Instant Pot Meatloaf with Mashed Potatoes

In this Instant Pot Meatloaf recipe, tender homemade meatloaf and creamy mashed potatoes cook together in the Instant Pot for a meal that’s both satisfying and full of flavor. Comfort food doesn’t get better than this!

This recipe took me by surprise.

I’ve always tolerated meatloaf as a once in a while dinner option, but it’s never been a favorite. Brad on the other hand would never in a million years request meatloaf for dinner.

Well, for the sake of making sure that I share all of the Instant Pot recipes that you might be searching for, I decided that Instant Pot meatloaf had to happen. 

And we LOVED it. 

I had seconds of this Instant Pot meatloaf, and Brad admitted that meatloaf could actually be delicious! If you’re looking for a new family dinner idea, Instant Pot meatloaf is ready to become a regular in your recipe rotation.

Recipe Ingredients

The ingredients for this Instant Pot meatloaf recipe are divided into three parts: what you’ll need for the meatloaf, the mashed potatoes and the meatloaf sauce. 

For the meatloaf you’ll need:

• Eggs: Two eggs add moisture and help to bind the meatloaf together.
• Onion & Garlic: For flavor! For best results, finely chop the onion. The onion also adds moisture.
• Panko Breadcrumbs: The bread crumbs help to bind the meatloaf together. I recommend Panko breadcrumbs because the larger crumb pieces trap more moisture, making for a juicier meatloaf.
• Ketchup: Another key ingredient in a moist meatloaf, the ketchup also adds flavor.
• Worcestershire Sauce: A little bit of Worcestershire packs a big punch of umami flavor.
• Seasonings: Dried thyme, garlic powder, salt and pepper bring lots of flavor.
• Lean Ground Beef: It is important to use 90% or 93% lean ground beef so that the meatloaf and mashed potatoes don’t turn out too greasy.

For the mashed potatoes you’ll need:

• Yukon Gold Potatoes: I prefer the richer flavor of gold potatoes in this recipe, but feel free to use Russet potatoes if you prefer. If using Russet potatoes, peel them and cut into 2-inch pieces. Gold potatoes do not need to be peeled.
• Water: Water is necessary to cook the potatoes and for the Instant Pot to pressurize.
• Butter: To make the mashed potatoes rich and buttery.
• Milk: Warm the milk before stirring it into the potatoes so that it doesn’t cool them down. I like to use whole milk for richness, but you can use low fat milk if you prefer. Or substitute half and half or cream for richer potatoes.
• Salt and Pepper: Season with salt and pepper to your tastes.

Finally, for the meatloaf sauce you’ll need ketchup, brown sugar and apple cider vinegar.

Find the full printable recipe with ingredient amounts and instructions in the recipe card below. 

How to Make Instant Pot Meatloaf

While there are quite a few steps to this recipe, I promise you that it is a really easy recipe and you’ll have a delicious meal to enjoy at the end. 

1. Prepare the potatoes: Put the potatoes and water in the bottom of the Instant Pot. Place the Instant Pot trivet on top of the potatoes.
2. Make the meatloaf mixture: Combine the meatloaf ingredients in a bowl and mix with a fork. Then use your hands to mix in the ground beef.
3. Shape the meatloaf and place it on top of the trivet in the Instant Pot.
4. Pressure cook at high pressure for 30 minutes. Then let the pot release naturally for 10 minutes.
5. Make the meatloaf glaze by stirring together the sauce ingredients. 
6. Transfer the meatloaf to a foil-lined baking sheet and brush with half of the glaze.
7. Broil meatloaf for 3-5 minutes to brown the top.
8. Drain the potatoes and mash with a potato masher, adding the butter to the pot as well. Stir in the milk, salt and pepper.
9. Slice the meatloaf and serve it with the remaining meatloaf sauce and mashed potatoes.

Instant Pot Meatloaf Recipe Tips

• When mixing up the ground beef mixture, don’t overwork the meat mixture or the meatloaf may turn out tough.
• The broiling step is optional but highly recommended to brown the outsides of the meatloaf and caramelize the glaze on top.
• You can halve this recipe to make a 1 pound meatloaf. To do so, halve all of the meatloaf ingredients. You can use the full amount of potatoes or reduce them to 1.5 or 2 pounds. Be sure to use the full 1 cup of water, regardless, so that the pot can pressurize (you will drain off the water at the end). Cook a 1 pound meatloaf for 20 minutes at high pressure, followed by a 10 minute natural pressure release.

Can I Use this Recipe for Turkey Meatloaf?

Yes, you can substitute ground turkey for the ground beef to make turkey meatloaf. Since turkey tends to be drier than beef, I don’t recommend using an extra lean ground turkey, so avoid 99% lean. Even so, meatloaf made with ground turkey will be less moist than beef meatloaf.

What to Serve with Meatloaf

Since this recipe makes both the meatloaf and the mashed potatoes, all you’ll need is a vegetable or salad and possibly some bread to round out the meal.

• Vegetables: Green beans are a classic choice for serving with meatloaf. Try Roasted Green Beans or Sautéed Green Beans. We also enjoy Roasted Carrots, Roasted Broccoli or Roasted Brussels Sprouts with meatloaf.
• Salad: Try a crisp Green Salad, Kale Salad, chopped Greek Salad or Italian Salad.
• Bread: Dinner Rolls, Garlic Knots and Garlic Bread are always a welcome addition to the meal.

