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Instant Pot Swedish Meatloaf

Swedish Meatloaf in the Instant Pot

Swedish Meatballs, one of everybody's favorite meals, twisted into delicious Swedish meatloaf. Swedish meatballs have such unique and rich sauce how can you pass it by when it's on the menu. I love meatballs but they takes a lot of effort and time to make all of those meatballs and decided to make the mouthwatering recipe into an easy meatloaf.
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Course: Main Course
Cuisine: Swedish
Keyword: Instant Pot
Prep Time: 15 minutes
Cook Time: 40 minutes
Gravy: 5 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 437kcal
Author: David Wayne
Cost: $16


  • Instant Pot
  • Instant Pot Trivet
  • Aluminum Foil


Meatloaf Ingredients

  • 1.25 lbs Ground Hamburger
  • 1.25 lbs Ground Pork
  • 2 slices Bread chopped
  • 1/4 cup Cream or Half & Half
  • 1 large Egg
  • 1/2 Yellow Onion diced
  • 6 large Cloves of Garlic diced
  • 1.5 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Granulated Garlic
  • 1/2 tsp Black Pepper

Swedish Gravy

  • 1 can Beef Broth 1 1/4 cup
  • 1/2 cup Half & Half
  • 1 Tbsp Parsley
  • 1 tsp Worcestershire Sauce
  • 1 tsp Granulated Onions
  • 1/2 tsp Granulated Garlic
  • 1/4 tsp Allspice
  • 1/4 tsp Nutmeg
  • 3 Tbsp Cornstarch slurry
  • 4 Tbsp Water slurry


Make the Meat Loaf

  • Small chop bread, add to a large bowl
  • Add 1/4 cup cream (or half & half) and let bread soak it up for about 5 minutes
  • Small chop a yellow or sweet onion and dice 6 garlic cloves
  • Add egg, salt, granulated garlic, pepper, baking powder, diced garlic and chopped onion to the bread and cream and stir ingredients together
  • Add ground hamburger and ground pork and mix all ingredients together (I like to use my hands)
  • Oil instant pot and wipe the oil around with a paper towel to cover the bottom half of the pot
  • Spray oil on a large sheet of aluminum foil
  • Form meat mixture into a meatloaf on the aluminum foil

Instant Pot Fluids

  • In the Instant Pot, add beef broth, Worcestershire, 1/2 tsp of granulated garlic, and 1 tsp granulated onion
  • Lift the meatloaf with the aluminum foil and and place onto the trivet then lift the trivet with the meatloaf and slide it all into the instant pot
  • Put on the instant pot lid, seal the pressure release valve, and pressure cook for 25 minutes plus 15 minutes of natural pressure release
  • Release the pressure if the pin has not already dropped and remove the lid
  • Carefully remove the meatloaf with the trivet handles and put onto a plate to rest


  • Mix 3 Tbsp cornstarch with 4-5 Tbsp or cold water and stir
  • Cancel pressure cook and press Sauté
  • Slowly add cornstarch slurry while stirring with a whisk
  • Add 1/2 cup cream or half & half, allspice, nutmeg, parsley and whisk well
  • Let simmer on Sauté until gravy is velvety (or as thick as you'd like) while stirring occasionally
  • Cancel Sauté
  • Slice your meatloaf and pour plenty of gravy over the meatloaf
  • Boom! Enjoy!



Serving: 10oz | Calories: 437kcal