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Gluten Free Instant Pot Meatloaf

This gluten free Instant Pot Meatloaf takes a healthy approach to a family dinner classic. Brady and the kids love meatloaf night and this recipe never disappoints!

This recipe is so nostalgic for me. This is one of the earliest thing I can remember my mom making for the family. A little sweet and a whole lot of savory, this is the BEST gluten free  meatloaf recipe out there. Delicious doesn’t even begin to cover it.

My kiddos love when this meatloaf is on the menu for dinner and they almost always want seconds. That’s when I know I have done something right. It’s so easy to make in your Instant Pot,which I love and the cleanup is also a dream.

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Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 1 vote

Gluten Free Instant Pot Meatloaf

Print Recipe


  • 1 lb Ground Meat
  • 1 cup Gluten Free Bread Crumbs
  • 1/2 cup Apple finely chopped
  • 1/2 cup Onion finely chopped
  • 1/2 cup Organic Ketchup
  • 1 Egg
  • 1 tbsp Organic Dijon Mustard
  • 3 tsp Dried Parsley
  • 1 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1/4 cup Organic Ketchup
  • 1/2 tbsp Coconut Aminos
  • 1/8 tsp Pepper
  • 1.5 tsp Chili Powder
  • Pinch of Chipotle Powder


  • Grease a baking dish or loaf pan that fits inside of your pressure cooker, set aside.
  • Add all of the meatloaf ingredients to a bowl and stir to combine. Gather the mixture and place in prepared baking dish.
  • In a small bowl mix the glaze ingredients. Add to the top of the meatloaf. Cover the pan with foil.
  • Place 1 cup of water in the bottom of your pressure cooker, then add the trivet.
  • Set your pan on top of the trivet.
  • Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.
  • Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to program pot for 35 minutes.
  • When the time is up quickly vent the pressure by opening the vent valve.
  • Remove the meatloaf and allow to rest for 5 minutes before slicing.
  • OPTIONAL: Serve with steamed Green Beans and Cauliflower Mashed Potatoes.
Servings: 4
Author: Brittany Williams


  1. I couldn’t find gluten free bread crumbs. So I got gluten free pretzels sticks and grounded them down I didn’t add salt to the recipe cuz there was salt on the pretzels .

  2. LOVE this recipe! The most moist meatloaf I’ve ever had. It was super simple to make also. As a new mom, I don’t have a ton of time, I prepped everything during my little ones nap, then close to dinner time just popped it in my instant pot. I was grateful to have little clean up and everything done super quickly!

  3. This is the flavorful moist meatloaf I have had, it’s so delicious! It’s my hubby and sons loved it also! Thanks for this amazing meatloaf recipe!

  4. First recipie I ever tried from you and with my pressure cooker and WOW!!! It had to be the most amazing meat loaf we ever had, my husband cannot wait for me to make it again! Thank you so much for sharing this!!

  5. I made this tonight. It’s so delicious. I used almond flour instead of bread crumbs and it held together. I was out of coconut aminos so I used balsamic vinegar. It worked good. Thanks for the recipe.

  6. I baked this in the oven on 350 for 45 min. It was cooked through but came out with a pudding like consistency. I used home-ground venison. Would this have made a difference? It was delicious but the texture was way off. I’m used to a much firmer meatloaf that you can slice. We scooped this out with a spoon.

  7. Is the chopped apple really obvious in this? I’d like to make it but we aren’t huge fans of fruit in savory dishes. What else could we substitute if the apple is noticeable?

  8. I do NOT like meatloaf. Never have. However, I’ve seen so many good comments about this recipe and I have loved your others…I gave it a try. Winner!! I really enjoyed this. The ketchup taste is a little strong so I might replace that with tomato sauce next time. Thank you for a great recipe!

  9. I made this recipe last night for dinner. I used ground bison and omitted the apple. The taste was very good but I found that it was very loose, the texture was kind of strange and did not hold together as a traditional meat loaf would. I will try again again but probably put in the oven to see if their is a difference for me. As for the leftovers, they will probably be put in a casserole with other veggies since they are so loose.

  10. 5 stars
    This was SO GOOD! I baked at 350 for 45 mins covered and then an additional 5/10 mins uncovered. I didn’t have dijon mustard but used regular mustard instead. Thanks for the delicious recipe! I am LOVING your cookbook too!

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