Instant Pot Cheeseburger Meatloaf and Rosemary Potatoes
Print Recipe
5 from 3 votes

Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes

Oozing Cheese and Onions and a Rich Barbecue Sauce make this Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes something special.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Jill Selkowitz




  • Mix together Beef, Oatmeal, Egg, Evaporated Milk, Worcestershire Sauce, Salt, Garlic Power, Pepper, Chili Powder.  Press 3/4 of the Mixture into Bundt Pan, making a well in the middle.
  • Stuff with Cheese and Onions.  Cover with remaining Meatloaf Mixture and gently press to seal.
  • Add Olive Oil, Fresh Rosemary, Garlic, Salt and Water to Pressure Cooker cooking pot.  Place a Steaming Tray with Potato Wedges into cooking pot.  Place Bundt Pan on top.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure for 15 minutes.   When Beep sounds, carefully, release the Pressure and remove the Lid.
  • Remove Meatloaf and cover to keep warm.  Select Saut√©/Browning on Pressure Cooker.  Dump Potatoes into cooking pot and allow to brown, while liquid evaporates.  Sprinkle with Seasoned Salt and serve with Cheeseburger Meatloaf.


  • While Meatlof is cooking, combine all BBQ Sauce ingredients in a saucepan over medium low heat and simmer, stirring occasionally until Meatloaf and Potatoes are ready to serve.