More Favorite Instant Pot Recipes

• Instant Pot Spaghetti
• Instant Pot Beef Stew
• Instant Pot Chicken Noodle Soup
• Instant Pot Mac and Cheese
• Instant Pot Pulled Pork
• Instant Pot Ground Beef Recipes

If you haven’t tried making meatloaf in your Instant Pot pressure cooker, I hope you’ll give this recipe a try! It quickly became a favorite of ours, and my kids love it too!

5 from 5 ratings

Instant Pot Meatloaf with Mashed Potatoes

Servings: 8 servings

Prep Time: 25 minutes mins

Cook Time: 30 minutes mins

Inactive Time: 25 minutes mins

Total Time: 1 hour hr 20 minutes mins

Author: Kristine Roseblatt

This Instant Pot Meatloaf is an easy recipe that the whole family will love. Meatloaf and mashed potatoes cook together in the Instant Pot, so all you need to round out the meal is a salad or vegetable side dish. Perfect Sunday dinner comfort food!

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Ingredients

For the Mashed Potatoes

• ▢ 1 cup water
• ▢ 2 ½ pounds yukon gold potatoes, quartered, no need to peel
• ▢ 3 tablespoons unsalted butter
• ▢ ½ cup milk, warmed, whole milk is best, or cream
• ▢ ½ teaspoon salt, or to taste
• ▢ ⅛ teaspoon pepper, or to taste

For the Meatloaf

• ▢ 2 large eggs
• ▢ ¾ cup finely chopped yellow onion
• ▢ 3 cloves garlic, minced
• ▢ ½ cup Panko breadcrumbs
• ▢ 3 tablespoons ketchup
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 pounds lean ground beef, 90% or 93% lean

Meatloaf Sauce

• ▢ ½ cup ketchup
• ▢ 1 tablespoon light brown sugar
• ▢ 1 tablespoon apple cider vinegar

Instructions

 

Prepare Potatoes

• Pour the 1 cup of water into the Instant Pot inner pot. Add the potatoes to the pot and arrange them in an even layer as best you can.
• Lightly spray the Instant Pot metal trivet with cooking spray and place on top of the potatoes. If you do not have a metal trivet, you can place the meatloaf on top of a piece of foil and set the foil on top of the potatoes.

Make the Meatloaf

• In a large bowl, combine the eggs, onion, garlic, Panko breadcrumbs, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt and pepper. Use a fork to mix until well combined.
• Add the ground beef to the bowl. Use your hands to combine the ground beef with the other ingredients, mixing until just combined. Be careful to not overwork the meat as this can make the meatloaf tough.
• Shape the beef mixture into a loaf shape that is approximately 8 inches long, 5 inches wide and 1 ¾ inches tall. Place meatloaf on top of the trivet in the Instant Pot.

Pressure Cook

• Close the lid and move the steam release valve to the sealing position.
• Pressure cook at high pressure for 30 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. After 10 minutes, carefully move the valve to the venting position. Once all of the steam has escaped, open the lid.

Make Sauce & Broil Meatloaf

• Preheat oven broiler.
• Transfer the meatloaf (you can move it on top of the trivet) to a rimmed baking sheet. Use an instant read thermometer to test that the internal temperature of the center of the meatloaf has reached at least 160° F.*
• Prepare the meatloaf sauce by whisking together the ketchup, brown sugar and apple cider vinegar in a medium bowl. Reserve half of the sauce for serving, and spread the other half over the top of the meatloaf.
• Broil meatloaf in the oven for 3-5 minutes, or until the top of the meatloaf starts to brown and caramelize.

Drain & Mash Potatoes

• Meanwhile, drain the potatoes well in a colander and return to the dry Instant Pot inner pot. Add the butter and use a potato masher to mash the potatoes.
• Stir in the milk, salt, pepper. Taste and add more salt and pepper if needed.
• Slice meatloaf and serve with reserved meatloaf sauce and mashed potatoes.

Notes

• Meatloaf should be cooked to at least 160° F. The pressure cooking time given in this recipe should be enough to cook the meatloaf to 160°. However, if your meatloaf is below 160° you can pressure cook for a few more minutes. If it is below 160° but very close, the broiling step should get it up to temperature without further pressure cooking.
• You can halve this recipe to make a 1 pound meatloaf. To do so, halve all of the meatloaf ingredients. You can use the full amount of potatoes or reduce them to 1.5 or 2 pounds. Be sure to use the full 1 cup of water, regardless, so that the pot can pressurize (you will drain off the water at the end). Cook a 1 pound meatloaf for 20 minutes at high pressure, followed by a 10 minute natural pressure release.

Calories: 382kcal, Carbohydrates: 38g, Protein: 30g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 780mg, Potassium: 1150mg, Fiber: 4g, Sugar: 9g, Vitamin A: 332IU, Vitamin C: 31mg, Calcium: 76mg, Iron: 5mg

Nutrition information is an estimate.

Cuisine: American

Course: Main Course

Author: Kristine Roseblatt

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