This Instant Pot meatloaf with mashed potatoes is a flavorful, easy recipe for busy weeknight dinners. Thanks to your trusty Instant Pot, it’s ready in no time. I love that both the potatoes and meatloaf can be cooked at the same time all in one pot, saving time and dishes.
Instant Pot meatloaf and potatoes are plenty filling, but I like to sometimes add extra sides. Mac and cheese amplifies the comfort factor, while a crunchy salad adds a fresh green element. I’ve got lots of side dish ideas for you in this post! For more Instant Pot recipes, try my Instant Pot Ribs, Instant Pot chicken thighs, and Instant Pot chicken alfredo.
Ingredients For Instant Pot Meatloaf
Ground beef — use lean ground beef (90/10) so the Instant Pot meatloaf does not turn out greasy.
Panko breadcrumbs — help to bind the meat mixture and create a tender texture. Without breadcrumbs, meatloaf can be dense and dry.
Aromatics — onion and garlic add so much flavor to the meat. You could also swap them for onion powder and garlic powder if you don’t have fresh.
Ketchup — ketchup adds a hint of sweetness to the Instant Pot meatloaf and makes a delicious glaze.
Worcestershire sauce — for a delicious hit of umami flavor.
Egg — egg helps to hold the Instant Pot meatloaf together.
Dijon mustard — mustard adds a subtle sharp tang.
Mashed potatoes — you need Yukon gold potatoes, water or chicken broth, sour cream, unsalted butter, and whole milk.
Meatloaf glaze — ketchup, light brown sugar, and Dijon mustard make a sweet-tangy topping for the flavorful meatloaf.
How To Make Meatloaf In An Instant Pot
1. Combine all of the meatloaf ingredients in a large bowl.
2. Shape the meat mixture into an 8×5-inch loaf and place it on a large piece of aluminum foil.
3. Shape the foil around the meatloaf into a boat to catch any drippings. Set aside.
4. Arrange the potatoes in an even layer in the Instant Pot. Add the water or broth and sprinkle with ¼ teaspoon of salt. Place the trivet on top of the potatoes, and set the foil sling with the meatloaf on top of the trivet.
5. In a small bowl, stir together the ketchup, brown sugar, and mustard until smooth.
6. Spread a third of the glaze topping over the meatloaf. Secure the lid and steam valve of the pressure cooker. Cook under High pressure for 20 minutes. Naturally release the steam for 10 minutes, then Quick release the remaining pressure. Remove the meatloaf using its foil boat, and then remove the trivet.
7. Spread the remaining glaze over the meatloaf. For a caramelized glaze, place the meatloaf on a baking sheet and broil for 3 to 4 minutes.
8. Drain the liquid from the potatoes, but keep the potatoes in the pot. Add the remaining ½ teaspoon salt, sour cream, unsalted butter, whole milk, and black pepper to the potatoes and then mash them. Slice the Instant Pot meatloaf and serve with the mashed potatoes.
What Kind Of Meat Is Best For Meatloaf?
Lean meat is best for Instant Pot meatloaf. I opt for lean ground beef (90/10), but you can also swap half the ground beef for other ground meats like ground veal, lean ground pork, or ground turkey.
Since the meatloaf is cooked in an enclosed pan, using fatty ground meat can cause the Instant Pot meatloaf to turn out too oily and greasy.
What To Serve With Instant Pot Meatloaf
Here are some ideas for what to serve with Instant Pot meatloaf and potatoes:
- A side salad like cucumber tomato salad or kale salad
- Baked mac and cheese
- Vegetables like roasted carrots, air fryer green beans, and roasted Brussels sprouts
- Dinner rolls or garlic bread
Can This Be Made Without The Potatoes?
Yes, you can make Instant Pot meatloaf without potatoes. Place the trivet in the bottom of the empty pot and add 1 cup of water (essential for the pot to pressurize). Then, place the meatloaf in its foil sling onto the trivet. Follow the rest of the recipe as directed, but ignore step 7, which is for preparing the mashed potatoes.
If you want to serve the meatloaf with something other than potatoes but still want a one-pot dinner, use baby carrots or halved Brussels sprouts in place of the potatoes. Once cooked, stir in butter, salt, pepper, and your favorite dried herbs to flavor the vegetables.
Can I Make This In The Oven Or A Slow Cooker?
Oven instructions: Follow my classic meatloaf recipe, which is cooked in an oven. Make a batch of creamy mashed potatoes on the stove while the meatloaf bakes.
