Go Back
+ servings
two slices of instant pot meatloaf served with mashed potatoes
Print Recipe
5 from 5 ratings

Instant Pot Meatloaf with Mashed Potatoes

from kristineskitchenblog.com
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!
Prep Time25 minutes
Cook Time30 minutes
Inactive Time25 minutes
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 382kcal

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
  • 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.

Video

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.

Nutrition

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 only an estimate.
Logo
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com