lol

Enjoy!!

Instant Pot Bacon Cheeseburger Meatloaf

You will not believe how easy this Instant Pot Bacon Cheeseburger Meatloaf meal is to make, and it even includes mashed potatoes and gravy!

4 from 8 votes

Print

Course: Main Course

Cuisine: American

Keyword: instant pot, pressure cooker, recipe, beef, cheese, easy

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Author: Lisa Johnson

Ingredients

Meatloaf

• 4 slices thick-cut bacon, cut into chunks
• 1/2 cup chopped onion
• 1 cup beef stock
• 2 pounds Yukon gold potatoes, quartered
• 1 pound 97% lean ground beef
• 1/2 cup panko crumbs or quick-cooking oats
• 1 large egg, lightly beaten
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 cup cheddar cheese chunks
• 1/2 cup barbecue sauce, plus more for topping

Mashed Potatoes

• cooked potatoes (from above)
• 3 Tablespoons butter
• 1/4 cup milk
• sea salt and ground pepper, to taste

Gravy

• 2 Tablespoons butter or olive oil
• 2 Tablespoons flour or arrowroot starch
• 1 cup heated beef stock (from above)
• sea salt and ground pepper to taste

Instructions

• Start by pressing the Saute button. Wait for it to get HOT, and add the bacon chunks.
• Cook, stirring occasionally until it starts to crisp up. Add the onions, stir and continue cooking until they are golden and the bacon is cooked.
• Use a slotted spoon to remove the onions and bacon from the pot. Place them on a paper towel lined plate and set aside.
• Add the beef stock to the pot. Scrape the bits off the bottom of the pot, and press the Cancel button to turn off the pressure cooker.
• Place a steaming rack in the bottom of the pot over the beef stock {mine is blue silicone}. Next, place the potatoes on the steamer and place a tall trivet on top of the potatoes.
• Mix the ground beef, panko crumbs/oats, lightly beaten egg, 1/2 cup of barbecue sauce, salt and pepper in a large bowl.
• Add the cooked bacon and onions and mix together. Add the cheese and carefully mix to combine.
• Place the mixture in a prepared 6-inch ring pan or loaf pan, pressing to make sure it is even.
• Place the pan on top of the tall trivet. Place the lid on the pressure cooker and twist to seal. Make sure the knob is in the Sealing position and set the timer for 20 minutes on Manual using the + and – buttons.
• When the Instant Pot beeps, let the pressure release on it’s own {Natural Pressure Release} for 5 minutes if using the ring pan, or 10 minutes if using the loaf pan. {I will explain in a minute}. Turn off the pressure cooker and remove the lid.
• Turn on the oven broiler. Let the meatloaf rest for 5 minutes, then flip it out onto a foil or parchment paper lined baking sheet. Brush with additional barbecue sauce and place under the broiler for 4 to 5 minutes.
• Remove the potatoes and place them in a large bowl. If any fall into the stock, just pull them out. Mash the potatoes and stir in the butter and milk, season with salt and pepper, and set aside.
• Pour the beef stock into a large measuring cup. You need 1 cup total, so add additional beef stock if needed.
• Press the Saute button. When it is HOT, add the butter or oil. Once it is melted, add the flour. Whisk until the mixture is smooth and bubbling.
• Carefully pour in the beef stock, whisking to combine. Cook until the mixture simmers and starts to thicken.
• Slice the Instant Pot Bacon Cheeseburger Meatloaf and serve with the Mashed Potatoes and Gravy!!

Notes

• The loaf pan is thicker than the ring mold pan, which is why it needs the extra five minutes to release the pressure.
• If you use a different pan, make sure there is clearance around the sides, or in the center for the steam to move around!!
• Technically, the potatoes are over cooked…or extra soft. They are still delicious and make this a one pot meal, which is awesome. I did not try this recipe without adding the potatoes, but I am guessing the Instant Pot Bacon Cheeseburger Meatloaf would cook for the same amount of time.
• If you prefer a different type of cheese, go for it.
• I used Bourbon and Brown Sugar Barbecue Sauce, but any sauce will work.
• Since the pot and the beef stock are already hot, your pressure cooker should come up to pressure pretty quickly. I have included the 10 minutes to release the pressure in the cooking time, give or take based on your pan.