Slow cooker instructions: The recipe stays very similar when making it in a slow cooker. Prepare the meatloaf mixture and potatoes in the same way. Arrange the potatoes in the slow cooker and add water or broth. Place the aluminum foil boat containing the meatloaf on top of the potatoes. Cook for about 6 hours on Low or 3 hours on High. Then, finish preparing the potatoes as directed.
Pro Tips For Making This Recipe
- Panko substitution: Substitute regular or Italian bread crumbs for the panko. You can also use gluten-free panko or breadcrumbs.
- Use Yukon gold potatoes: They turn into rich, creamy mashed potatoes. And since the skin is so thin, you don’t need to peel them. If you want to use russet potatoes instead, you will need to peel them first.
- Consistent meatloaf thickness: When shaping the meat mixture into a loaf, try to make sure it is equally thick all around so that it cooks evenly.
- Let the Instant Pot meatloaf rest before slicing. Let the meatloaf rest for 5 minutes. This will give the juices time to redistribute and will also help you get neater slices.
Frequently Asked Questions
The easiest way to check whether your Instant Pot meatloaf is done is to use an instant-read thermometer. It should read 160°F.
You can prepare and shape the meatloaf ahead of time. Wrap the uncooked meatloaf tightly in plastic wrap and refrigerate. You can also make the glaze a night ahead and store it in a small, airtight container in the fridge. The next day, all that’s left to do is cut and prepare the potatoes and arrange everything in the Instant Pot.
You can store completely cooled down whole or sliced meatloaf in the refrigerator in an airtight container for up to 3 days. Reheat it in the microwave or oven at 350°F until heated through.
You can also freeze Instant Pot meatloaf. Let it cool, and wrap it tightly in plastic wrap and aluminum foil. Store in a freezer bag or freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before warming it up.
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If you’ve tried this Instant Pot meatloaf recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Instant Pot Meatloaf Recipe
Equipment
- Electric pressure cooker (Instant Pot)
- Foil
Ingredients
For the Meatloaf:
- 1½ pounds ground beef (675g)
- ½ cup panko breadcrumbs (28g)
- ½ small onion diced (or 1 teaspoon onion powder)
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Potatoes:
- 1½ pounds Yukon gold potatoes quartered (675g)
- 1 cup water (or chicken broth) (240mL)
- ¾ teaspoon salt divided
- ¼ cup sour cream (60g)
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk
- ¼ teaspoon ground black pepper
For the Glaze Topping:
- ⅓ cup ketchup (80ml)
- 1 tablespoon light brown sugar
- 1½ teaspoons Dijon mustard
Instructions
- In a large bowl, combine all of the meatloaf ingredients and gently stir together until well combined. (I like to do this by hand, but you can use a spatula or fork too.)
- Shape the mixture into an 8×5-inch loaf and place on a piece of foil large enough to extend a couple of inches around each side of the meatloaf. Shape the foil around the meatloaf into a boat by folding up the edges an inch or so. (This will catch any drippings.)
- In the Instant Pot, arrange the potatoes in an even layer. Add the water and sprinkle with ¼ teaspoon salt of salt. Place the trivet on top of the potatoes, then set the foil with the meatloaf on top of the trivet.
- In a small bowl, stir together the glaze topping ingredients until smooth. Spread a third of the glaze over the meatloaf.
- Secure the lid and steam valve. Cook under High pressure for 20 minutes. Naturally release the steam for 10 minutes, then Quick release the remaining steam.
- Carefully remove the meatloaf and trivet. Spread the remaining Glaze over the meatloaf. If desired, place the meatloaf on a baking sheet and broil for 3 to 4 minutes or until the glaze is bubbly and caramelized.
- Meanwhile, drain the cooking liquid off of the potatoes. Keeping the potatoes in the pot, add the remaining ½ teaspoon salt, sour cream, butter, milk, and pepper. Mash the potatoes to the desired consistency. Slice the meatloaf and serve with the mashed potatoes.
Notes
- Panko substitution: Substitute regular or Italian bread crumbs for the panko. You can also use gluten-free panko or breadcrumbs.
- Use Yukon gold potatoes: They turn into rich, creamy mashed potatoes. And since the skin is so thin, you don’t need to peel them. If you want to use russet potatoes instead, you will need to peel them first.
- Consistent meatloaf thickness: When shaping the meat mixture into a loaf, try to make sure it is equally thick all around so that it cooks evenly.
- Let the Instant Pot meatloaf rest before slicing. Let the meatloaf rest for 5 minutes. This will give the juices time to redistribute and will also help you get neater slices.
